Zobrazeno 1 - 10
of 334
pro vyhledávání: '"Katherine A. Thompson"'
Publikováno v:
EDIS, Vol 2024, Iss 5 (2024)
This is a review of the most commonly available wine packaging types currently on the market. This includes glasses bottles, polethylene terephthalate bottles (PET), bag-in-box (BIB), aluminum cans, and Tetra Pack. This review focuses on the pros and
Externí odkaz:
https://doaj.org/article/98a2d160e10043c8937551008a6f1f22
Autor:
Alexa Pérez-Alva, Mario Guadalupe-Daqui, Santiago Cárdenas-Pinto, Skylar R. Moreno, Katherine A. Thompson-Witrick, Melissa A. Ramírez-Rodrigues, Milena M. Ramírez-Rodrigues, Andrew J. MacIntosh
Publikováno v:
Fermentation, Vol 10, Iss 8, p 415 (2024)
Spirulina is a highly nutritious microalgae commonly used as a food additive. During fermentation, different adjuncts are incorporated to act as a nutrient source for yeast and fortify or modify the sensory attributes of the final product. In this st
Externí odkaz:
https://doaj.org/article/8811ed0bbbaf4dbe895e140cb04fa9cd
Autor:
Santiago Cárdenas-Pinto, Jacob E. Gazaleh, Drew Budner, Shea Keene, Leena R. Dhoble, Abhisheak Sharma, Brian Pearson, Zhen Jia, Boce Zhang, Katherine A. Thompson-Witrick
Publikováno v:
Beverages, Vol 10, Iss 3, p 65 (2024)
Beer is one of the most widely consumed beverages in the world. Since the legalization of low-delta-9-tetrahydrocannabinol (THC) (Cannabis sativa in the United States, this controversial plant is being looked upon as a potential flavor additive for u
Externí odkaz:
https://doaj.org/article/164e2ac9d476496da952ec7c5d2b65e3
Autor:
Pedro Fernandez Mendoza, Katherine A. Thompson-Witrick, Skylar R. Moreno, Santiago Cárdenas-Pinto, Zhen Jia, Lincoln Zotarelli, Boce Zhang, Andrew J. MacIntosh
Publikováno v:
Beverages, Vol 10, Iss 2, p 47 (2024)
The exploration of space is becoming more feasible, and with this comes the possibility of performing fermentations in microgravity. Our study explores the potential effects of microgravity on a standard brewing model fermentation. As the fermentatio
Externí odkaz:
https://doaj.org/article/839a8216aab342dfb4adcfb1bf0949c7
Publikováno v:
Beverages, Vol 10, Iss 2, p 38 (2024)
Berries and their products can enhance the antioxidant profile, color, and sensory characteristics of beverages, resulting in competitive, value-added products. However, a complete overview of how fermentation affects these compounds is lacking. The
Externí odkaz:
https://doaj.org/article/2ecf3fdba3844f2aadd1d195236404bb
Autor:
Samantha N. Hellberg, Laura Lundegard, Tiffany A. Hopkins, Katherine A. Thompson, Michelle Kang, Terrique Morris, Crystal E. Schiller
Publikováno v:
Psychiatry Research Communications, Vol 3, Iss 2, Pp 100109- (2023)
The COVID-19 pandemic has presented many stressors for parents. This study was conducted to examine treatment preferences and barriers to care amidst COVID-19. Parents (N = 95) completed self-report measures. Education was provided on intervent
Externí odkaz:
https://doaj.org/article/27889c2dc1a24b54a7724fe4940340ec
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100025- (2022)
Fermentation is one of the oldest preservation techniques used by mankind with known actions of fermentation dating back to several millennia before the common era. From this came the fermentation of tea beverages which we commonly call kombucha. The
Externí odkaz:
https://doaj.org/article/2a39b0bc659d495eb1b46e88cef89c2f
Publikováno v:
Fermentation, Vol 8, Iss 11, p 646 (2022)
Sour beers have been traditionally brewed with spontaneous fermentation. This has been occurring in Belgium for hundreds of years, and more recently in the United States as the American craft beer industry has boomed. Belgian sour styles include lamb
Externí odkaz:
https://doaj.org/article/518a4ee2a2aa419d89859b8dc18d7525
Autor:
Skylar R. Moreno, Savanna J. Curtis, Ali Sarkhosh, Paul J. Sarnoski, Charles A. Sims, Eric Dreyer, Arthur B. Rudolph, Katherine A. Thompson-Witrick, Andrew J. MacIntosh
Publikováno v:
Fermentation, Vol 8, Iss 10, p 567 (2022)
Beer is traditionally brewed using barley, hops, water, and yeast. Historically, fruit has been utilized in brewing operations as a source of carbohydrates, color, and/or flavor. This practice has been increasing in recent years due to economic and m
Externí odkaz:
https://doaj.org/article/814822ce008b4251a57fce5267215fd7
Publikováno v:
Beverages, Vol 8, Iss 3, p 45 (2022)
Kombucha is a fermented sweetened tea with a mixed fermenting culture of yeast and acetic acid bacteria. While the history of kombucha is not completely clear, it is now available around the world and has shown an increase in availability and demand
Externí odkaz:
https://doaj.org/article/7312877cfed649e7aa4dd9683d028fea