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https://www.readbyqxmd.com/read/28922915/influence-of-fermentation-temperature-yeast-strain-and-grape-juice-on-the-aroma-chemistry-and-sensory-profile-of-sauvignon-blanc-wines
#1
Rebecca Christina Deed, Bruno Fedrizzi, Richard C Gardner
Sauvignon blanc wine, balanced by herbaceous and tropical aromas, is fermented at low temperatures (10-15 °C). Anecdotal accounts from winemakers suggest that cold ferments produce and retain more 'fruity' aroma compounds; nonetheless, studies have not confirmed why low temperatures are optimal for Sauvignon blanc. Thirty-two aroma compounds were quantitated from two Marlborough Sauvignon blanc juices fermented at 12.5 °C and 25 °C, using Saccharomyces cerevisiae strains EC1118, L-1528, M2 and X5. Fourteen compounds were responsible for driving differences in aroma chemistry...
September 19, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28888733/exposure-risk-assessment-to-ochratoxin-a-through-consumption-of-juice-and-wine-considering-the-effect-of-steam-extraction-time-and-vinification-stages
#2
Bruna Dachery, Flávio Fonseca Veras, Lucas Dal Magro, Vitor Manfroi, Juliane Elisa Welke
The goals of this study were (i) to verify the effect of steam extraction used in juice production and the stages of vinification on the ochratoxin A (OTA) levels found in grapes naturally contaminated, and (ii) evaluate the risk of exposure to this toxin when the daily consumption of juice and wine is followed to prevent cardiovascular disease. OTA-producing fungi were isolated from Cabernet Sauvignon, Moscato Itálico and Concord grapes harvested from the same vineyard and intended to produce red wine, white wine and juice, respectively...
September 6, 2017: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/28888678/preparation-of-a-magnetic-porous-organic-polymer-for-the-efficient-extraction-of-phenylurea-herbicides
#3
Juntao Wang, Menghua Li, Caina Jiao, Yuhong Song, Chun Wang, Qiuhua Wu, Zhi Wang
A magnetic porphyrin-based porous organic polymer (M-PPOP) with good porosity, high surface area and strong magnetism was prepared and employed as the adsorbent for the magnetic solid phase extraction of the phenylurea herbicides (metoxuron, monolinuron, chlorotoluron, and buturon) from bottled grape juice and tomato samples prior to their determination by high performance liquid chromatography. Under the optimized conditions, the developed method exhibited a good linear range, low limits of detection, low relative standard deviations (<6...
September 6, 2017: Journal of Chromatography. A
https://www.readbyqxmd.com/read/28873742/experimental-study-of-physical-and-rheological-properties-of-grape-juice-using-different-temperatures-and-concentrations-part-i-cabernet-sauvignon
#4
Maurício Bonatto Machado de Castilhos, Lilian Fachin Leonardo Betiol, Gisandro Reis de Carvalho, Javier Telis-Romero
The effect of the temperature and concentration on rheological behavior of Cabernet Sauvignon juice concentrates was assessed using a rheometer over a wide range of temperature (1-66°C) and concentrations (13.6-45.0Brix) at shear rates of 0.84-212.1 1/s. The Ostwald-De Waele was the best rheological model fitted the data (R(2)=0.99957 and relative error=7.77%). The Cabernet Sauvignon juice concentrates presented a non-Newtonian pseudoplastic behavior (n<1). The consistency levels were significantly reduced with the increase of temperature and increased with the increase of the concentrations...
October 2017: Food Research International
https://www.readbyqxmd.com/read/28873624/whey-grape-juice-drink-processed-by-supercritical-carbon-dioxide-technology-physicochemical-characteristics-bioactive-compounds-and-volatile-profile
#5
Gabriela V Amaral, Eric Keven Silva, Rodrigo N Cavalcanti, Carolina P C Martins, Luiz Guilherme Z S Andrade, Jeremias Moraes, Verônica O Alvarenga, Jonas T Guimarães, Erick A Esmerino, Mônica Q Freitas, Márcia C Silva, Renata S L Raices, Anderson S Sant' Ana, M Angela A Meireles, Adriano G Cruz
The effect of supercritical carbon dioxide technology (SCCD, 14, 16, and 18MPa at 35±2°C for 10min) on whey-grape juice drink characteristics was investigated. Physicochemical characterization (pH, titratable acidity, total soluble solids), bioactive compounds (phenolic compounds, anthocyanin, DPPH and ACE activity) and the volatile compounds were performed. Absence of differences were found among treatments for pH, titratable acidity, soluble solids, total anthocyanin and DPPH activity (p-value>0.05)...
January 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28853994/whole-red-grape-juice-reduces-blood-pressure-at-rest-and-increases-post-exercise-hypotension
#6
Manoel Miranda Neto, Taís F da Silva, Fabiano F de Lima, Thibério M Q Siqueira, Lydiane T Toscano, Stephanney K M S F de Moura, Alexandre S Silva
OBJECTIVE: The objective of this study was to evaluate the effect of whole red grape juice (juice) on blood pressure (BP) at rest and on the magnitude of post-exercise hypotension (PEH). METHODS: This double-blind, randomized controlled study was performed with 26 individuals with hypertension (40 to 59 years old) who were divided into experimental (n = 14) and control (n = 12) groups. Subsequently, the experimental group was subdivided according to the initial BP values...
August 30, 2017: Journal of the American College of Nutrition
https://www.readbyqxmd.com/read/28842925/polyphenol-rich-pomegranate-juice-reduces-ige-binding-to-cashew-nut-allergens
#7
Yichen Li, Christopher P Mattison
BACKGROUND: Food allergy negatively impacts quality of life and can be life-threatening. Cashew nuts can cause severe reactions in very small amounts, and they are included in a group of foods most commonly responsible for causing food allergy. Polyphenols and polyphenol rich juices have been demonstrated to complex with peanut allergens. Here, the interaction between cashew nut allergens and polyphenol rich juices is evaluated biochemically and immunologically. RESULTS: Various juices, including pomegranate (POM), blueberry (BB), and concord grape (CG) juices, were evaluated for polyphenol content and formation of polyphenol-cashew allergen complexes...
August 26, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28836171/in-vitro-characterization-of-lactobacillus-strains-isolated-from-fruit-processing-by-products-as-potential-probiotics
#8
Thatyane Mariano Rodrigues de Albuquerque, Estefânia Fernandes Garcia, Amanda de Oliveira Araújo, Marciane Magnani, Maria Saarela, Evandro Leite de Souza
Nine wild Lactobacillus strains, namely Lactobacillus plantarum 53, Lactobacillus fermentum 56, L. fermentum 60, Lactobacillus paracasei 106, L. fermentum 250, L. fermentum 263, L. fermentum 139, L. fermentum 141, and L. fermentum 296, isolated from fruit processing by-products were evaluated in vitro for a series of safety, physiological functionality, and technological properties that could enable their use as probiotics. Considering the safety aspects, the resistance to antibiotics varied among the examined strains, and none of the strains presented hemolytic and mucinolytic activity...
August 23, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28810701/yeast-genes-involved-in-regulating-cysteine-uptake-affect-production-of-hydrogen-sulfide-from-cysteine-during-fermentation
#9
Chien-Wei Huang, Michelle E Walker, Bruno Fedrizzi, Richard C Gardner, Vladimir Jiranek
An early burst of hydrogen sulfide (H2S) produced by Saccharomyces cerevisiae during fermentation could increase varietal thiols and therefore enhance desirable tropical aromas in varieties such as Sauvignon Blanc. Here we attempted to identify genes affecting H2S formation from cysteine by screening yeast deletion libraries via a colony colour assay on media resembling grape juice. Both Δlst4 and Δlst7 formed lighter coloured colonies and produced significantly less H2S than the wild type on high concentrations of cysteine, likely because they are unable to take up cysteine efficiently...
August 1, 2017: FEMS Yeast Research
https://www.readbyqxmd.com/read/28800823/detection-and-quantification-of-alicyclobacillus-acidoterrestris-by-electrical-impedance-in-apple-juice
#10
Pilar Fernández, José Antonio Gabaldón, Mª Jesús Periago
Alicyclobacillus acidoterrestris is a thermotolerant bacterium able to grow in fruit juices and drinks, as the spoilage by Alicyclobacillus in the final product does not product any gas, but leads to a "medicine flavor" due to the formation of guaicol. Also, its detection is a challenge for the quality control departments, because it takes several days to get the results of traditional microbiology methods. This study aimed at developing a more accurate electrical impedance technique for the detection of A...
December 2017: Food Microbiology
https://www.readbyqxmd.com/read/28773217/biosorbents-for-removing-hazardous-metals-and-metalloids
#11
REVIEW
Katsutoshi Inoue, Durga Parajuli, Kedar Nath Ghimire, Biplob Kumar Biswas, Hidetaka Kawakita, Tatsuya Oshima, Keisuke Ohto
Biosorbents for remediating aquatic environmental media polluted with hazardous heavy metals and metalloids such as Pb(II), Cr(VI), Sb(III and V), and As(III and V) were prepared from lignin waste, orange and apple juice residues, seaweed and persimmon and grape wastes using simple and cheap methods. A lignophenol gel such as lignocatechol gel was prepared by immobilizing the catechol functional groups onto lignin from sawdust, while lignosulfonate gel was prepared directly from waste liquor generated during pulp production...
July 26, 2017: Materials
https://www.readbyqxmd.com/read/28764098/two-acidic-thermophilic-gh28-polygalacturonases-from-talaromyces-leycettanus-jcm-12802-with-application-potentials-for-grape-juice-clarification
#12
Yeqing Li, Yuan Wang, Tao Tu, Duoduo Zhang, Rui Ma, Shuai You, Xiaoyu Wang, Bin Yao, Huiying Luo, Bo Xu
Efficient hydrolysis of pectic materials to sugars requires the synergistic action of endo- and exo-polygalacturonases. Two novel polygalacturonases (exo-TePG28a and endo-TePG28b) were identified in Talaromyces leycettanus JCM12802, overexpressed in Pichia pastoris, and characterized in this report. The specific activities of TePG28a and TePG28b towards polygalacturonic acid were 280±9 and 25,900±502U/mg, respectively. Both enzymes exhibited optimal activities at pH 3.5 and retained highly stable over a broad pH range of 2...
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28762777/occurrence-and-health-risk-of-patulin-and-pyrethroids-in-fruit-juices-consumed-in-bangkok-thailand
#13
Saranya Poapolathep, Phanwimol Tanhan, Onuma Piasai, Kanjana Imsilp, Jana Hajslova, Mario Giorgi, Susumu Kumagai, Amnart Poapolathep
The mycotoxin patulin (PAT) is well known as a natural contaminant of apple- and other fruit-based products. Pesticides are a group of chemicals abundantly used in agriculture to maximize productivity by protecting crops from pests and weeds. Because of their harmful health effects, PAT and pesticides are strictly monitored. The current study was undertaken to investigate the significance of PAT and pyrethroid insecticide contamination in a variety of fruit juices in Bangkok. To do this, a total of 200 fruit juice samples, consisting of 40 samples each of apple, apricot, peach, pineapple, and grape juice, were collected from supermarkets in Bangkok, Thailand...
September 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28740180/aspergillus-labruscus-sp-nov-a-new-species-of-aspergillus-section-nigri-discovered-in-brazil
#14
Maria Helena P Fungaro, Larissa S Ferranti, Fernanda P Massi, Josué J da Silva, Daniele Sartori, Marta H Taniwaki, Jens C Frisvad, Beatriz T Iamanaka
A novel fungal species, Aspergillus labruscus sp. nov., has been found in Brazil during an investigation of the fungal species present on the surface of grape berries (Vitis labrusca L.) for use in the production of concentrated grape juice. It seems to be associated to V. labrusca, and has never been recovered from Vitis vinifera. This new species belonging to Aspergillus subgenus Circumdati section Nigri is described here using morphological characters, extrolite profiling, partial sequence data from the BenA and CaM genes, and internal transcribed spacer sequences of ribosomal DNA...
July 24, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28704961/extraction-of-pathogenesis-related-proteins-and-phenolics-in-sauvignon-blanc-as-affected-by-grape-harvesting-and-processing-conditions
#15
Bin Tian, Roland Harrison, James Morton, Marlene Jaspers, Simon Hodge, Claire Grose, Mike Trought
Thaumatin-like proteins (TLPs) and chitinases are the two main groups of pathogenesis-related (PR) proteins found in wine that cause protein haze formation. Previous studies have found that phenolics are also involved in protein haze formation. In this study, Sauvignon Blanc grapes were harvested and processed in two vintages (2011 and 2012) by three different treatments: (1) hand harvesting with whole bunch press (H-WB); (2) hand harvesting with destem/crush and 3 h skin contact (H-DC-3); and (3) machine harvesting with destem/crush and 3 h skin contact (M-DC-3)...
July 12, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28654207/the-effect-of-obesity-and-repeated-exposure-on-pharmacokinetic-response-to-grape-polyphenols-in-humans
#16
Janet A Novotny, Tzu-Ying Chen, Anton I Terekhov, Sarah K Gebauer, David J Baer, Lap Ho, Giulio M Pasinetti, Mario G Ferruzzi
SCOPE: Evidence suggests that dietary pattern may affect polyphenol absorption and/or metabolism. Further, obesity is associated with lower circulating nutrients, though the reason is unclear. We investigated the pharmacokinetic (PK) response of polyphenols in obese/overweight vs. lean individuals before and after repeated dosing with of grape polyphenols. METHODS AND RESULTS: A pilot study was conducted in which PK challenges were administered before and after 11 days of repeated dosing with polyphenols...
June 27, 2017: Molecular Nutrition & Food Research
https://www.readbyqxmd.com/read/28653743/genetic-diversity-and-pectinolytic-activity-of-epiphytic-yeasts-from-grape-carposphere
#17
M Cilião Filho, M B D Bertéli, J S Valle, L D Paccola-Meirelles, G A Linde, F G Barcellos, N B Colauto
The genetic diversity of epiphytic yeasts from grape carposphere is susceptible to environmental variations that determine the predominant carposphere microbiota. Understanding the diversity of yeasts that inhabit grape carposphere in different environments and their pectinolytic activity is a way to understand the biotechnological potential that surrounds us and help improve winemaking. Therefore, this study aimed to evaluate the pectinolytic activity and characterize the genetic diversity of isolated epiphytic yeasts from grape carposphere...
June 20, 2017: Genetics and Molecular Research: GMR
https://www.readbyqxmd.com/read/28648288/characterization-of-bacillus-megaterium-bacillus-pumilus-and-paenibacillus-polymyxa-isolated-from-a-pinot-noir-wine-from-western-washington-state
#18
Nicolas H von Cosmos, Bruce A Watson, J K Fellman, D S Mattinson, Charles G Edwards
This report provides the first confirmed evidence of Bacillus-like bacteria present in a wine from Washington State. These bacteria were isolated from a 2013 Pinot noir wine whose aroma was sensorially described as being 'dirty' or 'pond scum.' Based on physiological traits and genetic sequencing, three bacterial isolates were identified as Bacillus megaterium (strain NHO-1), Bacillus pumilus (strain NHO-2), and Paenibacillus polymyxa (strain NHO-3). These bacteria grew in synthetic media of low pH (pH 3.5) while some survived ethanol concentrations up to 15% v/v...
October 2017: Food Microbiology
https://www.readbyqxmd.com/read/28646668/%C3%AE-galactosidase-from-aspergillus-lacticoffeatus-a-promising-biocatalyst-for-the-synthesis-of-novel-prebiotics
#19
Beatriz B Cardoso, Sara C Silvério, Luís Abrunhosa, José A Teixeira, Lígia R Rodrigues
β-galactosidase (EC 3.2.1.23) are interesting enzymes able to catalyze lactose hydrolysis and transfer reactions to produce lactose-based prebiotics with potential application in the pharmaceutical and food industry. In this work, Aspergillus lacticoffeatus is described, for the first time, as an effective β-galactosidase producer. The extracellular enzyme production was evaluated in synthetic and alternative media containing cheese whey and corn steep liquor. Although β-galactosidase production occurred in all media (expect for the one composed solely by cheese whey), the highest enzymatic activity values (460U/mL) were obtained for the synthetic medium...
June 16, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28613380/influence-of-processing-and-storage-of-integral-grape-juice-vitis-labrusca-l-on-its-physical-and-chemical-characteristics-cytotoxicity-and-mutagenicity-in-vitro
#20
E Düsman, I V Almeida, E P Pinto, L Lucchetta, V E P Vicentini
Integral grape juice is extracted from the grape through processes that allow the retention of their natural composition. However, due to the severity of some processes, fruit juices can undergo changes in their quality. The present study evaluated the cytotoxic and mutagenic effects of integral grape juice by a cytokinesis-blocked micronucleus assay in Rattus norvegicus hepatoma cells (HTC) in vitro. Vitis labrusca L. (variety Concord) were produced organically and by a conventional system, and their juice was extracted by a hot extraction process...
May 31, 2017: Genetics and Molecular Research: GMR
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