Caiyun Wu

TL;DR: In this article, the effects of LAB fermentation on apples and organic acids contents, phenolic profiles, antioxidant capacity and flavor volatiles of fermented apple juice (FAJ) were investigated.

TL;DR: Results showed that both jujube juices were excellent matrices for LAB growth with more than 11 log CFU/mL of viable counts at the end of fermentation, and antioxidant capacities based on DPPH and FRAP methods were significantly improved by LAB fermentation and positively correlated with caffeic acid and rutin contents.

TL;DR: Wang et al. as discussed by the authors investigated phenolics and antioxidant activity of Chinese organic hawthorn berry infusion (OHBI, brewed at 100°C for 5/10/15/30min) and decoction (OHBD, kept boiling for 5 /10/ 15/30 min) and their digestive fate was further assessed by in vitro gastrointestinal model.

TL;DR: DWMPH supplementations significantly increased yeast growth and cell viability, promoted glycogen and trehalose accumulation, upregulated stress markers HSP12 and SSA3 expression in yeast cells, improved the formation of higher alcohols and esters, and increased the ratio of highercohol to ester indicating a better balanced taste of final beers.

TL;DR: In this article , the optimal extraction conditions were optimized as follows: fermentation time, 8 h; rotation speed, 145 r/min; inoculation amount, 8%, and fermentation temperature, 31 °C.