Given apple, an easily adapted culture, and a large number of apple varieties, the
production of apple cider is widespread globally. Through the fermentation process, a series …

The phenolic compounds in juices and ciders made with Saccharomyces cerevisiae or
Schizosaccharomyces pombe from eleven Finnish apple cultivars were analyzed using …

The objective of this paper was to evaluate the effect of bioactive whey protein
isolate/montmorillonite films containing citric acid on the inhibition of enzymatic browning …

Fresh apples are typically stored for up to 1 year commercially; different apple varieties
require different storage temperatures to maintain their quality characteristics. There is …

During the fermentation of apple juice, yeast metabolism creates complex biosynthetic
pathways which produce a range of compounds responsible for the organoleptic qualities of …

This study evaluated the fate of Listeria innocua, a non-pathogenic species closely related to
Listeria monocytogenes, on Fuji apple fruit surfaces during commercial cold storage with …

Total phenolic content is widely accepted as a key measure of quality for cider. Apple juice
and cider, made from six apple varieties including dessert and cider apples, were analysed …

In order to meet the nutritional and health needs of different consumers, the main nutrients of
eight new sweet potatoes (SPs) varieties were to characterize by principal component …

Sanitizers are commonly used in post-harvest interventions to reduce potential foodborne
pathogen contamination of fresh produce. An appropriate non-pathogenic surrogate of …

Sensory-directed approach to explore cider typicity: the case of ciders from the Canary Islands
(Spain) | Emerald Insight Books and journals Case studies Expert Briefings Open Access Publish …