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https://www.readbyqxmd.com/read/28602743/apple-cider-vinegar-boosted-immunomodulatory-and-health-promoting-effects-of-lactobacillus-casei-in-common-carp-cyprinus-carpio
#1
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 10(7) CFU g(-1)L. casei), LACV (contains 1% ACV), HACV (contains 2% ACV), Pro + LACV (contains 10(7) CFU g(-1)L. casei plus 1% ACV) and Pro + HACV (contains 10(7) CFU g(-1)L...
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
#2
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
#3
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...
June 22, 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
#4
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
#5
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
#6
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
#7
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...
March 29, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28317730/apple-variety-and-maturity-profiling-of-base-ciders-using-uv-spectroscopy
#8
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
#9
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
https://www.readbyqxmd.com/read/27904401/comparison-of-cultivable-acetic-acid-bacterial-microbiota-in-organic-and-conventional-apple-cider-vinegar
#10
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
#11
COMPARATIVE STUDY
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), which is an undesirable aroma compound. This phenomenon has been studied in grape fermentation but not in apple fermentation. Low nitrogen availability, which is characteristic of apples, may further exacerbate the effects of fungicides on yeast during fermentation. The present 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)...
January 2017: 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
#12
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
#13
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...
January 2017: Journal of Bioscience and Bioengineering
https://www.readbyqxmd.com/read/27536523/candidate-insect-vectors-of-apple-proliferation-in-northwest-spain
#14
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
#15
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
#16
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
#17
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
#18
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
#19
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
#20
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
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