[HTML][HTML] The effects of soluble dietary fibers on glycemic response: an overview and futures perspectives
The properties of each food, composition, and structure affect the digestion and absorption
of nutrients. Dietary fiber (DF), especially viscous DF, can contribute to a reduction in the …
of nutrients. Dietary fiber (DF), especially viscous DF, can contribute to a reduction in the …
[HTML][HTML] Non-alcoholic and craft beer production and challenges
Beer is the most consumed alcoholic beverage in the world and the third most popular
beverage after water and tea. Emerging health-oriented lifestyle trends, demographics …
beverage after water and tea. Emerging health-oriented lifestyle trends, demographics …
[HTML][HTML] Alcohol consumption, bone mineral density, and risk of osteoporotic fractures: a dose–response meta-analysis
Excess alcohol consumption is known to be detrimental to human health. However, the role
of light-to-moderate alcohol intake is under investigation for potential certain health benefits …
of light-to-moderate alcohol intake is under investigation for potential certain health benefits …
[HTML][HTML] Phenols and melanoidins as natural antioxidants in beer. Structure, reactivity and antioxidant activity
A Martinez-Gomez, I Caballero, CA Blanco - Biomolecules, 2020 - mdpi.com
Beer is one of the most consumed drinks around the world, containing a variety of
compounds that offer both appreciated sensorial characteristics and health advantages …
compounds that offer both appreciated sensorial characteristics and health advantages …
Bioactivity of food melanoidins is mediated by gut microbiota
Melanoidins are an important component of the human diet (average consumption 10
g/day), which escape gastrointestinal digestion and are fermented by the gut microbiota. In …
g/day), which escape gastrointestinal digestion and are fermented by the gut microbiota. In …
[HTML][HTML] Current functionality and potential improvements of non-alcoholic fermented cereal beverages
Fermentation continues to be the most common biotechnological tool to be used in cereal-
based beverages, as it is relatively simple and economical. Fermented beverages hold a …
based beverages, as it is relatively simple and economical. Fermented beverages hold a …
[HTML][HTML] Química do lúpulo
RS Durello, LM Silva, S Bogusz - Química Nova, 2019 - SciELO Brasil
Hops in the brewing process are important for the chemical and sensorial quality of beer.
Hops give to the beer bitterness (due to the presence of humulones and lupulones), natural …
Hops give to the beer bitterness (due to the presence of humulones and lupulones), natural …
A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles
DO Carvalho, LF Guido - Food Chemistry, 2022 - Elsevier
This review provides an overview on the influence of malting and brewing on the overall
phenolic content of barley malt and beer. Beer phenolics are mainly originated from barley …
phenolic content of barley malt and beer. Beer phenolics are mainly originated from barley …
[HTML][HTML] The role of bioactive phenolic compounds on the impact of beer on health
R Ambra, G Pastore, S Lucchetti - Molecules, 2021 - mdpi.com
This review reports recent knowledge on the role of ingredients (barley, hop and yeasts),
including genetic factors, on the final yield of phenolic compounds in beer, and how these …
including genetic factors, on the final yield of phenolic compounds in beer, and how these …
Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization
Flavanols, a subgroup of polyphenols, are secondary metabolites with antioxidant properties
naturally produced in various plants (eg, green tea, cocoa, grapes, and apples); they are a …
naturally produced in various plants (eg, green tea, cocoa, grapes, and apples); they are a …