The Interplay of Bottle Storage and Wood Ageing Technology: Volatile and Sensory Profiles of Wine Spirits Aged with Chestnut Wood DOI
Ilda Caldeira, Ofélia Anjos, Cláudia Vitória

et al.

Food and Bioprocess Technology, Journal Year: 2024, Volume and Issue: unknown

Published: Sept. 7, 2024

Language: Английский

Dispersive Pipette Extraction and HPLC-DAD for the Determination of Polyphenols in Grape Juice DOI
Marina Pereira-Coelho, Isabel Cristina da Silva Haas, Luciano Vitali

et al.

Food Analytical Methods, Journal Year: 2023, Volume and Issue: 17(2), P. 269 - 283

Published: Dec. 27, 2023

Language: Английский

Citations

4
Alcoholic Fermentation as a Strategy to Mitigate Pesticides and Mycotoxins DOI
Rafaela Xavier Giacomini, Eliza Rodrigues Acosta, Maristela Barnes Rodrigues Cerqueira

et al.

Food and Bioprocess Technology, Journal Year: 2023, Volume and Issue: 16(10), P. 2315 - 2327

Published: March 25, 2023

Language: Английский

Citations

3
Utilization of Balinese Grapes (Vitis vinifera L.) to Produce Kombucha from Different Teas: Chemical and Sensory Characterisation DOI Creative Commons
Safira Noor Andayani,

Gressty Sari Br Sitepu,

Dewa Ayu Toy Amanda Sumantara Kramas

et al.

BIO Web of Conferences, Journal Year: 2024, Volume and Issue: 98, P. 06006 - 06006

Published: Jan. 1, 2024

Kombucha, a tea-based beverage with historical roots in China, is classified as functional due to its potential health benefits and capacity mitigate many adverse problems. The fermentation process typically spans minimum duration of week, the exact length contingent upon desired flavour profile. This transformative involves utilisation symbiotic culture comprising acetic acid bacteria, lactic yeast, which cultivated within medium sweet tea. Regarding incorporation flavour, Balinese grapes this particular product attributed their underutilised nature. A study was undertaken examine effects including kombucha beverages prepared using white, green, black tea varieties. extended may lead decrease sugar content pH levels, while simultaneously boosting overall concentration total acids comparison conventional kombucha. Based on results sensory evaluation, it observed that most panellists exhibited preference for colour, aroma, turbidity over control Hence, can serve an autochthonous manufacturing

Language: Английский

Citations

0
Thermal and non-thermal pasturization of citrus fruits: a bibliometrics analysis DOI Creative Commons

S.A. Olaoye,

Segun Oladele, Taofeeq Alabi Badmus

et al.

Heliyon, Journal Year: 2024, Volume and Issue: 10(10), P. e30905 - e30905

Published: May 1, 2024

Thermal and non-thermal pasteurization (TNP) process of food is not new to technology, disparities in the merits demerits two pasteurizations necessitate their uses concurrently. Bibliometric analysis subject matter expedient analyses database for published publications. Especially provide times, state-of-the art innovations prospects techniques. In addressing these lacunas, we utilized VOSview visualization establish connections among crucial elements within a dataset 495 research publications gathered from Web Science. This approach facilitated identification links collaboration networks key factors landscape. Analysis indicate thermal an age long practices, while gaining more acceptance. study exposed ranking differences scholar's collaboration, citations scholars, impactful institution most countries. United State, China, Kingdom have largest TNP top 10 Coupling network Sankey illustration showed area where researchers scholars can begin phase findings.

Language: Английский

Citations

0
The Interplay of Bottle Storage and Wood Ageing Technology: Volatile and Sensory Profiles of Wine Spirits Aged with Chestnut Wood DOI
Ilda Caldeira, Ofélia Anjos, Cláudia Vitória

et al.

Food and Bioprocess Technology, Journal Year: 2024, Volume and Issue: unknown

Published: Sept. 7, 2024

Language: Английский

Citations

0