© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.The high alcohol content in wine usually has a negative impact on its sensory properties, but can also affect the general health of the consumers. The possibility to reduce ethanol production in wines during fermentation involves the use of different yeast strains characterized by the increased production of fermentation by-products (glycerol, 2,3-butanediol, etc.) from the available sugar. The activity of these strains should not impair the sensory properties of the wine. In general, the use of genetically and evolutionarily (non-GM) engineered Saccharomyces cerevisiae strains is still not close enough to commercial application, and therefore, it is unavailable for wine producers. Thus, the aim of this study was to examine the possibility of reducing the production of ethanol in wines using different selected yeast strains (S. cerevisiae, Saccharomyces bayanus, Torulaspora delbrueckii, and Metschnikowia pulcherrima) available at the market. The application of individual yeast and sequential inoculation for wine alcoholic fermentation was examined. The achieved effects were evaluated by determining the content of ethanol, as well as fermentation by-products (glycerol and volatile acids) and aromatic components in wine samples. Depending on the strain/s used, a decrease in ethanol content of up to 0.9% v/v was recorded in comparison with fermentation by S. cerevisiae alone. The sensory analysis of produced wine showed significant differences in taste and flavor. The results of the experiment conducted at the laboratory level and with the use of sterile must were compared to the ones from the scale-up experiment in real vinification conditions. The observed differences in the alcohol content of produced wines were significantly lower. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.We investigated the effects of chitosan (CH) combined with ε-polylysine (ε-PL) on the flavor and texture quality of Chinese shrimp refrigerated for 12 days.  https://www.selleckchem.com/products/wnt-c59-c59.html  Shrimp samples were subjected to three preservation treatments (ε-PL, CH, and CH + ε-PL) and a control treatment. Sensory characteristics, total volatile basic nitrogen (TVB-N), adenosine triphosphate (ATP)-related compounds, K-values, volatile components, and texture were regularly assessed. The results showed that the sensory characteristics were effectively maintained, the increases in TVB-N, hypoxanthine, and K-value were delayed, and the putrid compounds were reduced by coating, especially with the chitosan combined with ε-polylysine. Treatment with chitosan combined with ε-polylysine was also shown to be a more effective preservation method for maintaining the texture quality of Chinese shrimp compared to treatment with ε-PL or CH alone. Therefore, this technique was demonstrated to be a promising method for maintaining the flavor and texture quality of Chinese shrimp during refrigerated storage. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Detection of the presence of milk powder in liquid whole milk is challenging due to their similar chemical components. In this study, a sensitive and robust approach has been developed and tested for potential utilization in discriminating adulterated milk from liquid whole milk by analyzing the intact protein and hydrolyzed peptide using ultra-performance liquid chromatography with quadrupole time-of-flight mass spectrometer (UPLC-QTOF-MS) fingerprints combined with data fusion. Two different datasets from intact protein and peptide fingerprints were fused to improve the discriminating ability of principle component analysis (PCA). Furthermore, the midlevel data fusion coupled with PCA could completely distinguish liquid whole milk from the milk. The limit of detection of milk powder in liquid whole milk was 0.5% (based on the total protein equivalence). These results suggested that fused data from intact protein and peptide fingerprints created greater synergic effect in detecting milk quality, and the combination of data fusion and PCA analysis could be used for the detection of adulterated milk. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Buttermilk, the by-product of butter production, due to good technological features and excellent nutritional and health-promoting properties finds more and more applications in food industry. Considerable amount of polar lipids causes that buttermilk exhibits emulsifying and stabilizing effect and may be used to improve the product quality. The study aimed to design new kind of ice cream, in which all milk is substituted by buttermilk. Within the study, we compared physicochemical parameters, color, texture, and sensory properties of control milk ice cream (C), ice cream from sweet buttermilk (SB), and ice cream from cultured buttermilk (CB). Ice cream was tested on the production day, and some characteristics were tested also after 14 and 28 days of storage at -18 ± 1°C. The study showed that samples of ice cream from cultured buttermilk had the highest acidity and were the most resistant to melting. The samples did not differ in over-run value. The use of buttermilk influenced the texture of ice cream and product from sweet buttermilk had the highest stickiness during the storage. The color analysis showed that the highest lightness parameter had ice cream from cultured buttermilk, while samples from sweet buttermilk had the most greenish-yellow characteristics. All the obtained products had good sensory characteristics, only cultured buttermilk ice cream slightly deteriorated after 28 storage days. Good quality properties cause that buttermilk may be successfully used as substitution of milk in ice-cream formula and may improve its quality by exhibiting of some emulsifying stabilizing effect. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Fresh noodle product has attracted increasing attention due to its nutritive value and convenience. However, the relative short shelf life of fresh noodle is still a concern that needs to resolve. The objective of this study was to evaluate the preservative effect of curcumin (CUR) on millet fresh noodle during storage and its inhibitory mechanism against two isolated spoilage bacteria (Bacillus cereus and Escherichia coli). The effects of CUR were evaluated with regard to the quality and sensory evaluation of millet fresh noodle, the changes of bacterial growth curve, cell intracellular substances, cell viability, and bacterial morphology. The results showed that CUR could decrease the total colony number and prolong the shelf life of millet fresh noodle stored at 25°C from 20 to 30 hr. Quality and sensory evaluations showed that addition of CUR caused no negative effect on noodle quality and was determined to be sensory acceptable. The minimum inhibitory concentration of CUR against B. cereus and E. coli was 0.