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2.209  Articles
1 of 222 pages  |  10  records  |  more records»
Due to the exaggerated worldwide consumption of alcoholic beverages the development of special fermented beverages with low alcohol content or without alcohol is an interesting market niche. Thus, this study aims to quantify the ethanol content of commerc... see more

Pollen is the reproductive agent of flowering plants; palynology is utilized by archaeologists because sporopollenin, a major component in the exine of pollen grains, is resistant to decay and morphologically distinctive. Wine, beer, and mead have been id... see more

This study was carried out to evaluate survival of Bifidobacterium infantis 20088 in fermented beverage formulated from selected traditional Sudanese fruits Gudaim and dom. The viable counts of the strain and physiochemical changes during refrigeration we... see more

The parameters of extraction of extractives from carrot extracts are investigated in the article. The optimal ratio of the components of the enzymatic beverage was selected, namely (60:40) water extract of carrot buds and concentrate of kvass wort. The op... see more

Investigated parameters for optimal removal of extractives vegetable pomace, set optimum conditions for pasteurization enzymes tion beverage studied fermentation process based on the nutrient composition among higher-defined and organoleptic properties of... see more

Investigated the composition and properties of the water chestnut for fermented beverages, the optimum ratio of aqueous extract water chestnut and the required number of kvass wort concentrate to obtain balanced by the component composition of the drink w... see more

Investigated the composition and properties of the water chestnut for fermented beverages, the optimum ratio of aqueous extract water chestnut and the required number of kvass wort concentrate to obtain balanced by the component composition of the drink w... see more

Investigated parameters for optimal removal of extractives vegetable pomace, set optimum conditions for pasteurization enzymes tion beverage studied fermentation process based on the nutrient composition among higher-defined and organoleptic properties of... see more

Diverse African traditional fermented foods and beverages, produced using different types of fermentation, have been used since antiquity because of their numerous nutritional values. Lactic acid bacteria (LAB) isolated from these products have emerged as... see more

1 of 222 pages  |  10  records  |  more records»