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https://www.readbyqxmd.com/read/27904401/comparison-of-cultivable-acetic-acid-bacterial-microbiota-in-organic-and-conventional-apple-cider-vinegar
#1
Aleksandra Štornik, Barbara Skok, Janja Trček
Organic apple cider vinegar is produced from apples that go through very restricted treatment in orchard. During the first stage of the process, the sugars from apples are fermented by yeasts to cider. The produced ethanol is used as a substrate by acetic acid bacteria in a second separated bioprocess. In both, the organic and conventional apple cider vinegars the ethanol oxidation to acetic acid is initiated by native microbiota that survived alcohol fermentation. We compared the cultivable acetic acid bacterial microbiota in the production of organic and conventional apple cider vinegars from a smoothly running oxidation cycle of a submerged industrial process...
March 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27747891/the-interactive-effect-of-fungicide-residues-and-yeast-assimilable-nitrogen-on-fermentation-kinetics-and-hydrogen-sulfide-production-during-cider-fermentation
#2
Thomas F Boudreau, Gregory M Peck, Sean F O'Keefe, Amanda C Stewart
BACKGROUND: Fungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (H2 S), an undesirable aroma compound. This phenomenon has been studied in grape fermentation, but not in apple fermentation. Low nitrogen availability, characteristic of apples, may further exacerbate the effects of fungicides on yeast during fermentation. This study explored the effects of three fungicides: elemental sulfur (S(0) ), (known to result in increased H2 S in wine), fenbuconazole (used in orchards but not vineyards); and fludioxonil (used in post-harvest storage of apples)...
October 16, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27725859/a-mixture-of-apple-pomace-and-rosemary-extract-improves-fructose-consumption-induced-insulin-resistance-in-rats-modulation-of-sarcolemmal-cd36-and-glucose-transporter-4
#3
Peng Ma, Ling Yao, Xuemei Lin, Tieguang Gu, Xianglu Rong, Robert Batey, Johji Yamahara, Jianwei Wang, Yuhao Li
Apple pomace is a by-product of the processing of apple for juice, cider or wine preparation. Rosemary is a herb commonly used as spice and flavoring agent in food processing. Evidence suggests that both apple pomace and rosemary have rich bioactive molecules with numerous metabolic effects. To provide more information for using apple pomace and rosemary as functional foods for management of metabolism-associated disorders, the present study investigated the insulin-sensitizing effect of a mixture of apple pomace and rosemary extract (AR)...
2016: American Journal of Translational Research
https://www.readbyqxmd.com/read/27591976/polyamines-in-brown-rice-vinegar-function-as-potent-attractants-for-the-spotted-wing-drosophila
#4
Naoki Akasaka, Haruka Higashikubo, Yuri Ishii, Hisao Sakoda, Shinsuke Fujiwara
Vinegar produced by acetic acid bacteria is used as an attractant for fruit flies. Apple cider vinegar (ACV) and brown rice vinegar (BRV) are used as lures to detect Drosophila suzukii (also known as the spotted wing drosophila [SWD], a newly emerging invasive pest of soft-skinned fruits) and to capture Drosophila melanogaster, respectively. In the present study, we evaluated the attractiveness of BRV and ACV to SWD in laboratory trapping experiments using an upturned microcentrifuge tube with a pipette tip as a trap...
August 31, 2016: Journal of Bioscience and Bioengineering
https://www.readbyqxmd.com/read/27536523/candidate-insect-vectors-of-apple-proliferation-in-northwest-spain
#5
Marcos Miñarro, Aitor Somoano, Aránzazu Moreno, Rocío Rosa García
The apple proliferation (AP) disease is spread mostly by two psyllids. Each species plays a predominant role as AP vector that changes regionally. Thus, there is an urgent need to identify the AP vectors in each region where the disease is present. This research aimed at identifying the psyllid community in apple orchards from Asturias (NW Spain) and studying their possible role in AP transmission. Yellow sticky traps were used to monitor psyllid community in five cider-apple orchards during 2 years. 3678 individuals belonging to 22 species were identified...
2016: SpringerPlus
https://www.readbyqxmd.com/read/27446050/fermentation-of-apple-juice-with-a-selected-yeast-strain-isolated-from-the-fermented-foods-of-himalayan-regions-and-its-organoleptic-properties
#6
S S Kanwar, Keshani
Twenty-three Saccharomyces cerevisiae strains isolated from different fermented foods of Western Himalayas have been studied for strain level and functional diversity in our department. Among these 23 strains, 10 S. cerevisiae strains on the basis of variation in their brewing traits were selected to study their organoleptic effect at gene level by targeting ATF1 gene, which is responsible for ester synthesis during fermentation. Significant variation was observed in ATF1 gene sequences, suggesting differences in aroma and flavor of their brewing products...
2016: Frontiers in Microbiology
https://www.readbyqxmd.com/read/27277533/analysis-of-the-genetic-diversity-and-structure-across-a-wide-range-of-germplasm-reveals-prominent-gene-flow-in-apple-at-the-european-level
#7
Jorge Urrestarazu, Caroline Denancé, Elisa Ravon, Arnaud Guyader, Rémi Guisnel, Laurence Feugey, Charles Poncet, Marc Lateur, Patrick Houben, Matthew Ordidge, Felicidad Fernandez-Fernandez, Kate M Evans, Frantisek Paprstein, Jiri Sedlak, Hilde Nybom, Larisa Garkava-Gustavsson, Carlos Miranda, Jennifer Gassmann, Markus Kellerhals, Ivan Suprun, Anna V Pikunova, Nina G Krasova, Elnura Torutaeva, Luca Dondini, Stefano Tartarini, François Laurens, Charles-Eric Durel
BACKGROUND: The amount and structure of genetic diversity in dessert apple germplasm conserved at a European level is mostly unknown, since all diversity studies conducted in Europe until now have been performed on regional or national collections. Here, we applied a common set of 16 SSR markers to genotype more than 2,400 accessions across 14 collections representing three broad European geographic regions (North + East, West and South) with the aim to analyze the extent, distribution and structure of variation in the apple genetic resources in Europe...
2016: BMC Plant Biology
https://www.readbyqxmd.com/read/27209492/-anti-obesogenic-effect-of-apple-cider-vinegar-in-rats-subjected-to-a-high-fat-diet
#8
H Bouderbala, H Kaddouri, O Kheroua, D Saidi
AIM OF THE STUDY: The search of new anti-obesogenic treatments based on medicinal plants without or with minimal side effects is a challenge. In this context, the present study was conducted to evaluate the anti-obesogenic effect of apple cider vinegar (ACV) in Wistar rats subjected to a high fat diet. MATERIALS AND METHODS: Eighteen male Wistar rats (140±5g) were divided into 3 three equal groups. A witness group submitted to standard laboratory diet and two groups subjected to a high fat diet (cafeteria diet); one receives a daily gavage of apple cider vinegar (7mL/kg/d) for 30 days...
June 2016: Annales de Cardiologie et D'angéiologie
https://www.readbyqxmd.com/read/26897250/diversity-of-the-microbiota-involved-in-wine-and-organic-apple-cider-submerged-vinegar-production-as-revealed-by-dhplc-analysis-and-next-generation-sequencing
#9
Janja Trček, Aleksander Mahnič, Maja Rupnik
Unfiltered vinegar samples collected from three oxidation cycles of the submerged industrial production of each, red wine and organic apple cider vinegars, were sampled in a Slovene vinegar producing company. The samples were systematically collected from the beginning to the end of an oxidation cycle and used for culture-independent microbial analyses carried out by denaturing high pressure liquid chromatography (DHPLC) and Illumina MiSeq sequencing of 16S rRNA gene variable regions. Both approaches showed a very homogeneous bacterial structure during wine vinegar production but more heterogeneous during organic apple cider vinegar production...
April 16, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/26895466/anaerobic-co-digestion-of-agro-food-waste-mixtures-in-a-fed-batch-basis
#10
Dolores Hidalgo, Jesús M Martín-Marroquín, Pedro Nieto
The agro-food industry (including livestock) generates millions of tonnes of waste products. A solution to this sector's waste disposal challenges was explored by a joint treatment model of organic waste products from several industries. An inventory of agro-food industry organic waste streams with high potential for biogas production was carried out in a logistically viable area (Cider Region, Asturias, Spain). Three industries were selected as those with the higher potential for this study: livestock, dairy and beverage...
October 2016: Environmental Technology
https://www.readbyqxmd.com/read/26798183/total-phenolic-content-and-antioxidant-capacity-of-polish-apple-ciders
#11
A Kowalczyk, M Ruszkiewicz, I Biskup
The total phenolic content and antioxidant capacity of three apple ciders produced in Poland were examined. The total phenolic content was determined by the Folin-Ciocalteau method and results were expressed in gallic acid equivalents with range from 0.21±0.003 to 0.30±0.004 mg/ml and Trolox equivalents ranging 0.88±0.012 to 1.24±0.015 mg/ml. The antioxidant activity was estimated by two methods: 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay with results expressed as EC50(ml/assay) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid method with results expressed as Trolox equivalent antioxidant capacity...
September 2015: Indian Journal of Pharmaceutical Sciences
https://www.readbyqxmd.com/read/26422512/food-odors-trigger-drosophila-males-to-deposit-a-pheromone-that-guides-aggregation-and-female-oviposition-decisions
#12
Chun-Chieh Lin, Katharine A Prokop-Prigge, George Preti, Christopher J Potter
Animals use olfactory cues for navigating complex environments. Food odors in particular provide crucial information regarding potential foraging sites. Many behaviors occur at food sites, yet how food odors regulate such behaviors at these sites is unclear. Using Drosophila melanogaster as an animal model, we found that males deposit the pheromone 9-tricosene upon stimulation with the food-odor apple cider vinegar. This pheromone acts as a potent aggregation pheromone and as an oviposition guidance cue for females...
September 30, 2015: ELife
https://www.readbyqxmd.com/read/26408134/variable-efficacy-of-the-proteinaceous-antifungal-yvgo-in-select-fruit-juices-and-teas-as-a-complement-with-uv-methods-of-food-protection
#13
David C Manns, John J Churey, Randy W Worobo
Heat-resistant fungal spores present a processing challenge for beverages and fruit juices, as thermal and UV strategies are often inadequate in reducing heat-resistant fungal burdens to acceptable levels. While effective against pathogenic or invasive bacteria, germicidal UV light treatments also fail to achieve an appreciable reduction of heat-resistant fungal spores. As an alternative, the efficacy of the antifungal protein YvgO was examined across a selection of fruit juices and teas, as well as solid model matrices...
October 2015: Journal of Food Protection
https://www.readbyqxmd.com/read/26313977/multistate-comparison-of-attractants-for-monitoring-drosophila-suzukii-diptera-drosophilidae-in-blueberries-and-caneberries
#14
COMPARATIVE STUDY
Hannah J Burrack, Mark Asplen, Luz Bahder, Judith Collins, Francis A Drummond, Christelle Guédot, Rufus Isaacs, Donn Johnson, Anna Blanton, Jana C Lee, Gregory Loeb, Cesar Rodriguez-Saona, Steven van Timmeren, Douglas Walsh, Douglas R McPhie
Drosophila suzukii Matsumara, also referred to as the spotted wing drosophila, has recently expanded its global range with significant consequences for its primary host crops: blueberries, blackberries, raspberries, cherries, and strawberries. D. suzukii populations can increase quickly, and their infestation is difficult to predict and prevent. The development of effective tools to detect D. suzukii presence in new areas, to time the beginning of activity within a crop, to track seasonal activity patterns, and to gauge the effectiveness of management efforts has been a key research goal...
June 2015: Environmental Entomology
https://www.readbyqxmd.com/read/26240603/genomic-basis-of-the-differences-between-cider-and-dessert-apple-varieties
#15
Diane Leforestier, Elisa Ravon, Hélène Muranty, Amandine Cornille, Christophe Lemaire, Tatiana Giraud, Charles-Eric Durel, Antoine Branca
Unraveling the genomic processes at play during variety diversification is of fundamental interest for understanding evolution, but also of applied interest in crop science. It can indeed provide knowledge on the genetic bases of traits for crop improvement and germplasm diversity management. Apple is one of the most important fruit crops in temperate regions, having both great economic and cultural values. Sweet dessert apples are used for direct consumption, while bitter cider apples are used to produce cider...
August 2015: Evolutionary Applications
https://www.readbyqxmd.com/read/26155328/chemical-burn-from-vinegar-following-an-internet-based-protocol-for-self-removal-of-nevi
#16
Stephanie Feldstein, Maryam Afshar, Andrew C Krakowski
"Natural home remedies" for nevi removal found on the Internet can be ineffective, or worse, dangerous. Children and teens, in particular, may be more likely to attempt self-treatment in order to avoid discussing their concerns with their parents. Here, the authors report a case of an adolescent who presented with a chemical burn after following an Internet-based protocol for nevi removal using apple cider vinegar.
June 2015: Journal of Clinical and Aesthetic Dermatology
https://www.readbyqxmd.com/read/26130115/valorization-of-pomace-powder-obtained-from-native-mexican-apple-malus-domestica-var-rayada-chemical-techno-functional-and-antioxidant-properties
#17
Angélica Cerda-Tapia, María de Lourdes Pérez-Chabela, José Ángel Pérez-Álvarez, Juana Fernández-López, Manuel Viuda-Martos
The aims of the work were to determine the chemical, techno-functional and antioxidant properties of native Mexican apple pomace powder (MAPP) obtained from cider industry. The proximate composition and the total, insoluble and soluble dietary fibre content were determined, as well as the water holding (WHC), oil holding (OHC), swelling (SWC) capacities and the polyphenolic profile. For antioxidant activity, three different test systems were used (DPPH, FIC and FRAP). The total, insoluble and soluble dietary fiber content of MAPP was 70...
September 2015: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/26116882/the-total-margin-of-exposure-of-ethanol-and-acetaldehyde-for-heavy-drinkers-consuming-cider-or-vodka
#18
Dirk W Lachenmeier, Jan S Gill, Jonathan Chick, Jürgen Rehm
Heavy drinkers in Scotland may consume 1600 g ethanol per week. Due to its low price, cider may be preferred over other beverages. Anecdotal evidence has linked cider to specific health hazards beyond other alcoholic beverages. To examine this hypothesis, nine apple and pear cider samples were chemically analysed for constituents and contaminants. None of the products exceeded regulatory or toxicological thresholds, but the regular occurrence of acetaldehyde in cider was detected. To provide a quantitative risk assessment, two collectives of exclusive drinkers of cider and vodka were compared and the intake of acetaldehyde was estimated using probabilistic Monte-Carlo type analysis...
September 2015: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/26084094/population-dynamics-of-drosophila-suzukii-diptera-drosophilidae-in-belgium-in-2013
#19
T Belien, T Thys, C Fassotte, C Walrant, M Tomme, M Bolen, D Bylemans
The vinegar fly Drosophila suzukii (Matsumura) (Diptera Drosophilidae), spotted wing drosophila, is a new invasive fruit pest that recently became established in Europe. Unlike other fruit flies that typically only infest overripe and rotten fruit, D. suzukii females oviposit in ripe fruit leading to considerable economic losses of fruit during production. In 2011 and 2012 D. suzukii was detected at several places in Belgium. In 2013, a large-scale monitoring in frame of the project "FLY ALERT" (FOD) was executed using traps with liquid attractant (apple cider vinegar) at more than 100 locations across Belgium during the whole fruit growing season...
2014: Communications in Agricultural and Applied Biological Sciences
https://www.readbyqxmd.com/read/25993854/-analysis-of-changes-in-minerals-contents-during-cider-fermentation-process-by-inductively-coupled-plasma-mass-spectrometry
#20
Meng-qi Ye, Tian-li Yue, Zhen-peng Gao, Ya-hong Yuan, Gang Nie
The changes in mineral elements during cider fermentation process were determined using ICP-MS. The results showed that the main minerals in the fermentation liquor included K, Na, Ca, Mg, Fe, Mn, Zn, Cu, Sr and B. The content of K was the highest in both the apple juice and the cider, being 1 853. 83 and 1 654. 38 mg . L-1 respectively. The content of minerals was in dynamic changes along with the fermentation process. As a whole, during 72-120 h and 144-216 h, most of the minerals contents underwent great fluctuation...
January 2015: Guang Pu Xue Yu Guang Pu Fen Xi, Guang Pu
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