Results 91 to 100 of about 1,770,044 (220)

Alcohol/Leisure Complementarity: Empirical Estimates and Implications for Tax Policy [PDF]

This paper provides a first attempt to estimate the cross-price elasticity between alcoholic beverages and leisure, which is critical for assessing how much alcohol taxation might be warranted on fiscal grounds.
Parry, Ian W.H., West, Sarah E.
core  

Citrus Essential Oils in Food Safety and Health: Advances in AI‐Assisted Authentication, Antimicrobial Applications, Sustainable Extraction, and Regulatory Translation

Food Safety and Health, EarlyView.
Citrus essential oils combine sustainable extraction, AI‐assisted authentication, multi‐omics profiling, antimicrobial activity, and regulatory safety to enhance food quality, detect adulteration, and promote consumer health, and support intelligent, sustainable food systems through innovative industrial applications and circular bioeconomy strategies.
Md. Hassan Bin Nabi, Liza Akter, Yusuf Chowdhury, Mohima Akther Any, Nazmul Islam, Erni Sofia Murtini, Nurul Huda, Wahidu Zzaman   +7 more
wiley   +1 more source

Impact of molasses quality on ethyl alcohol fermentation by the yeast saccharomyces cerevisiae [PDF]

, 2009
The use of blackstrap cane molasses in industrial ethanol production is characterised by fluctuations in fermentation efficiency due to its compositional variation.
Sibanda, Mkhululi Benedict
core   +1 more source

Beyond genetics × environment interaction on quality drivers of Arabica coffee: a review of implication for Gedeo indigenous agroforestry systems under changing climates

Beverage Plant Research
Quality coffee offers a wonderful taste and flavor for its consumers. However, the drivers of quality coffee were not documented fully for scaling up and further use of the practices in the study area. Hence, the present study was developed for reviewing
Tedla Getahun, Girma Mamo, Getahun Haile, Daniel Markos, Gebremedhin Tesfaye   +4 more
doaj   +1 more source

Optimization of the Ginkgo Wine Fermentation Process and Influence of Fermentation Starter Types on the Brewing Flavor

, 2023
Ginkgo biloba seed (GBS) contains rich nutrients, such as starch, protein, oil, and trace components, such as flavonoids and terpene lactones. Due to its high protein content, it can be used as a raw material for fermentation and brewing.
Yaping Hu, Fang Zhang, Qirong Guo, Bolin Chen, Zhifan Li, Erzheng Su, Fuliang Cao   +6 more
core   +1 more source

Rethinking ethanol separation in continuous spirit production from a process intensification perspective

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract Continuous neutral‐alcohol and food‐grade ethanol production is an energy‐intensive process in which distillation and rectification alone account for 50–85% of total plant energy use. While significant advances in separation technology have emerged over the past two decades, the spirits industry continues to rely predominantly on multi‐effect ...
Anton A Kiss
wiley   +1 more source

UPLC-Q-TOF-MS/MS analysis of pomegranate peel polyphenols and preliminary study on the biosynthesis of ellagic acid and flavonoids

Beverage Plant Research
Polyphenols are natural substances that are consumed in the daily diet and are found abundantly in a diverse range of fruits and vegetables. Deep eutectic solvent is a new kind of green solvent, which is widely used in the extraction and separation of ...
Xiaoxian Lu, Zi Ye, Lijie Jiang, Lele Wen, Juzhao Liu, Qi Cui   +5 more
doaj   +1 more source

Alcohol Advertising Bans and Alcohol Abuse: An International Perspective [PDF]

The purpose of this paper is to empirically examine the effect on alcohol abuse of banning broadcast advertising of alcoholic beverages. The effect of a ban cannot be studied using data from one country because the adoption of new advertising bans is an ...
Henry Saffer
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Influence of Fermentation and Milling Processes on the Nutritional and Bioactive Properties of Pistachio-Based Beverages

The study aimed to evaluate how different production methods and fermentation processes using two different lactic acid bacteria (LAB) affect the chemical composition and bioactive properties of pistachio beverages.
Maria Cecilia Puppo, Antonela Guadalupe Garzón, Tiziana Di Renzo, Leonardo Pablo Sciammaro, Silvina Rosa Drago, Anna Reale   +5 more
core   +1 more source

Use of Kombucha SCOBY and Commercial Yeast as Inoculum for the Elaboration of Novel Beer

, 2022
Kombucha is a beverage obtained from fermentation of Camellia sinensis tea using a symbiotic culture of bacteria and yeast (SCOBY). This association of bacteria and yeasts can be an interesting source of microorganisms for developing fermented beverages,
Mariana Muniz da Silva, Emanuel Roberto Faria, Harriman Aley Morais, Cíntia Lacerda Ramos, Gustavo Molina, Nathalia de Andrade Neves, Rosane Freitas Schwan, Disney Ribeiro Dias, Angélica Cristina de Souza   +8 more
core   +1 more source