Cargando…

Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae

Chagalapoli fruit (Ardisia compressa) is similar to Vaccinium myrtillus (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the preparation of a fermented beverage using Saccharomy...

Descripción completa

Detalles Bibliográficos
Autores principales:	Flores-García, Ana, Márquez-Meléndez, Rubén, Salas, Erika, Ayala-Soto, Guillermo, Salmerón, Iván, Hernández-Ochoa, León
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Hindawi 2019
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6815555/ https://www.ncbi.nlm.nih.gov/pubmed/31737651 http://dx.doi.org/10.1155/2019/9687281

Ejemplares similares

Color and Stability of Anthocyanins of Chagalapoli (Ardisia compressa K.) Fruit Added to an Isotonic Beverage as Microcapsules and as Free Extract
por: Antonio-Gómez, María Vianey, et al.
Publicado: (2023)

Effect of ultrasound treatment on the extraction of antioxidants from Ardisia compressa Kunth fruits and identification of phytochemicals by HPLC-ESI-MS
por: Vázquez-Sánchez, Alma Yolanda, et al.
Publicado: (2019)

Aislamiento e identificación de los principales componentes del jugo del fruto de Ardisia compressa
por: Hernández Herrera, Iván
Publicado: (1997)

Inhibitory effect of Camellia sinensis, Ilex paraguariensis and Ardisia compressa tea extracts on the proliferation of human head and neck squamous carcinoma cells
por: Ramirez-Mares, Marco Vinicio, et al.
Publicado: (2016)

Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae
por: Zhang, Qiang, et al.
Publicado: (2022)

Physicochemical attributes and acceptability of marula wine fermented with natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae
por: Ngwenya, Menzi P., et al.
Publicado: (2023)

Biosorption of Pb(II) Using Natural and Treated Ardisia compressa K. Leaves: Simulation Framework Extended through the Application of Artificial Neural Network and Genetic Algorithm
por: Vázquez-Sánchez, Alma Y., et al.
Publicado: (2023)

The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae
por: Hu, Lanlan, et al.
Publicado: (2020)

Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae
por: Wu, Yuzheng, et al.
Publicado: (2023)

Cocoa's Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726
por: Leite, Paula Bacelar, et al.
Publicado: (2019)

Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates
por: Baleiras-Couto, M. Margarida, et al.
Publicado: (2022)

Xylose Fermentation by Saccharomyces cerevisiae: Challenges and Prospects
por: Moysés, Danuza Nogueira, et al.
Publicado: (2016)

The Use of γ-Aminobutyric Acid-Producing Saccharomyces cerevisiae SC125 for Functional Fermented Beverage Production from Apple Juice
por: Sun, Xiangyang, et al.
Publicado: (2022)

Physicochemical and sensory characteristics of fermented sheepmeat sausage
por: Lu, Yanjun, et al.
Publicado: (2014)

Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages
por: Luo, Siyi (Rossie), et al.
Publicado: (2021)

Indigenous Non-Saccharomyces Yeasts With β-Glucosidase Activity in Sequential Fermentation With Saccharomyces cerevisiae: A Strategy to Improve the Volatile Composition and Sensory Characteristics of Wines
por: Gao, Pingping, et al.
Publicado: (2022)

Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae
por: Ramos, Cíntia Lacerda, et al.
Publicado: (2013)

Copper Tolerance and Biosorption of Saccharomyces cerevisiae during Alcoholic Fermentation
por: Sun, Xiang-yu, et al.
Publicado: (2015)

Leveraging transcription factors to speed cellobiose fermentation by Saccharomyces cerevisiae
por: Lin, Yuping, et al.
Publicado: (2014)

5-Aminolevulinic acid fermentation using engineered Saccharomyces cerevisiae
por: Hara, Kiyotaka Y., et al.
Publicado: (2019)

Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts
por: Kelanne, Niina, et al.
Publicado: (2020)

Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Lachancea thermotolerans
por: Jiang, Xiaohui, et al.
Publicado: (2020)

Biocompatibility in Ternary Fermentations With Lachancea thermotolerans, Other Non-Saccharomyces and Saccharomyces cerevisiae to Control pH and Improve the Sensory Profile of Wines From Warm Areas
por: Vaquero, Cristian, et al.
Publicado: (2021)

Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides
por: de la Rosa, Orlando, et al.
Publicado: (2022)

Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids
por: Magalhães, Frederico, et al.
Publicado: (2017)

Application Potential of Baijiu Non-Saccharomyces Yeast in Winemaking Through Sequential Fermentation With Saccharomyces cerevisiae
por: Li, Rui-Rui, et al.
Publicado: (2022)

Optimization of nutritional and sensory properties of fermented oat-based composite beverage
por: Alemayehu, Getaneh Firew, et al.
Publicado: (2022)

PGM2 overexpression improves anaerobic galactose fermentation in Saccharomyces cerevisiae
por: Garcia Sanchez, Rosa, et al.
Publicado: (2010)

Genomic Evolution of Saccharomyces cerevisiae under Chinese Rice Wine Fermentation
por: Li, Yudong, et al.
Publicado: (2014)

Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae
por: Lleixà, Jessica, et al.
Publicado: (2016)

Enhanced xylose fermentation and ethanol production by engineered Saccharomyces cerevisiae strain
por: Vilela, Leonardo de Figueiredo, et al.
Publicado: (2015)

Trehalose-6-phosphate promotes fermentation and glucose repression in Saccharomyces cerevisiae
por: Vicente, Rebeca L., et al.
Publicado: (2018)

Improving pentose fermentation by preventing ubiquitination of hexose transporters in Saccharomyces cerevisiae
por: Nijland, Jeroen G., et al.
Publicado: (2016)

Saccharomyces cerevisiae Fermentation Products That Mitigate Foodborne Salmonella in Cattle and Poultry
por: Feye, Kristina M., et al.
Publicado: (2019)

Exploring metal ion metabolisms to improve xylose fermentation in Saccharomyces cerevisiae
por: Palermo, Gisele Cristina de Lima, et al.
Publicado: (2021)

Hypolipidemic Effects of Fermented Seaweed Extracts by Saccharomyces cerevisiae and Lactiplantibacillus plantarum
por: Yue, Qiulin, et al.
Publicado: (2021)

Influence of ergosterol and phytosterols on wine alcoholic fermentation with Saccharomyces cerevisiae strains
por: Girardi-Piva, Giovana, et al.
Publicado: (2022)

Saccharomyces cerevisiae Essential Genes with an Opi(−) Phenotype
por: Salas-Santiago, Bryan, et al.
Publicado: (2014)

Enteromorpha compressa Exhibits Potent Antioxidant Activity
por: Shanab, Sanaa M. M., et al.
Publicado: (2011)

The Constituents of Michelia compressa var. formosana and Their Bioactivities
por: Chan, Yu-Yi, et al.
Publicado: (2014)

Cannot write session to /tmp/vufind_sessions/sess_hq18jc8cm05eghca8hcp3m2iur