This disclosure includes regenerated inorganic fermented beverage stabilization and/or clarification media and a process for such regeneration. Inorganic stabilization and clarification media (for processing beer or the like) may include expanded perlite or other expanded natural glasses, diatomaceous earth, silica gel or other precipitated silicas and compositions that incorporate these materials. Such media may be regenerated individually, together in a mixture or together as part of a composite product. The regenerated media meet the requirements for physical and chemical properties for re-use and replacement of the majority of particulate inorganic filtration media, and inorganic stabilization media consumed in stabilization and clarification processes, and the related regeneration process provides for substantial benefits to brewers through a reduction of costs to purchase and transport stabilization and clarification media, to dispose of spent cake and/or membrane retentate, while providing for substantial reductions in the introduction of soluble impurities into the fermented beverage.

Cranberry is a typical fruit from North America having a very high acidity that makes raw juice hardly acceptable for consumers. Electrodialysis with bipolar membrane (EDBM), an ecofriendly technology, allows the deacidification of cranberry juice and the production of pure acids without any chemical consumption due to the bipolar membrane in-situ generation of proton and hydroxyl species from water. Different levels of deacidification by electrodialysis was carried out to study the impact of the deacidification level on intestinal cell integrity. In the presence of deacidified cranberry juice, the integrity of Caco-2 cell monolayers measured by the TEER was increased by 56% in comparison with raw cranberry juice.

Cranberry is a typical fruit from North America having a very high acidity that makes raw juice hardly acceptable for consumers. Electrodialysis with bipolar membrane (EDBM), an ecofriendly technology, allows the deacidification of cranberry juice and the production of pure acids without any chemical consumption due to the bipolar membrane in-situ generation of proton and hydroxyl species from water. Different levels of deacidification by electrodialysis was carried out to study the impact of the deacidification level on intestinal cell integrity. In the presence of deacidified cranberry juice, the integrity of Caco-2 cell monolayers measured by the TEER was increased by 56% in comparison with raw cranberry juice.

An improved liquid processing system including a first catalyst chamber with an inlet and an outlet where the outlet receives liquid to be processed, the liquid passing along the first catalyst chamber and exiting the outlet. Tubes are radially displaced within the first catalyst chamber such that the liquid flows around and over the tubes and where the tubes are filled with at least one magnet. A second catalyst chamber of like configuration is provided. The inlet of the second catalyst chamber is connected with the outlet of the first catalyst chamber A pump is connected with the liquid processing system such that liquid at the inlet of the first catalyst chamber is sucked into the first catalyst chamber at a first PSI and velocity and pushed into the second catalyst chamber at a second PSI and velocity.

An improved liquid processing system including a first catalyst chamber with an inlet and an outlet where the outlet receives liquid to be processed, the liquid passing along the first catalyst chamber and exiting the outlet. Tubes are radially displaced within the first catalyst chamber such that the liquid flows around and over the tubes and where the tubes are filled with at least one magnet. A second catalyst chamber of like configuration is provided. The inlet of the second catalyst chamber is connected with the outlet of the first catalyst chamber A pump is connected with the liquid processing system such that liquid at the inlet of the first catalyst chamber is sucked into the first catalyst chamber at a first PSI and velocity and pushed into the second catalyst chamber at a second PSI and velocity.

A technique for suppressing p-cresol odor is provided. By utilizing magnolol, propyl gallate, 2-methylbenzenethiol, E-?-damascenone, cinnamyl cinnamate, 2-thiophenethiol, 2-furfurylthiol, tetradecanal, sclareol, trans,trans-2,4-decadienal, nootkatone, piperine, trans,trans-2,4-nonadienal, or S-(2-methyl-3-furyl) ethanethioate, p-cresol odor of a food is suppressed.

A technique for suppressing p-cresol odor is provided. By utilizing magnolol, propyl gallate, 2-methylbenzenethiol, E-?-damascenone, cinnamyl cinnamate, 2-thiophenethiol, 2-furfurylthiol, tetradecanal, sclareol, trans,trans-2,4-decadienal, nootkatone, piperine, trans,trans-2,4-nonadienal, or S-(2-methyl-3-furyl) ethanethioate, p-cresol odor of a food is suppressed.

The present invention relates to the use of a yeast extract including at least 10 wt % of nucleic acids, preferably at least 15 wt %, and more preferably 30 to 95 wt %, relative to the total weight of said extract, said nucleic acids being formed from fragments of ribonucleic acid (RNA), for clarifying musts and liquids, in particular wines and teas.

A colorless and clear beverage containing a flavoring is provided that masks an unpleasant taste or smell due to the deterioration of the flavoring and to which body is imparted. Whey protein is incorporated in the flavoring containing colorless and clear beverage.

A colorless and clear beverage containing a flavoring is provided that masks an unpleasant taste or smell due to the deterioration of the flavoring and to which body is imparted. Whey protein is incorporated in the flavoring containing colorless and clear beverage.