Shelf Life and Sensory Profile of Potentially Probiotic Mead Obtained by Co-Fermentation of Water Kefir and Saccharomyces boulardii [PDF]
FoodsMead is an alcoholic beverage obtained through the action of yeast in a diluted solution of honey and water. According to the literature, recent studies have demonstrated the potential of the probiotic yeast Saccharomyces cerevisiae var.
Handray Fernandes de Souza +7 more
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Machine Learning in Sensory Analysis of Mead—A Case Study: Ensembles of Classifiers [PDF]
MoleculesThe aim was to explore using machine learning (including cluster mapping and k-means methods) to classify types of mead based on sensory analysis and aromatic compounds.
Krzysztof Przybył +3 more
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Methanol extract and fraction of Anchomanes difformis root tuber modulate liver mitochondrial membrane permeability transition pore opening in rats [PDF]
Avicenna Journal of Phytomedicine, 2020 Objective: Extracts of Anchomanes difformis (AD) are used in folkloric medicine to treat several diseases and infections. However, their roles in mitochondrial permeability transition pore opening are not known.
Oludele Olanlokun +2 more
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Ehl-i Sünnet Kelâmcılarının Eleştirileri Bağlamında İsmâilî-Bâtınî Düşüncede Melek İnancı
Kader, 2020 İsmâilî/Bâtınî hareket ilk dönem Ehl-i sünnet kelam okulları tarafından değişik konularda eleştirilmiştir. Bu eleştiri noktalarından birisi de diğer inanç esaslarıyla da bağlantılı olan melek konusudur.
Yunus Eraslan
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The Impact of Furfural on the Quality of Meads
Molecules, 2023 Furfural is a naturally occurring compound in bee honey, classified as a fermentation inhibitor. The aim of this study was to ascertain the concentration of furfural in mead worts, prepared at room temperature (unsaturated) and heated to boiling for 10 ...
Paweł Sroka +2 more
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O social como intersubjetividade: George Herbert Mead e a sociologia das multitudes individuais [PDF]
Sociologias, 2023 Resumo Este texto aprecia criticamente a mais nova edição do clássico Mente, Self e Sociedade de George Herbert Mead, preparada por Hans Joas e Daniel Huebner e recentemente traduzida ao português e publicada no Brasil. O exame das suas ideias principais
Fabrício Cardoso de Mello
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Kvasný průmysl, 2021 Honey mead is a well-known conventional alcoholic beverage made by microbial fermentation of diluted honey. The selection of prospective yeasts for inoculation of honey-must with regard to honey mead quality determines the quality of mead production. The
Pimprapa Chaijak +2 more
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Antidepressant effect of methanol stem bark extract of Adansonia digitata: involvement of monoaminergic, nitric oxide and cholinergic pathways [PDF]
Journal of HerbMed Pharmacology, 2021 Introduction: Hausa people of north-western Nigeria were reported to utilize the plant Adansonia digitata for the management of depressive illnesses in an ethnobotanical survey. Thus, this study aimed to establish the mechanism(s) via which methanol stem
Aishatu Shehu +3 more
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Effects of adding different quantities of yeast and chokeberry juice on fermentation of mead [PDF]
Chemical Industry and Chemical Engineering Quarterly, 2023 Honey is a product of high nutritional value, used as a raw material for obtaining mead. However, adding fruit juices, including chokeberry juice, can improve mead quality.
Milijaš Maja +5 more
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Frontiers in Molecular Biosciences, 2023 Retinol is widely used in topical skincare products to ameliorate skin aging and treat acne and wrinkles; however, retinol and its derivatives occasionally have adverse side effects, including the induction of irritant contact dermatitis.
Azusa Saika +14 more
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