Results 1 to 10 of about 6,827 (162)

From Vineyard to Brewery: A Review of Grape Pomace Characterization and Its Potential Use to Produce Low-Alcohol Beverages

Fermentation
The production of low-alcohol beverages is an important world trend due to concerns about health and well-being. The use of agro-industrial residues, such as grape pomace, to produce bioactive and diverse beverages is highly acceptable to consumers.
Lopes F C
exaly   +3 more sources

Carcinogenic, ethanol, acetaldehyde and noncarcinogenic higher alcohols, esters, and methanol compounds found in traditional alcoholic beverages. A risk assessment approach

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, Ioannis Tsakiris, Manolis Tzatzarakis, Elena Vakonaki, Athanasios Alegakis, Stella Papachristou, Vasiliki Karzi, Aikaterini Kokkinaki, Marina Goumenou, Manolis Kallionakis, Alexandra Kalogeraki   +10 more
doaj   +1 more source

A new fermented beverage from sugarcane (Saccharum officinarum L.) molasses: Analysis of physicochemical properties and antioxidant capacity, and comparison with other industrial alcohol products

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, G. Marín-García, J.J. Quesada-Granados   +2 more
openaire   +2 more sources

Treatment of High-Strength Wastewater from the Sugar-Sweetened Beverage Industry by an Alcoholic Fermentation Process

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, Seluy, Lisandro Gabriel, Grossmann, Ignacio E., Isla, Miguel Angel   +3 more
openaire   +2 more sources

Shading effects revisited: Comparisons of spring and autumn shading treatments reveal a seasonal-dependent regulation on amino acids in tea leaves

Beverage Plant Research, 2023
Shading is an effective way to improve tea quality by modulating the accumulation of the flavor-related secondary metabolites of tea leaves. However, shading effects on amino acids have been conflicting for years as both shading-induced increases and ...
Wenfeng Zhu, Xuyang Liu, Xin Cheng, Yingying Li, Linlin Liu   +4 more
doaj   +1 more source

SWEET transporters and their potential roles in response to abiotic and biotic stresses in mulberry

Beverage Plant Research, 2023
Mulberry (Morus spp., Moraceae) is a traditional economic crop plant and is also being gradually utilized as a beverage plant. SWEETs (Sugars Will Eventually be Exported Transporter) are important sugar transporters involved in various biological ...
Xiaoru Kang, Shuai Huang, Yuming Feng, Rumeng Fu, Fengjuan Tang, Longyan Zheng, Peijun Li, Nan Chao, Li Liu   +8 more
doaj   +1 more source

Petal-assisted artificial pollination method enhanced the fruit setting ratios in tea plant (Camellia sinensis)

Beverage Plant Research, 2023
Pollination methods play an important role in developing F1 populations. Our study presents an improved method of petal-assisted artificial pollination in tea plants.
Liyuan Wang, Liyi Xu, Shirin Aktar, Mengdi He, Liyun Wu, Zhuozhuo Mao, Hao Cheng, Kang Wei   +7 more
doaj   +1 more source

Performance, Metabolism, and Economic Implications of Replacing Soybean Meal with Dried Distillers Grains with Solubles in Feedlot Cattle Diets

Fermentation
The growing demand for biofuels, especially ethanol produced from corn, has driven the production of co-products such as dried distillers grains with solubles (DDGS).
Andrei L. R. Brunetto, Guilherme L. Deolindo, Ana Luiza de F. dos Santos, Luisa Nora, Maksuel Gatto de Vitt, Renato S. de Jesus, Bruna Klein, Luiz Eduardo Lobo e Silva, Roger Wagner, Gilberto V. Kozloski, Aleksandro S. da Silva   +10 more
doaj   +1 more source

An NBS-LRR-encoding gene CsRPM1 confers resistance to the fungus Colletotrichum camelliae in tea plant

Beverage Plant Research, 2023
Nucleotide binding site, leucine-rich repeat (NBS-LRR) proteins are the main types of disease resistance proteins in plants, which can perceive plant pathogens.
Wuyun Lv, Yingjie Xu, Hong Jiang, Qinghai Cao, Xinchao Wang, Yuchun Wang   +5 more
doaj   +1 more source

Leveraging Historical Process Data for Recombinant P. pastoris Fermentation Hybrid Deep Modeling and Model Predictive Control Development

Fermentation
Hybrid modeling techniques are increasingly important for improving predictive accuracy and control in biomanufacturing, particularly in data-limited conditions.
Emils Bolmanis, Vytautas Galvanauskas, Oskars Grigs, Juris Vanags, Andris Kazaks   +4 more
doaj   +1 more source