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https://www.readbyqxmd.com/read/29433266/flavor-profiling-of-apple-ciders-from-the-uk-and-scandinavian-region
#1
Zihan Qin, Mikael A Petersen, Wender L P Bredie
The aim of this study was to characterize the flavor profiles of 14 commercial apple ciders from the United Kingdom and Scandinavian region. The flavor properties were established by sensory profiling and analysis of volatile and non-volatile components, including titratable acidity, pH, residual sugars and organic acids. A total of 72 volatile compounds were identified in the 14 apple ciders using dynamic headspace sampling (DHS) coupled to gas chromatography-mass spectrometry (GC/MS). The main volatile compounds found in apple ciders were esters and higher alcohols, followed by aldehydes and fatty acids...
March 2018: Food Research International
https://www.readbyqxmd.com/read/29393529/surreptitious-apple-cider-vinegar-treatment-of-a-melanocytic-nevus-newly-described-histologic-features
#2
Hovik Ashchyan, Melinda Jen, Rosalie Elenitsas, Adam I Rubin
No abstract text is available yet for this article.
February 2, 2018: Journal of Cutaneous Pathology
https://www.readbyqxmd.com/read/29387369/free-amino-nitrogen-concentration-correlates-to-total-yeast-assimilable-nitrogen-concentration-in-apple-juice
#3
Thomas F Boudreau, Gregory M Peck, Sean F O'Keefe, Amanda C Stewart
Yeast assimilable nitrogen (YAN) is essential for yeast growth and metabolism during apple (Malus x domestica Borkh.) cider fermentation. YAN concentration and composition can impact cider fermentation kinetics and the formation of volatile aroma compounds by yeast. The YAN concentration and composition of apples grown in Virginia, USA over the course of two seasons was determined through analysis of both free amino nitrogen (FAN) and ammonium ion concentration. FAN was the largest fraction of YAN, with a mean value of 51 mg N L-1 FAN compared to 9 mg N L-1 ammonium...
January 2018: Food Science & Nutrition
https://www.readbyqxmd.com/read/29379012/antimicrobial-activity-of-apple-cider-vinegar-against-escherichia-coli-staphylococcus-aureus-and-candida-albicans-downregulating-cytokine-and-microbial-protein-expression
#4
Darshna Yagnik, Vlad Serafin, Ajit J Shah
The global escalation in antibiotic resistance cases means alternative antimicrobials are essential. The aim of this study was to investigate the antimicrobial capacity of apple cider vinegar (ACV) against E. coli, S. aureus and C. albicans. The minimum dilution of ACV required for growth inhibition varied for each microbial species. For C. albicans, a 1/2 ACV had the strongest effect, S. aureus, a 1/25 dilution ACV was required, whereas for E-coli cultures, a 1/50 ACV dilution was required (p < 0.05)...
January 29, 2018: Scientific Reports
https://www.readbyqxmd.com/read/29365137/comparison-of-commercial-lures-and-food-baits-for-early-detection-of-fruit-infestation-risk-by-drosophila-suzukii-diptera-drosophilidae
#5
Dong H Cha, Stephen P Hesler, Anna K Wallingford, Faruque Zaman, Peter Jentsch, Jan Nyrop, Gregory M Loeb
Drosophila suzukii (Matsumura; Diptera: Drosophilidae) is one of the most serious invasive pests of berries and cherries worldwide. Several adult monitoring systems are available to time foliar application of insecticides with the expectation of detecting the presence of D. suzukii before they infest susceptible crops. We tested this by comparing four different trapping systems based on two homemade baits, apple cider vinegar (ACV) or fermenting dough, and two fermentation volatile-based commercial lures, Scentry and Trécé...
January 21, 2018: Journal of Economic Entomology
https://www.readbyqxmd.com/read/29224370/authenticating-apple-cider-vinegar-s-home-remedy-claims-antibacterial-antifungal-antiviral-properties-and-cytotoxicity-aspect
#6
Judy Gopal, Vimala Anthonydhason, Manikandan Muthu, Enkhtaivan Gansukh, Somang Jung, Sechul Chul, Sivanesan Iyyakkannu
These are the days when one would go online first seeking home remedies before seeing a doctor. Apple cider vinegar (ACV) is one such popular yet scientifically under-validated remedy. Our results prove the unequivocal antimicrobial activity of ACV to be true at full strength concentrations. However, the activity cannot be generalised because although strong antibacterial activity was observed at 25% concentrations, in terms of antifungal activity, yeasts, especially Candida were found to be less susceptible...
December 11, 2017: Natural Product Research
https://www.readbyqxmd.com/read/29149190/improved-capture-of-drosophila-suzukii-by-a-trap-baited-with-two-attractants-in-the-same-device
#7
Rodrigo Lasa, Eduardo Tadeo, Ricardo A Toledo-Hérnandez, Lino Carmona, Itzel Lima, Trevor Williams
The improvement of trap-lure combinations is an important part of integrated pest management programs that involve monitoring pests for timely insecticide applications, or for their use in control strategies such as mass trapping or bait stations. In this study improvements in the capture of Drosophila suzukii were not observed following the inclusion of different color stimuli with respect to a red-black stripe cup trap. This red-black stripe trap with a hemispherical dome-shaped lid had a significantly improved physical retention of flies compared to traps fitted with a flat lid...
2017: PloS One
https://www.readbyqxmd.com/read/29112940/vaginal-candidiasis-infection-treated-using-apple-cider-vinegar-a-case-report
#8
Betul Ozen, Muruvvet Baser
A 32-y-old married woman was admitted with intense vaginal discharge with foul odor, itching, groin pain, and infertility for the past 5 y. Candida albicans was isolated from the culture of vaginal swab. The patient was diagnosed with chronic vaginal candida infection. She failed to respond to integrative medicine methods prescribed. Recovery was achieved with the application of apple cider vinegar. Alternative treatment methods can be employed in patients unresponsive to medical therapies. As being one of these methods, application of apple cider vinegar can cure vaginal candida infection...
November 7, 2017: Alternative Therapies in Health and Medicine
https://www.readbyqxmd.com/read/29091513/apple-cider-vinegar-attenuates-oxidative-stress-and-reduces-the-risk-of-obesity-in-high-fat-fed-male-wistar-rats
#9
Ben Hmad Halima, Gara Sonia, Khlifi Sarra, Ben Jemaa Houda, Ben Slama Fethi, Aouidet Abdallah
Metabolic syndrome is a serious consequence of obesity characterized by increased cardiovascular risk factors such as hypertension, dyslipidemia, and glucose intolerance. While diets enriched with natural antioxidants showed beneficial effects on oxidative stress, blood pressure, and serum lipid composition, diet supplementation with synthetic antioxidants showed contradictive results. Thus, we tested, in this study, whether a daily dosage of Apple Cider Vinegar (ACV) would affect cardiovascular risk factor associated with obesity in high-fat diet (HFD)-induced hyperlipidemic Wistar rats...
November 1, 2017: Journal of Medicinal Food
https://www.readbyqxmd.com/read/28930157/getting-more-power-from-your-flowers-multi-functional-flower-strips-enhance-pollinators-and-pest-control-agents-in-apple-orchards
#10
Alistair John Campbell, Andrew Wilby, Peter Sutton, Felix Wäckers
Flower strips are commonly recommended to boost biodiversity and multiple ecosystem services (e.g., pollination and pest control) on farmland. However, significant knowledge gaps remain regards the extent to which they deliver on these aims. Here, we tested the efficacy of flower strips that targeted different subsets of beneficial arthropods (pollinators and natural enemies) and their ecosystem services in cider apple orchards. Treatments included mixes that specifically targeted: (1) pollinators ('concealed-nectar plants'); (2) natural enemies ('open-nectar plants'); or (3) both groups concurrently (i...
September 20, 2017: Insects
https://www.readbyqxmd.com/read/28757560/microorganisms-in-fermented-apple-beverages-current-knowledge-and-future-directions
#11
REVIEW
Fabien J Cousin, Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso, Jean-Marie Laplace, Marina Cretenet
Production of fermented apple beverages is spread all around the world with specificities in each country. 'French ciders' refer to fermented apple juice mainly produced in the northwest of France and often associated with short periods of consumption. Research articles on this kind of product are scarce compared to wine, especially on phenomena associated with microbial activities. The wine fermentation microbiome and its dynamics, organoleptic improvement for healthy and pleasant products and development of starters are now widely studied...
July 25, 2017: Microorganisms
https://www.readbyqxmd.com/read/28602743/apple-cider-vinegar-boosted-immunomodulatory-and-health-promoting-effects-of-lactobacillus-casei-in-common-carp-cyprinus-carpio
#12
Roghieh Safari, Seyed Hossein Hoseinifar, Shabnam Nejadmoghadam, Mohsen Khalili
The present study was performed to investigate the immunomodulatory and health promoting effects of combined or singular administration of apple cider vinegar (ACV) and Lactobacillus casei in common carp (Cyprinus carpio) diet. An 8-week feeding trial was designed with following treatments: Control (basal diet), Pro (contains 107 CFU g-1L. casei), LACV (contains 1% ACV), HACV (contains 2% ACV), Pro + LACV (contains 107 CFU g-1L. casei plus 1% ACV) and Pro + HACV (contains 107 CFU g-1L. casei plus 2% ACV)...
August 2017: Fish & Shellfish Immunology
https://www.readbyqxmd.com/read/28576362/effect-of-different-marinating-conditions-on-the-evolution-of-spoilage-microbiota-and-metabolomic-profile-of-chicken-breast-fillets
#13
COMPARATIVE STUDY
Anastasia E Lytou, Efstathios Z Panagou, George-John E Nychas
Five different marinades were prepared containing lemon juice, apple cider vinegar, pomegranate juice and combinations of them. Three different temperatures (4, 10, and 20 °C) and five marinating time intervals (1, 3, 6, and 9 h) were tested. Microbial, physicochemical as well as sensory analyses were performed to assess marination. Noticeable microbial reductions and satisfactory sensory results were observed only in samples treated for short time (1 and 3 h). The marinade in which pomegranate and lemon juices were combined caused a decrease in microbial counts and led to desirable sensory attributes...
September 2017: Food Microbiology
https://www.readbyqxmd.com/read/28574705/biochemical-profile-of-heritage-and-modern-apple-cultivars-and-application-of-machine-learning-methods-to-predict-usage-age-and-harvest-season
#14
Maria Anastasiadi, Fady Mohareb, Sally P Redfern, Mark Berry, Monique S J Simmonds, Leon A Terry
The present study represents the first major attempt to characterize the biochemical profile in different tissues of a large selection of apple cultivars sourced from the United Kingdom's National Fruit Collection comprising dessert, ornamental, cider, and culinary apples. Furthermore, advanced machine learning methods were applied with the objective to identify whether the phenolic and sugar composition of an apple cultivar could be used as a biomarker fingerprint to differentiate between heritage and mainstream commercial cultivars as well as govern the separation among primary usage groups and harvest season...
July 5, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28530577/impact-of-apple-cultivar-ripening-stage-fermentation-type-and-yeast-strain-on-phenolic-composition-of-apple-ciders
#15
Oskar Laaksonen, Rain Kuldjärv, Toomas Paalme, Mira Virkki, Baoru Yang
Hydroxycinnamic acids and flavonoids in apple juices and ciders were studied using liquid chromatography. Samples were produced from four different Estonian apple cultivars using unripe, ripe and overripe apples, and six different commercial yeasts including Saccharomyces cerevisiae, Saccharomyces bayanus, and Torulaspora delbrueckii strains. Part of the samples was additionally inoculated with malolactic bacteria, Oenococcus oeni. The most notable difference among the samples was the appearance of phloretin in malolactic ciders in comparison to conventional ciders and the juices...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28460006/impact-of-agroecological-infrastructures-on-the-dynamics-of-dysaphis-plantaginea-hemiptera-aphididae-and-its-natural-enemies-in-apple-orchards-in-northwestern-france
#16
Laurence Albert, Pierre Franck, Yann Gilles, Manuel Plantegenest
Apple orchard production is facing new environmental and societal challenges, resulting, in particular, in strong pressure to reduce pesticide use. Cider-apple production, for which the perfect visual aspect of fruits is not a marketability imperative, offers good opportunities to study production systems that are developing new agronomic strategies, which could be subsequently extended to all apple-production types. Agroecological infrastructures play an important role in providing shelter, food resources, or reproduction habitats to many arthropods...
June 1, 2017: Environmental Entomology
https://www.readbyqxmd.com/read/28444365/evaluation-of-attractants-for-monitoring-drosophila-suzukii-diptera-drosophilidae
#17
Andrew J Frewin, Justin Renkema, Hannah Fraser, Rebecca H Hallett
Drosophila suzukii Matsumura is an economically important pest of soft and small fruit crops. Unlike other drosophilid flies, D. suzukii is capable of infesting ripe and partially ripe fruit, which poses a significant pest management challenge, as there is no tolerance for infested or damaged fruit in the marketplace. As a result, producers in many regions rely on calendar-scheduled insecticide applications for D. suzukii management. In order to develop an integrated pest management approach, better tools for monitoring adult fly populations are needed...
June 1, 2017: Journal of Economic Entomology
https://www.readbyqxmd.com/read/28355065/haze-in-apple-based-beverages-detailed-polyphenol-polysaccharide-protein-and-mineral-compositions
#18
Melanie Millet, Pascal Poupard, Jean-Michel Le Quéré, Remi Bauduin, Sylvain Guyot
Producers of apple-based beverages are confronted with colloidal instability. Haze is caused by interactions between molecules that lead to the formation of aggregates. Haze composition in three apple-based beverages, namely, French sparkling cider, apple juice, and pommeau, was studied. Phenolic compounds, proteins, polysaccharides, and minerals were analyzed using global and detailed analytical methods. The results explained <75% (w/w) of haze dry mass. Polyphenols, represented mainly by procyanidins, were the main compounds identified and accounted for 10-31% of haze...
August 9, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28317730/apple-variety-and-maturity-profiling-of-base-ciders-using-uv-spectroscopy
#19
Lachlan Girschik, Joanna E Jones, Fiona L Kerslake, Mark Robertson, Robert G Dambergs, Nigel D Swarts
Varietal base ciders were produced from three varieties of dessert apples ('Pink Lady®', 'Royal Gala' and 'Red Delicious') at pre-commercial, commercial and post-commercial harvest timings. Rapid analytical methods were used to categorise the base ciders, and data analysed using principal component analysis (PCA). The titratable acidity of apple must was significantly higher for the pre-commercial harvest fruit for both the 'Royal Gala' and 'Red Delicious' varieties. The base cider phenolic content was highest in the pre-commercial harvest fruit for all varieties...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28251289/determination-of-volatile-compounds-in-cider-apple-juices-using-a-covalently-bonded-ionic-liquid-coating-as-the-stationary-phase-in-gas-chromatography
#20
Jairo Pello-Palma, Jaime González-Álvarez, María Dolores Gutiérrez-Álvarez, Enrique Dapena de la Fuente, Juan José Mangas-Alonso, Daniel Méndez-Sánchez, Vicente Gotor-Fernández, Pilar Arias-Abrodo
A chromatographic method for the separation of volatile compounds in Asturian cider apple juices has been developed. For this separation purpose, a monocationic imidazolium-based ionic liquid bearing a reactive terminal iodine atom was synthesized by a quaternization-anion exchange chemical sequence. Next, the gas chromatography (GC) stationary phase was prepared by covalently linking the imidazolium monolith to the reactive silanol groups of the inner capillary wall at 70 °C. This coated GC column exhibited good thermal stability (290 °C), as well as good efficiency (2000 plates/m) in the separation of volatile compounds from Asturian apple cider juices, and was characterized using the Abraham solvation parameter model...
April 2017: Analytical and Bioanalytical Chemistry
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