FoodExecutive - Applied Research

Published in Beverages
Thursday, 13 June 2019 07:06

UV-C irradiation as an alternative treatment technique on cranberry-flavored water

Researchers from the Tennessee State University (Usa) have studied the impact of UV-C irradiation at 254nm on microbial inactivation, cytotoxicity, and sensory properties of cranberry-flavored water (CFW) and the results…

Published in Wine
Monday, 03 June 2019 07:02

Reduction of Brettanomyces bruxellensis populations from oak barrel staves using steam

Brettanomyces bruxellensis, a spoilage yeast associated with red wines, can be difficult to remove from oak barrels. Researchers from the Washington State University (Usa) have investigated the effectiveness of steam…

Published in Applied Research
Tuesday, 21 May 2019 07:04

Comparing antioxidants levels in tomatoes of different color

Greater levels of specific antioxidants were associated with particular colorations of tomato fruit. These genotypes could be used either directly as food or in breeding programs to recover greater levels…

Published in Applied Research
Thursday, 02 May 2019 07:18

Pulsed electric fields accelerate release of mannoproteins from Saccharomyces cerevisiae during aging of Chardonnay wine

Researchers from the University of Saragoza (Spain) investigated the potential of PEF for triggering autolysis of Saccharomyces cerevisiae and accelerating the release of mannoproteins during aging on the lees of…

Published in Health and Wellness
Friday, 12 April 2019 07:03

Quality attributes of gluten-free bread formulated with guar gum

Portuguese Researchers have carried out a study in order to assess the combined effect of guar gum (GG) and water content (WC) on the rheological properties of batter, and the…

Published in Wine
Thursday, 11 April 2019 07:03

The potential use of biocompatible silver nanoparticles in winemaking

There is currently an increasing commercial demand for silver nanoparticles (Ag NPs) due to their wide applicability in various markets. Because of their powerful antimicrobial properties, these nanoparticles are frequently…

Published in Health and Wellness
Wednesday, 10 April 2019 07:03

Salt could be a key factor in allergic immune reactions

In industrial countries, nearly one in three people are affected by allergies at some point in their lives. One in ten children suffer from atopic dermatitis. T-cells play an important…

Published in Applied Research
Wednesday, 03 April 2019 07:03

Flax and wattle seed powders enhance volume and softness of gluten-free bread

Gluten-free bread is generally associated with several quality defects such as reduced volume, dry texture and poor mouthfeel. Flaxseed gum has been shown to increase viscosity of bread dough. Researchers…

Published in Applied Research
Wednesday, 27 March 2019 07:11

Impact of long bottle aging on volatile composition of red wines

The adding of wood pieces together with small amounts of oxygen to simulate the processes for aging red wine in barrels is the most common alternative to oak barrels. The…

Published in Applied Research
Monday, 25 March 2019 07:12

Impact of different S. cerevisiae yeast strains on gluten-free dough and bread quality parameters

Yeasts have been used for centuries for the leavening of bread. The main emphasis on the selection of yeast strains has been in relation to wheat products. This study, published…