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Search results for: FERMENTED BEVERAGES
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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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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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Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage
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Beverages
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Determination of the content of saccharides and ethanol in samples of fermented beverages
Open Research DataThe data set presents the results of measurements of the content of mono- and disaccharides: glucose, maltose, fructose and ethanol in samples of beverages fermented by high performance liquid chromatography (HPLC-RID).
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Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins
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Determination the method of free alcohol fermented beverage production based on roasted raw materials.
Open Research DataData set presents the results of monosaccharides and ethyl alcohol determination in samples of fermented cereal drink with increased health value based on barley malt and roasting of rye, chicory and beetroot, and with the addition of hops. The HPLC method with RID detector was used for determinations
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Fermented vegetable products
PublicationRozdział opisuje wpływ różnych czynników na jakość fermentowanych produktów warzywnych, kiszonej kapusty, kiszonych ogórków, kimchi i oliwek.
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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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Characteristics and biochemical composition of kombucha – fermented tea
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Application of Ion Exchangers in Speciation and Fractionation of Elements in Food and 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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Meat and fermented meat products as a source of bioactive peptides
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The application of ultrafiltration for separation of glycerol solution fermented by bacteria
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Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method
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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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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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Fouling of nanofiltration membranes used for separation of fermented glycerol solutions
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Health-promoting potential and microbial composition of fermented drink tepache
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Detection of Denatonium Benzoate (Bitrex) Remnants in Noncommercial Alcoholic Beverages by Raman Spectroscopy
PublicationIllegal alcoholic beverages are often introduced into market using cheap technical alcohol, which is contaminated by denatonium benzoate (Bitrex) of very small concentration. Bitrex is the most bitter chemical compound and has to be removed before alcohol consumption. The home-made methods utilize sodium hypochlorite to disintegrate particles of denatonium benzoate in alcohol and to remove bitter taste before trading. In this experimental...
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Effects of Fermentation Time and Type of Tea on the Content of Micronutrients in Kombucha Fermented Tea
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Phenolic Compounds and Antioxidant Properties of Fermented Beetroot Juices Enriched with Different Additives
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Application of gas chromatography-olfactometry (GC-O) in analysis and quality assessment of alcoholic beverages - a review
PublicationW ostatnich latach prowadzone są intensywne badania nad aktywnością sensoryczną poszczególnych składników zapachów napojów alkoholowych i nad zależnościami pomiędzy zapachem, a składem chemicznym lotnej frakcji tych produktów z wykorzystaniem techniki chromatografii gazowej z detekcją olfaktometryczną (GC-O). GC-O jest techniką wykorzystującą możliwość oceny sensorycznej eluatu z kolumny chromatograficznej, przy czym dla każdego...
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Determination of high-intensity sweeteners in beverages by high-performance liquid chromatography with mass spectrometry detection.
PublicationThe objective of the present study was to measure the concentration of nine high intensity sweeteners (acesulfame-K, aspartame, alitame, cyclamate, dulcin, neohesperidin dihydrochalcon, neotame, saccharin and sucralose) in different types of beverages available on the polish market. The proposed methodology reported here consists of a extraction with buffer composed of formic acid and N,N-diisopropylethylamine (pH 4.5) followed...
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Evaluation of headspace solid-phase microextraction for the analysis of volatile carbonyl compounds in spirits and alcoholic beverages
PublicationOpracowano metodę oznaczania C1-C6 związków karbonylowych w układzie GC-ECD w roztworach alkoholowych poprzez derywatyzację pentafluorobenzylohydroksy-aminą i mikroekstrakcję w fazie stacjonarnej z fazy nadpowierzchniowej. Zoptymalizowano warunki eksperymantalne: zawartość alkoholu, czas ekspozycji, temperaturę i sposób mieszania próbki. W metodzie tej najpierw przeprowadza się rozcieńczenie spirytusu lub napojów alkoholowych do...
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Fermented juices as reducing and capping agents for the biosynthesis of size-defined spherical gold nanoparticles
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Bioactive peptides from beef products fermented by acid whey – in vitro and in silico study
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Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by Rhizopus Oligosporus
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Marcinkiewicz Averages of Smooth Orthogonal Projections on Sphere
PublicationWe construct a single smooth orthogonal projection with desired localization whose average under a group action yields the decomposition of the identity operator. For any full rank lattice \Gamma ⊂ R^d , a smooth projection is localized in a neighborhood of an arbitrary precompact fundamental domain R^d / \Gamma. We also show the existence of a highly localized smooth orthogonal projection, whose Marcinkiewicz average under the...
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Grinding of cemented carbides with planetary kinematics
PublicationW pracy przeprowadzono wyniki badań szlifowania z wykorzystaniem nowoczesnej szlifierki planetarnej DLM 505 HS. Zastosowano jednolite narzędzie wykonane z ziarna diamentowego D107. W artykule wyprowadzono podstawowe równania ruchu w układzie planetarnym. Przedstawiono również wartości parametrów chropowatości, ubytku materiałowego i płasko-równoległości po szlifowaniu przedmiotów wykonanych z węglików spiekanych - HF10, D10x8 mm.
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Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products
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Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef
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Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition
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Potential Role of Bioactive Compounds: In Vitro Evaluation of the Antioxidant and Antimicrobial Activity of Fermented Milk Thistle
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ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat
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The influence of sonication time on the biogenic amines formation as a critical point in uncured dry-fermented beef manufacturing
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The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins
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Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products [pdf]
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Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria
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Dissecting anomalies in Islamic stocks: Integrated or segmented pricing?
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Identification and characterization of tetracycline resistance in Lactococcus lactis isolated from Polish raw milk and fermented artisanal products
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Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria
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Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity
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Potentiometric sensor containing set of ion selective electrodes with lipid modified membranes for quality assessment of tested non-alcoholic beverages
PublicationPotentiometric sensors may be a good tool for fast quality control of commercial drinks. In this work, such a sensor, containing a set of ion-selective electrodes with lipid-modified membranes (benzylhexadecyldimethylammonium chloride monohydrate, hexadecylamine, 1-dodecanol, elaidic acid, cholesterol) was used for discrimination and quality control of non-alcoholic beverages, mainly composed of sugar and citric acid. It was found...
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Can Functional Beverages Serve as a Substantial Source of Macroelements and Microelements in Human Nutrition?—Analysis of Selected Minerals in Energy and Isotonic Drinks
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An overview of fermentation in the food industry - looking back from a new perspective
PublicationFermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their...
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Kombucha from alternative raw materials – The review
PublicationNowadays, people's awareness about the role of diet in maintaining well-being and good health has increased. Consumers expect that the products not only provide them with essential nutrients but will also be a source of biologically active substances, which are beneficial to their health. One of the "healthy trends," which has appeared among the consumers worldwide is kombucha, a tea drink with high antioxidant potential, obtained...
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Studies of the Variability of Sugars, Vitamin C, and Chlorophylls in Differently Fermented Organic Leaves of Willowherb (Chamerion angustifolium (L.) Holub)
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Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria
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