Cargando…

Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead

The resurgence of mead, a honey-based fermented beverage, is attributed to the increasing consumption of fermented foods and beverages, driven by its distinct flavors and perceived health benefits. This study investigates the influence of different yeast strains, namely Saccharomyces cerevisiae var....

Descripción completa

Detalles Bibliográficos
Autores principales:	Avîrvarei, Alexandra-Costina, Pop, Carmen Rodica, Mudura, Elena, Ranga, Floricuța, Hegheș, Simona-Codruța, Gal, Emese, Zhao, Haifeng, Fărcaș, Anca Corina, Chiș, Maria Simona, Coldea, Teodora Emilia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10376122/ https://www.ncbi.nlm.nih.gov/pubmed/37507995 http://dx.doi.org/10.3390/antiox12071457

Ejemplares similares

Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety
por: Avîrvarei, Alexandra Costina, et al.
Publicado: (2023)

Assessment of isoflavone aglycones variability in soy food supplements using a validated HPLC-UV method
por: UIFĂLEAN, ALINA, et al.
Publicado: (2015)

Drinking Behavior, Taste Preferences and Special Beer Perception among Romanian University Students: A Qualitative Assessment Research
por: Jimborean, Mirela Anamaria, et al.
Publicado: (2021)

In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates
por: Igual, Marta, et al.
Publicado: (2022)

In Vitro Digestibility of Minerals and B Group Vitamins from Different Brewers’ Spent Grains
por: Fărcaș, Anca Corina, et al.
Publicado: (2022)

Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages
por: Keșa, Ancuța-Liliana, et al.
Publicado: (2021)

Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates
por: Igual, Marta, et al.
Publicado: (2021)

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages
por: Ignat, Maria Valentina, et al.
Publicado: (2020)

Cereal Waste Valorization through Conventional and Current Extraction Techniques—An Up-to-Date Overview
por: Fărcaș, Anca Corina, et al.
Publicado: (2022)

Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014
por: Șerban, Larisa Rebeca, et al.
Publicado: (2023)

An Update Regarding the Bioactive Compound of Cereal By-Products: Health Benefits and Potential Applications
por: Fărcaș, Anca Corina, et al.
Publicado: (2022)

Determination of Coenzyme Q10 Content in Food By-Products and Waste by High-Performance Liquid Chromatography Coupled with Diode Array Detection
por: Semeniuc, Cristina Anamaria, et al.
Publicado: (2023)

Dr. Harry Mead
Publicado: (1917)

Eva Viola Mead
Publicado: (1912)

Effects of Mead Wort Heat Treatment on the Mead Fermentation Process and Antioxidant Activity
por: Czabaj, Sławomir, et al.
Publicado: (2017)

Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects
por: Fărcaș, Anca Corina, et al.
Publicado: (2021)

Plants of the Spontaneous Flora with Beneficial Action in the Management of Diabetes, Hepatic Disorders, and Cardiovascular Disease
por: Ignat, Maria Valentina, et al.
Publicado: (2021)

Activated natural zeolites for beer filtration: A pilot scale approach
por: Senila, Marin, et al.
Publicado: (2023)

Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production
por: Ciont, Călina, et al.
Publicado: (2022)

Original Letters of Dr. Mead
por: Mead, R.
Publicado: (1803)

Current strategies for the management of valuable compounds from hops waste for a circular economy
por: Claudia Salanță, Liana, et al.
Publicado: (2023)

Analysis of Fatty Acids, Amino Acids and Volatile Profile of Apple By-Products by Gas Chromatography-Mass Spectrometry
por: Fărcaș, Anca Corina, et al.
Publicado: (2022)

Don Joaquín Meade, 1896-1970
por: Meade de Angulo, Mercedes
Publicado: (1972)

Reply to Drs. Capucci, Lavazza, and Mead.
por: Smith, et al.
Publicado: (1998)

Volatile Composition and Sensory Properties of Mead
por: Pereira, Ana Paula, et al.
Publicado: (2019)

Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates
por: Igual, Marta, et al.
Publicado: (2021)

Formulation of Phytosomes with Extracts of Ginger Rhizomes and Rosehips with Improved Bioavailability, Antioxidant and Anti-Inflammatory Effects In Vivo
por: Deleanu, Mariana, et al.
Publicado: (2023)

Confronting the Margaret Mead legacy : scholarship, empire, and the South Pacific /
Publicado: (1992)

Comparison of Different Extraction Solvents for Characterization of Antioxidant Potential and Polyphenolic Composition in Boletus edulis and Cantharellus cibarius Mushrooms from Romania
por: Fogarasi, Melinda, et al.
Publicado: (2021)

El algoritmo de Nelder-Mead : análisis y perspectiva
por: Escobar Alfaro, Gabriela Susana
Publicado: (2009)

Exploring the substrate scope of ferulic acid decarboxylase (FDC1) from Saccharomyces cerevisiae
por: Nagy, Emma Zsófia Aletta, et al.
Publicado: (2019)

Dynamics of Bioactive Compounds during Spontaneous Fermentation of Paste Obtained from Capsicum ssp.—Stage towards a Product with Technological Application
por: Kádár, Csaba Balázs, et al.
Publicado: (2022)

Assessment of rosehips based on the content of their biologically active compounds
por: Bhave, Apurva, et al.
Publicado: (2017)

Changes in Pomological and Physical Parameters in Rosehips during Ripening
por: Medveckienė, Brigita, et al.
Publicado: (2023)

Design and Characterization of an Ethosomal Gel Encapsulating Rosehip Extract
por: Sallustio, Valentina, et al.
Publicado: (2023)

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production
por: Păucean, Adriana, et al.
Publicado: (2022)

The Life of Saccharomyces and Non-Saccharomyces Yeasts in Drinking Wine
por: Maicas, Sergi, et al.
Publicado: (2023)

Philosophy, social theory, and the thought of George Herbert Mead /
Publicado: (1991)

Characteristics of Biologically Active Compounds in Cornelian Cherry Meads
por: Adamenko, Kinga, et al.
Publicado: (2018)

Prezygotic reproductive isolation between Saccharomyces cerevisiae and Saccharomyces paradoxus
por: Maclean, Calum J, et al.
Publicado: (2008)

Cannot write session to /tmp/vufind_sessions/sess_hj6f45keqka1i8hvnfhpuihstq