Beverages, Volume 9, Issue 4

‘Bulletproof Coffee’, a popular beverage composed of coffee, grass-fed butter, and medium-chain triglyceride oil, has gained significant attention for its purported benefits including cognitive enhancement, increased alertness and energy,...

Background: Risky alcohol consumption (RAC) can lead to alcohol-related liver disease (ALD). Liver cirrhosis caused by ALD continues to increase as alcohol consumption continues unabated. In turn, the elderly are more sensitive to alcohol. Population...

Mezcal is an alcoholic beverage obtained by distilling musts and juices fermented by spontaneous or cultivated microorganisms, which are extracted from ripe stems of cooked Agaves and harvested in Mexico. Both raw material and production practices di...

Excessive sugar consumption is a risk factor for becoming overweight. Due to the increase in consumer nutritional awareness, functional beverages with reduced caloric content have attracted great interest in recent years. The current state of knowled...

The escalating production of processed prickly pear products has led to a substantial rise in waste materials, particularly peel, which is rich in bioactive chemicals and holds the potential for value-added product development. However, the high peri...

The contamination and spoilage of heat-treated fruit juices by heat-resistant mold ascospores present significant challenges to the food industry. Understanding effective strategies to mitigate this contamination is vital for ensuring the shelf-life...

Fruit addition can enrich beer with flavor and bioactive substances. Sweet cherry (Prunus avium L.) can be added in beer as a whole fruit, fruit juice, or pulp, but there is no data for the addition of cherry pomace in beer. Therefore, we investigate...

The objective of this study was to investigate the variability of natural bioactive compounds, such as catechin, theaflavin, total phenolic content (TPC), and total flavonoid content (TFC), of Azorean black tea (Camellia sinensis L., O. Kuntze) as we...

Craft breweries are continuously searching for beers made with locally produced raw materials and unique flavor profiles to respond to consumer requests. We explored the behavior of three commercial strains of Saccharomyces cerevisiae in the fermenta...

UV/VIS spectroscopy was used in conjunction with a calibration method to determine the mixing ratio of samples of beer-mixed drinks with mineral water (sour Radler beers) from the food service industry. For this purpose, calibration lines were constr...

Grumixama is an anthocyanin-rich berry commonly found in South America, yet not widely consumed by Brazilians due to the lack of studies covering its technological properties. Therefore, the stability of anthocyanins and the activity of oxidoreductas...

This study aimed to evaluate the addition of açaí, beetroot, and hibiscus flour on the sensory characteristics of a buffalo whey-based cocoa beverage and, second, to consider if health and sustainability claims could enhance consumer ac...

Although wine is one of the most studied beverages at a sensory level, there is practically no information on the particularities of organic wines from Galicia. Considering that different regions provide distinctive characteristics to wines, organic...

The objective of this work is the development of a new fermented beverage (‘kombucha’-like), enriched with broccoli by-products as an ingredient, a source of organosulfur compounds, which could be biotransformed into more bioaccessible, b...

The roasting process is an important step in coffee production, leading to important physical and chemical changes that are responsible for the sensory quality of a coffee beverage. Besides the commonly used drum roasters, a newly developed infrared...

The craft brewing industry is in a constant state of evolution. Over recent years, the craft beer sector has experienced rapid growth, and this trajectory is expected to persist. Microbreweries, in contrast to traditional industrial beer production,...

The definition of regional typicality is a determinant for the preservation of perceived wine quality and protection of wine origin. This work firstly aims at evaluating the sensory diversity of young Tempranillo Tinto wines in the three subregions o...

Fruit juice and wine are important beverages that are consumed all over the world. Due to their constantly increasing demand and high value, fruit juice and wine are one of the most frequent targets of adulteration. Since adulterated foods are proven...

Starch enzymatic hydrolysis is a key technology for preparing plant-based dairy alternative beverages, preferred for its low energy consumption, high product yield, and quality. However, the high-temperature requirement to terminate reactions and cha...

While the treatment of red grapes with pulsed electric fields (PEFs) has been widely investigated, white grapes have been little studied to date. This work, therefore, investigates the PEF treatment of white grapes (Thompson Seedless) by applying dif...