Fermentation is an important process that can provide new flavors and nutritional and
functional foods, to deal with changing consumer preferences. Fermented foods have …

Background The consumption of alcoholic beverages is an integral part of many socio-
cultural traditions. The existing methods of compositional analysis and quality control of …

Carob samples from seven different Mediterranean countries (Cyprus, Greece, Italy, Spain,
Turkey, Jordan and Palestine) were analyzed using Fourier Transform Infrared (FTIR) …

As an easily adapted culture, with overloaded production in some parts of the globe, apples
and their by-products are being redirected to pharmaceutical, canning and beverages …

Spirits are alcoholic beverages commonly consumed in European countries. Their raw
materials are diverse and include fruits, cereals, honey, sugar cane, or grape pomace. The …

Near-infrared spectroscopic (NIR) technique was used, for the first time, to predict volatile
phenols content, namely guaiacol, 4-methyl-guaiacol, eugenol, syringol, 4-methyl-syringol …

In the present study, we developed a screening method for detection of adulteration in
coconut milk via mid-infrared spectroscopy. Linear and nonlinear regression methods …

Due to legal regulations, the rise of globalised (online) commerce and the need for public
health protection, the analysis of spirit drinks (alcoholic beverages> 15% vol) is a task with …

Alcoholic beverages have a complex chemistry that can be influenced by their alcoholic
content, origin, fermentation process, additives, and contaminants. The complex composition …

Bee pollen contains almost all nutrients required by the human organism as well as diverse
health-promoting substances. However, its composition and nutritional value greatly depend …