Results 61 to 70 of about 2,360 (180)

Expanding Coverage in the History Course by Toasting Significant but Often Overlooked Contributors

, 1993
This teaching activity attempts to expand the range of contributions usually covered in a history of psychology course by incorporating the social custom of ...
Wight, Randall D.
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Black soldier fly (Hermetia illucens) larvae improve growth performance and flesh quality of African catfish (Clarias gariepinus)

Discover Animals
High cost and scarcity of feed ingredients have continued to challenge the aquaculture. This present study assessed the potential of black soldier fly (BSF, Hermetia illucens L.) larvae meal (BSFLM) as a sustainable alternative source of animal protein ...
Mube K. Hervé, Mekeu D. Calice, Daniel Dzepe, Rousseau F. Djouaka, Shaphan Y. Chia, Thomas Efole, Sali A. Ndindeng   +6 more
doaj   +1 more source

The aroma of toasted oak wood (Quercus petraea): from sensory analysis to molecular characterisation

OENO One
The chemical complexity of the aroma compounds developed by oak wood during the toasting process is known to contribute to the quality of wines and spirits after barrel ageing.
Marie Courregelongue, Alexandre Pons
doaj   +1 more source

Effects of pressure toasting on in situ degradability and intestinal protein and protein-free organic matter digestibility of rapeseed

, 2008
BACKGROUND: Rapeseed is a protein supplement that contains up to 40% crude protein (CP) on a dry matter (DM) basis, but a large part of its protein can be easily degraded in the rumen.
van der Poel, A.F.B., Ferreira, C., Goelema, J.O., Azarfar, A.   +3 more
core   +2 more sources

Atiyeh toasting drinks with a Chinese official

, 1984
Atiyeh toasting drinks with a Chinese official, possibly Fujian Province Governor Hu Ping. This is part of an album of photographs prepared for Atiyeh by his hosts to commemorate his visit to Fujian Province, China, where he signed a friendship agreement

core  

Compostos bioativos em café integral e descafeinado e qualidade sensorial da bebida Bioactive compounds in whole and decaffeinated coffee and sensorial quality of the beverage

Pesquisa Agropecuária Brasileira, 2008
O objetivo deste estudo foi determinar a qualidade sensorial de café (Coffea arabica) descafeinado e integral, os níveis de compostos bioativos, antes e após a torração, e a estabilidade destes após a extração da bebida. A análise sensorial foi realizada
Sheila Andrade Abrahão, Rosemary Gualberto Fonseca Alvarenga Pereira, Adriene Ribeiro Lima, Eric Batista Ferreira, Marcelo Ribeiro Malta   +4 more
doaj   +1 more source

Toasting fork

Toasting fork with 2 tines and hook on end for ...

core  

Evolution of oak barrels C-glucosidic ellagitannins in wine model solution

OENO One
Oak wood has a significant impact on the chemical composition of wine, leading to transformations that influence its organoleptic properties, such as its aroma, structure, astringency, bitterness and color.
Julia Hernandez, Pierre Louis Teissedre, Kleopatra Chira   +2 more
doaj   +1 more source

Profiling the volatile metabolomics and aroma characteristics of Chinese oak-aged whisky: insights of the toasting and charring effects on oak

Food Innovation and Advances
Oak plays a significant role in shaping the distinct whisky flavor. In this study, oak blocks from China (Q. mongolica), France (Q. robur), and America (Q.
Dongsheng Cui, Min Luo, Yongce Huang, Mengyao Qi, Jiamin Gou, Jisheng Fang, Kunqi Gao, Penghui Zhou, Jin Li, Changqing Duan, Yibin Lan, Mengqi Ling   +11 more
doaj   +1 more source

Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: Behaviour during storage

, 2013
International audienceIn Merlot wines the evolution of volatile and non-volatile (ellagitannins) compounds extracted from winewoods while being macerated for 12 months was studied.
Chira, Kleopatra, Pierre-Louis Teissedre, Teissedre, Pierre Louis, Kleopatra Chira   +3 more
core   +1 more source