Nowadays, the food industry is heavily involved in searching for green sources of valuable
compounds, to be employed as potential food ingredients, to cater to the evolving …

Fermented foods are important parts of traditional food culture with a long history worldwide.
Abundant nutritional materials and open fermentation contribute to the diversity of …

Product quality and stability improvement is important for development of the Baijiu industry.
Generally, Baijiu brewing is carried out in a spontaneous fermentation system mediated by …

This study proposes an update for the jabuticaba processing chain to obtain valuable
coproducts from jabuticaba peels. High-intensity ultrasound (HIUS) technology was …

Fermented wine refers to alcoholic beverages with complex flavor substances directly
produced by raw materials (fruit or rice) through microbial fermentation (yeast and bacteria) …

The quality of red wine is dependent on the presence not only of volatile compounds that
influence wine aroma but also on phenolic compounds due to their impact on mouthfeel …

Ultrasound-assisted extraction (UAE) is an efficient and sustainable method for extracting
bioactive compounds from agro-industrial by-products. Moreover, it has been reported that …

In this work, we review attempts to quantify and model the wine fermentation process. The
first part of this review examines yeast fermentation kinetics, from early models of microbial …

A visual and easy-to-implement representation approach of red wine color is proposed in
this work. The wine color under standard conditions, called feature color, was reproduced in …

This study investigated the effect of pulsed electric fields (PEF) applied at different electric
field strengths (up to 41.5 kV/cm) and energy inputs (up to 49.4 kJ/kg) on the volatile and …