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https://www.readbyqxmd.com/read/28221957/ochratoxin-a-concentrations-in-a-variety-of-grain-based-and-non-grain-based-foods-on-the-canadian-retail-market-from-2009-to-2014
#1
Beata Kolakowski, Sarah M O'Rourke, Henri P Bietlot, Karl Kurz, Barbara Aweryn
The extent of ochratoxin A (OTA) contamination of domestically produced foods sold across Canada was determined from 2009 to 2014 with sampling and testing occurring each fiscal year. Cereal-based, fruit-based, and soy-based food samples (n = 6,857) were analyzed. Almost half of the samples (3,200; 47%) did not contain detectable concentrations of OTA. The remaining 3,657 samples contained OTA at 0.040 to 631 ng/g. Wheat, oats, milled products of other grains (such as rye and buckwheat), and to a lesser extent corn products and their derived foods were the most significant potential sources of OTA exposure for the Canadian population...
December 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28216605/an-overview-of-stress-induced-resveratrol-synthesis-in-grapes-perspectives-for-resveratrol-enriched-grape-products
#2
REVIEW
Mohidul Hasan, Hanhong Bae
Resveratrol is the most important stilbene phytoalexin synthesized naturally or induced in plants, as a part of their defense mechanism. Grapes and their derivative products, including juice and wine, are the most important natural sources of resveratrol, consisting of notably higher amounts than other natural sources like peanuts. Consumption of red wine with its presence of resveratrol explained the "French Paradox". Hence, the demand of resveratrol from grapes is increasing. Moreover, as a natural source of resveratrol, grapes became very important in the nutraceutical industry for their benefits to human health...
February 14, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28213037/incidence-of-osmophilic-yeasts-and-zygosaccharomyces-rouxii-during-the-production-of-concentrate-grape-juices
#3
M C Rojo, C Torres Palazzolo, R Cuello, M González, F Guevara, M L Ponsone, L A Mercado, C Martínez, M Combina
Zygosaccharomyces rouxii is the main spoilage yeast of grape juice concentrates. Detection and identification of Z. rouxii during the production of grape juice concentrate is critical to prevent spoilage in the final product. In this work, three grape juice concentrate processing plants were assessed by identifying osmophilic yeasts in juices and surfaces during different stages of a complete production line. Subsequently, molecular typing of Z. rouxii isolates was done to determine the strain distribution of this spoilage yeast...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28195339/effect-of-high-voltage-atmospheric-cold-plasma-on-white-grape-juice-quality
#4
S K Pankaj, Zifan Wan, William Colonna, Kevin M Keener
BACKGROUND: This study focusses on the effects of novel, non-thermal high voltage atmospheric cold plasma (HVACP) processing on the quality of grape juice. A quality based comparison of cold plasma treatment of white grape juice was done with thermal pasteurization treatment. RESULTS: HVACP treatment of grape juice at 80 kV for 4 min resulted in 7.4 log10 cfu/mL reduction of S. cerevisiae without any significant (p > 0.05) change in pH, acidity and electrical conductivity of the juice...
February 13, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28143947/saccharomyces-cerevisiae-flo1-gene-demonstrates-genetic-linkage-to-increased-fermentation-rate-at-low-temperatures
#5
Rebecca C Deed, Bruno Fedrizzi, Richard C Gardner
Low fermentation temperatures are of importance to food and beverage industries working with Saccharomyces cerevisiae Therefore, the identification of genes demonstrating a positive impact on fermentation kinetics is of significant interest. A set of 121 mapped F1 progeny, derived from a cross between haploid strains BY4716, a derivative of the laboratory yeast S288C, and wine yeast RM11-1a, were fermented in New Zealand Sauvignon Blanc grape juice at 12.5 °C. Analyses of five key fermentation kinetic parameters amongst the F1 progeny identified a quantitative trait locus on chromosome I with a significant degree of linkage to maximal fermentation rate (Vmax) at low temperature...
January 30, 2017: G3: Genes—Genomes—Genetics
https://www.readbyqxmd.com/read/28135653/ocular-promoting-activity-of-grape-polyphenols-a-review
#6
REVIEW
Sithranga Boopathy Natarajan, Jin-Woo Hwang, Yon-Suk Kim, Eun-Kyung Kim, Pyo-Jam Park
The eye is a sensitive organ with complex optical system involves in the perception of light. Although it has several protective mechanisms by itself, various physiological and metabolic disorders are detrimental to the proper functioning of the visual system. Grape juice has long been used worldwide for its potent medicinal values including ocular promotion. Bioactivities of grape products are highly attributed to the presence of health promoting phytochemicals in them. Some phytochemicals present in the grape juice have been involved in the maintenance of intra-ocular pressure, regulation of glucose metabolisms and suppression of pro-inflammatory cytokines in the system...
December 9, 2016: Environmental Toxicology and Pharmacology
https://www.readbyqxmd.com/read/28115380/management-of-multiple-nitrogen-sources-during-wine-fermentation-by-saccharomyces-cerevisiae
#7
Lucie Crépin, Nhat My Truong, Audrey Bloem, Isabelle Sanchez, Sylvie Dequin, Carole Camarasa
During fermentative growth in natural and industrial environments, Saccharomyces cerevisiae must redistribute the available nitrogen from multiple exogenous sources to amino acids in order to suitably fulfill anabolic requirements. To exhaustively explore the management of this complex resource, we developed an advanced strategy based on the reconciliation of data from a set of stable isotope tracer experiments with labeled nitrogen sources. Thus, quantifying the partitioning of the N compounds through the metabolism network during fermentation, we demonstrated that, contrary to the generally accepted view, only a limited fraction of most of the consumed amino acids is directly incorporated into proteins...
March 1, 2017: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/28112310/poly-p-phenyleneethynylene-based-tongues-discriminate-fruit-juices
#8
Jinsong Han, Benhua Wang, Markus Bender, Kai Seehafer, Uwe H F Bunz
We describe a simple optoelectronic tongue, consisting of a positively charged, fluorescent poly(para-phenyleneethynylene), P2, that reacts to fruit juices, when employed at three different pH-values (pH 3, 7, 13). This minimal tongue identifies and discriminates 14 different commercially available apple juices, 6 different grape juices and 5 different black currant juices from each other. A similar, negatively charged fluorescent polymer, P1, also achieved discrimination, but the analyte concentration had to be increased by a factor of 50...
January 23, 2017: Analyst
https://www.readbyqxmd.com/read/28045183/recovery-of-dietary-fiber-and-polyphenol-from-grape-juice-pomace-and-evaluation-of-their-functional-properties-and-polyphenol-compositions
#9
LuLu Zhang, MengTing Zhu, Ting Shi, Cong Guo, YouSheng Huang, Yi Chen, MingYong Xie
The present work aimed at the recovery and characterization of dietary fiber and polyphenolic compounds extracted from red grape pomace, a by-product generated after grape fruit processing. High contents of total DF were found in the dietary fiber extracts (57.24%), whereas insoluble fiber was the major fraction (51.70%). And it showed good functional properties, including swelling capacity (4.01-8.32 mL g(-1)), water holding capacity (1.91-4.23 g g(-1)) and oil holding capacity (0.59-0.65 g g(-1)). After separation from the dietary fiber, phenolic extracts with high concentrations of total phenolic compounds and total flavonoids, showed high antioxidant activities, while the separated dietary fiber showed little antioxidant activities...
January 3, 2017: Food & Function
https://www.readbyqxmd.com/read/28042104/laboratory-bioassays-with-three-different-substrates-to-test-the-efficacy-of-insecticides-against-various-stages-of-drosophila-suzukii-diptera-drosophilidae
#10
Aneliya Koleva Pavlova, Melanie Dahlmann, Mirjam Hauck, Annette Reineke
Rapid worldwide spread and polyphagous nature of the spotted wing Drosophila Drosophila suzukii Matsumura (Diptera: Drosophilidae) calls for efficient and selective control strategies to prevent severe economic losses in various fruit crops. The use of insecticides is one option for management of this invasive pest insect. Efficacy of insecticides is usually assessed first in laboratory bioassays, which are compounded by the cryptic nature of D. suzukii larvae and the fact that fruits used in bioassays often start to rot and dissolve before larvae have reached the adult stage...
January 2017: Journal of Insect Science
https://www.readbyqxmd.com/read/28000475/effect-of-grape-juice-consumption-on-antioxidant-activity-and-interleukin-6-concentration-in-lactating-rats
#11
Sabrina Baptista Alves Faria, Vanessa Rosse, Juliana Furtado Dias, Nara Moreira Xavier, Vilma Blondet Azeredo
OBJECTIVE: This study evaluated the effect of grape juice consumption on the antioxidant capacity and the interleukin-6 blood level of lactating rats. MATERIAL AND METHOD: Eighteen Wistar rats, lactating females adult, were divided into two groups: control group (CG) and grape juice group (GJG). The antioxidant activity was determined by the method of 2,2-diphenyl-1-picrylhydrazyl (DPPH)-kidnapping of free radicals (DPPH) and oxygen radical absorbance capacity (ORAC), and the interleukin-6 was determined by Enzyme-Linked Immunosorbent Assay (ELISA) method...
November 29, 2016: Nutrición Hospitalaria: Organo Oficial de la Sociedad Española de Nutrición Parenteral y Enteral
https://www.readbyqxmd.com/read/27993913/direct-stamp-of-technology-or-origin-on-the-genotypic-and-phenotypic-variation-of-indigenous-saccharomyces-cerevisiae-population-in-a-natural-model-of-boiled-grape-juice-fermentation-into-traditional-msalais-wine-in-china
#12
Li-Xia Zhu, Guan-Qiong Wang, Ju-Lan Xue, Dong-Qi Gou, Chang-Qing Duan
Saccharomyces cerevisiae strains worldwide show genetic and phenotypic diversity and their population substructures are greatly affected by their technological application or geographical origins. Msalais is a traditional wine obtained via a unique method of spontaneous fermentation of local boiled grape juice in Southern Xinjiang. We analyzed 436 indigenous S. cerevisiae strains associated with Msalais fermentation. These strains were highly diverse with respect to the inter-delta region and 24 phenotypic traits, with apparent differentiation according to strain origins and technologies used to produce Msalais...
December 18, 2016: FEMS Yeast Research
https://www.readbyqxmd.com/read/27992098/candida-pyralidae-killer-toxin-disrupts-the-cell-wall-of-brettanomyces-bruxellensis-in-red-grape-juice
#13
N N Mehlomakulu, K J Prior, M E Setati, B Divol
AIMS: The control of the wine spoilage yeast Brettanomyces bruxellensis using biological methods such as killer toxins (instead of the traditional chemical methods e.g. SO2 ) has been the focus of several studies within the last decade. Our previous research demonstrated that the killer toxins CpKT1 and CpKT2 isolated from the wine yeast Candida pyralidae were active and stable under winemaking conditions. In the current study, we report the possible mode of action of CpKT1 on B. bruxellensis cells in red grape juice...
December 19, 2016: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/27988465/occurrence-and-ecological-distribution-of-heat-resistant-moulds-spores-hrms-in-raw-materials-used-by-food-industry-and-thermal-characterization-of-two-talaromyces-isolates
#14
Roberta Tranquillini, Nicoletta Scaramuzza, Elettra Berni
In this study, screening of some raw materials used to produce pasteurized products was carried out to determine the occurrence and ecological distribution of heat-resistant fungi. The search for Heat Resistant Mould Spores (HRMS) resulted in the isolation of a limited number of fungal genera: Arthrinium, Aspergillus with either Eurotium-type or Neosartorya-type ascoma, Byssochlamys, Hyphodermella, Monascus, Penicillium, Rasamsonia, Talaromyces and Thermoascus. Sexual aspergilli constituted an overwhelming percentage of the mycobiota, totaling 93...
February 2, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/27976407/potassium-uptake-and-redistribution-in-cabernet-sauvignon-and-syrah-grape-tissues-and-its-relationship-with-grape-quality-parameters
#15
María Concepción Ramos, María Paz Romero
BACKGROUND: The present study investigated the potassium (K) levels in petiole and other grape tissues during ripening in Vitis vinifera Shiraz and Cabernet Sauvignon, grown in areas with differences in vigour, as well as with and without leaf thinning. Potassium levels in petiole, seeds, skin and flesh were related to grape pH, acidity, berry weight and total soluble solids. RESULTS: Differences in K levels in petiole were in accordance with the differences in soil K...
December 15, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27956494/sch-9p-kinase-and-the-gcn4p-transcription-factor-regulate-glycerol-production-during-winemaking
#16
Beatriz Vallejo, Helena Orozco, Cecilia Picazo, Emilia Matallana, Agustín Aranda
Grape juice fermentation is a harsh environment with many stressful conditions, and Saccharomyces cerevisiae adapts its metabolism in response to those environmental challenges. Many nutrient-sensing pathways control this feature. The Tor/Sch 9p pathway promotes growth and protein synthesis when nutrients are plenty, while the transcription factor Gcn4p is required for the activation of amino acid biosynthetic pathways. We previously showed that Sch 9p impact on longevity depends on the nitrogen/carbon ratio...
December 11, 2016: FEMS Yeast Research
https://www.readbyqxmd.com/read/27885688/effect-of-high-pressure-processing-and-thermal-pasteurization-on-overall-quality-parameters-of-white-grape-juice
#17
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
#18
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
#19
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
#20
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
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