The effects of freeze drying and convective hot-air drying of maoberry fruits (Antidesma
bunius L.) on their phenolic and ascorbic acid contents and antioxidant activities, as well as …

1, 2-Dicarbonyl compounds, formed from carbohydrates during thermal processing in the
course of caramelization and Maillard reactions, are intensively discussed as precursors for …

World ethanol production rose to nearly 13.5 billion gallon in 2006. Ethanol has been part of
alcoholic beverages for long time, but its application has expanded much beyond that during …

Successful discrimination of 14 representative liquors (including scotch, bourbon and rye
whiskies, brandy, and vodka) was achieved using a 36-element colorimetric sensor array …

During beer and wine production, Maillard reaction products (MRPs) are formed, which have
a particular influence on the taste and aroma of the fermented beverages. Compared to …

Delineating its usage in separation, purification and detection processes across a variety of
disciplines, from industry to applied research, this work discusses the principles, techniques …

Estimation of hydroxymethylfurfural (HMF) exposure of the Spanish population from heat-
processed food was performed. HMF levels in Spanish foods were obtained from the data …

Beech wood xylan, as a model substance for hemicellulose contained in plant biomass
waste, was subjected to thermohydrolysis in subcritical water. The composition of the …

A fast and simple solvent microextraction technique using salting out-vortex-assisted liquid–
liquid microextraction (salting out-VALLME) was developed for the extraction of furfurals (2 …

Excessive exploitation of conventionally used fossil fuel has been the major root cause of
depletion of its reserves. Additionally, environmental concern, energy security, short supply …