Results 101 to 110 of about 26,153 (301)
Advanced Science, EarlyView.This work first time reports an eco‐friendly desert plant food‐based polysaccharide ASKP microgels which have intestinal site‐specific release properties which can achieve small‐intestine or colon targeting capability via different cross‐linking chemistry.
Huiling Yan +10 more
wiley +1 more source
INFLUENCE OF SULFITATION ON THE DYNAMICS OF THE ACTIVITY OF OXIDIZING ENZYMES IN WHITE GRAPES
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2010 Sulfur dioxide is used to control the browning of the wine, but it is known as an irritating agent of the digestive mucous membrane, of the lungs, and, at the same time, it destroys the thiamine, therefore the admissible quantities in vinification have ...
Traian Hopulele +4 more
doaj
The Equation of Alcoholic Fermentation [PDF]
Biochemical Journal, 1927 A, Harden, F R, Henley
openaire +2 more sources
An Energy Autonomous Microneedle Array‐Based Sensing System for Continuous Biomarker Monitoring
Advanced Science, EarlyView.This work presents an innovative self‐powered wearable biosensor system for real‐time monitoring of multiple biomarkers in interstitial fluid. The device integrates stainless steel‐based minimally invasive microneedles with ion‐selective membranes, enabling simultaneous Na+, K+, Ca2+, pH, and glucose detection.
Arnab Pal +9 more
wiley +1 more source
Food Agricultural Sciences and Technology (FAST), 2023 Co-culture of yeast and acetic acid bacteria (AAB) is consortium which be useful on food and beverage fermentation. The various fermented beverages; alcoholic and non-alcoholic drinks, are obtained by these microbial communities and their ...
On-ong Chanprasartsuk +2 more
doaj
Advanced Science, EarlyView.This study presents printed magnetoresistive sensors with a vertically aligned architecture that enables high optical transparency and mechanical flexibility. By integrating deep learning for the analysis of complex spatiotemporal signal patterns, the system further achieves intelligent multimodal interaction capabilities.
Rui Xu +11 more
wiley +1 more source
Reverse osmosis influence over the content of metals and organic acids in low alcoholic beverages
BIO Web of Conferences, 2017 Wine is defined as an alcoholic beverage resulted from fermentation of grape must, having ethanol content higher than 8.5% (v/v). Wine consumption has health benefits related to the high concentration of polyphenolic compounds with antioxidant activity ...
Andrieş Mitică Tiberiu +7 more
doaj +1 more source
Advanced Control of a Biochemical Reactor for Yeast Fermentation
Chemical Engineering Transactions, 2019 Control of alcoholic fermentation is intensively studied in last decades as it is used in biofuel production. Two advanced control approaches for the yeast alcoholic fermentation running in a continuous-time biochemical reactor are studied in this paper ...
Monika Bakosova +4 more
doaj +1 more source
Dekkera bruxellensis - a competitive yeast for ethanol production from conventional and non-conventional substrates [PDF]
, 2011 In the ethanol industry and research community, Saccharomyces cerevisiae is regarded as the most competitive fermentation yeast and therefore industrial yeast populations are rarely studied.
Blomqvist, Johanna
core
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT Growing demand for healthier beverages is driving innovation in the wine sector, with dealcoholized wine emerging as a promising alternative. However, little is known about the contextual conditions under which consumers would choose dealcoholized wine, particularly in countries with strong wine traditions. To fill this gap, this work examines
Giovanna Piracci +4 more
wiley +1 more source