As an easily adapted culture, with overloaded production in some parts of the globe, apples
and their by-products are being redirected to pharmaceutical, canning and beverages …

This review presents a study of new advances in chromatographic methods and capillary
electrophoresis for the analysis and quantification of carbohydrates in food and drink that …

Water kefir is a sour, alcoholic, and fruity fermented beverage of which the fermentation is
started with water kefir grains. These water kefir grains consist of polysaccharide and …

This two-volume handbook supplies food chemists with essential information on the physical
and chemical properties of nutrients, descriptions of analytical techniques, and an …

This paper reports the influence of cider-making technology (pneumatic and traditional
pressing) on the dynamics of wild yeast populations. Yeast colonies isolated from apple …

The aim of this study was to characterize the flavor profiles of 14 commercial apple ciders
from the United Kingdom and Scandinavian region. The flavor properties were established …

Delineating its usage in separation, purification and detection processes across a variety of
disciplines, from industry to applied research, this work discusses the principles, techniques …

Several lactic acid bacteria were isolated from bitter tasting ciders in which glycerol was
partially removed. The degradation of glycerol via glycerol dehydratase pathway was found …

In order to evaluate alternative analytical methodologies to study the geographical origin of
ciders, both multi-elemental analysis and Sr isotope abundance ratios in combination with …

This work describes the fabrication of a new lactate biosensor. The strategy is based on the
use of a novel hybrid nanomaterial for amperometric biosensors ie platinum nanoparticles …