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Wyniki wyszukiwania dla: FERMENTED BEVERAGES
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Biological Activity of Tea-Chokeberry and Chokeberry Fermented Beverages
PublikacjaFermented 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
PublikacjaFruit 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
Dane BadawczeThe 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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Natural Gum from Flaxseed By-Product as a Potential Stabilizing and Thickening Agent for Acid Whey Fermented Beverages
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Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins
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Development, Characterization, and Bioactivity of Non-Dairy Kefir-Like Fermented Beverage Based on Flaxseed Oil Cake
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Production and Characterization of Yogurt-Like Fermented Beverage Based on Camelina (Camelina sativa L.) Seed Press Cake
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Determination the method of free alcohol fermented beverage production based on roasted raw materials.
Dane BadawczeData 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
PublikacjaRozdział 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
PublikacjaW 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
PublikacjaQuality 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 gas chromatography to the analysis of spirit-based alcoholic beverages
PublikacjaSpirit-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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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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Literature update of analytical methods for biogenic amines determination in food and beverages
PublikacjaBiogenic 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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Possibility of Using Tea Fungus for Fermentation of Beetroot and Carrot Pomace Beverages
PublikacjaFermented 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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Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method
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Health-promoting potential and microbial composition of fermented drink tepache
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Fouling of nanofiltration membranes used for separation of fermented glycerol solutions
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Detection of Denatonium Benzoate (Bitrex) Remnants in Noncommercial Alcoholic Beverages by Raman Spectroscopy
PublikacjaIllegal 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
PublikacjaW 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.
PublikacjaThe 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
PublikacjaOpracowano 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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Bioactive peptides from beef products fermented by acid whey – in vitro and in silico study
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Fermented juices as reducing and capping agents for the biosynthesis of size-defined spherical gold nanoparticles
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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
PublikacjaWe 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
PublikacjaW 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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Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition
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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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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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AVAILABILITY CONDITIONS AS A CRITICAL FACTOR IN PRODUCT CATEGORY MANAGEMENT IN SHAPING THE OFFER OF NON-ALCOHOLIC EQUIVALENTS OF ALCOHOLIC BEVERAGES
PublikacjaPurpose: To determine the availability of non-alcoholic wines and spirit substitutes in various distribution channels and understand the factors shaping store assortments to identify potential product strategies in category management. Design/methodology/approach: A literature review using desk research and a two-part study on the availability of non-alcoholic substitutes, utilizing observation and interview methods. Findings:...
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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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The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Lupinus angustifolius L.) Seeds
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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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Kombucha from alternative raw materials – The review
PublikacjaNowadays, 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...