Cooking with beer: How much alcohol is left?

Ryapushkina, Julia; Skovenborg, Erik; Astrup, Arne; Risbo, Jens; Bech, Lene M.; Jensen, Morten Georg; Snitkjær, Pia

doi:10.1016/j.ijgfs.2016.09.001

Cited by 6 publications

(3 citation statements)

References 12 publications

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“…the flavor or change the texture (Ryapushkina et al, 2016). Rice wine is a popular alcoholic beverage brewed from rice in Asian countries where rice is a major crop.…”

Section: Novelty Impact Statementmentioning

confidence: 99%

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Inhibition of lipid oxidation and hexanal production in cooked meats by microbial iron chelator deferriferrichrysin from rice wine

Todokoro

Kashihara

Fukuda

et al. 2021

Food Processing Preservation

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Lipid oxidation imparting off-flavor and decreasing the shelf life of meat is a significant concern of the global food industry. Here, the efficacy of a natural iron chelator, deferriferrichrysin (Dfcy), contained in sake (Japanese rice wine), against lipid oxidation of meat was investigated. Purified Dfcy and Dfcy-enhanced sake were prepared and added to three kinds of meat (chicken, pork, and beef) and heated at 70°C for 70 min, followed by storage at 4°C for 10 days and analysis of the efficacy to inhibit

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“…the flavor or change the texture (Ryapushkina et al, 2016). Rice wine is a popular alcoholic beverage brewed from rice in Asian countries where rice is a major crop.…”

Section: Novelty Impact Statementmentioning

confidence: 99%

“…Worldwide, alcoholic beverages have been used as ingredients in many recipes, including meat‐based recipes, to enhance the flavor or change the texture (Ryapushkina et al., 2016). Rice wine is a popular alcoholic beverage brewed from rice in Asian countries where rice is a major crop.…”

Section: Introductionmentioning

confidence: 99%

Inhibition of lipid oxidation and hexanal production in cooked meats by microbial iron chelator deferriferrichrysin from rice wine

Todokoro

Kashihara

Fukuda

et al. 2021

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…These scientists found that anywhere from 4-85% of the alcohol remained in various dishes cooked with wine or liquor. The quantity of alcohol remaining is significantly influenced by the cooking temperature and time [98]. In their article, Augustin et al [97] refer to some interesting examples with some interesting cooked dishes: pot roast Milano made with Burgundy retained only 4-6% of the alcohol after simmering at 85 • C for 2.5 h, while orange chicken Burgundy retained 10-60% of the alcohol after simmering at the same temperature for ten minutes.…”

Section: Alcohol Hot and Sweet Sensationsmentioning

confidence: 99%

Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves

2017

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Abstract:A good pairing is based on the complementary role of wine on the four important factors of food: components, textures, flavors and colors. Common wine and food examples of food preparation with wine or vine products, such as grapes or vine leaves, exemplify numerous similarities and contrasting characteristics in those four parameters, which we can find in an enjoyable meal. The knowledge of the internal anatomy and composition of both grape berries, which includes the skin, the mesocarp and the endocarp, and vine leaf, which includes the vascular system, parenchymatous mesophyll and epidermis, is essential to know how to develop new, tastier and healthier dishes. An understanding of these ideas is important when defining gastronomic tourism strategies and even local restaurant concepts and ideas. The aim of this review is to provide some insights about the sensory experiences offered by culinary dishes cooked with grapes, vine leaves and wines and other alcoholic beverages like distilled spirits and liqueurs, bearing in mind that wine will be the drink of elation for accompanying such dishes.

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A Static Headspace GC–MS Method for the Determination of Ethanol in Solid or Semi-solid Consumer Goods

Sours¹,

Bezabeh²

2021

Food Anal. Methods

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Cooking with beer: How much alcohol is left?

Cited by 6 publications

References 12 publications

Inhibition of lipid oxidation and hexanal production in cooked meats by microbial iron chelator deferriferrichrysin from rice wine

Inhibition of lipid oxidation and hexanal production in cooked meats by microbial iron chelator deferriferrichrysin from rice wine

Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves

A Static Headspace GC–MS Method for the Determination of Ethanol in Solid or Semi-solid Consumer Goods

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