Results 261 to 270 of about 326,825 (294)

Beverages | Asian Alcoholic Beverages

2004
Chinese rice wine and Japanese sake are produced by a method based on that developed several thousand years ago in China. This system uses a cooked grain mass with a fungal culture termed qu or jiuqu in Chinese and koji in Japanese. Sake production has developed into highly controlled processes with careful microbiological control, but many Chinese ...
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Fluoride content of alcoholic beverages

Clinica Chimica Acta, 2002
In view of the conflicting reports of the extent and severity of dental caries in alcohol misusing subjects, a systematic survey of the fluoride content of alcoholic beverages was undertaken.The fluoride content of beverages varied widely particularly if non-UK European products were considered.Beers brewed in locations with high fluoride water levels ...
Warnakulasuriya, S, Harris, C, Gelbier, S, Keating, J, Peters, T   +4 more
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Wild and cultivated plants used in traditional alcoholic beverages in Italy: an ethnobotanical review

European Food Research and Technology, 2022
R. Motti, G. Bonanomi, B. de Falco
semanticscholar   +1 more source

NITROSAMINES IN ALCOHOLIC BEVERAGES

Journal of Food Safety, 1980
A limited survey was carried out to determine the nitrosamine content of several varieties of alcoholic beverages (beer and ale, whiskey, wine, cider, etc.) sold in Canada. Of 22 samples of different beers and ales analyzed all but one contained traces of dimethylnitrosamine; the overall mean level found was 1.5 ppb.
Nrisinha P. Sen, Marcia Mcpherson, Stephen W. Seaman   +2 more
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Microbial interactions in alcoholic beverages

International Microbiology, 2021
Rafael Torres-Guardado, Braulio Esteve-Zarzoso, C. Reguant, A. Bordons   +3 more
semanticscholar   +1 more source

Packaging alcoholic beverages

Whisky and Other Spirits, 2022
Donia Abdelrazik, Jonghun Park, Natalia Lumby   +2 more
semanticscholar   +1 more source

Alcohol and Other Beverages

2011
Around three decades ago, two case-control studies showed an association between high intake of alcohol and increased risk of breast cancer (BC) [1, 2]. Since then, the hypothesis postulating that the alcohol consumption increases the risk of BC has been intensely studied.
Eduardo De Stefani, Alvaro L. Ronco
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Alcoholic Beverage Fermentations

2003
Most alcoholic beverage fermentations are carried out using strains of the yeast Saccharomyces cerevisiae. Although traditionally brewers distinguished between ale yeast S. cerevisiae and lager yeast S. carlsbergensis, or S. uvarum as it was later called, it is now recognized that these two species are completely interfertile and should be considered ...
J. C. Slaughter, D. R. Berry
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Alcohols in Food and Beverages

2004
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The Rôle of Alcoholic Beverages

1985
The Names on the Wine Label — France — Germany — Italy — Spain — Portugal — Madeira — Australia — Austria — Bulgaria — Cyprus — Greece — Hungary — Israel — Romania — Russia — South Africa — Switzerland — United States — Yugoslavia — British Wines — Cocktails — Spirits and Liqueurs — Aromatic Bitters — Cure for a Hangover — Vintage Guides — Wines and ...
G. Nobis, H. L. Cracknell
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