Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Violetta Peschanskaya"'
Publikováno v:
Food Processing: Techniques and Technology. 52:694-705
The quality of distillates depends on the biochemical composition of the raw material, the operating parameters of the wort production and fermentation, and the methods and modes of distillation. The active acidity of the medium (pH) can affect wort
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ccb17db7040f92e4e2dcde0312cb5c2
https://doi.org/10.21603/2074-9414-2022-4-2399
https://doi.org/10.21603/2074-9414-2022-4-2399
Publikováno v:
Food Processing: Techniques and Technology. :123-132
Grain bran is used mostly in animal farming and food industry. However, grain bran can also serve as an alternative source of nitrogenous substances in distillate technology. The present research objective was to study the complex of water-soluble ni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b6af4e28d0761f342e135f7ba6b3b1e
https://doi.org/10.21603/2074-9414-2022-1-123-132
https://doi.org/10.21603/2074-9414-2022-1-123-132
Publikováno v:
Food Processing: Techniques and Technology. :480-491
Introduction. Beverages based on fruit distillates belong to elite alcoholic drinks. As a result, there is a high risk of counterfeit. Controlled indicators do not allow identifying distillates by the type of raw material. The research objective was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6263487a760aa8e505f5aca7ef0bf4a
https://doi.org/10.21603/2074-9414-2021-3-480-491
https://doi.org/10.21603/2074-9414-2021-3-480-491