Zobrazeno 1 - 10
of 3 450
pro vyhledávání: '"Lees"'
Publikováno v:
Shipin yu jixie, Vol 40, Iss 2, Pp 146-151 (2024)
Objective: Explored the composition and content of phenolic compounds in tartary buckwheat wine lees, and study their antioxidant activity. Methods: Phenolic compounds in tartary buckwheat wine lees were analyzed by HPLC and LC-MS. And evaluating its
Externí odkaz:
https://doaj.org/article/d4ee443c12d04113982552e8addc073f
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-12 (2024)
Abstract Tapuy is an indigenous wine produced in the Philippines. Rice wine fermentation produces a by-product of rice leftover and microbial biomass, collectively called lees, which usually is discarded as a waste product. However, studies have show
Externí odkaz:
https://doaj.org/article/56119057f80b4826b78fce66434b1fec
Publikováno v:
Vital Speeches of the Day. Dec2012, Vol. 78 Issue 12, p420-425. 6p.
Autor:
Georgios Bakratsas, Kyriakos Antoniadis, Panagiotis E. Athanasiou, Petros Katapodis, Haralambos Stamatis
Publikováno v:
Biomass, Vol 4, Iss 1, Pp 1-22 (2023)
Large quantities of wine lees are produced annually by the wine industry. The high phenolic content makes them unsuitable for disposal in the environment or animal feed without a suitable treatment. In this study, wine lees were treated by Pleurotus
Externí odkaz:
https://doaj.org/article/1d920a5a2cc74d048f6b5977ac43bd39
Autor:
Longenbach, James (AUTHOR)
Publikováno v:
Nation. 6/6/2011, Vol. 292 Issue 23, p11-14. 4p. 1 Black and White Photograph.
Publikováno v:
OENO One, Vol 58, Iss 1 (2024)
Extensive research has been dedicated to elucidating the role of various nitrogen sources, nitrogen concentrations and the timing of addition when modulating grape must fermentation using yeast. The wine industry invests substantial resources in both
Externí odkaz:
https://doaj.org/article/0310a568f6a54c9a899b447922cd0cff
Autor:
Lloyd, Gary
Publikováno v:
Morning Advertiser (2398-2853). 12/22/2023, pN.PAG-N.PAG. 1p.
Autor:
Karavitis, Martha
Publikováno v:
Booklist. 8/1/2024, Vol. 120 Issue 22, p86-86. 1/7p.
Autor:
Kelly C. M. da Costa, Lorrayne de S. Oliveira, Júlia C. Silva, Taynara S. Santana, Raiany A. de Freitas, Alecsander F. M. Bressan, Sérgio Gómez-Alonso, José Pérez-Navarro, Paula B. Pertuzatti, Fernanda R. Giachini
Publikováno v:
Nutrients, Vol 16, Iss 14, p 2312 (2024)
Background: The beneficial properties of wine by-products include actions that help prevent and treat cardiovascular conditions such as hypertension, primarily due to their antioxidant effects. Novel pharmacotherapies are being developed to treat art
Externí odkaz:
https://doaj.org/article/da6f4225503448f69524a7c37c551768
Autor:
Angga Sanjaya, Akiko Ishida, Xuan Li, Yugweng Kim, Hiroaki Yamada, Takashi Kometani, Yusuke Yamashita, Young-il Kim
Publikováno v:
Nutrients, Vol 16, Iss 13, p 2100 (2024)
Background: Our search for plant-derived ceramides from sustainable sources led to the discovery of ceramides and glucosylceramides in wine lees. Objective: This study evaluated the efficacy and safety of wine lees extract (WLE)-derived ceramides and
Externí odkaz:
https://doaj.org/article/85fcfce5ef7b4a0b86491ab18a7a97f7