Results 11 to 20 of about 340,858 (296)
Production of Coffee Cherry Spirits from Coffea arabica Varieties
Foods, 2022 Coffee pulp, obtained from wet coffee processing, is the major by-product accumulating in the coffee producing countries. One of the many approaches valorising this underestimated agricultural residue is the production of distillates.
Patrik Blumenthal +8 more
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Methanol Mitigation During Manufacturing of Fruit Spirits With Special Consideration of Novel Coffee Cherry Spirits [PDF]
Molecules, 2021 Methanol is a natural ingredient with major occurrence in fruit spirits, such as apple, pear, plum or cherry spirits, but also in spirits made from coffee pulp. The compound is formed during fermentation and the following mash storage by enzymatic hydrolysis of naturally present pectins. Methanol is toxic above certain threshold levels and legal limits
Patrik Blumenthal +7 more
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MAKNA BUAH ROH DALAM GALATIA 5:22-23
Manna Rafflesia, 2020 The fruit of the Spirit is the most important part in the life of a believer. Through the Fruit of the Spirit the believer can show his true self. But the understanding of the Fruit of the Spirit is still not widely known by many Believers.
Minggus Dilla
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Pectin Production from Biowaste (Fruits & Vegetables) by Crosscurrent Solid-Liquid Extraction Technique [PDF]
Nature Environment and Pollution Technology, 2022 The impact of fruit and vegetable waste is becoming a significant concern for the environment. The biomaterial waste generated from fruit processing industries is very high. When discharged as processed waste, it also increases water pollution.
Akshi Kunwar Singh and S. S. Kumar
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Alcoholic Fermentation as a Source of Congeners in Fruit Spirits
Foods, 2023 Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw materials and the volatile compounds produced during the distillation and aging process, play a ...
Damir Stanzer +5 more
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Пищевые системы, 2022 Quality characteristics of spirit drinks based on fruit distillates are formed mainly due to the concentration and the ratio of aroma-forming volatile components, part of which is transferred to a product from the initial raw materials.
L. N. Krikunova +4 more
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Development of a Spirit Drink Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Honey
Beverages, 2020 Food safety and diversification of agri-food products are increasingly important. A new spirit drink produced from the arbutus fruit (strawberry tree fruit) and honey was designed, taking advantage of the best features of these two ingredients and ...
Ofélia Anjos +3 more
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HTS Teologiese Studies/Theological Studies, 2020 Pentecostalism is known for the belief in Spirit baptism that is accompanied by the doctrine of initial evidence, that is, speaking in tongues. The practice of the doctrine of initial evidence has become a unique feature of Pentecostalism for many years ...
Mookgo S. Kgatle
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Near-infrared spectroscopy for rapid classification of fruit spirits [PDF]
Journal of Food Science and Technology, 2016 Multivariate analysis combined with near-infrared (NIR) spectral analysis was evaluated to classify fruit spirits. A total of 67 fruit spirits (12 apple, 18 apricot, 19 pear and 18 plum spirits) were analyzed. NIR spectra were collected in the wavenumber range of 4000-10,000 cm(-1).
M, Jakubíková +3 more
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Acta Scientiarum: Technology, 2011 This study aimed to produce and characterize a liquor of tangerine peel with three alcoholic bases (grain alcohol, sugar cane spirit and tangerine spirit).
Letícia Fleury Viana +5 more
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