Image de couverture de livre

Beverage Plant Research

Fuente: DOAJ

Enregistré dans:

Détails bibliographiques
Format:	Revista científica
Langue:	EN
Publié:	Maximum Academic Press 2024
Sujets:	biology of beverage plants beverage quality and chemistry Fermentation industries. Beverages. Alcohol TP500-660
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

Documents similaires

Kvasný průmysl
Publié: (2019)

Fermentation
Publié: (2017)

Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates
par: Lilly M., Lambrechts M.G. and Pretorius I.S
Publié: (2000)

Effect of Jerusalem artichoke syrup (Helianthus tuberosus L.) on the properties of fermented vegetable beverages
par: María M. Montenegro
Publié: (2024)

Development of an Alcoholic Beverage from Cubio (Tropaeolum tuberosum Ruiz & Pav.) Using Saccharomyces bayanus Yeast
par: Martha Morantes Triana
Publié: (2024)

Beverages
Publié: (2015)

Antioxidant capacity and evaluation of total phenolic content of optimized blueberry (Vaccinium corymbosum) wine
par: Luis Angel Cabanillas-Bojórquez
Publié: (2021)

New data on amylolytic fermentation in the Amazon
par: Alessandro Barghini
Publié: (2022)

Sociodemographic Characteristics, School Performance, Pattern of Consumption and Emotional Health as Risk Factors for Alcohol use among Adolescents
par: Angela Helena Marin
Publié: (2019)

Perception of students about alcohol consumption and illicit drugs
par: Efigenia Aparecida Maciel de Freitas
Publié: (2015)

The influence of peeling and type of drying on chemical and sensorial analysis of organic coffee
par: Maria de Fátima Caixeta FERNANDES
Publié: (2014)

DIAGNÓSTICO DA PRODUÇÃO DE CACHAÇA NA REGIÃO DE ORIZONA, ESTADO DE GOIÁS, BRASIL
par: Márcio Caliari
Publié: (2009)

Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance
par: Camila Cheker BRANDÃO
Publié: (2014)

Application of Lean Manufacturing Tools in the Food and Beverage Industries
par: Rui Borges Lopes
Publié: (2015)

Chemical profile of sugarcane spirits produced by double distillation methodologies in rectifying still
par: André Ricardo ALCARDE
Publié: (2011)

Beverages developed from pseudocereals (quinoa, buckwheat, and amaranth): Nutritional and functional properties.
par: Li, Hang, et autres
Publié: (2025)

Study of the percepti ons of women of childbearing age about the effects of alcohol intake during pregnancy as a proposal for systematization of teaching practices by nursing for the prevention of fetal alcohol spectrum disorders
par: Ágnes Matias de Oliveira
Publié: (2016)

Ionizing radiation effects in Brazilian grape tree wine
par: Juliana Angelo Pires
Publié: (2019)

Sweetened beverages intake,hyperuricemia and metabolic syndrome. The Mexico City Diabetes Study
par: Rubén López-Molin
Publié: (2013)

Wine Business Journal
Publié: (2021)

Innovation Behavior of Salvadoran Food & Beverage Industry Firms
par: Elías Humberto Peraza-Castañeda
Publié: (2021)

Beverage preparation from fish hydrolysate
par: Prabhu, P.V., et autres
Publié: (1975)

Personal characteristics of coffee consumers and non-consumers, reasons and preferences for foods eaten with coffee among adults from the Federal District, Brazil
par: Alessandra Gaspar SOUSA
Publié: (2016)

Microfibers for juice analysis by solid-phase microextraction
par: Renata Borchetta Fernandes FONSECA
Publié: (2008)

Design and challenges of a randomized controlled trial for reducing risk factors of metabolic syndrome in Mexican women through water intake
par: Sonia Hernández-Cordero
Publié: (2013)

Oléagineux, Corps gras, Lipides
Publié: (2015)

A study of fortification of lemonade with herbal extracts
par: Canan Ece Tamer
Publié: (2017)

Cytological changes in oral epithelium due to Sudanese homemade alcoholic beverages
par: Hussain Gadelkarim Ahmed
Publié: (2013)

Soursop juice stabilized with soy fractions: a rheologial approach
par: Luiz Henrique FASOLIN
Publié: (2012)

Development of a distilled-like alcoholic drink from blueberry (Vaccinium corymbosum) cv. Brigitta, and sensory analysis
par: Nelson Eduardo Loyola López
Publié: (2016)

Soy and Brazil nut beverage: processing, composition, sensory, and color evaluation
par: Ilana FELBERG
Publié: (2009)

Bebidas enriquecidas con vitaminas antioxidantes: aspectos legales y estudio de su etiquetado nutricional
par: M. Rodríguez Comesaña
Publié: (2001)

Alimentos e Nutrição
Publié: (2011)

Oilseeds and fats, crops and lipids
Publié: (2015)

Inovasi Pengolahan Buah Naga Menjadi Produk Minuman Modern Bernilai Ekonomis
par: Gali Ismi, Ismawardhani, et autres
Publié: (2026)

Evaluation of a functional beverage obtained by spray drying
par: Andrés Chavez-Salazar
Publié: (2022)

Development and evaluation of ready to serve (RTS) beverage from bael (Aegle marmelose Correa.)
par: K.P Udayakumar
Publié: (2022)

Development of pitanga nectar with different sweeteners by sensory analysis: Ideal pulp dilution, ideal sweetness, and sweetness equivalence
par: Mírian Luisa Faria FREITAS
Publié: (2014)

THE NEXUS BETWEEN TOTAL QUALITY MANAGEMENT, JOB SATISFACTION AND EMPLOYEE WORK ENGAGEMENT IN THE FOOD AND BEVERAGE MULTINATIONAL COMPANY IN NIGERIA
par: Olaoluwa J. Oluwafemi
Publié: (2018)

La conservation des aliments — Vers plus de durabilité et de naturalité
par: Kondjoyan, Alain, et autres
Publié: (2025)