Results 71 to 80 of about 103,569 (211)
Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties
Molecules, 2017 For the fermentation of vinegar using onion, acetic acid bacteria and yeast strains with high fermentation ability were screened. Among them, Saccharomyces cerevisiae 1026 was selected as a starter for ethanol production and Acetobacter orientalis MAK88 ...
Sulhee Lee +4 more
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Utilization of Wood Waste Mahang (Macaranga SP.) From Sawmill Industry for Making Wood Vinegar [PDF]
, 2014 Wood vinegar is the result of condensation and combustion products directly or indirectly. One of the methodes to make wood vinegar is by condensing the smoke products of incomplete combustion (pyrolysis).
Sribudiani, E. (Evi) +2 more
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Journal of Dermatologic Science and Cosmetic TechnologyBackground: Acne vulgaris is one of the most common skin diseases that can significantly impact a considerable proportion of individuals over their lifetime.
Ziyi Li, Yanan Wang, Sheng Zhang
doaj +1 more source
Combating Food Waste: Dumpster Diving as a Form of Consumer Resistance [PDF]
, 2018 This paper explores North America’s food waste issue associated with our current industrial globalized food system. Through a sociocultural lens, this essay examines the new social movement of dumpster diving among food waste activists and ‘freegans’ in ...
Vaughan, Brock J.
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CO2 per se activates carbon dioxide receptors. [PDF]
, 2020 Carbon dioxide has been used in traps for more than six decades to monitor mosquito populations and help make informed vector management decisions. CO2 is sensed by gustatory receptors (GRs) housed in neurons in the maxillary palps.
Leal, Walter S, Wen, Xiaolan, Xu, Pingxi
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Potensi Cuka Kayu dari Eucalyptus Pellita dan Acacia Mangium Wild sebagai Antimikroba [PDF]
, 2014 Waste timber during logging Eucalyptus pellitaand Acacia mangium Wild from plant forest industry has not been in use, where it can processing as wood vinegar.
Johan, V. S. (Vonny) +2 more
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Formation Patterns of Major Flavor Substances Based on the Analysis of Spatiotemporal Heterogeneity in the Traditional Solid-State Fermentation System of Shanxi Aged Vinegar [PDF]
Shipin KexueIn this study, the solid-state fermentation process of Shanxi aged vinegar was investigated. Samples of fermented grains (Cupei) taken at different spatial locations and at different fermentation times were analyzed for physicochemical characteristics ...
SHEN Jin, ZHOU Jingli, LANG Fanfan, YAN Yufeng, WANG Li, XIA Yaoyao, LI Jie, ZHANG Feng, WANG Chenyuan, ZHENG Yu
doaj +1 more source
Acetic acid (vinegar) for weed control revisited [PDF]
, 2002 An article in the June 3, 2002, Integrated Crop Management newsletter, page 91, described the use of acetic acid (vinegar) as a tool for controlling weeds. This article prompted a number of questions from growers and agribusiness personnel in Iowa.
Owen, Micheal D.
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FERMENTASI SARI BUAH NANAS MENJADI VINEGAR [PDF]
, 2005 Pineapple is one of the plants spreading all over in Indonesia. It is necessary to develop pineapple processing. One of them was pineapple fermentation to become vinegar. Vinegar contains minimum 4,0 gr/100 mL acetic acid.
Kwartiningsih, Endang +1 more
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The Care and Cleaning of Furniture and Furnishings [PDF]
, 1984 Exact date of bulletin unknown.PDF pages ...
O'Donnell, Dorothy C.
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