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http://dx.doi.org/10.4103/idoj.idoj_125_23 | DOI Listing |
J Food Sci
January 2025
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China.
Fermentation is crucial for inducing desirable flavor and aroma profiles in cocoa products. This research focused on identifying microbial strains isolated from spontaneous cocoa fermentation in Hainan through 16S and Internal Transcribed Spacer (ITS) sequencing. Pectinase activity was screened, and metabolic dynamics of sugars and organic acids were analyzed using high-performance liquid chromatography.
View Article and Find Full Text PDFFood Chem X
January 2025
College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
Grape maturity and yeast strains are crucial to determining young wine quality. This study evaluates the impact of three grape maturity levels with sugar contents of 22, 25, and 28°Brix combined with two strains selected from distinct terroirs on the Cabernet Sauvignon wine profile in the Ningxia Qingtongxia region in China. Physicochemical parameters and volatile aroma compounds were analyzed and quantitative descriptive analysis was performed on wine samples.
View Article and Find Full Text PDFFoods
November 2024
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, China.
The growing altitude is an important factor affecting the quality of coffee. We explored the flavor precursors, sensory characteristics, and cupping qualities of coffee growing at different altitudes and discussed their associated relationships. The altitude at which coffee is grown has different effects on its chemical composition.
View Article and Find Full Text PDFFood Res Int
January 2025
Department of Plantation Products, Spices and Flavour Technology, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India. Electronic address:
Due to the high demand for natural sweeteners and their perceived health benefits, it is crucial to use analytical techniques for accurately profiling natural sweeteners. The present study describes a simple and fast approach for the analysis of sweeteners using 1D - H NMR spectroscopy. This method is based on the direct detection of protons in sugar molecules with an internal standard, without the need for complex derivatization steps.
View Article and Find Full Text PDFJ Nutr Educ Behav
November 2024
Department of Nutritional Sciences, Pennsylvania State University, University Park, PA. Electronic address:
Objective: Compare the effectiveness of instructional videos with print handouts when educating family medicine patients about the use of herbs and spices to reduce sodium, saturated fat, and added sugars during meal preparation.
Design: Enrollees were randomized to either view 5 short videos or read 3 handouts. The intervention was implemented while patients waited for their provider to begin their appointment.
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