Results 121 to 130 of about 68,052 (252)

Technological application of autochthonous Meyerozyma guilliermndii cultures in Chardonnay

Microbial Cell Factories
Using Chardonnay grape, the fermentation characteristics of sequential inoculation with M. guilliermondii and S. cerevisiae in the pilot fermentation process of dry white wine were examined. In this study, the physical and chemical indexes, color indexes,
Lan Mi, Wei Zang, Xuefang Zhao, Shuai Peng, Min Li, Jing Wang   +5 more
doaj   +1 more source

Unfixing Place: Time and Value in the Anthropology of Food

Culture, Agriculture, Food and Environment, EarlyView.
ABSTRACT Although many anthropologists have engaged with the political and economic work of “place” in qualifying and working with food, time has rarely featured substantively in the economic and political life of the comestible. Gathering themes from my ethnographic research in Northern Italy and excavation time in anthropological scholarship on food,
Janita Van Dyk
wiley   +1 more source

MICROBIAL SUCCESSION DURING THE FERMENTATION OF SEMERU ARABICA COFFEE IN WINE COFFEE PRODUCTION

Jurnal Pangan dan Agroindustri
The current trend in coffee product diversification is wine coffee, which has a wine-like flavor and aroma. Reviews of wine coffee are still limited, especially those related to microbial succession during the fermentation process.
Feronika Heppy Sriherfyna, Neysa Nurjananah Khairanny, Mochamad Nurcholis, Jaya Mahar Maligan   +3 more
doaj   +1 more source

The development of type 2 diabetes amongst sibling pairs in the South‐South region of Nigeria: The effect of genetics, environment and lifestyle

Diabetic Medicine, EarlyView.
Abstract Introduction Type 2 diabetes is a complex condition with a multifactorial pathogenesis. The pathogenesis is considered to be polygenic due to complex interactions between genetic/epigenetic and environmental factors. The aim of this study is to determine the genetic, environmental and lifestyle factors associated with the development of type 2
Sunny Chinenye, Ibi Erekosima, Adrian H. Heald, Gesiye Bozimo, Simon G. Anderson, Samuel Seidu, Kariba Akhidue, Adaeze Ugwu, Chioma Unachukwu, Ibitrokoemi Korubo, Kingsley Chukwuemeka Patrick‐Iwuanyanwu, Victoria Gomba, Uwoma Batubo, Victoria Akanatei, Victor Ken‐Uba, Iyeopu Siminialayi, Sokiprim Akoko, Justin Ideozu, Hamilton Opurum   +18 more
wiley   +1 more source

Screening of low-alcohol mulberry wine yeast and optimization of fruit wine fermentation process [PDF]

Zhongguo niangzao
In order to solve the problems of weak aroma and thin taste of low-alcohol mulberry wine, fruit wine was prepared by grain-fruit blending method using mulberry and malt as main raw materials.
HAN Baolin, ZHANG Shufan, ZOU Yufeng, XU Qiang, ZHANG Qin, BIAN Minghong
doaj   +1 more source

Influence of printing orientation and post‐curing on optical and surface properties of definitive three‐dimensional‐printed dental resin with inorganic fillers

European Journal of Oral Sciences, EarlyView.
Abstract This study evaluated the influence of printing orientation and post‐curing on the color stability, gloss retention, and surface microhardness of a definitive three‐dimensional (3D)‐printed dental resin, a high‐strength photopolymer with inorganic fillers designed for permanent restorations, after immersion in a staining solution.
Luana dos Santos Souza, Andrea Mendoza, Taciana Marco Ferraz Caneppele, Pablo Lenin Benitez Sellan, Eduardo Bresciani   +4 more
wiley   +1 more source

Living in the Mycelial World

Topics in Cognitive Science, EarlyView.
Abstract This manuscript documents a systematic ethnomycological analysis of ethnographic archives. Focusing on texts describing human–fungi interactions, I conduct a global, cross‐cultural review of mushroom use, covering 193 societies worldwide. The study reveals diverse mushroom‐related cultural practices, emphasizing the significance of fungi ...
Roope O. Kaaronen
wiley   +1 more source

Study of Aging and Production of Wine from Grape Fruit by Fermentation Process [PDF]

, 2005
Fermentation biotechnology is an important industrial process for the production of alcoholic beverages including wine. However, aging of wine is always an important issue during production.
Guo, X. X., et al.
core   +1 more source

Application of multifractal wavelet analysis to spontaneous fermentation processes

, 2008
An algorithm is presented here to get more detailed information, of mixed culture type, based exclusively on the biomass concentration data for fermentation processes.
Bacry, Bendjoudi, Berovič, Cheraiti, H.C. Rosu, Halsey, Humeau, Ibarra-Junquera, J.S. Murguía, Kazachenko, Kukec, Kwong, Lovejoy, Mallat, Murguía, Muzy, Muzy, P. Escalante-Minakata, Rumelhart, V. Ibarra-Junquera, van Dijk   +20 more
core   +1 more source

“Is This Edible Anyway?” The Impact of Culture on the Evolution (and Devolution) of Mushroom Knowledge

Topics in Cognitive Science, EarlyView.
Abstract Mushrooms are a ubiquitous and essential component in our biological environment and have been of interest to humans around the globe for millennia. Knowledge about mushrooms represents a prime example of cumulative culture, one of the key processes in human evolution.
Andrea Bender, Åge Oterhals
wiley   +1 more source