keyword
MENU ▼
Read by QxMD icon Read
search

Grape juice

keyword
https://www.readbyqxmd.com/read/27885688/effect-of-high-pressure-processing-and-thermal-pasteurization-on-overall-quality-parameters-of-white-grape-juice
#1
Yin-Hsuan Chang, Sz-Jie Wu, Bang-Yuan Chen, Hsiao-Wen Huang, Chung-Yi Wang
BACKGROUND: The aim of this study was to investigate the microbial levels, physicochemical and antioxidant properties, and polyphenoloxidase (PPO) and peroxidase (POD) activity, as well as to conduct a sensory analysis of white grape juice treated with high pressure processing (HPP) and thermal pasteurization (TP) over a period of 20 days of refrigerated storage. RESULTS: Results showed that HPP treatment of 600 MPa and TP significantly reduced aerobic bacteria, coliforms, and yeast counts...
November 24, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27809234/the-effects-of-pre-fermentative-addition-of-oenological-tannins-on-wine-components-and-sensorial-qualities-of-red-wine
#2
Kai Chen, Carlos Escott, Iris Loira, Juan Manuel Del Fresno, Antonio Morata, Wendu Tesfaye, Fernando Calderon, Santiago Benito, Jose Antonio Suárez-Lepe
Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In this case, Syrah juice was extracted with classic flash thermovinification from fresh must in order to release more colour and tannins...
October 31, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/27804893/phenolic-enriched-foods-sources-and-processing-for-enhanced-health-benefits
#3
Gordon J McDougall
Polyphenols are ubiquitous secondary products present in many plant foods. Their intake has been associated with health benefits ranging from reduced incidence of CVD, diabetes and cancers to improved neurodegenerative outcomes. Major dietary sources include beverages such as coffee, teas and foods such as chocolate. Fruits are also major sources and berries in particular are a palatable source of a diverse range of polyphenol components. There are a number of ways that polyphenol uptake could be increased and healthier polyphenol-rich foods could be produced with specific compositions to target-specific health effects...
November 2, 2016: Proceedings of the Nutrition Society
https://www.readbyqxmd.com/read/27783052/trans-stilbenes-in-commercial-grape-juices-quantification-using-hplc-approaches
#4
Julia López-Hernández, Ana Rodríguez-Bernaldo de Quirós
Trans-stilbenes belong to the group of polyphenolic phytoalexins, and occur in many plant foods. These compounds have received great attention by researchers due to their well-known beneficial health effects. In the present study a chromatographic method that comprises the use of variable wavelength (VWD) and fluorescence (FLD) detectors in series for the analysis of trans-stilbenes is presented. The relation of peak-area obtained with both detectors is proposed as an alternative and complementary approach for the rapid identification of these phenolic compounds...
October 24, 2016: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/27778523/the-multifunctionality-of-berries-toward-blood-platelets-and-the-role-of-berry-phenolics-in-cardiovascular-disorders
#5
Beata Olas
Diet and nutrition have an important influence on the prophylaxis and progression of cardiovascular disease; one example is the inhibition of blood platelet functions by specific components of fruits and vegetables. Garlic, onion, ginger, dark chocolate and polyunsaturated fatty acids all reduce blood platelet aggregation. A number of fruits contain a range of cardioprotective antioxidants and vitamins, together with a large number of non-nutrient phytochemicals such as phenolic compounds, which may possess both antioxidant properties and anti-platelet activity...
October 25, 2016: Platelets
https://www.readbyqxmd.com/read/27776536/postprandial-effect-of-breakfast-glycaemic-index-on-vascular-function-glycaemic-control-and-cognitive-performance-bgi-study-study-protocol-for-a-randomised-crossover-trial
#6
Natalia Sanchez-Aguadero, Luis Garcia-Ortiz, Maria C Patino-Alonso, Sara Mora-Simon, Manuel A Gomez-Marcos, Rosario Alonso-Dominguez, Benigna Sanchez-Salgado, Jose I Recio-Rodriguez
BACKGROUND: Postprandial glycaemic response affects cognitive and vascular function. The acute effect of breakfast glycaemic index on vascular parameters is not sufficiently known. Also, the influence of breakfasts with different glycaemic index on cognitive performance has been mostly studied in children and adolescents with varying results. Therefore, the purpose of this study is to analyse the postprandial effect of high and low glycaemic index breakfasts on vascular function and cognitive performance and their relationship with postprandial glycaemic response in healthy young adults...
October 24, 2016: Trials
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
#7
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/27740599/composition-and-nutrient-information-of-non-alcoholic-beverages-in-the-spanish-market-an-update
#8
María Serrano Iglesias, María de Lourdes Samaniego Vaesken, Gregorio Varela Moreiras
: The aim of this study was to draw an updated map of the nutrition facts in the different categories of non-alcoholic beverages in the Spanish market based on the information declared on the labels of these products; we expect this first step to justify the need for the coordination and harmonization of food composition tables in Spain so that there will be an updated database available to produce realistic scientific nutrient intake estimates in accordance with the actual market scenario...
October 8, 2016: Nutrients
https://www.readbyqxmd.com/read/27738868/phytochemicals-monosaccharides-and-elemental-composition-of-the-non-pomace-constituent-of-organic-and-conventional-grape-juices-vitis-labrusca-l-effect-of-drying-on-the-bioactive-content
#9
Isabel Cristina da Silva Haas, Isabela Maia Toaldo, Jefferson Santos de Gois, Daniel L G Borges, Carmen Lúcia de Oliveira Petkowicz, Marilde T Bordignon-Luiz
Grape and grape derivatives contain a variety of antioxidants that have gain increasing interest for functional foods applications. The chemical composition of grapes is mainly related to grape variety and cultivation factors, and each grape constituent exhib its unique characteristics regarding its bioactive properties. This study investigated the chemical composition and the effect of drying on the bioactive content of the non-pomace constituent obtained in the processing of organic and conventional grape juices from V...
October 13, 2016: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/27734279/saccharomyces-cerevisiae-and-metabolic-activators-hxt3-gene-expression-and-fructose-glucose-discrepancy-in-sluggish-fermentation-conditions
#10
Patricia Díaz-Hellín, Victoria Naranjo, Juan Úbeda, Ana Briones
When exposed to mixtures of glucose and fructose, as occurs during the fermentation of grape juice into wine, Saccharomyces cerevisiae uses these sugars at different rates. Moreover, glucose and fructose are transported by the same hexose transporters (HXT), which present a greater affinity for glucose, so that late in fermentation, fructose becomes the predominant sugar. Only a few commercial fermentation activators are available to optimally solve the problems this entails. The aim of this study was to investigate the relation between HXT3 gene expression and fructose/glucose discrepancy in two different media inoculated with a commercial wine strain of S...
December 2016: World Journal of Microbiology & Biotechnology
https://www.readbyqxmd.com/read/27714822/biotechnological-impact-of-stress-response-on-wine-yeast
#11
Emilia Matallana, Agustín Aranda
Wine yeast deals with many stress conditions during its biotechnological use. Biomass production and its dehydration produce major oxidative stress, while hyperosmotic shock, ethanol toxicity and starvation are relevant during grape juice fermentation. Most stress response mechanisms described in laboratory strains of Saccharomyces cerevisiae are useful for understanding the molecular machinery devoted to deal with harsh conditions during industrial wine yeast uses. However, the particularities of these strains themselves, and the media and conditions employed, need to be specifically looked at when studying protection mechanisms...
October 7, 2016: Letters in Applied Microbiology
https://www.readbyqxmd.com/read/27696840/relation-of-soluble-grape-derived-proteins-to-condensed-tannin-extractability-during-red-wine-fermentation
#12
Lindsay F Springer, Lei-An Chen, Avery C Stahlecker, Peter Cousins, Gavin L Sacks
In red winemaking, extractability of condensed tannins (CT) can vary considerably even under identical fermentation conditions, and several explanations for this phenomenon have been proposed. Recent work has demonstrated that grape pathogenesis-related proteins (PRPs) may limit retention of CT added to finished wines, but their relevance to CT extractability has not been evaluated. In this work, V. vinifera and interspecific hybrids (Vitis ssp.) from both hot- and cool-climates were vinified under small-scale, controlled conditions...
October 4, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27690020/fruit-antioxidants-during-vinegar-processing-changes-in-content-and-in-vitro-bio-accessibility
#13
Sena Bakir, Gamze Toydemir, Dilek Boyacioglu, Jules Beekwilder, Esra Capanoglu
BACKGROUND: Vinegars based on fruit juices could conserve part of the health-associated compounds present in the fruits. However, in general very limited knowledge exists on the consequences of vinegar-making on different antioxidant compounds from fruit. In this study vinegars derived from apple and grape are studied. METHODS: A number of steps, starting from the fermentation of the fruit juices to the formation of the final vinegars, were studied from an industrial vinegar process...
2016: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/27664331/extracellular-vesicles-in-food-experimental-evidence-of-their-secretion-in-grape-fruits
#14
Pedro Pérez-Bermúdez, Jesús Blesa, José Miguel Soriano, Antonio Marcilla
In the last decade, the number of studies related with extracellular vesicles (EVs) has dramatically grown since their role as key part of intercellular communication has been confirmed. EVs, as transporter of distinct bioactive molecules, can take part in different physiological mechanisms and have been gaining attention as potential tools with a wide range of therapeutic effects. Whereas a high number of studies have been published related to mammalian derived EVs, including products as food source, the existence of EVs in plants still is controversial...
September 21, 2016: European Journal of Pharmaceutical Sciences
https://www.readbyqxmd.com/read/27649457/an-in-situ-study-of-the-influence-of-staining-beverages-on-color-alteration-of-bleached-teeth
#15
A L Briso, T C Fagundes, M O Gallinari, J Moreira, Lcag de Almeida, V Rahal, R S Gonçalves, Ph Dos Santos
The aim of this study was to evaluate overall color change in bovine tooth fragments submitted to dental bleaching treatment performed simultaneously with the ingestion of beverages containing dyes. For this purpose, tooth fragments assembled into intraoral devices were submitted to at-home dental bleaching using 10% carbamide peroxide (CP) for 14 days and to immersion in staining beverages for 10 minutes daily. The specimens were divided into the following study groups according to bleaching treatment and staining substance (n=12): G I (negative control): no bleaching + distilled water; G II (positive control): bleaching + distilled water; G III: bleaching + coffee; and G IV: bleaching + grape juice...
November 2016: Operative Dentistry
https://www.readbyqxmd.com/read/27616743/synthesis-identification-and-structure-elucidation-of-adducts-formed-by-reactions-of-hydroxycinnamic-acids-with-glutathione-or-cysteinylglycine
#16
Nayla Ferreira-Lima, Anna Vallverdú-Queralt, Emmanuelle Meudec, Jean-Paul Mazauric, Nicolas Sommerer, Marilde T Bordignon-Luiz, Véronique Cheynier, Christine Le Guernevé
Grape polyphenols, especially hydroxycinnamic acids such as caftaric and caffeic acid, are prone to enzymatic oxidation reactions during the winemaking process, forming o-quinones and leading to color darkening. Glutathione is capable of trapping these o-quinones and thus limiting juice browning. In this study, the addition of glutathione or cysteinylglycine onto caftaric or caffeic acid o-quinones formed by polyphenoloxidase-catalyzed reactions was investigated by UPLC-DAD-ESIMS and NMR data analyses. Complete identification of adducts has been achieved via NMR data...
September 23, 2016: Journal of Natural Products
https://www.readbyqxmd.com/read/27600691/ameliorative-effect-of-black-grape-juice-on-systemic-alterations-and-mandibular-osteoradionecrosis-induced-by-whole-brain-irradiation-in-rats
#17
Robson B Freitas, Paquita González, Nara Maria B Martins, Edson R Andrade, María Jesús Cesteros Morante, Iban Conles Picos, Serafín Costilla García, Liliane F Bauermann, Juan Pablo Barrio
PURPOSE: Whole brain irradiation (WBI) causes a variety of secondary side-effects including anorexia and bone necrosis. We evaluated the radiomodifying effect of black grape juice (BGJ) on WBI alterations in rats measuring food and water intake, body weight, hemogram, and morphological and histological mandibular parameters. MATERIALS AND METHODS: Forty male rats (200-250 g) were exposed to eight sessions of cranial X-ray irradiation. The total dose absorbed was 32 Gy delivered over 2 weeks...
October 7, 2016: International Journal of Radiation Biology
https://www.readbyqxmd.com/read/27574517/biocontrol-ability-and-action-mechanism-of-starmerella-bacillaris-synonym-candida-zemplinina-isolated-from-wine-musts-against-gray-mold-disease-agent-botrytis-cinerea-on-grape-and-their-effects-on-alcoholic-fermentation
#18
Wilson J Lemos, Barbara Bovo, Chiara Nadai, Giulia Crosato, Milena Carlot, Francesco Favaron, Alessio Giacomini, Viviana Corich
Gray mold is one of the most important diseases of grapevine in temperate climates. This plant pathogen affects plant growth and reduces wine quality. The use of yeasts as biocontrol agents to apply in the vineyard have been investigated in recent years as an alternative to agrochemicals. In this work, fermenting musts obtained from overripe grape berries, therefore more susceptible to infection by fungal pathogens such as Botrytis cinerea, were considered for the selection of yeasts carrying antifungal activity...
2016: Frontiers in Microbiology
https://www.readbyqxmd.com/read/27542461/fruit-quality-nutraceutical-and-antimicrobial-properties-of-58-muscadine-grape-varieties-vitis-rotundifolia-michx-grown-in-united-states
#19
Changmou Xu, Yavuz Yagiz, Lu Zhao, Amarat Simonne, Jiang Lu, Maurice R Marshall
Fifty-eight muscadine grape varieties were evaluated for their fruit quality, nutraceutical, and antimicrobial properties during two growing seasons (2012 vs. 2013). Fruit quality was significantly different among muscadine grape varieties, with weight ranged from 2.93 to 22.32g, pH from 3.01 to 3.84, titratable acidity from 0.27% to 0.83%, and °Brix from 10.92 to 23.91. Total phenols for different muscadine juices varied from 0.26 to 1.28mgGA/mL, skins from 10.13 to 30.02mgGA/g DM, and seeds from 22.47 to 72...
January 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27523714/influence-of-grape-seeds-and-stems-on-wine-composition-and-astringency
#20
Olga Pascual, Elena González-Royo, Mariona Gil, Sergio Gómez-Alonso, Esteban García-Romero, Joan Miquel Canals, Isidro Hermosín-Gutíerrez, Fernando Zamora
The aim of this paper is to study the real influence of seeds and stems on wine composition, astringency, and bitterness. A decolored grape juice and a grape juice macerated for 4 days from the same Cabernet Sauvignon grapes were fermented with or without supplementation with 100% seeds, 300% seeds, or 100% stems. Once alcoholic fermentation had finished, the wines were analyzed and tasted. The presence of seeds and stems increased the concentration of flavan-3-ol monomers with respect to the controls. However, the seeds mainly released (+)-catechin and (-)-epicatechin, whereas the stems mainly released (+)-catechin and (+)-gallocatechin...
August 31, 2016: Journal of Agricultural and Food Chemistry
keyword
keyword
49811
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"