ALBERT

All Library Books, journals and Electronic Records Telegrafenberg

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
  • Articles  (405)
Collection
  • Articles  (405)
Source
Publisher
Years
Journal
Topic
  • 1
    facet.materialart.
    Unknown
    Phenolic Compounds and Functional Beverages (2021)
    Molecular Diversity Preservation International
    Details
    Publication Date: 2021-10-27
    Description: The rise in the prevalence of non-communicable diseases (NCDs) over the last few years has promoted the need to afford consumers with accurate health data on food and beverage products as part of their right to health [...]
    Electronic ISSN: 2306-5710
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology , Economics
    Published by Molecular Diversity Preservation International
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER CURRENT
  • 2
    facet.materialart.
    Unknown
    Wine Consumption and Religions: A Research Note (2021)
    Molecular Diversity Preservation International
    Details
    Publication Date: 2021-10-21
    Description: The relationship between religions around the world and alcohol consumption is a well-known debated issue since many religions forbid it. However, the specific relationship with wine consumption has never been empirically investigated. For some religions, such as the Catholic religion, wine has a specific place. The purpose of this short communication is to analyze how the role of religions could determine the level of wine consumption in a representative panel of countries. A single equation analysis is based on a cross section of 52 countries for the period 2010–2013. The results give more support to the anticipated relationship between wine consumption and religions and demonstrate that wine consumption in a country is impacted by the dominant religion in the country.
    Electronic ISSN: 2306-5710
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology , Economics
    Published by Molecular Diversity Preservation International
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER CURRENT
  • 3
    facet.materialart.
    Unknown
    Antimicrobial Activity of Nanoencapsulated Essential Oils of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum against Weak-Acid Resistant Zygosaccharomyces bailii in Clear Apple Juice (2021)
    Molecular Diversity Preservation International
    Details
    Publication Date: 2021-09-17
    Description: The anti-yeast activity of oil-in-water encapsulated nanoemulsion containing individual or a combination of the three essential oils of Tasmanian pepper leaf (Tasmannia lanceolata), lemon myrtle (Backhousia citriodora), and anise myrtle (Syzygium anisatum) against weak-acid resistant Zygosaccharomyces bailii in clear apple juice was investigated. The effectiveness of the shelf-life extension of Z. bailii-spiked (1 × 103 CFU/mL) clear apple juice was evaluated and compared between natural (essential oils) and synthetic (sodium benzoate) antimicrobial agents. Essential oils showed an immediate reduction in the Z. bailii cell population at day-0 and exerted a fungicidal activity at day-4 of storage, with no further noticeable growth at the end of the experiment (day-28). At lower concentrations, Tasmanian pepper leaf oil of 0.0025% had 〉6 log CFU/mL at day-12 of storage. For lemon myrtle essential oils, the yeast population reached 〉6 log CFU/mL at day-24 and day-20 for concentrations of 0.02% and 0.01%, respectively. The fungicidal activity of Tasmanian pepper leaf oil reduced from 0.005% to 0.0025% v/v when mixed at a ratio of 1:1 with anise myrtle oil. The results of the present study suggest that these three native Australian herbs have the potential to be used in the beverage industry by controlling Zygosaccharomyces bailii in clear apple juice products.
    Electronic ISSN: 2306-5710
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology , Economics
    Published by Molecular Diversity Preservation International
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER CURRENT
  • 4
    facet.materialart.
    Unknown
    Brewing Efficacy of Non-Conventional Saccharomyces Non-cerevisiae Yeasts (2021)
    Molecular Diversity Preservation International
    Details
    Publication Date: 2021-09-17
    Description: Consumer demands for new sensory experiences have driven the research of unconventional yeasts in beer. While much research exists on the use of various common Saccharomyces cerevisiae strains as well as non-Saccharomyces yeasts, there exists a gap in knowledge regarding other non-cerevisiae Saccharomyces species in the fermentation of beer, in addition to S. pastorianus. Here, five distinct species of Saccharomyces from the UC Davis Phaff Yeast Culture Collection, as well as one interspecies hybrid from Fermentis, were chosen to ferment 40 L pilot-scale beers. S. kudriavzevii, S. mikatae, S. paradoxus, S. bayanus, and S. uvarum yeasts were used to ferment wort in duplicate pairs, with one fermenter in each pair receiving 10 g/L dry-hop during fermentation. Analytical measurements were made each day of fermentation and compared to controls of SafAle™ US-05 and SafLager™ W 34/70 for commercial brewing parameters of interest. Finished beers were also analyzed for aroma, taste, and mouthfeel to determine the flavor of each yeast as it pertains to brewing potential. All beers exhibited spicy characteristics, likely from the presence of phenols; dry-hopping increased fruit notes while also increasing perceived bitterness and astringency. All of the species in this study displayed great brewing potential, and might be an ideal addition to beer depending on a brewery’s desire to experiment with flavor and willingness to bring a new yeast into their production environment.
    Electronic ISSN: 2306-5710
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology , Economics
    Published by Molecular Diversity Preservation International
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER CURRENT
  • 5
    facet.materialart.
    Unknown
    A Fast, Straightforward and Inexpensive Method for the Authentication of Baijiu Spirit Samples by Fluorescence Spectroscopy (2021)
    Molecular Diversity Preservation International
    Details
    Publication Date: 2021-09-14
    Description: The Chinese spirit baijiu is currently the world’s bestselling spirit, with more than ten billion liters sold in 2018. This is a figure that puts its sales higher than whiskey, vodka, gin, and tequila combined. The multitude of baijiu varieties available in the market differ in several ways ranging from aging to the traditional artisanship involved in producing the final spirit to several other features, including the rarity of the bottle. A result of these differences is a wide distribution of prices for the various baijiu products. Consequently, a single bottle of baijiu can cost anywhere from a few dollars, up to thousands of US dollars. The price differences among the various baijiu spirits necessitate the existence of reliable scientific methods that can efficiently differentiate and authenticate the qualities of baijiu spirits. In addition, the existence of such methods facilitates the prevention of counterfeit sales of the final product. Considering this, we introduce an analytical chemistry method that distinguishes amongst different baijiu spirits based on fluorescence spectroscopy. Its attributes include the low cost and convenience that allows analysis either before or while the spirit is in the market. Our work herein focuses on the analysis of thirty different varieties of baijiu spirits from six different distilleries from East Asia and North America by fluorescence emission spectroscopy, which is associated to the price of the product. For the analysis, we employed a HORIBA FLUOROLOG 3 (HORIBA—Jobin Yvon) spectrometer. Major advantages of this method include the low cost, as no consumables except a quartz reusable cuvette are required, the minimal waste, and finally the quick processing of data.
    Electronic ISSN: 2306-5710
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology , Economics
    Published by Molecular Diversity Preservation International
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER CURRENT
  • 6
    facet.materialart.
    Unknown
    Enhancement of Polyphenols Recovery from Rosa canina, Calendula officinalis and Castanea sativa Using Pulsed Electric Field (2021)
    Molecular Diversity Preservation International
    Details
    Publication Date: 2021-09-03
    Description: The current study evaluates the Pulsed Electric Field (PEF) technique for the extraction of polyphenols from the plants Rosa canina, Calendulaofficinalis and Castanea sativa. These plants are traditionally used both for the preparation of therapeutic decoctions and the aromatization of beverages (alcoholic or not). Pulses of 10 μs duration were used to apply electric field intensities ranging from 1.2 to 2.0 kV cm−1. The period of the phenomenon was set to 1 ms, with a total extraction time of 20 min. The total polyphenol content as well as the identified polyphenolic compounds of the extracts were determined for monitoring and evaluation. To estimate the PEF effect, control extracts were prepared using the same process as PEF extracts but without the application of electric field. For all the three plant materials studied, the PEF technique appeared to be successful in increasing polyphenols extraction. The application of a moderate to high electric field, up to 1.4 kV cm−1, resulted in increased total and individual polyphenols recovery, reaching 63.79% and 84%, respectively, in the case of Rosa canina fruits.
    Electronic ISSN: 2306-5710
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology , Economics
    Published by Molecular Diversity Preservation International
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER CURRENT
  • 7
    facet.materialart.
    Unknown
    TTB Labeling and Formula Processes: Evaluating Burden among Craft Brewers (2021)
    Molecular Diversity Preservation International
    Details
    Publication Date: 2021-09-03
    Description: Previous research indicates that craft breweries experience difficulties with the Certificate of Labeling Approval (COLA) and formula approval processes established by the Alcohol and Tobacco Tax and Trade Bureau (TTB). This study evaluated the relationship between brewery characteristics and regulatory outcomes. Brewery characteristics of interest were number of full-time personnel, permit age, production volume, regulatory submission volume, and resource utilization. The outcomes evaluated were resubmission frequency of COLA and formula submissions, expense burden, and information burden. The results indicate that correspondence with TTB officials decreases resubmission frequency of formula submissions, while volume of resources used during submission preparation is positively correlated with the resubmission frequency of COLA submissions. Regarding expense burden, advice from fellow brewers and coworkers decreases burden associated with formula submissions and COLA submissions, respectively. The results indicate that the COLA and formula processes are associated with substantial information burden and are significantly associated with certain brewery characteristics.
    Electronic ISSN: 2306-5710
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology , Economics
    Published by Molecular Diversity Preservation International
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER CURRENT
  • 8
    facet.materialart.
    Unknown
    Dilution Method of Menthol Solutions Affects Subsequent Perceptual Thermal Responses during Passive Heat Exposure in Non-Heat Acclimated Participants (2021)
    Molecular Diversity Preservation International
    Details
    Publication Date: 2021-09-01
    Description: Due to its volatility, the qualitative experience of menthol may be modulated by its preparation and combination with other compounds. One such method of preparation is dilution, with two dilution methods existing within the sport and exercise science literature, where menthol is used to impart feelings of oral cooling and improve thermal comfort and sensation during heat exposure. This study compared these two dilution methods; one using a solvent the other using temperature, via a randomized counterbalanced repeated measures design (n = 12; Height: 174.0 ± 8.5 cm Mass: 73.4 ± 13.3 kg Age: 28.7 ± 8.4 y; two exposures to each solution) to assess the effect of solution and heat exposure, upon thermal comfort, thermal sensation and associated physiological parameters in non-heat acclimated participants. Thermal comfort was significantly affected by solution (p = 0.041; η2 = 0.017) and time (p 〈 0.001; η2 = 0.228), whereas thermal sensation was significantly affected by time only (p = 0.012; η2 = 0.133), as was tympanic temperature (p 〈 0.001; η2 = 0.277). Small to moderate clear differences between solutions at matched time points were also observed. These trends and effects suggest that, depending upon the dilution method employed, the resultant perceptual effects are likely impacted; this also likely depends upon the timing of menthol administration within a heat exposure session.
    Electronic ISSN: 2306-5710
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology , Economics
    Published by Molecular Diversity Preservation International
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER CURRENT
  • 9
    facet.materialart.
    Unknown
    Analysis of Phytosterols Content in Italian-Standard Espresso Coffee (2021)
    Molecular Diversity Preservation International
    Details
    Publication Date: 2021-08-27
    Description: This study aims to assess for the first time the content of phytosterols (PS) in espresso coffee (EC) to deepen the knowledge about the phytochemicals and health potentials of coffee brews. PS were extracted by hot saponification from 14 EC samples produced with coffee originating from 13 coffee-producing countries. PS were identified and quantified by high-performance liquid chromatography (HPLC) after derivatization. Among the detected PS, β-sitosterol (4.1–18.2 mg/L) was the most abundant followed by stigmasterol (1.1–4.9 mg/L), campesterol (0.9–4.7 mg/L), and cycloartenol (0.3–2.0 mg/L). Total PS fraction ranged from 6.5 mg/L to 30.0 mg/L with an average level of 15.7 ± 5.8 mg/L. Therefore, a standard cup of EC (25 mL) could provide 0.4 ± 0.1 mg of PS.
    Electronic ISSN: 2306-5710
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology , Economics
    Published by Molecular Diversity Preservation International
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER CURRENT
  • 10
    facet.materialart.
    Unknown
    Integrated Green Process for the Extraction of Red Grape Pomace Antioxidant Polyphenols Using Ultrasound-Assisted Pretreatment and β-Cyclodextrin (2021)
    Molecular Diversity Preservation International
    Details
    Publication Date: 2021-08-19
    Description: Winemaking is a process that generates a large volume of solid waste biomass, which is currently under extensive investigation as a bioresource of precious polyphenolic compounds. These substances are retrieved from vinification side streams principally by deploying solid–liquid extraction methods. In this frame, the present investigation had as objective the development of an alternative, green extraction process for polyphenols, through integration of ultrasonication as a pretreatment stage, and subsequent extraction with aqueous β-cyclodextrin. Polyphenol recovery from red grape pomace (RGP) was shown to be significantly enhanced by ultrasonication pretreatment, and the use of β-cyclodextrin effectively boosted the aqueous extraction. Under optimized conditions, established by response surface methodology, the maximum yield in total polyphenols was 57.47 mg GAE g−1 dm, at 80 °C, requiring a barrier of 10.95 kJ mol−1. The extract produced was significantly enriched in catechin and quercetin, compared to the aqueous extract, exhibiting also increased antiradical activity. These findings highlighted the value of the process developed for targeted recovery of certain polyphenols and the preparation of task-specific extracts.
    Electronic ISSN: 2306-5710
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology , Economics
    Published by Molecular Diversity Preservation International
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER CURRENT
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...