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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
#1
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
#2
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...
December 31, 2016: 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
#3
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
#4
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
#5
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
#6
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-relationships-with-grape-quality-parameters
#7
María Concepción Ramos, María Paz Romero
BACKGROUND: This 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, and with and without leaf thinning. K 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. Leaf thinning gave rise to higher K levels in petiole but in grape tissues the differences were not significant in all samplings with greater differences at the end of the growing cycle...
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
#8
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
#9
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
#10
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
#11
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
#12
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
#13
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
#14
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
#15
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/27740599/composition-and-nutrient-information-of-non-alcoholic-beverages-in-the-spanish-market-an-update
#16
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
#17
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...
December 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
#18
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
#19
REVIEW
E Matallana, A 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/relationship-of-soluble-grape-derived-proteins-to-condensed-tannin-extractability-during-red-wine-fermentation
#20
Lindsay F Springer, Lei-An Chen, Avery C Stahlecker, Peter Cousins, Gavin L Sacks
In red winemaking, the 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, Vitis vinifera and interspecific hybrids (Vitis ssp.) from both hot and cool climates were vinified under small-scale, controlled conditions...
November 2, 2016: Journal of Agricultural and Food Chemistry
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