Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting
the attention of food scientists and nutritionists because of their nutraceutical properties. In …

Fermented foods have been a component of the human diet since ancient times, including
live bacteria employed to restore gut health, contributing to the frontline of functional food …

Understanding bacteria and yeasts communities can reduce unpredictable changes of
apple cider. In this study, apple juice inoculated with Saccharomyces cerevisiae WET 136 …

The production of sparkling cider could intercept the needs of non-habitual consumers of
this alcoholic-beverage. This investigation was aimed to develop procedures for the …

During the fermentation of apple juice, yeast metabolism creates complex biosynthetic
pathways which produce a range of compounds responsible for the organoleptic qualities of …

A novel and effective adsorbent known as Seleno-chitosan-phytic acid nanocomplex (Se-CS-
PA) has been developed specifically for efficiently removing patulin (PAT) from a simulated …

Alcoholic or “hard” cider is experiencing a resurgence in popularity, particularly throughout
the Northeast and Mid-Atlantic regions of the United States. Yet, many stakeholders struggle …

The flavour and the volatilome of apple wines made from the Austrian heritage variety Ilzer
Rose was in the scope of this study. The apple wines were produced by adopting …

In this study, two strains of Schizosaccharomyces pombe (NCAIM Y01474T and SBPS) and
two strains of Schizosaccharomyces japonicus (DBVPG 6274T, M23B) were investigated for …

This study examined the effect of simultaneous fermentations of Saccharomyces cerevisiae
and Pichia kluyveri, Lactobacillus plantarum and Oenococcus oeni on the chemical …