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Search results for: BEVERAGES
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Beverages
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Gas chromatography-olfactometry of alcoholic beverages
PublicationW rozdziale 5 książki przedstawiono zastosowanie techniki chromatografia gazowa-olfaktometria (GC-O)w ustalaniu zależności między zapachem a składem chemicznym lotnej frakcji napojów alkoholowych. W pierwszej części przedstawiono zasadę techniki GC-O, procedury przygotowania próbek do analizy, metody zbierania danych oraz warunki analizy. Następnie omówiono zastosowanie techniki GC-O w analizie i ocenie jakości różnych napojów...
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Quality assurance of alcoholic beverages by electronic nose
PublicationQuality is very important attribute of every alcoholic beverage. It is very significant to satisfy consumers and assure food quality. Flavour, colour and taste constitute a great matter not only for connoisseurs. Due to these features, the whole manufacturing process need to be monitored. This paper presents a high-class devices useful in assessing of beverage quality. Electronic noses offer quick real-time analysis, which is very...
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Biological Activity of Tea-Chokeberry and Chokeberry Fermented Beverages
PublicationFermented beverages, such as kombucha are gaining more and more popularity due to their beneficial effects on human health. These products are obtained by the fermentation of tea infusion using so called tea fungus. This microbial consortium can also be used to prepare fermented fruit beverages. Therefore, the aim of this study was to determine the changes in the antioxidant profile of tea-chokeberry and chokeberry beverages...
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Application of gas chromatography to the analysis of spirit-based alcoholic beverages
PublicationSpirit-based beverages are alcoholic drinks, which production processes are dependent on the type and origin of raw materials. The composition of this complex matrix is difficult to analyze and scientists commonly choose a gas chromatography techniques for this reason. With a wide selection of extraction methods and detectors it is possible to provide qualitative and quantitative analysis for many chemical compounds with a various...
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Application of Ion Exchangers in Speciation and Fractionation of Elements in Food and Beverages
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Possibility of Using Tea Fungus for Fermentation of Beetroot and Carrot Pomace Beverages
PublicationFermented beverages obtained from plant-based raw materials are becoming more popular due to their beneficial effects on human health. These include kombucha beverages, which are obtained by fermenting tea brew using the so-called tea fungus, which includes acetic acid bacteria and osmophilic yeast. A consortium of these microorganisms could also be used to prepare functional fermented beverages obtained from extracts of vegetable...
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Antioxidant and antimicrobial activity of fermented beverages obtained from fruit pomace
PublicationFruit pomace should not be considered as a waste product but as a by-product as it contains a lot of valuable components such as dietary fiber, bioactive compounds and a source of nutrients. The reasonable way to utilize these by-products, both fresh or dried, could be the fermentation of its extracts, leading to beverages with functional properties. In our research, we checked the possibility of using chokeberry, apple and...
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Literature update of analytical methods for biogenic amines determination in food and beverages
PublicationBiogenic amines (BAs) have been reported in a variety of foods, such as fish, meat, cheese, and wines. The formation of BAs in food by the microbial decarboxylation of amino acids can result in human allergic reactions, characterized by difficulty in breathing, rash, vomiting, and hypertension. Control measures to prevent biogenic amine formation in foods and/or reduce their levels should be considered. Therefore, monitoring of...
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Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method
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