Beverages, Volume 8, Issue 2

The health benefits of fruit juices have been associated with their high content of antioxidant compounds. Commercial juice has been traditionally heat-processed to destroy microorganisms and enzymes. However, high temperatures induce undesirable cha...

Beer is one of the most widely consumed beverages containing up to 200,000 unique small molecules and a largely uncharacterized macromolecular and particulate space. The chemical profiling of beer is difficult due to its complex nature. To address th...

Cold extraction methods with ethanol applied to the flavedo of Citrus fruits have been commonly applied for the preparation of several liquors. In order to obtain the extraction optimization and then the best ratio of functional ingredients in the ex...

Recent social, economic, and technological evolutions have impacted consumption habits. The new consumer is more rational, more connected and demanding with products, more concerned with the management of the family budget, with the health, origin, a...

Most beverages are complex matrices. Different taste compounds within these matrices interact, and thus affect the perception of the tastes. Sweetness and sourness have generally been known to suppress each other, but often such investigations have f...

Bentonite is a natural clay that is used in different industries as a desiccant, ion-exchange material, or additive to remove impurities. For example, marketed as healing clay and as protein-fining agent in wine, bentonite is expected to adsorb speci...

Differentiating agricultural products has been adopted as a strategy to improve farm profitability and thereby business sustainability. This study aimed to evaluate unique barley varieties for craft malting and brewing markets to enhance profitabilit...

Nitrogen nutrition is one of the most effective cultural practices in vineyards. The vine nitrogen status influences the berries’ quality characteristics and the produced wines. The current study investigated the effect of traditional nitrogen...

The coffee extraction methods modify the structure of the foam (when it is present) and the sensory profile of the beverage. In this research, three ways of extracting and two varieties of 100% Arabica were compared. Nineteen bars and fifteen bars we...

Wine label information is an important aid for consumers in making purchase decisions. However, the influence of label information types in the context of sparkling wines is poorly understood, despite the global growth of this product class. Using an...

In recent years, the food industry has increased its interest in the development of functional foods, including fruit juices, due to the increased demand among consumers for foods and beverages that benefit and improve our health [...]

Consumers’ demand for ‘healthy’ food is growing at a fast pace. Beverages are one of the fastest-growing segments in the healthy food market. Kombucha is a product with a rapid market growth and is considered a ‘healthy bevera...

This study aimed to evaluate the differences in physicochemical properties, antioxidant properties, and rheology between guava nectar with sucrose and guava nectar with neotame and stevia addition (0.01% and 0.05%). All parameters were investigated d...

Wildfires produce smoke, which can then encounter wine grapes, causing the fruit to absorb smoke-related volatile organic compounds. These compounds impact the sensorial profiles of the resulting wines, introducing an uncharacteristic smokey flavor a...

Gyokuro is a style of Japanese green tea produced by employing agricultural shading in the weeks before harvest. This method results in a tea product with different organoleptic and chemical properties than common Japanese green tea. In an effort to...

Much attention has recently been paid to β-Galactosidases (β-D-galactoside galactohidrolase; EC 3.2.1.23), commonly known as lactases, due to the lactose intolerance of the human population and the importance of dairy products in the human...

Fruit spirit distillations processes are based on physical principles of heat and mass transfer. These principles are decisive for the separation of desired and undesired aroma compounds, which affect the quality of the distilled product. It is manda...

In this study, pulsed electric fields (PEFs) were evaluated as extraction-aiding technology during soymilk manufacturing to improve its isoflavone profile. Low-intensity PEFs were applied at different processing conditions in two stages of the soymil...

Tea contains about 230 chemical bioactive compounds, of which polyphenols represent the most considerable fraction (30% of total dry weight). These compounds have relevant nutritional and pharmacological effects on human health, exerting antioxidant...