Resultados de búsqueda - "Alcoholism"

Exploring the potential of triticale lines for bioethanol production por Latini, Arianna, Cantale, Cristina, Gazza, Laura, Nocente, Francesca, Migliore, Giada, Maccioni, Oliviero, Marconi, Ombretta, Floridi, Simona, De Francesco, Giovanni, Ammar, Karim, Galeffi, Patrizia

“…In particular, very efficient fermentation kinetics was observed using seed feedstock, with a sharp curve between 15 h and 24 h, reaching 84% of the total alcohol obtained (final time 72 h). Conclusions: Therefore, the results of this research point to new sustainable potential for industrial applications of triticale crops in Italy. …”
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Brown midrib sorghum for second-generation ethanol production. Abstract por Reddy, B.V.S., Kumar, A.A., Rao, P.S., Reddy, P.S., Blümmel, Michael

“…Further, two brown midrib sources bmr 6 (reduced activity of cinnamyl alcohol dehydrogenase) and bmr 12 (reduced activity of caffeic acid O-methyl transferase) are under use in breeding program for bmr introgression. …”
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Lifestyle and dietary factors associated with the evolution of cardiometabolic risk over four years in West-African adults: the Benin study por Sossa, C., Delisle, H., Agueh, V., Sodjinou, R., Ntandou, G., Makoutode, M.

“…Lifestyle included physical activity, alcohol and tobacco use. Education and income (proxy) were the socioeconomic variables.Results. …”
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Analyses of genetic diversity in Cuban rice varieties using isozyme, RAPD and AFLP markers por Fuentes, J.L, Escobar, F., Álvarez, A., Gallego Sánchez, Gerardo J., Duque E., Myriam Cristina, Ferrer, M, Deus, J.E., Tohme, Joseph M.

“…Polymorphisms were detected for esterases, peroxidases, alcohol dehydrogenases and polyphenoloxidases systems; 21 RAPD primers and four AFLP primer combinations. …”
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Distribution and Use of Income from Bushmeat in a Rural Village, Central Gabon por Coad, L.M., Abernethy, K.A., Balmford, A., Manica, A., Airey, L., Milner-Gulland, E.J.

“…Over half of the money spent by men in the village shop was on alcohol and cigarettes, and the amount and proportion of income spent on these items increased substantially with increases in individual hunting offtake. …”
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Epidemiology of Taenia solium cysticercosis in the pig value chain in Uganda por Kungu, Joseph M.

“…Sources of pork were assessed to determine whether pork had undergone inspection, as were socio economic determinants of hygiene outcomes (e.g. gender and years of business operation) and risk factors for foodborne disease (consumption of salads and alcohol) There were 158 pork outlets in the five divisions of Kampala with the highest number (42) in Makindye division. …”
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Trampas para el control de la broca del Café por Estación Experimental Agraria, Pichanaki - Junín

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HS-SPME Comparative Analysis of Genotypic Diversity in the Volatile Fraction and Aroma-Contributing Compounds of Capsicum Fruits from the annuum-chinense-frutescens Complex por Rodríguez-Burruezo, Adrian, Kollmannsberger, Hubert, González-Mas, María C., Nitz, Siegfried, Nuez, Fernando

“…Esters and terpenoids were the main groups, although other minor compounds, such as nitrogen and sulfur compounds, phenol derivatives, norcarotenoids, lipoxygenase derivatives, carbonyls, alcohols, and other hydrocarbons, were also identified. …”
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An integrative "omics" approach identifies new candidate genes to impact aroma volatiles in peach fruit por Sanchez, Gerardo, Venegas-Caleron, Monica, Salas, Joaquin J., Monforte, Antonio J., Badenes, María L., Granell, Antonio

“…Conclusions: Our approach revealed a set of genes (an alcohol acyl transferase, fatty acid desaturases, transcription factors, protein kinases, cytochromes, etc.) that are highly associated with peach fruit volatiles, and which could prove useful in breeding or for biotechnological purposes.…”
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Obtención de pectina a partir del exudado de cacao (Theobroma cacao Sp). por Vela Mendoza, Jorge Luis

“…y del sulfato de alurninio, sobre el exudado de cacao, previamente acondicionado a pH 1. 9 y tratado térmicamente a 80 °C por un tiempo de 75 minutos. El alcohol de 95 ° G .L. al 70 % fue la sustancia que mejores resultados prcdujo, lográndose 1.24 % como rendimiento de pectina en el pro8eso y 96.88 %, como rendimiento de extracción. …”
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Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking por Maturano, Yolanda Paola, Mestre Furlani, Maria Victoria, Combina, Mariana, Toro, Maria Eugenia, Vazquez, Fabio, Esteve Zarzoso, Braulio

“…Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance flavor complexity and extraction of phenolic compounds. …”
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Brewer’s yeast, Saccharomyces cerevisiae, enhances attraction of two invasive yellowjackets (Hymenoptera: Vespidae) to dried fruit and fruit powder por Babcock, Tamara, Gries, Regine, Borden, John, Palmero, Luis, Mattiacci, Analia, Masciocchi, Maite, Corley, Juan Carlos, Gries, Gerhard

“…The addition of yeast to dried fruit and fruit powder changed the volatile compositions, increasing the number of alcohols and acids and decreasing the number of aldehydes. …”
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Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters por Denoya, Gabriela Inés, Vaudagna, Sergio Ramon, Chamorro, Verónica Celeste, Godoy, Maria Fernanda, Budde, Claudio Olaf, Polenta, Gustavo Alberto

“…Several determinations were carried out over the samples: texture parameters, ascorbic acid content, total phenols, and polyphenoloxidase and alcohol dehydrogenase activity. Results showed that only the 700 MPa treatments, for both holding time evaluated, provoked a significant decrease in the hardness of the HPP-product. …”
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A non-targeted approach unravels the volatile network in peach fruit por Sanchez, Gerardo, Besada, Cristina, Badenes, María Luisa, Monforte, Antonio José, Granell, Antonio

“…A total of 110 volatile compounds (including alcohols, ketones, aldehydes, esters, lactones, carboxylic acids, phenolics and terpenoids) were identified and quantified in peach fruit samples from different genetic backgrounds, locations, maturity stages and physiological responses. …”
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Milk from minor dairy species : Composition, processing and microbial aspects por Höxter, Simon Tobias

“…A wide range of products, e.g., cheeses, fermented alcoholic drinks and ice cream made from milk of minor dairy species were found. …”

Ficha Iniciativa FIA : Estudio de evaluación de la sustentabilidad de producir vino de cepas patrimoniales deshidratado

“…Esto trae como consecuencia una fuerte disputa por un alicaído consumo nacional que no supera los 16 L/ per cápita y que su tendencia es a la baja, producto de las políticas que apuntan a desincentivar el consumo de alcohol y a la existencia de sustitutos. Se presenta entonces un escenario muy desfavorable para los pequeños vitivinicultores tradicionales del secano, que tienen potenciales productivos inferiores a 10 Ton/ha, y por otro lado, hay mucho vino en el mercado, vino que las exportaciones no son capaces de absorber y a precios poco competitivos a nivel interno.…”
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Monitoring the impact of COVID-19 in Myanmar: Urban food retailers - Late July 2020 survey round por Maredia, Mywish K., Goeb, Joseph, Lambrecht, Isabel B., Masias, Ian, Win, Khin Zin

“…Their shops are an important outlet for final consumers to purchase a variety of consumer goods, including many types of processed and packaged dry foods, condiments, snacks, beverages, basic staple grains (i.e., rice and pulses), dairy products, eggs, kitchen crops, tobacco, and alcohol products. The COVID-19 economic crisis could bring dramatic changes to these retailers – not only on the demand side in terms of the food purchasing behaviors of consumers, but also on the supply side in terms of how the food supply chains upon which they rely function and how they respond to these changes. …”
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Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India por Kasote, Deepak, Singh, Vivek Kumar, Bollinedi, Haritha, Singh, Ashok Kumar, Sreenivasulu, Nese, Regina, Ahmed

“…Along with 2-AP, butanoic acid and benzoic acid derivatives, phenylethyl alcohol, ethyl 3-hydroxybutyrate, and indole may be responsible for the overall perceived characteristic Basmati-like aroma in cooked rice.…”
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Global Millet Trends, Outlook, Challenges, and Opportunities por Deevi, Kumara Charyulu, Swamikannu, Nedumara, Padmanabhan, Jyosthnaa

“…However, the utilization pattern is changing even in developing countries where its use in alcohol manufacture and as livestock and poultry feed is growing. …”
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Characterization of Peatland Soils from the High Andes through 13C Nuclear Magnetic Resonance Spectroscopy por Segnini, A., Souza, A.A. de, Novotny, E.H., Milori, D.M.B.P., Silva, W.T.L. da, Bonagamba, T.J., Posadas, A., Quiróz, R.

“…Another interesting feature was that the results seem to corroborate paleobotanical findings, pointing out to an ancient dominance of C4 taxa in Andean grasslands (deep layers in bofedales samples) whose lignin had more coumaryl alcohol at the expense of guaiacyl and syringyl units…”
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