Molle Beer Production in the Ayacucho Valley, Peru

Valdez, Lidio M.

doi:10.1016/b978-0-12-815260-7.00009-2

Cited by 2 publications

(2 citation statements)

References 18 publications

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“…Finally, the essential oil of S molle L and its terpenes deserves to be studied in depth, for its added value that could convert drinks or foods into functional foods with beneficial characteristics for health. The terpene composition is important for the manufacture of artisan drinks such as beer (Valdez, 2019) or Aguaribay Fernet (Gusmerini, 2022) since they can be added in small doses to the same or to others as a potential drink with medicinal effects and functional characteristics. GC/MS chromatography.…”

Section: γ-Gurjunenementioning

confidence: 99%

Characterization of drupe essential oil of Schinus molle L. from Córdoba: Potential uses

Maldonado,

Gusmerini,

Labuckas

et al. 2024

BLACPMA

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The main components of the essential oil (EO) of Schihus molleL were characterized by Gas Chromatography with Mass Spectrometry (GC-MS). The following components found were: α-pinene (22%), limonene (19%), caryophyllene (11%), β-pinene (8%), γ-gurjunene (6%), 7-Tetracyclo [6.2.1.0(3.8)0(3.9)] undecanol, 4,4,11,11-tetramethyl (5%), β-cadinene (4.11%), ledene oxide (4%), isoledene and β -elemene (3%), and finally δ-cadinene with 2% and others. They are terpene-type compounds in different concentrations. Their potential use in medicine stands out for being anti-inflammatory, anxiolytic, antidepressant, memory loss recovery, kidney and liver problem preventions, antioxidant, immunoprotective and it is also used as anticancer, antimetastatic, among other uses. It also has a potential use as an antifungal, antimicrobial and insecticidal effect. They made it suitable for medical therapies as well as controlling of pests and microorganisms and other applications.

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Section: γ-Gurjunenementioning

confidence: 99%

Characterization of drupe essential oil of Schinus molle L. from Córdoba: Potential uses

Maldonado,

Gusmerini,

Labuckas

et al. 2024

BLACPMA

View full text Add to dashboard Cite

show abstract

“…In Americas, the most frequent ingredient of different beverages in corn. Thus, in Mexico and Central America, a popular beverage, Atole, is produced from corn flour and sugar cane with addition of milk and flavorings such as cinnamon and mint, whereas in Pery its variety is produced from purple corn and is known as Chicha morada [21,22,23]. In India and Asia, different national beverages are based on fermented rice [14].…”

Section: Introductionmentioning

confidence: 99%

National beverages in a healthy diet system

et al. 2021

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Migration of people with different ethnic and cultural origins observed during past decade worldwide resulted in the introduction of national beverages into food markets. In this study, we have investigated and critically appraised properties and marketing potential of the Kyrgyz-Kazakh beverage Maksim. This national non-alcoholic beverage is produced by mixed fermentation of milk in the presence of fried cereal such as barley, proso millet, oats, and corn. Pure cultures of lactic acid bacteria are used as a leaven for fermentation. Maksim is used as a thirst-quenching and tonic beverage. It could be also considered as functional food. While being dense, it serves as an excellent source of nutrients, fiber, vitamins, microelements, and other biologically active ingredients that offer health benefits that extend beyond basic nutrition. However, this beverage is not recommended for those affected by gluten sensitivity disorders. Here, we reviewed a number of different national beverages, assess physico-chemical properties of Maksym, and evaluate marketing strategies for the introduction of this beverage to Russian food markets. Although being unfamiliar to most of Russian consumers, this beverage is of interest due to its nutritional and thirst-quenching properties, and that a better advertisement strategies are needed to advance this healthy drink to food market. These strategies could include tasting, explanation of production process, historical and cultural origins of this beverage to general public.

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Molle Beer Production in the Ayacucho Valley, Peru

Cited by 2 publications

References 18 publications

Characterization of drupe essential oil of Schinus molle L. from Córdoba: Potential uses

Characterization of drupe essential oil of Schinus molle L. from Córdoba: Potential uses

National beverages in a healthy diet system

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