Article
Food Science & Technology
Salvador Villacreces, Carlos A. Blanco, Isabel Caballero
Summary: Beer is the most widely consumed alcoholic beverage in the world, with craft breweries experiencing significant growth in recent years. Consumers are seeking genuine, unique, and high-quality products, leading craft beer manufacturers to innovate flavors and ingredients. The future trends of craft beer look promising with a focus on quality and uniqueness.
Article
Microbiology
Vogar Leonel Nieto-Sarabia, Guiomar Melgar-Lalanne, Christian Bryan Ballinas-Cesatti, Fernando Abiram Garcia-Garcia, Jorge Alberto Jose-Salazar, Cesar Mateo Flores-Ortiz, Eliseo Cristiani-Urbina, Liliana Morales-Barrera
Summary: There is a growing market for beer with different flavors. This study successfully prepared a craft Belgian-style pale ale using a non-Saccharomyces yeast called Pichia kudriavzevii 4A. The beer was carefully brewed using malted barley as the sole substrate, and its quality and safety were ensured through meticulous monitoring. The sensory test showed that the beer had a refreshing taste with apple and pear flavors, a banana aroma, and a good level of bitterness. It was preferred over a commercial reference sample made from S. cerevisiae, indicating the potential of P. kudriavzevii 4A in the beer industry.
Review
Food Science & Technology
Antonietta Baiano
Summary: Craft beer refers to breweries producing small volumes of beer, often using traditional ingredients with the addition of nontraditional ones as a distinctiveness sign. Consumers are typically young men with higher education and medium-high income levels. Craft breweries have environmental impacts mainly in water consumption and waste production.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Food Science & Technology
Karina Medina, Nicolas Giannone, Eduardo Dellacassa, Cecilia Schinca, Francisco Carrau, Eduardo Boido
Summary: This study analyzed the chemical and volatile components of commercial Blond Ale and Indian Pale Ale (IPA) beers from the Uruguayan market using GC-MS. The results showed differentiation between the two groups of samples and identified the volatile compounds and physicochemical parameters responsible for these differences. The physicochemical properties revealed significant diversity among all beer samples, even within the same beer style. This research contributes to the knowledge of Uruguayan craft beers and demonstrates the ability of Uruguayan microbreweries to produce high-quality Blond Ale and IPA beers.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Daniel Einfalt
Summary: The study found that different yeast strains have varying fermentation abilities and sensory characteristics in barley-sorghum beer production. S. cerevisiae exhibited high fermentative power, while T. delbrueckii and M. pulcherrima had slower fermentation rates.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Fabricia Franca Bezerril, Tatiana Colombo Pimentel, Karine Peixoto de Aquino, Danieli C. Schabo, Marcy Heli Paiva Rodrigues, Marcos dos Santos Lima, Donald W. Schaffner, Eliana B. Furlong, Marciane Magnani
Summary: This study investigated the levels of AFB1 during the production of wheat craft beer using wheat malt contaminated with AFB1. A comparison was made with wheat craft beer produced using non-contaminated wheat malt. The results showed that AFB1 contamination did not affect the physicochemical parameters and density of the beer, but did influence the levels of organic acids and phenolics.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agricultural Economics & Policy
Alicia Rosales, M. Inmaculada Talaverano, Jesus Lozano, Carlos Sanchez-Vicente, Oscar Santamaria, Carlos Garcia-Latorre, Sara Rodrigo
Summary: This study compared the chemical and sensory differences between craft and industrial/commercial beers, finding that craft beers had higher values of color, bitterness and antioxidant activity. Results from an electronic nose showed its effectiveness in discriminating beer types. This research provides valuable insights for marketing strategies and quality monitoring in the craft beer industry.
BRITISH FOOD JOURNAL
(2021)
Article
Food Science & Technology
Evan B. Craine, Stephen Bramwell, Carolyn F. Ross, Scott Fisk, Kevin M. Murphy
Summary: American craft brewers are exploring barley malt as a unique flavor source and differentiation method, with recent tools like the hot steep malt sensory method aiding in this effort. Consumer acceptance of beers brewed with different barley genotypes varied, with Washington State University breeding lines generally more favored than the industry-standard variety. However, the correlation between hot steep and beer liking and sensory attributes was low, suggesting that untrained craft beer consumers may differentiate genotypes better through beer samples.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Chemistry, Applied
Laura Oliveira Lago, Tassia Henrique Nievierowski, Luana Peixoto Mallmann, Eliseu Rodrigues, Juliane Elisa Welke
Summary: The combination of QuEChERS-LC-QTOFMS and matrix-matched calibration was evaluated for determining legislated and emerging mycotoxins in malt and beer, showing satisfactory method performance. The method provided fast analysis and accurate quantification of mycotoxins, with precision and sensitivity meeting method validation guidelines. Detection of legislated and emerging mycotoxins allowed verification of compliance with legislation and supported the establishment of limits for emerging mycotoxins.
Article
Nutrition & Dietetics
Colleen C. Myles, Bren Vander Weil, Delorean Wiley, Bart Watson
Summary: With the increasing social interest in health and wellness, low(er) alcohol beer has become a rising segment in the beer industry. This paper assesses the representation of low(er) alcohol beer among craft brewers in the United States. The study finds that ales are the most prominent style of low(er) alcohol beer offered, with 15.5% of breweries offering beer with less than 4% ABV and 67.9% offering beer with less than 5% ABV. The representations of these low(er) alcohol products primarily focus on taste, health, and demographic indicators.
Review
Food Science & Technology
Heena Rani, Rachana D. Bhardwaj
Summary: Malting is the process of preparing barley for brewing by partial germination and drying. Quality parameters play a crucial role in identifying high-quality malt varieties, and maintaining tight control of these attributes is essential for ensuring high processing efficiency and final product quality in brewery and malt house. This study provides insights into the malting process, challenges faced, and opportunities for improving malt efficiency through alterations in the malting process or malt varieties.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Chemistry, Applied
Rafaella Silva Aredes, Fernando Cunha Peixoto, Leandro Alcoforado Sphaier, Flavia Ferreira de Carvalho Marques
Summary: This study used capillary zone electrophoresis method with UV-vis detection in combination with Principal Component Analysis to classify craft beer, monitoring six amino acids in wort and finished beer. Differentiation among samples based on AA profiles and protein cleavage mechanism was successfully achieved.
Article
Biotechnology & Applied Microbiology
Kristina Habschied, Ivana Cosic, Goran Saric, Vinko Krstanovic, Kresimir Mastanjevic
Summary: The beer market offers a wide range of styles and flavors for consumers to explore. Sensory analysis plays a crucial role in ensuring consistent quality and taste experiences for consumers, surpassing the importance of chemical analysis. It is a challenging task that requires flexible methods to detect and determine differences between beers.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Valeria Galaz, Wendy Franco
Summary: Yeasts L. thermotolerans and L. quebecensis isolated from insects were evaluated for their brewing potential. They exhibited high fermentative potential in glucose and maltose-defined media. The craft beer brewed with L. quebecensis as the sole yeast showed fruity, floral, hoppy, sweet, and sour flavor characteristics.
Article
Food Science & Technology
Xenia Pascari, Sonia Marin, Antonio J. Ramos, Vicente Sanchis
Summary: This review discusses the possible infection of cereals used in beer production by Fusarium fungi and the transfer of mycotoxins during malting and brewing. Studies show that germination and mashing processes have a significant impact on mycotoxin levels, while fermentation can slightly reduce their content. Additionally, limited research is available on mycotoxin occurrence in craft beer.
Article
Chemistry, Applied
Roberta Valmorbida, Geovana D. Savi, Juliana R. Silva, Monica M. O. Yanez, Carlos E. S. Soares, Cristina Runtzel, Priscila N. Nascimento, Vildes M. Scussel
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
(2018)
Article
Environmental Sciences
Geovana D. Savi, William A. Cardoso, Bianca G. Furtado, Tiago Bortolotto, Elton T. Zanoni, Rahisa Scussel, Lucas F. Rezende, Ricardo A. Machado-de-Avila, Oscar R. K. Montedo, Elidio Angioletto
JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES
(2018)
Article
Food Science & Technology
Geovana D. Savi, Karim C. Piacentini, Liliana O. Rocha, Lorena Carnielli-Queiroz, Bianca G. Furtado, Rahisa Scussel, Elton Tones Zanoni, Ricardo A. Machado-de-Avila, Benedito Correa, Elidio Angioletto
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2018)
Article
Environmental Sciences
Karina M. Tonon, Geovana D. Savi, Vildes M. Scussel
JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES
(2018)
Article
Biotechnology & Applied Microbiology
Karina Merini Tonon, Mercedes Gabriela Ratto Reiter, Geovana Dagostim Savi, Vildes Maria Scussel
JOURNAL OF FOOD SAFETY
(2018)
Article
Food Science & Technology
Karim C. Piacentini, Liliana O. Rocha, Geovana D. Savi, Lorena Carnielli-Queiroz, Livia De Carvalho Fontes, Benedito Correa
Article
Materials Science, Multidisciplinary
Elton Torres Zanoni, Willian Acordi Cardoso, Alice Scarabelot Baesso, Geovana Dagostim Savi, Marilena Valadares Folgueras, Erlon Mendes, Elidio Angioletto
MATERIA-RIO DE JANEIRO
(2019)
Article
Food Science & Technology
Karim C. Piacentini, Sylvie Belakova, Karolina Benesova, Marek Pernica, Geovana D. Savi, Liliana O. Rocha, Ivo Hartman, Josef Caslavsky, Benedito Correa
Article
Engineering, Environmental
Thauan Gomes, Silvia B. Canever, Geovana D. Savi, Karim C. Piacentini, Maykon Cargnin, Bianca G. Furtado, Ana C. Feltrin, Marintho B. Quadri, Elidio Angioletto
OZONE-SCIENCE & ENGINEERING
(2020)
Article
Entomology
Geovana D. Savi, Thauan Gomes, Silvia B. Canever, Ana C. Feltrin, Karim C. Piacentini, Rahisa Scussel, Daysiane Oliveira, Ricardo A. Machado-de-Avila, Maykon Cargnin, Elidio Angioletto
JOURNAL OF STORED PRODUCTS RESEARCH
(2020)
Article
Environmental Sciences
Geovana Dagostim Savi, Elton Torres Zanoni, Bianca Guimaraes Furtado, Hilaria Mendes de Souza, Rahisa Scussel, Ricardo Andrez Machado-de-Avila, Elidio Angioletto
Summary: This study evaluated the use of MSNs-ZnO as a potential antifungal agent and demonstrated its efficacy in reducing fungus growth and toxin production. The findings suggest that using MSNs as carriers for zinc compounds could be a viable and environmentally friendly strategy for controlling toxigenic fungi in agriculture.
JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES
(2022)
Article
Environmental Sciences
Geovana Dagostim Savi, Elton Torres Zanoni, Rahisa Scussel, Emily da Silva Corneo, Bianca Guimaraes Furtado, Domingos Lusitaneo Pier Macuvele, Janaina Nones, Paulo Emilio Feuser, Ricardo Andrez Machado-de-Avila, Elidio Angioletto
Summary: The study investigated the adsorption capacity of mesoporous silica nanoparticles (MSNs) on aflatoxin B-1 (AFB(1)), as well as the toxicity of MSNs with AFB(1) using NIH3T3 cells and hemolysis test. The results showed that MSNs had a high adsorption capacity for AFB(1), with an increase in adsorption when the MSN concentration increased. MSNs also demonstrated the ability to reduce cell toxicity produced by AFB(1) and showed no hemolysis in combination with AFB(1).
JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES
(2023)
Article
Engineering, Chemical
Thauan Gomes, Hilaria Mendes de Souza, Geovana Dagostim Savi Bortolotto, Bruno Amboni Escobar, Bianca Guimaraes Furtado, Elidio Angioletto
Summary: Toxigenic fungi in peanuts pose a significant threat to human and animal health. This study investigates the efficacy of ozone treatment in reducing fungal growth in peanuts and explores the ozone concentration gradient in a silo and the penetration of ozone into the grain. The results demonstrate that ozone treatment effectively inhibits fungal growth and can penetrate up to 20% of the peanut thickness.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Nutrition & Dietetics
Karina M. Tonon, Mercedes G. R. Reiter, Milena de Oliveira Dutra, Geovana D. Savi, Vildes M. Scussel
CURRENT NUTRITION & FOOD SCIENCE
(2020)
Article
Food Science & Technology
Karim C. Piacentini, Liliana O. Rocha, Geovana D. Savi, Lorena Carnielli-Queiroz, Benedito Correa
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.
