Microorganisms, 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]
Asia 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
Influence of Highland Barley Varieties on the Nutritional and Sensory Quality of Highland Barley Wine [PDF]
Shipin Kexue, 2023 The physicochemical, nutritional, flavor and sensory properties of seven highland barley varieties endemic to Tibet and highland barley wine from each of these varieties were determined, and based on them the correlation between highland barley varieties
JIANG Xin, JIANG Wei, XIE Sankuan, XUE Jie, JIA Fuchen
doaj +1 more source
LASSO Regression in Consumer Price Index Malaysia [PDF]
, 2021 This study is aimed to determine the factors contributing to the prediction of the total Consumer Price Index (CPI) in Malaysia through model selection using LASSO regression.
Mohd Padzil, Siti Aisyah +2 more
core +1 more source
Saccharomyces cerevisiae in the production of fermented beverages [PDF]
, 2016 Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae.
Stewart, Graham G., Walker, Graeme M.
core +4 more sources
Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages
Foods, 2020 Traditional fermented alcoholic beverages are drinks produced locally using indigenous knowledge, and consumed near the vicinity of production. In Ethiopia, preparation and consumption of cereal- and fruit-based traditional fermented alcoholic beverages ...
Eskindir Getachew Fentie +4 more
doaj +1 more source
Urgensi Pengaturan Peredaran Minuman Beralkohol di Daerah Istimewa YOGYAKARTA [PDF]
, 2015 This study discusses the urgency of setting up the circulation of alcoholic beverages in DIY formulated in the following three research problems: first, what is the urgency of Yogyakarta Province government in regulating the circulation of alcoholic ...
Ghafur, J. (Jamaludin) +2 more
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Production, characterization and antioxidant analysis on the <i>Undaria</i>-based alcoholic beverages using response surface method and HS-SPME-GC × GC-TOF-MS. [PDF]
Food Chem XNan F +9 more
europepmc +2 more sources
ANALYSIS OF THE PHTHALATE CONTENT LEVELS IN WINE PRODUCTS [PDF]
Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry, 2011 In the context of studies conducted in the laboratory of National Center for Quality Testing of the Alcoholic Beverages (Republic of Moldova) were included more than 1300 samples of the bottled wine and base-wine for the presence of most widespread and
Duca Gheorghe +3 more
doaj
Unawareness of Alcoholic Content of Alcopops among 13-Year Old Italian Teenagers. [PDF]
, 2013 Aims: Alcopops are ready-mixed drinks containing approximately the same amount of alcohol as beer, usually sweet, and flavoured, particularly appealing to young people. The present study was aimed to investigate whether young adolescents aged 12-14 years,
AGABIO, ROBERTA +3 more
core +1 more source