Influence of sugar concentration and sugar type on the polyphenol content and antioxidant activity in spiced syrup preparation
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DOI: 10.15586/ijfs.v33i1.1874
Abstract: Besides their culinary roles, spices in the eastern traditional medical practices serve as a medicinal diet therapy. The polyphenol-rich content of these spices contributes to their antioxidant properties, which convey the therapeutic elements. Traditionally, these… read more here.
Keywords: content antioxidant; polyphenol; sugar; sugar concentration ... See more keywords
Effects of High Sugar Content on Fermentation Dynamics and Some Metabolites of Wine-Related Yeast Species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris
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DOI: 10.17113/ftb.58.01.20.6461
Abstract: SUMMARY Starmerella bacillaris (synonym Candida zemplinina) is an important non-Saccharomyces yeast in winemaking with valuable oenological properties, accompanying Saccharomyces species in sweet wine fermentation, and has been suggested also for application as combined starter culture… read more here.
Keywords: sugar; starmerella bacillaris; sugar concentration; high sugar ... See more keywords