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III International Symposium on Beverage Crops

Number

1387

ISBN

9789462613867

ISSN

0567-7572

Price

€ 85

Order

Buy this book

Availability

This title is available in electronic format

Date

February 2024

Articles

Pages

332

Related Symposium

III International Symposium on Beverage Crops

Symposium Date

24-04-2023

Symposium Venue

Murcia, Spain

Groups involved

Editors

E. Gómez Plaza

Dept. Tecnología de Alimentos, Nutrición y Bromatología, University of Murcia, Murcia, Spain

R. Gil Muñoz

Equipo de Enología y Viticultura, IMIDA , Alberca Las Torres, Murcia, Spain

C. García-Viguera

Lab Fitoquímica y Alimentos Saludables (LabFAS), CEBAS-CSIC, Campus de Espinardo, Murcia, Spain

Online Articles (46)

1. The application of non-thermal technologies for the production of healthier high-quality fruit/vegetable juices and beverages a revisit

S. Gulzar | O. Martín-Belloso | P. Elez-Martínez | R. Soliva-Fortuny

2. The function of source-sink relationships in grapevines on grape and wine production

B.P. Holzapfel | J. Smith | G. Rossouw | S. Field

3. Effect of lemon juice enriched with melatonin (Citrus lemon L.) in the treatment of K14HPV16 mice

F. Badiche El Hilali | B. Medeiros-Fonseca | P.A. Oliveira | D. Valero

4. The juice of sweet cherries treated with brassinosteroids has enhanced phenolic compounds

5. Spermidine preharvest treatment improves the phenolic content of Sunburst sweet cherry juices

F. Garrido-Auñón | M.E. García-Pastor | P.J. Zapata | M. Serrano | D. Valero

6. Experience and understanding of concepts surrounding natural wine in Vermont

B. Pelletier | T.L. Bradshaw

7. Scaling-up of fruit-based winemaking from melon by-products

J.A. Salas-Millán | A. Aznar | A. Conesa-Bueno | E. Aguayo

8. Assessing the potential for bushfire smoke exposure of apples (Malus domestica Borkh) to affect the composition and sensory characteristics of cider

K.A. Dodds | B.P. Holzapfel | K.L. Wilkinson

9. On-farm trials on fertilizer application based on soil analysis for pineapple production in eastern Thailand

P. Whijitara | P. Poosikhew

10. Effect of freeze drying, oven drying and their combinations on energy conservation and quality of carrot slices

Z.P. Mina | T. Kaseke | T. Fadiji | O.A. Fawole

11. Sensory and physico-chemical optimization of wild blueberry juice

A. Zarate Carbajal | L. Bazinet | S. Turgeon | A. Duarte Sierra

12. Optimizing microencapsulation of raspberry juice powder using blends of gum Arabic and maltodextrin for potential applications in the beverage industry

C.T. Nthimole | T. Kaseke | O.A. Fawole

13. Quantification of anthocyanins and phenolic compounds in an infusion made from dried acaí (Euterpe precatoria) pulp

A. Martínez | M.S. Hernández | J.P. Fernandez-Trujillo

14. Development of new craft beer enriched with a by-product of orange

A. Dobón-Suárez | M.J. Giménez | M. Gutiérrez-Pozo | P.J. Zapata

15. New perspectives for some local grapevines of the Emilia-Romagna Region (Italy): from the genetic characterization to the wine production in the current scenario of global warming

16. Non-invasive wine authentication method using near-infrared spectroscopy through the bottle

17. Impact of foliar application of urea and nano-urea over stilbene synthesis during Monastrell ripening

18. Controlled-release nitrogen technology as a sustainable nutrition management in lean-soil vineyards

19. Evaluation of new disease resistant cultivars in a cool climate region in Australia

20. Effect of different temperatures on fermentation dynamics in wines of Vitis vinifera País from the Itata valley

G. Pascual | H. Hidd | M.D. López | I. Serra

21. Assessment of grape pressing environmental performance with device technical sheets

L.J. Ramirez Cando | L. Guerrini

22. Healthier soft drinks from horticultural production: consumption increased interest in Colombia

R. Munar | M.S. Hernández

23. Alcoholic and non-alcoholic beverages an alternative to conserve wild grapevine in central Mexico

O. Franco-Mora | F.J. Sandoval-Figueroa | J. Salomon-Castaño | J.R. Sánchez-Pale | Á. Castañeda-Vildózola

24. New isotonic beverages from Amazonian arazá fruits (Eugenia stipitata McVaugh)

L.N. Cuellar-Álvarez | F.J. Salar | C. García-Viguera | C. Osorio | D.A. Moreno

25. An innovative beverage made from revalorized broccoli and carrots by-products

26. Emergent Amazonian fruits as a source of beverage ingredients

M.S. Hernández | J.P. Fernandez-Trujillo

27. A drying model to study bioactive compounds loss in beverage ingredients based on Chilean fruits

M.D. López | F. Noriega | M.E. Romero-Román

28. Effects of pretreatments on quality attributes and antioxidant contents of dried pomegranate arils

O.A. Fawole | F.M. Mokapane | U.L. Opara

29. Analysis of phenological, pomological and biochemical characteristics of wild apricot in Kazakhstan

G.S. Mukanova | M.K. Smailova | A.G. Sankaibaeva | L.Sh. Shadmanova

30. Evaluation of the germplasm collection according to directions of use in order to identify suitable genotypes for natural tomato juice

B. Mușat | C. Vînătoru | C. Bratu | G. Negoșanu | M. Popescu

31. Enhancing statistics and machine learning results from an interventional longitudinal dietary study applying a data imputation system

D. Hernandez-Prieto | C. García-Viguera | J.A. Egea

32. Persimmon byproduct extracts as potential antibacterial ingredients against foodborne pathogens

33. Stability of upcycled polysaccharides in beverages as source of dietary fibre and antioxidants

34. Quality properties and antioxidant compounds of pomegranate juice as affected by cultivar

35. Influence of inoculum on the dynamics of Saccharomyces cerevisiae yeast biomass development

36. Winery by-products are sources of macro- and micronutrients: nutritional identifying new valuable food ingredients

A. Costa-Pérez | S. Medina | P. Sánchez-Bravo | R. Domínguez-Perles | C. García-Viguera

37. Biorational pesticide efficacy in northern New England vineyards

B. Pelletier | T.L. Bradshaw

38. Coffee production and pest control in pocket areas of Nepal, a brief review

A. Tuladhar | D.R. Khanal

39. Phenotypical and biochemical evaluation of the Sideritis scardica, hyssopifolia, syriaca and raeseri genotypes acclimated in Romania

G. Negoșanu | C. Vînătoru | V. Ion | A. Dîcă | A. Asănică

40. Evaluation of the phenolic compounds of a beer with inclusion of acaí (Euterpe precatoria) pulp

A. Martínez | C. Mendoza | M.S. Hernández

41. Maqui (Aristotelia chilensis) and honey: an attempt to innovate mead production

I. Serra | G. Pascual | H. Salazar | J. Campos

42. Chemical composition of apple cider: a comparative study of Norwegian and French ciders

43. Tiger nut milk enriched with bioactive compounds of Brassica extract new format for delivering phytochemicals for health

P. Garcia-Ibañez | C. Guijarro-Real | R. Domínguez-Perles | M. Carvajal | D.A. Moreno

44. Alcohol removing influences sulforaphane concentration in broccoli sprouts supplemented beers

P. Sánchez-Bravo | M.J. Giménez | R. Domínguez-Perles | P.J. Zapata | C. García-Viguera

45. Hibiscus sabdariffa use in the U.S. Virgin Islands beverage industry

D.A. Richards | T.W. Zimmerman

46. Perception and acceptability of artificial intelligence applications in viticulture and wine by consumers from Mexico and Australia