Results 141 to 150 of about 482 (166)

Purification and substrate specificities of a fructanase from Kluyveromyces marxianus isolated from the fermentation process of Mezcal

Bioresource Technology, 2011
Javier Arrizón
exaly  

Yeasts Isolated from the Alcoholic Fermentation ofAgave duranguensisDuring Mezcal Production

Food Biotechnology, 2013
Jesus B Paez-Lerma, Olga Miriam Rutiaga-Quiñones, Eladio Barrio   +2 more
exaly  

Recycling of ash from mezcal industry: A renewable source of lime

Chemosphere, 2010
L Chávez-Guerrero
exaly  

Mezcal Boom and Extinction Debts

2023
openaire   +1 more source

Combined Treatment of Mezcal Vinasses by Ozonation and Activated Sludge

Water Environment Research, 2018
Hector M Poggi-Varaldo, Juvencio Galíndez-Mayer, Nora Ruiz-Ordaz   +2 more
exaly  

Bagasse from the mezcal industry as an alternative renewable energy produced in arid lands

Fuel, 2010
L Chávez-Guerrero, M Hinojosa
exaly  

Improving the Organoleptic Properties of a Craft Mezcal Beverage by Increasing Fatty Acid Ethyl Ester Contents through ATF1 Expression in an Engineered Kluyveromyces marxianus UMPe-1 Yeast

Journal of Agricultural and Food Chemistry, 2018
Jesus Campos-García, VÍCTOR Meza-Carmen   +1 more
exaly  

Mezcal by Charles Bowden

Western American Literature, 1989
openaire   +1 more source

Identification of yeast and bacteria involved in the mezcal fermentation of Agave salmiana

Letters in Applied Microbiology, 2008
Pilar Escalante-Minakata, Lelita Santos, Antonio De Leon-Rodriguez   +2 more
exaly  

Voice of Mezcal, Voice of Mexico

We often interpret “voice” as a means of communication. By extension, we can also consider food and drink as possessing their own voice, as they express our deeply held beliefs about our identities. Having the ability to speak is about having power, and the voices of food and beverages are particularly notable for their capacity to unveil the ...
openaire   +1 more source