Non-enzymatic browning occurs widely in both white and red wines, and it has a huge
impact on the color evolution and aging potential. Previous studies have proved that …

Background Understanding the shelf life of wine is complex and involves factors such as
aroma preservation, flavour development and market acceptance. Ageing potential, crucial …

The sweet, clear, aqueous part inside the immature green coconut is referred as tender
coconut water (TCW). Although several processing techniques have been attempted …

During aging, most bottled white wines lose their distinctive organoleptic characteristics
according to their storage conditions (closure, temperature, time). However, the effect of …

The objective was to evaluate the influences of the high hydrostatic pressure extraction
parameters on the recovery of anthocyanins from the grape skin pomace extracts (Vitis …

Thermal processing is the most widely adopted technology for preservation of juices;
however, it is associated with significant changes in nutritional quality and flavor …

The effects of different dissolved oxygen concentrations (DOC) on the browning degree,
amino acids, total phenols, reducing sugars, polyphenoloxidase (PPO), peroxidase (POD) …

Based on hydrophilic interaction liquid chromatography (HILIC) liquid chromatography–
mass spectrometry (LC–MS), untargeted differential metabolomics analysis was performed …

In this experiment, the effect of pulsed electric field (PEF) technology on the extractability of
anthocyanins and polyphenols in early-harvested Sangiovese red grapes (16.9° Bx sugar …

Redox species in wine are altered by pH and some wines are easily degraded due to
oxidation and sulfur dioxide (SO 2) reduction. There is a need for quick, easy, simple, and …