Results 51 to 60 of about 2,360 (180)

Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees

Food Science and Human Wellness
Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines. In the present study, the aroma compounds were analyzed from the ‘Merlot’ dry red wines, which were fermented in two types of fermenters ...
Haocheng Lu, Binhao Cheng, Yibin Lan, Changqing Duan, Fei He   +4 more
doaj   +1 more source

Graduates toasting at Commencement 1986

, 1986
Scanned from original in 2011.These are students who are toasting their ...

core  

Hematology and Serum Biochemistry of Broiler Chicks Fed Soybean (Glycine Max) Subjected to Varying Toasting Times

, 2012
Hematology and serum biochemical responses of broiler chicks to soybean subjected to varying toasting periods were assessed using ninety 4-week old broilers.
Obih, TKO, Madubuike, FN, Ekenyem, BU
core   +1 more source

Man and Woman Toasting with Champagne

, 1948
Photo of a man and woman toasting with ...
Meyers Photo Shop
core  

Maté (Ilex paraguariensis) Toasting Causes Chlorogenic Acids to Degrade and Incorporate into the Backbone of Melanoidins, Contributing to Their Antioxidant Activity

, 2022
Maté (Ilex paraguariensis) is a plant rich in chlorogenic acids (CGA) used to prepare teas elaborated with untoasted or toasted leaves. The present study was the first to investigate the effect of increasing toasting degrees, during actual industrial ...
Daniela Scherner (12399720), Mariana Monteiro, Kim Ohanna Pimenta Inada (12399714), Beatriz Ripper, Mariana Monteiro (10479286), Daniela Scherner, Daniel Perrone (2088223), Kim Ohanna Pimenta Inada, Daniel Perrone, Beatriz Ripper (12399717)   +9 more
core   +1 more source

Effect of toasting time on the utilization of soyabean in broiler feeds

, 2010
The effects of various toasting time on the utilization of dietary full-fat soyabean as source of protein was studied, using 180 unsexed day-old Gabro broiler chicks.
DN Onunkwo, KO Ogbamba, OS George, George, OS, Onunkwo, DN, Ogbamba, KO   +5 more
core   +1 more source

USE OF OAK ALTERNATIVE PRODUCTS IN VINIFICATION

Harčova Nauka ì Tehnologìâ
Traditionally, the best wines are aged in oak barrels. It is generally accepted that the quality of wines and spirits depends on their aging in contact with oak wood. The selection of oak wood and its maturation are mandatory stages of barrel production.
V. Aleksovych, О. Tkachenko
doaj   +1 more source

Optimizing the Flavor Profile of Brazilian Spirits: Torrefaction Modeling of Native Woods for Cachaça Maturation

Molecules
Cachaça, a traditional Brazilian spirit, undergoes significant sensory refinement through barrel aging. In this study, we investigated how heat treatment of Brazilian woods (Balsam, Jaqueira, Jequitibá, Amburana, and Ipê) affects the sensory profile of ...
Amanda F. Reitenbach, Adriana Sturion Lorenzi, Nicole P. Catibe, Renata P. I. Tormena, Diego C. B. D. Santos, Ana Carolina Broch, Edgar A. Silveira, Talita Souza Carmo, Paulo Anselmo Z. Suarez, Grace F. Ghesti   +9 more
doaj   +1 more source

Nutritional value, anti-nutrient and amino acid profile of raw and processed wild aerial yam (Dioscorea bulbifera) meal [PDF]

Acta Periodica Technologica
The study evaluated the effect of different processing methods (boiling, toasting and soaking) on the nutrient and of wild aerial yam (Dioscorea bulbifera).
Udo M.D., Ugbe B.A., Eyoh G.D., Udo E.M., Ekpo U.E.   +4 more
doaj   +1 more source

Rapid Induction of Ageing Character in Brandy Products – Part III. Influence of Toasting

, 2016
As part of a broader study that investigated techniques for the rapid induction of the needed ageing character inbrandy products, the effect of oak wood toasting on quality and chemical composition of oak wood extracts andmatured and unmatured pot-still ...
van Jaarsveld, F.P., Minnaar, P., P. Minnaar, S. Hattingh, F.P. van Jaarsveld, Hattingh, S.   +5 more
core   +2 more sources