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OALib Journal期刊
ISSN: 2333-9721
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主页: https://www.mdpi.com/journal/beverages

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Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities

Md. Belal Hossain Sikder,Md. Shakir Moazzem,Wahidu Zzaman

Rethinking Luxury for Segmentation and Brand Strategy: The Semiotic Square and Identity Prism Model for Fine Wines

Carl A. Boger,D. Christopher Taylor,Federica Galli

Direct Determination of Zn, Cd, Pb and Cu in Wine by Differential Pulse Anodic Stripping Voltammetry

Daiane Dias,Juliana V. Maciel,Lisiane O. Silva,Michele M. Souza

Pulsed Electric Field Extraction and Antioxidant Activity Determination of Moringa oleifera Dry Leaves: A Comparative Study with Other Extraction Techniques

Eleni Bozinou,Georgia Batra,Ioanna Karageorgou,Stavros I. Lalas,Vassilis G. Dourtoglou

Wine-Derived Phenolic Metabolites in the Digestive and Brain Function

Adelaida Esteban-Fernández,Bego？a Bartolomé,Dolores González de Llano,Irene Zorraquín-Pe？a,M. Victoria Moreno-Arribas

Consumption of Chlorogenic Acids through Coffee and Health Implications

Adriana Farah,Juliana de Paula Lima

Fortification of Ground Roasted Coffees with Iron, Zinc, and Calcium Salts: Evaluation of Minerals Recovery in Filtered and Espresso Brews

Adriana Farah,Angela Soares,Carmen. M Donangelo,Juliana De P. Lima,Nathalia M. Barros,Tatiana D Saint’Pierre,Ver？nica Calado

Listeria monocytogenes in Milk: Occurrence and Recent Advances in Methods for Inactivation

Adriano Gomes da Cruz,Carlos Augusto Fernandes de Oliveira,Carlos Humberto Corassin,Celso Fasura Balthazar,Jonas Toledo Guimar？es,Larissa Tuanny Franco,Leandro Pereira Cappato,Ramon Silva Rocha,Sarah Hwa In Lee

Current Trends in Fully Automated On-Line Analytical Techniques for Beverage Analysis

Fernando M. Lan？as,Karen Mejía-Carmona,Marcela Jordan-Sinisterra

An Overview on Biogenic Amines in Wine

Antonella Costantini,Emilia Garcia-Moruno,Enrico Vaudano,Laura Pulcini,Tommaso Carafa

Quality Acceptability, Nutritional Composition and Antioxidant Properties of Carrot-Cucumber Juice

Kemi Elizabeth Abaire,Taiwo Ayodele Aderinola

The Effect of the Tactile Attributes of a Container on Mineral Water Perception

Alberto Gallace,Emanuela Maggioni,Paola Risso,Roberta Etzi

Sorghum Coffee–Lactose Stout Production and Its Physico-Chemical Characterization

Desobgo Zangué Steve Carly,Fali Mbeh. Harry,Nso Emmanuel Jong

Effect of Asparaginase Enzyme in the Reduction of Asparagine in Green Coffee

Ana Carolina Vieira Porto,Erika Fraga de Souza,Leda Maria Fortes Gottschalk,Otniel Freitas-Silva

Craft Beer as a Means of Economic Development: An Economic Impact Analysis of the Michigan Value Chain

Ashley McFarland,J. Robert Sirrine,Philip H. Howard,Steven R. Miller,Trey Malone

The Effect of Juicing Methods on the Phytochemical and Antioxidant Characteristics of the Purple Prickly Pear (Opuntia ficus indica)—Preliminary Findings on Juice and Pomace

Caroline A. Gouws,Duane D. Mellor,Ekavi Georgouopoulou,Nenad Naumovski

Comparative Study of a Cell-Based and Electrochemical Biosensor for the Rapid Detection of 2,4,6-Trichloroanisole in Barrel Water Extracts

Diego Valdes,Georgia Moschopoulou,Sophie Mavrikou,Spyridon Kintzios

Migration of Bisphenol A from Can Coatings into Beverages at the End of Shelf Life Compared to Regulated Test Conditions

Carina St？rker,Frank Welle

Occurrence of Ochratoxin A in Coffee: Threads and Solutions—A Mini-Review

Ana Lúcia Leit？o

Development of Artificial Neural Network Models to Assess Beer Acceptability Based on Sensory Properties Using a Robotic Pourer: A Comparative Model Approach to Achieve an Artificial Intelligence System

Claudia Gonzalez Viejo,Damir D. Torrico,Frank R. Dunshea,Sigfredo Fuentes

Coffee Drinking and Emotions: Are There Key Sensory Drivers for Emotions?？

Edgar Chambers IV,Koushik Adhikari,Mona Wolf,Natnicha Bhumiratana

Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage

He Ni,Helen Hayes,Vassilios Raikos,Viren Ranawana

Improving Fermentation Rate during Use of Corn Grits in Beverage Alcohol Production

Alberto Sun,Anna-Sophie Hager,Bruno Javier Guagliano,Deepak Kumar,Vijay Singh,Winok Debyser

Study of High Power Ultrasound for Oak Wood Barrel Regeneration: Impact on Wood Properties and Sanitation Effect

Fabrice Meunier,Marion Breniaux,Philippe Renault,Rémy Ghidossi

Hydrothermal Carbonization of Brewery’s Spent Grains for the Production of Solid Biofuels

Anna Trusek,Damian Semba,Halina Pawlak-Kruczek,Krystian Krochmalny,Lukasz Niedzwiecki,Marcin Baranowski,Mateusz Jackowski,Mateusz Wnukowski

Techno-Functional Role of Exopolysaccharides in Cereal-Based, Yogurt-Like Beverages

Valery Ripari

Simultaneous Voltammetric Determination of Gallic and Protocatechuic Acids in Mango Juice Using a Reduced Graphene Oxide-Based Electrochemical Sensor

Ahmed Bakr,Emad F. Newair,Fran？ois Garcia,Refat Abdel-Hamid

Partial Replacement of Maltodextrin by Sweet Potato Flour (Ipomoea Batatas L. Lamarck) in the Development of a Shake Beverage

Alana Martins,Fabielli Priscila de Oliveira,Gisele Kirchbaner Contini,Katielle Rosalva Voncik Córdova

Biocatalyst Potential of Cellulose-Degrading Microorganisms Isolated from Orange Juice Processing Waste

Ioanna Zerva,Nikolaos Remmas,Spyridon Ntougias

Coconut Neera—A Vital Health Beverage from Coconut Palms: Harvesting, Processing and Quality Analysis

Divyaa Sreekumar,Harish Madhav,Malavika Binitha Hari,Mohankumar Chinnamma,Salini Bhasker

Utilization of Cooking-Type ‘Saba’ Banana in the Development of Ready-to-Drink Juice with Improved Quality and Nutritional Properties

Katherine Ann T. Castillo-Israel,Maria Kristel T. Robles,Rona Camille M. Lizardo

Terroir Tourism: Experiences in Organic Vineyards

Byron Marlowe,Matthew J. Bauman

Kavalactones and Flavokavins Profiles Contribute to Quality Assessment of Kava (Piper methysticum G. Forst.), the Traditional Beverage of the Pacific

Laurent Legendre,Serge Michalet,Vincent Lebot

Preliminary Studies on the Use of Reactive Distillation in the Production of Beverage Spirits

Jacob D. Rochte,Kris A. Berglund

Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability

Anna Molet-Rodríguez,Laura Salvia-Trujillo,Olga Martín-Belloso

Probiotic Functional Carbonated Whey Beverages: Development and Quality Evaluation

Adriana T. Silva e Alves,Fabiana K. H. S. Trento,Leila M. Spadoti,Patrícia B. Zacarchenco

Comparison of Iron (III) Reducing Antioxidant Capacity (iRAC) and ABTS Radical Quenching Assays for Estimating Antioxidant Activity of Pomegranate

Bushra Sultana,Hau Ching Wan,Poonam Singh Nigam,Richard Owusu-Apenten

Chemical Characterization of Craft Filuferru Spirit from Sardinia, Italy

Angelo Panzanelli,Gavino Sanna,Giacomo Petretto,Ilaria Langasco,Marco Caredda,Maria Itria Pilo,Nadia Spano,Pietro Paolo Urgeghe

Influence of Chemical and Physical Variables on 87Sr/86Sr Isotope Ratios Determination for Geographical Traceability Studies in the Oenological Food Chain

Andrea Marchetti,Caterina Durante,Lancellotti Lisa,Lorenzo Tassi,Simona Sighinolfi

Regression Models for Description of Roasted Ground Coffee Powder Color Change during Secondary Shelf-Life as Related to Storage Conditions and Packaging Material

Ana Jurinjak Tu？ek,Maja Benkovi？

Influence of Various Drying Conditions on Phytochemical Compounds and Antioxidant Activity of Carrot Peel

Minh Duong Le,Van Tang Nguyen

The Role of Wine in Modulating Inflammatory Processes: A Review

Chiara Di Lorenzo,Creina Stockley,Francesca Colombo,Francesca Orgiu,Mario Dell’Agli,Patrizia Restani,Simone Biella

Effects of Spray-Drying Temperatures and Ratios of Gum Arabic to Microcrystalline Cellulose on Antioxidant and Physical Properties of Mulberry Juice Powder

Ha V. H. Nguyen,Hoa T. T. Do

Emulsions, Foams, and Suspensions: The Microscience of the Beverage Industry

Alice Vilela,Fernanda Cosme,Teresa Pinto

Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure

Cristina Fernandez-Avila,Michael Biancaniello,Tatiana Koutchma,Valquiria Ros-Polski,Vladimir Popovi？

Comparative Physicochemical Properties and Antioxidant Activity of Dietary Soursop Milkshake

Aderonke I. Olagunju,Oreoluwa E. Sandewa

Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Cape Gooseberry (Physalis peruviana L.)

A. S. Chauhan,A. Supriya,Amarjeet Kumar,Om Prakash,R. Hemalatha,V. B. Kudachikar

Lycopene in Beverage Emulsions: Optimizing Formulation Design and Processing Effects for Enhanced Delivery

Erika Meroni,Vassilios Raikos

Characterization of an Antioxidant-Enriched Beverage from Grape Musts and Extracts of Winery and Grapevine By-Products

Carola Vergara,Claudia Mardones,Cristina Loyola,Dietrich Von Baer,Ignacio Serra,Johannes De Bruijn,Luis Bustamante,Tabita Aguilar

Nutraceutic Characteristics of the Extracts and Juice of Chayote (Sechium edule (Jacq.) Sw.) Fruits

Fernando C. Gómez-Merino,Jorge Cadena-I？iguez,Lucero Del Mar Ruiz-Posadas,Ma. De Lourdes Arévalo-Galarza,María De la Luz Riviello-Flores,Ramón Marcos Soto-Hernández

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