Results 1 to 10 of about 14,662 (170)
Toxicology Reports, 2020 Greek fermentation and distillation industries produce traditional spirit beverages, such as tsipouro and tsikoudia, consumed both in bottles and bulk quantities by the general population or tourists.
Manolis Kokkinakis, PhD, ERT +10 more
doaj +1 more source
LWT, 2020 A new alcoholic beverage made from sugarcane (Saccharum officinarum L.) molasses was studied and compared with analogous products. Three honey meads and two beverages obtained from sugarcane molasses were analysed for alcohol content, acidity, pH and reducing sugars.
C. Samaniego-Sánchez +2 more
openaire +2 more sources
Industrial & Engineering Chemistry Research, 2015 Certain wastewaters from the nonalcoholic sugar-sweetened beverage industry, particularly those discarded because of deficient bottling processes or those returned from the market because of quality constraints, exhibit chemical oxygen demand (COD) levels as high as 135000 mg of O2/L because of their sugar content: 60–119 g/L, depending on the beverage.
Comelli, Raul Nicolas +3 more
openaire +2 more sources
Fermented beverages with health-promoting potential: Past and future perspectives [PDF]
, 2014 peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes.
Cotter, Paul D. +3 more
core +1 more source
, 2018 Yeasts are a group of eukaryotic microfungi with a well-defined cell wall whose growth is either entirely unicellular or a combination of hyphal and unicellular reproduction. The approximately 1500 known yeast species belong to two distinct fungal phyla,
Lachance, Marc-Andre, Walker, Graeme M.
core +2 more sources
Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation [PDF]
, 2009 An alcoholic beverage (35.4% v/v ethanol) was produced by distillation of the fermented broth obtained by continuous whey fermentation with a lactose-fermenting yeast Kluyveromyces marxianus.
Dragone, Giuliano +3 more
core +1 more source
Sweet cherry:composition, postharvest preservation, processing and trends for its future use [PDF]
, 2016 Background Sweet cherries (Prunus avium L.) are a nutritious fruit which are rich in polyphenols and have high antioxidant potential. Most sweet cherries are consumed fresh and a small proportion of the total sweet cherries production is value added to ...
Chockchaisawasdee, Suwimol +4 more
core +2 more sources
The fluid mechanics of bubbly drinks [PDF]
, 2018 Bubbly drinks are surprisingly attractive. There is something about the nature of the these beverages that make them preferable among other choices.
Rodríguez-Rodríguez, Javier +1 more
core +2 more sources
Microbial metabolites in nutrition, healthcare and agriculture [PDF]
, 2017 Microorganisms are a promising source of an enormous number of natural products, which have made significant contribution to almost each sphere of human, plant and veterinary life. Natural compounds obtained from microorganisms have proved their value in
Anshumali Mittal +3 more
core +1 more source
Faba bean as a novel brewing adjunct:consumer evaluation [PDF]
, 2019 The starch in the grains of legumes, such as faba bean (Vicia faba L.), offers an environmentally sustainable raw material for the brewing industry as their entire nitrogen fertiliser requirement can be provided by the natural process of biological ...
Allison +13 more
core +3 more sources