Results 11 to 20 of about 43,931 (280)

A Rapid Method for Testing Filtration Performance of Malt and the Optimization of the Method

open access: yesFermentation, 2023
A rapid filtration test method that predicts malt filtration efficiency has been developed in this research. This rapid filtration test method has an advantage over existing beer filtration tests, as it can be easily operated and there is no need to brew.
Hairong Sun   +6 more
doaj   +1 more source

Grapes and Their Derivatives in Functional Foods

open access: yesFoods, 2021
Consumer interest in the consumption of health promoting foods is growing worldwide due to the realization of the link between diet and human health [...]
Panagiotis Kandylis
doaj   +1 more source

The relationship between human development and the cost of addictive goods in the regions of Russia [PDF]

open access: yesE3S Web of Conferences, 2021
The study is aimed to establish the relationship between the indicator of the share of expenditures on alcoholic beverages in household final consumption expenditures and the value of the human development index.
Skokov Roman
doaj   +1 more source

Food Applications and Potential Health Benefits of Pomegranate and its Derivatives

open access: yesFoods, 2020
Pomegranate (Punica granatum L.) is an ancient fruit that is particularly cultivated in west Asia, though it is also cultivated in the Mediterranean region and other parts of the world.
Panagiotis Kandylis   +1 more
doaj   +1 more source

Comprehensive Classification and Regression Modeling of Wine Samples Using 1H NMR Spectra

open access: yesFoods, 2020
Recently, 1H NMR (nuclear magnetic resonance) spectroscopy was presented as a viable option for the quality assurance of foods and beverages, such as wine products.
Gábor Barátossy   +4 more
doaj   +1 more source

Identification of phenolic and alcoholic compounds in wine spirits and their classification by use of multivariate analysis [PDF]

open access: yesJournal of the Serbian Chemical Society, 2019
During the ageing period wine spirits are changing their color, chemical composition and sensory characteristics. These changes should be simply monitored.
Hanousek-Čiča Karla   +7 more
doaj   +1 more source

Analysis of the Influence of Microbial Community Structure on Flavor Composition of Jiang-Flavor Liquor in Different Batches of Pre-Pit Fermented Grains

open access: yesFermentation, 2022
To explore the effects of microbial community changes on the key flavor substances in base Baijiu, this study analyzed the microbiome of the pre-pit fermentation grains using high-throughput sequencing technology and determined the flavor substances of ...
Shiming Shen   +10 more
doaj   +1 more source

The Romanticism of Alcoholic Beverage Regulation in Indonesia: Evidence of Legal Uncertainty?

open access: yesSriwijaya Law Review, 2022
Legal provisions regarding alcoholic beverages are a complex issue in Indonesia. Therefore, this relates to several aspects, ranging from health or adverse and destructive impacts, halal and haram, to investment-related economic factors. However, to date,
Martin Roestamy, Adi Rahmanur Ibnu
doaj   +1 more source

Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds

open access: yesMicroorganisms, 2020
In the present study, three commercial yeasts (for wine, beer, and cider) were evaluated for the production of pomegranate alcoholic beverage (PAB) from a juice of Wonderful variety. The physicochemical characteristics, antioxidant activity, and aromatic
Evangelos Kokkinomagoulos   +3 more
doaj   +1 more source

Evaluation of Methamphetamine, Methadone, Tramadol, Diazinon, Phosalone, Trichlorfon, Mancozeb, and Penconazole in Hand-made Alcoholic Beverages in North Khorasan Province, Iran [PDF]

open access: yesAsia Pacific Journal of Medical Toxicology, 2023
Background: Unrecorded alcoholic beverage consumption is a health problem in Iran. Extensive use of pesticides in agricultural products may lead to the presence of residues of these compounds in hand-made alcoholic beverages.
Amin Reihani, Hamidreza Mohammadi
doaj   +1 more source

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