Zobrazeno 1 - 10
of 396
pro vyhledávání: '"Wine Lees"'
Impact of fermented wine lees on gut microbiota and metabolic responses in Guanling crossbred cattle
Autor:
Mingming Zhu, Tiantian Zhang, Duhan Xu, Bijun Zhou, Kaigong Wang, Chaosheng Liao, Zhentao Cheng, Ping Li, Chao Chen
Publikováno v:
BMC Microbiology, Vol 24, Iss 1, Pp 1-14 (2024)
Abstract Background The addition of wine lees to diets can make up for the deficiencies caused by traditional forages in beef cattle farming. However, the effects of different wine lees ratios on average daily weight, gastrointestinal microbial commu
Externí odkaz:
https://doaj.org/article/2d2e53c8a5d74abcbc1de6b2d9fa140c
Publikováno v:
Applied Microbiology, Vol 4, Iss 3, Pp 1203-1214 (2024)
Functional vinegar with high γ-aminobutyric acid (GABA) content was manufactured through a two-stage serial co-fermentation of rice wine lees, a by-product of Korean rice wine, using lactic acid bacteria (LAB) and acetic acid bacteria (AAB). The fir
Externí odkaz:
https://doaj.org/article/9ca6edbb6fd643b5b17783d9d51951f4
Publikováno v:
OENO One, Vol 58, Iss 3 (2024)
This study explored the extraction of antioxidant compounds from white wine lees using subcritical water extraction (SWE). First, SWE was compared to extraction using conventional solvents mixed with water: 50 % methanol, 50 % ethanol and 50 % aceton
Externí odkaz:
https://doaj.org/article/9a2e5e84b8d84dbcbeb481f38093ed50
Publikováno v:
Plants, Vol 13, Iss 23, p 3387 (2024)
Crop rotation is widely recognized as a key strategy to mitigate the adverse effects associated with continuous cropping. Recent studies have demonstrated that biochar has a significant potential for preventing and controlling these challenges. Howev
Externí odkaz:
https://doaj.org/article/ce245479069641ca9d45d1145402962d
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
Publikováno v:
Waste, Vol 1, Iss 3, Pp 631-639 (2023)
The winery sector represents one of the most important agricultural industries in Mediterranean country. Wine production processes generate a large amount of wastes and wastewaters that must be treated before their release in the environment. Among t
Externí odkaz:
https://doaj.org/article/bd63ec70571b4a57ac22d121d9c54e54
Publikováno v:
Applied Sciences, Vol 14, Iss 12, p 5281 (2024)
In order to investigate the contact characteristics of the mechanical parts of the brewing robot with wine lees particles, it is essential to calibrate the parameters of the discrete elemental model of wine lees particles. This paper proposes a metho
Externí odkaz:
https://doaj.org/article/968d6b0a40aa4274a3963f4d4221448e
Autor:
Virginia Prieto-Santiago, Ingrid Aguiló-Aguayo, Francisca Isabel Bravo, Miquel Mulero, Maribel Abadias
Publikováno v:
Foods, Vol 13, Iss 7, p 1095 (2024)
The valorization of agri-food products not only represents important economic and environmental benefits but can also be a source of potentially profitable, functional, and safe ingredients. This study aimed to valorize peach fruit and wine lees (WL)
Externí odkaz:
https://doaj.org/article/e2e175dea85e4371a52720c5d283682f
Autor:
Miguel-Jorge Reig-Valor, Javier Rozas-Martínez, Alexis López-Borrell, Jaime Lora-García, María-Fernanda López-Pérez
Publikováno v:
Membranes, Vol 14, Iss 4, p 82 (2024)
The wine industry is a sector of great importance in the Spanish economy, contributing substantial annual revenues. However, one challenge facing the industry is the amount of waste generated, reaching millions of tons annually. These residues consis
Externí odkaz:
https://doaj.org/article/460400b937764cc48339b20c92fb6489
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