Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

Product Development, Biochemical and Organoleptic Analysis of a Sports Drink

There is a large amount of evidence showing that an individual undergoing dehydration (during a tournament or the exercise regimen) has a negative impact on performance. Thus restoration of this fluid balance must be achieved. Sports drinks are ideally placed to fill both these roles. A sports drink is a beverage designed to help athletes rehydrate, as well as replenish electrolytes, sugars and...

Organoleptic Product Quality

Fermenting knowledge: the history of winemaking, science and yeast research.

Wine has been with us since the dawn of civilization and has fol­ lowed humans and agri culture along diverse migration paths (Fig 1). Serendipity presumably played a part in its genesis more than 7,000 years ago: dam­ aged grapes spontaneously fermented in harvesting vessels; curious farmers tasted the resultant alcoholic beverage; the curious farmers liked what they tasted and enjoyed its eff...

Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0.

Anthocyanins are food colourants with strong antioxidant activities, but poor thermal stability limits their application in neutral foods. In the present study, impacts of yeast mannoproteins on the thermal stability of anthocyanins were studied at pH 7.0. The degradation of anthocyanins at 80 and 126 °C followed first order kinetics, and the addition of mannoproteins reduced the degradation ra...

PRODUCT DEVELOPMENT IN PRODUCTION – NETWORKS

This paper presents an overview of new approaches in rapid product development in production networks from design points of view. The manufacturing industries are changing their focus to global sourcing as a means to improve performance and enhance competitiveness. Some partnerships created with this strategy improve product development through collaborative design. With the advent of e-Commerc...