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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
#1
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
https://www.readbyqxmd.com/read/28610735/indications-of-the-prominent-role-of-elemental-sulfur-in-the-formation-of-the-varietal-thiol-3-mercaptohexanol-in-sauvignon-blanc-wine
#2
Leandro Dias Araujo, Sebastian Vannevel, Astrid Buica, Suzanne Callerot, Bruno Fedrizzi, Paul A Kilmartin, Wessel J du Toit
Elemental sulfur is a fungicide traditionally used to control Powdery Mildew in the production of grapes. The presence of sulfur residues in grape juice has been associated with increased production of hydrogen sulfide during fermentation, which could take part in the formation of the varietal thiol 3-mercaptohexanol. This work examines whether elemental sulfur additions to Sauvignon blanc juice can increase the levels of sought-after varietal thiols. Initial trials were performed in South Africa and indicated a positive impact of sulfur on the levels of thiols...
August 2017: Food Research International
https://www.readbyqxmd.com/read/28585169/evaluating-fermentation-characteristics-of-kazachstania-spp-and-their-potential-influence-on-wine-quality
#3
Illse Jood, Justin Wallace Hoff, Mathabatha Evodia Setati
The current study is the first one to demonstrate the wine fermentation potential of members of several species of the genus Kazachstania including strains derived from grape must. The fermentation characteristics were evaluated in synthetic grape juice medium and in Sauvignon blanc. Our data show that none of the species evaluated could ferment to dryness in monoculture fermentations. However, at least 75% of the sugar was consumed before the fermentations got stuck. In mixed-culture fermentations with Saccharomyces cerevisiae diverse aroma profiles were evident especially in Sauvignon blanc fermentations...
July 2017: World Journal of Microbiology & Biotechnology
https://www.readbyqxmd.com/read/28581201/grape-juice-concentrate-alleviates-epididymis-and-sperm-damage-in-cadmium-intoxicated-rats
#4
Celina de A Lamas, Livia Cuquetto-Leite, Emanueli do Nascimento da Silva, Bruna F Thomazini, Gabriel da S Cordeiro, Fabrícia de S Predes, Andrea P B Gollücke, Heidi Dolder
The possibility of long-term grape juice concentrate (GJC) consumption conferring a protective effect against cadmium (Cd)-induced damage to the epididymis, completely preserving sperm profile, was evaluated here for the first time in the scientific literature. Male Wistar rats (n = 6/per group) received an intraperitoneal Cd injection (1.2 mg/Kg) at age 80 days and GJC (2 g/Kg) by gavage from 50 days until 136 days old. Groups receiving either Cd or GJC were added. An intraperitoneal injection of saline (0...
June 5, 2017: International Journal of Experimental Pathology
https://www.readbyqxmd.com/read/28568316/influence-of-diabetes-on-plasma-pharmacokinetics-and-brain-bioavailability-of-grape-polyphenols-and-their-phase-ii-metabolites-in-the-zucker-diabetic-fatty-rat
#5
Tzu-Ying Chen, Mario G Ferruzzi, Qing-Li Wu, James E Simon, Stephen T Talcott, Jun Wang, Lap Ho, George Todd, Bruce Cooper, Giulio M Pasinetti, Elsa M Janle
SCOPE: The effect of diabetes on the pharmacokinetics, bioavailability and brain distribution of grape polyphenols and select metabolites was studied in the Zucker diabetic fatty (ZDF) rat model. METHODS AND RESULTS: (ZDF) rats and their lean controls (LN) were dosed with a Standardized Grape Polyphenol (SGP) Mixture consisting of grape seed extract, Concord grape juice and resveratrol (RES) by oral gavage for 10 days. An 8 hour pharmacokinetic study was performed...
June 1, 2017: Molecular Nutrition & Food Research
https://www.readbyqxmd.com/read/28530591/optimization-of-an-organic-yogurt-based-on-sensorial-nutritional-and-functional-perspectives
#6
Ariadne Roberto Karnopp, Katherine Guimarães Oliveira, Eriel Forville de Andrade, Bruna Mara Postingher, Daniel Granato
The effects of purple grape juice (PGJ), grape skin flour (GSF), and oligofructose (OLI) on proximate composition, total phenolic content (TPC), antioxidant activity (AA), sensory, physicochemical, and textural properties of yogurts were analyzed using response surface methodology. Multiple regression models were proposed and results showed that PGJ increased the viscosity, AA, and TPC, while GSF increased the ash and total fiber contents of yogurts. GSF and OLI increased the hardness and consistency. A simultaneous optimization was performed to maximize TPC, ash and fibers contents, and sensory acceptance: a yogurt containing 1...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28490102/effect-of-grape-juice-press-fractioning-on-polysaccharide-and-oligosaccharide-compositions-of-pinot-meunier-and-chardonnay-champagne-base-wines
#7
Sandrine Jégou, Duc An Hoang, Thomas Salmon, Pascale Williams, Solomen Oluwa, Céline Vrigneau, Thierry Doco, Richard Marchal
Press fractioning is an important step in the production of sparkling base wines to segregate the grape juices with different qualities. Grape juice fractions were collected during the pressing cycle at industrial and laboratory scales. The Pinot meunier and Chardonnay Champagne base wines obtained from the free-run juice and the squeezed juices exhibited strong differences from the beginning to the last step of pressing cycle for numerous enological parameters. Significant changes in polysaccharide (PS) and oligosaccharide (OS) base wine composition and concentration were found as the pressing cycle progressed...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28490092/the-contribution-of-wine-derived-monoterpene-glycosides-to-retronasal-odour-during-tasting
#8
Mango Parker, Cory A Black, Alice Barker, Wes Pearson, Yoji Hayasaka, I Leigh Francis
This study investigated the sensory significance of monoterpene glycosides during tasting, by retronasal perception of odorant aglycones released in-mouth. Monoterpene glycosides were isolated from Gewürztraminer and Riesling juices and wines, chemically characterised and studied using sensory time-intensity methodology, together with a synthesised monoterpene glucoside. When assessed in model wine at five times wine-like concentration, Gewürztraminer glycosides and geranyl glucoside gave significant fruity flavour, although at wine-like concentrations, or in the presence of wine volatiles, the effect was not significant...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28490072/evolution-of-free-and-bound-volatile-aroma-compounds-and-phenols-during-fermentation-of-muscat-blanc-grape-juice-with-and-without-skins
#9
Igor Lukić, Cesare Lotti, Urska Vrhovsek
Recently, various technologies which utilise fermentation with skins have been developed for obtaining distinct white wines. This study first reports the dynamic changes of volatiles and phenols that occur during skin fermentation in white winemaking. Volatiles were analysed by solid-phase extraction (SPE), solid-phase microextraction (SPME) and gas chromatography (GC), and phenols by ultra-performance liquid chromatography (UPLC), both with mass spectrometric detection. Monoterpenols increased during the first 3days of skin fermentation, after which certain glycosides decreased, but were higher than in control...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28477405/multilaboratory-validation-of-first-action-method-2016-04-for-determination-of-four-arsenic-species-in-fruit-juice-by-high-performance-liquid-chromatography-inductively-coupled-plasma-mass-spectrometry
#10
Kevin Kubachka, Douglas T Heitkemper, Sean Conklin
Before being designated AOAC First Action Official Method(SM) 2016.04, the U.S. Food and Drug Administration’s method, EAM 4.10 High Performance Liquid Chromatography–Inductively Coupled Plasma–Mass Spectrometric Determination of Four Arsenic Species in Fruit Juice, underwent both a single-laboratory validation and a multilaboratory validation (MLV) study. Three federal and five state regulatory laboratories participated in the MLV study, which is the primary focus of this manuscript. The method was validated for inorganic arsenic (iAs) measured as the sum of the two iAs species arsenite [As(III)] and arsenate [As(V)], dimethylarsinic acid (DMA), and monomethylarsonic acid (MMA) by analyses of 13 juice samples, including three apple juice, three apple juice concentrate, four grape juice, and three pear juice samples...
May 5, 2017: Journal of AOAC International
https://www.readbyqxmd.com/read/28477003/green-synthesis-of-silver-nanoparticles-from-grape-and-tomato-juices-and-evaluation-of-biological-activities
#11
Muhammad Zia, Shadab Gul, Javed Akhtar, Ihsan Ul Haq, Bilal Haider Abbasi, Ahsan Hussain, Sania Naz, Muhammad Fayyaz Chaudhary
The biosynthesis of silver nanoparticles (AgNPs) is substantial for its application in lots of fields. Tomato and grape fruit juices were used as a reducing and capping agents for the biosynthesis of AgNPs. Ultraviolet spectroscopic analysis offered peaks in the range of 396‒420 nm that indicate the production of AgNPs. Fourier transform infrared spectroscopy analysis revealed attachment of different functional groups with Ag ion in both tomato and grape fruit extracts NPs. The X‒ray diffraction analysis confirmed that the synthesised AgNPs have a face centred cubic confirmation...
March 2017: IET Nanobiotechnology
https://www.readbyqxmd.com/read/28458189/synthetic-biology-stretching-the-realms-of-possibility-in-wine-yeast-research
#12
REVIEW
Umesh B Jagtap, Jyoti P Jadhav, Vishwas A Bapat, Isak S Pretorius
It took several millennia to fully understand the scientific intricacies of the process through which grape juice is turned into wine. This yeast-driven fermentation process is still being perfected and advanced today. Motivated by ever-changing consumer preferences and the belief that the 'best' wine is yet to be made, numerous approaches are being pursued to improve the process of yeast fermentation and the quality of wine. Central to recent enhancements in winemaking processes and wine quality is the development of Saccharomyces cerevisiae yeast strains with improved robustness, fermentation efficiencies and sensory properties...
April 20, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28449995/melatonin-in-grapes-and-grape-related-foodstuffs-a-review
#13
REVIEW
Jiang-Fei Meng, Tian-Ci Shi, Shuo Song, Zhen-Wen Zhang, Yu-Lin Fang
A decade has passed since melatonin was first reported in grapes in 2006. During this time, melatonin has not only been found in the berries of most wine grape (Vitis vinifera L.) cultivars, but also in most grape-related foodstuffs, e.g. wine, grape juice and grape vinegar. In this review, we discuss the melatonin content in grapes and grape-related foodstuffs (especially wine) from previous studies, the physiological function of melatonin in grapes, and the factors contributing to the production of melatonin in grapes and wines...
September 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28437164/factors-affecting-the-levels-of-heavy-metals-in-juices-processed-with-filter-aids
#14
Zhengfang Wang, Lauren S Jackson, Joseph E Jablonski
This study investigated factors that may contribute to the presence of arsenic and other heavy metals in apple and grape juices processed with filter aids. Different types and grades of filter aids were analyzed for arsenic, lead, and cadmium with inductively coupled plasma-tandem mass spectrometry. Potential factors affecting the transfer of heavy metals to juices during filtration treatments were evaluated. Effects of washing treatments on removal of heavy metals from filter aids were also determined. Results showed that diatomaceous earth (DE) generally contained a higher level of arsenic than perlite, whereas perlite had a higher lead content than DE...
June 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28429081/cognitive-and-mood-improvements-following-acute-supplementation-with-purple-grape-juice-in-healthy-young-adults
#15
C F Haskell-Ramsay, R C Stuart, E J Okello, A W Watson
PURPOSE: Berry-derived phenolic compounds found in grapes have been associated with a number of health benefits, including the augmentation of human brain function and cognition. Previous intervention studies of Concord grape juice have demonstrated improvement to memory and driving ability following 3- to 4-month supplementation in middle-aged and older adults. However, no studies to date have demonstrated acute cognitive benefits of grape juice, and investigation of these effects in young adults is lacking...
April 20, 2017: European Journal of Nutrition
https://www.readbyqxmd.com/read/28414956/geosmin-as-a-source-of-the-earthy-musty-smell-in-fruits-vegetables-and-water-origins-impact-on-foods-and-water-and-review-of-the-removing-techniques
#16
REVIEW
Viacheslav Liato, Mohammed Aïder
The earthy-musty smell produced by Streptomyces sp. is assigned to geosmin and is responsible for the major organoleptic defects found in drinking water, fruits and vegetables such as grapes, mushrooms, carrots, and beet. Geosmin is also found in juices and musts before fermentation and its presence has been associated with partial presence of Botrytis cinerea. It has a variable detection threshold depending on the matrix and the detection level ranges from 5 to 50 ng/L. On the sensory level, very few individuals are immune to geosmin and although the intensity of the defect caused by this molecule decreases rapidly in the nose, a bad taste is very persistent in the mouth...
April 8, 2017: Chemosphere
https://www.readbyqxmd.com/read/28390452/changes-of-surface-properties-of-composite-preveneered-stainless-steel-crowns-after-prophy-polishing-to-remove-stains
#17
Khanh Truong, Jung-Wei Chen, Sean Lee, Holli Riter
PURPOSE: The purpose of this study was to assess the effect of fine-, medium-, and coarse-grit prophy paste used to polish grape juice-stained preveneered stainless steel crowns (PvSSCs). METHODS: Forty-five maxillary central incisor PvSSCs were immersed in grape juice for 30 days and randomly assigned to three groups (<small>n</small> equals 15) using fine-, medium-, and coarse-grit prophy paste for polishing. Color measurement (L*a*b*), surface roughness (Ra), and scanning electron microscopy imaging were performed at prestain, poststain, and postpolish periods...
March 15, 2017: Pediatric Dentistry
https://www.readbyqxmd.com/read/28378269/traps-and-baits-for-luring-grapholita-molesta-busck-adults-in-mating-disruption-treated-apple-orchards
#18
A C Padilha, C J Arioli, M I C Boff, J M Rosa, M Botton
Grapholita molesta (Busck) is one of the main pests in apple crops in Brazil, where it is controlled by mating disruption (MD) with the use of the synthetic sex pheromone. However, sex-pheromone-based monitoring is not effective in MD-treated areas and may result in losses in production. This work has defined a trap model and a bait for luring G. molesta adults in MD apple orchards. The experiments were conducted in commercial apple orchards located in São Joaquim, SC, Brazil. Three trap models-McPhail, Pot, and Ajar-and three baits-grape juice (25%) (GJ), sugarcane molasses (25%) (SM), and a solution containing brown sugar (8...
April 4, 2017: Neotropical Entomology
https://www.readbyqxmd.com/read/28342683/white-grape-juice-elicits-a-lower-breath-hydrogen-response-compared-with-apple-juice-in-healthy-human-subjects-a-randomized-controlled-trial
#19
Jennifer Erickson, Qi Wang, Joanne Slavin
BACKGROUND: Diets low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPS) are used to manage symptoms in individuals with irritable bowel syndrome. Although effective at reducing symptoms, the diet can be complex and restrictive. In addition, there are still large gaps in the literature and many foods with unclear effects in the gastrointestinal (GI) tract, like fruit juice. Although many fruits are allowable on a low-FODMAP diet, consumption of all fruit juice is generally cautioned due to the large fructose load contained in juice, regardless of the glucose concentration...
June 2017: Journal of the Academy of Nutrition and Dietetics
https://www.readbyqxmd.com/read/28334322/evaluation-of-food-lures-for-capture-and-monitoring-of-anastrepha-fraterculus-diptera-tephritidae-on-temperate-fruit-trees
#20
J M da Rosa, C J Arioli, J P Dos Santos, A C Menezes-Netto, M Botton
The Anastrepha fraterculus (Wiedemann) (Diptera: Tephritidae) is the main pest of fruit trees grown in temperate climates in the southern region of Brazil. The objective of this work was to evaluate the efficiency of the major commercial food lures used in Brazil for trapping and monitoring of A. fraterculus in plum, pear, and feijoa orchards. The assessed lures were hydrolyzed proteins of animal origin (CeraTrap) and plant origin (BioAnastrepha), torula yeast + borax (Torula), and grape juice. Response variables included the rate of adult capture (flies per trap per day, FTD) and the percentage of females captured...
June 1, 2017: Journal of Economic Entomology
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