☆ 4.7 Article

Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii

FOOD CHEMISTRY (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Food Science & Technology

Enhancement of the aroma in low-alcohol apple-blended pear wine mixed fermented with Saccharomyces cerevisiae and non-Saccharomyces yeasts

Xueshan Yang et al.

Summary: Zaosu pear, a high-yield cultivar widely planted in Northwest China, is facing huge losses as a large number of ripe fruits are spoiled in orchards due to poor market conditions. A novel fermentation strategy using mixed inoculation of M. pulcherrima 346 and S. cerevisiae ES488 has been explored to enhance the aroma compounds in pear wine, resulting in floral and fruity aromas and more complex and rounded flavors. Mixing Zaosu pear juice with apple juice has also been found to increase the total content of aroma compounds in the wine, making it a potential solution to reduce waste and improve quality.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

添加到收藏夹

Article Chemistry, Applied

Phenolic compound profiles in Finnish apple (Malus x domestica Borkh.) juices and ciders fermented with Saccharomyces cerevisiae and Schizosaccharomyces pombe strains

Wenjia He et al.

Summary: The study found that cider generally contained fewer phenolic compounds than apple juice, with hydroxycinnamic acids being the most predominant. The content of individual phenolic compounds was more dependent on the apple cultivars than the yeast species, with certain cultivars containing remarkably higher contents of specific compounds. Ciders made with different yeast species also showed differences in the concentrations of certain phenolic compounds.

FOOD CHEMISTRY (2022)

添加到收藏夹

Article Agriculture, Multidisciplinary

Chemical Composition of Juices Made from Cultivars and Breeding Selections of European Pear (Pyrus communis L.)

Wenjia He et al.

Summary: The phenolic profiles and other major metabolites in European pear juices were investigated using UHPLC-DAD-ESI-QTOF-MS and GC-FID. A total of 39 phenolic compounds were detected, and the content variations were mainly dependent on the cultivar. The genetic background and breeding selections also played a role in the chemical compositions. The results provide important information for industry and pear breeding.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)

添加到收藏夹

Article Food Science & Technology

Ethyl esters enhancement of Jinchuan pear wine studied by coculturing Saccharomyces bayanus with Torulaspora delbrueckii and their community and interaction characteristics

Jian Liu et al.

Summary: Coculturing different strains can enhance the fruity flavour of pear wine, and sequential inoculation can increase the content of volatiles and esters. The coculture of Torulaspora delbrueckii or Pichia sp. with Saccharomyces bayanus has a better effect on enhancing the contents of phenylethanol, acetate and ethyl esters compared to coculturing with Saccharomyces cerevisiae.

FOOD BIOSCIENCE (2022)

添加到收藏夹

Article Food Science & Technology

Chemical composition and biological activities of peels and flesh from ten pear cultivars (Pyrusussuriensis)

Huili Sun et al.

Summary: This study aimed to determine the chemical composition and biological activities of peel and flesh tissues from 10 Pyrus ussuriensis cultivars. The results showed that both peel and flesh are rich in sugars, organic acids, and phenolic compounds, with significant antioxidant, anti-inflammatory, and antibacterial activities. 'Pingdingxiang' and 'Jinxiangshui' exhibited the highest concentrations of phenolic compounds and the most significant antioxidant properties, while the flesh of 'Honghuagai' demonstrated optimal anti-inflammatory and antibacterial activities.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)

添加到收藏夹

Article Chemistry, Applied

Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars

Wenjia He et al.

Summary: The study found that the origin of apples, yeast species, and apple cultivars significantly influenced the volatile compounds, sugar concentrations, and organic acid concentrations of apple ciders. Additionally, ciders made with different yeasts exhibited notable differences in sensory characteristics.

FOOD CHEMISTRY (2021)

添加到收藏夹

Article Food Science & Technology

Evaluation of cryotolerant yeasts for the elaboration of a fermented pear beverage in Patagonia: Physicochemical and sensory attributes

Melisa Gonzalez Flores et al.

Summary: This study evaluated two cryotolerant yeasts in the fermentation of pear must, with strain NPCC1420 showing faster sugar consumption compared to strain NPCC1314. However, pear cider fermented with strain NPCC1314 was found to have better physicochemical and sensory attributes and greater acceptance among the public. Additionally, both strains were able to consume sorbitol, a trait described for the first time in Saccharomyces Uvarum.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)

添加到收藏夹

Article Food Science & Technology

Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii

Wei Yang et al.

Summary: The study evaluated the effects of different cultivars and yeast strains on low-alcohol strawberry beverages. 'Honeoye' cultivar showed the best physicochemical characteristics and antioxidant capacity. Torulaspora delbrueckii can increase anthocyanin content and enhance color and flavor compared to Saccharomyces cerevisiae fermentation.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

添加到收藏夹

Article Agriculture, Multidisciplinary

Characterization and Quantification of Nonanthocyanin Phenolic Compounds in White and Blue Bilberry (Vaccinium myrtillus) Juices and Wines Using UHPLC-DAD-ESI-QTOF-MS and UHPLC-DAD

Shuxun Liu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

添加到收藏夹

Article Agriculture, Multidisciplinary

Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts

Niina Kelanne et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

添加到收藏夹

Article Biochemistry & Molecular Biology

Bioactive Compounds and Health-Promoting Properties of Pear (Pyrus communis L.) Fruits

Joanna Kolniak-Ostek et al.

MOLECULES (2020)

添加到收藏夹

Review Biotechnology & Applied Microbiology

The Effect of Non-SaccharomycesandSaccharomycesNon-CerevisiaeYeasts on Ethanol and Glycerol Levels in Wine

Nedret Neslihan Ivit et al.

FERMENTATION-BASEL (2020)

添加到收藏夹

Article Food Science & Technology

Linking gene expression and oenological traits: Comparison between Torulaspora delbrueckii and Saccharomyces cerevisiae strains

Federico Tondini et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species

Jianping Wei et al.

FOOD MICROBIOLOGY (2019)

添加到收藏夹

Article Biochemistry & Molecular Biology

Phenolic content and potential bioactivity of apple juice as affected by thermal and ultrasound pasteurization

Marilisa Alongi et al.

FOOD & FUNCTION (2019)

添加到收藏夹

Review Biotechnology & Applied Microbiology

The impact of Torulaspora delbrueckii yeast in winemaking

Santiago Benito

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)

添加到收藏夹

Review Food Science & Technology

Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization

Narashans Alok Sagar et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)

添加到收藏夹

Article Chemistry, Applied

Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations

Shuxun Liu et al.

FOOD CHEMISTRY (2018)

添加到收藏夹

Article Food Science & Technology

Inoculation of Torulaspora delbrueckii as a bio-protection agent in winemaking

Scott Simonin et al.

FOOD RESEARCH INTERNATIONAL (2018)

添加到收藏夹

Review Biotechnology & Applied Microbiology

Recent advances in metabolic engineering of Saccharomyces cerevisiae: New tools and their applications

Jiazhang Lian et al.

METABOLIC ENGINEERING (2018)

添加到收藏夹

Article Food Science & Technology

Effect of pasteurization on in vitro α-glucosidase inhibitory activity of apple juice

Marilisa Alongi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

添加到收藏夹

Article Food Science & Technology

Characterization and quantification of fruit phenolic compounds of European and Tunisian pear cultivars

Marwa Brahem et al.

FOOD RESEARCH INTERNATIONAL (2017)

添加到收藏夹

Article Food Science & Technology

Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice

P. P. Minnaar et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)

添加到收藏夹

Article Food Science & Technology

Harvest date and storage effect on fruit size, phenolic content and antioxidant capacity of wild blueberries of NW Ontario, Canada

A. U. Mallik et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

添加到收藏夹

Article Multidisciplinary Sciences

Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds

Eugenio Aprea et al.

SCIENTIFIC REPORTS (2017)

添加到收藏夹

Review Biotechnology & Applied Microbiology

Yeast's balancing act between ethanol and glycerol production in low-alcohol wines

Hugh D. Goold et al.

MICROBIAL BIOTECHNOLOGY (2017)

添加到收藏夹

Article Multidisciplinary Sciences

Hxt13, Hxt15, Hxt16 and Hxt17 from Saccharomyces cerevisiae represent a novel type of polyol transporters

Paulina Jordan et al.

SCIENTIFIC REPORTS (2016)

添加到收藏夹

Article Food Science & Technology

Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage

Cigdem Uysal Pala et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)

添加到收藏夹

Review Food Science & Technology

Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances

A. Rawson et al.

FOOD RESEARCH INTERNATIONAL (2011)

添加到收藏夹

Article Biochemistry & Molecular Biology

HEALTH BENEFITS OF APPLE PHENOLICS FROM POSTHARVEST STAGES FOR POTENTIAL TYPE 2 DIABETES MANAGEMENT USING IN VITRO MODELS

I. Adyanthaya et al.

JOURNAL OF FOOD BIOCHEMISTRY (2010)

添加到收藏夹

Article Biotechnology & Applied Microbiology

A quantitative analysis of the benefits of mixed feeds of sorbitol and methanol for the production of recombinant avidin with Pichia pastoris

Carmen Jungo et al.

JOURNAL OF BIOTECHNOLOGY (2007)

添加到收藏夹

Review Chemistry, Applied

Flavonols in grapes, grape products and wines: Burden, profile and influential parameters

Dimitris P. Makris et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)

添加到收藏夹

Article Agriculture, Multidisciplinary

Changes in proanthocyanidin chain length in winelike model solutions

S Vidal et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.