Pectinolytic yeasts, Saccharomyces marxianus, S. bayanus, S. cerevisiae var. ellipsoideus, and Schizosaccharomyces sp., predominated in the natural fermentation of coffee cherries of Coffea robusta variety grown in Chikmagalur district of Mysore State, India. These yeast species were found on the cherry surfaces, and evidence was adduced to show that the natural fermentation of coffee was the r...

Analogous to checklists of recommendations such as the CONSORT statement (for randomized trials), or the QUORUM statement (for systematic reviews), which are designed to ensure the quality of reports in the medical literature, a checklist of recommendations for authors is being presented by the Journal of Medical Internet Research (JMIR) in an effort to ensure complete descriptions of Web-based...

The anthocyanins (1-3) and cyanidin isolated from tart cherries exhibited in vitro antioxidant and antiinflammatory activities comparable to commercial products. The inhibition of lipid peroxidation of anthocyanins 1-3 and their aglycon, cyanidin, were 39, 70, 75, and 57%, respectively, at 2-mM concentrations. The antioxidant activities of 1-3 and cyanidin were comparable to the antioxidant act...

Data from four DNA regions (rbcL, matK, 26S rDNA, and ITS) as well as extant and fossil morphology were used to reconstruct the phylogeny and biogeographic history of an intercontinentally disjunct plant group, the cornelian cherries of Cornus (dogwoods). The study tests previous hypotheses on the relative roles of two Tertiary land bridges, the North Atlantic land bridge (NALB) and the Bering ...

Agricultural and food products are present in incredible varieties in terms of shape, size, color and as the market grows more demanding, food products are subdivided in various categories and are destined to different segments. The definition and characterization of different attributes are very important for the business and for the consumer, making it necessary to establish norms of classifi...

among the different classes of physical properties of foods, color is considered the most important visual attribute in quality perception. consumers tend to associate color with quality due to its good correlation with physical, chemical and sensorial evaluations of food quality. this study used an inexpensive method to predict sweet cherries color parameters by combining image processing and ...