Search Results - "alcoholism"

Cassava by Lynam, John K.

“…A significant growth market for cassava products is needed; e.g., the alcohol program in Brazil. Outside of Brazil, market growth will come in the animal feed sector but to exploit these markets competitively, increasing technology will be required. …”
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Addressing post-harvest losses during traditional banana fermentation for increased food security in Southwest Uganda by Whitney, Cory W., Mukiibi, E., Nakaketo, C., Gebauer, J., Rietveld, Anne M., Kehlenbeck, K.

“…The study gathered information through participatory explorations (working with brewers) on banana juice (lightly fermented beer with <1% alcohol content [n=20 brewers]), tonto (turbid beer with ~4% alcohol [n=20]), and amarwa (smoky spirit with ~ 40% alcohol [n=20]). …”
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Antimycoplasmal Activities of Compounds from Solanum aculeastrum and Piliostigma thonningii against Strains from the Mycoplasma mycoides Cluster by Kama-Kama, F., Omosa, L.K., Ng'ang'a, J., Maina, N., Osanjo, G., Yaouba, Souaibou, Ilias, M., Midiwo, Jacob, Naessens, Jan

“…The CH2Cl2/MeOH extracts from the berries of S. aculeastrum yielded a new β-sitosterol derivative (1) along with six known ones including; lupeol (2), two long-chain fatty alcohols namely undecyl alcohol (3) and lauryl alcohol (4); two long-chain fatty acids namely; myristic acid (5) and nervonic acid (6) as well as a glycosidic steroidal alkaloid; (25R)-3β-O-α-L-rhamnopyranosyl-(1→2)-O-[α-L-rhamnopyranosyl-(1→4)]-β-D-glucopyranosyloxy-22α-N-spirosol-5-ene (7) from the MeOH extracts. …”
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Efecto del sistema lactoperoxidasa en la conservación de la leche cruda en dos fincas de la comunidad Monte Rosa, El Rama - RAAS, Nicaragua by Galeano López, Brenda Margina

“…Se encontró que los mejores comportamientos de preservación de la leche fue en la finca Las Lomas y cuando se utilizó el stabilak, donde la acidez reportó veinte y siete muestras con acidez aceptable, de 1 5 a 16 ml NaOH 0.1N/100 ml, con la prueba de alcohol, veinte y siete muestras negativas, en cambio en El Paraíso, veinte y cuatro muestras con acidez aceptable y con la prueba de alcohol reportaron 27 muestras negativas. …”
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Evaluación de diferentes tratamientos en el control de yemas axilares del tabaco Nicotiana tabacum L. variedad Burley KY-17 by Calderón Flores , Carlos Jose

“…/ha., a los cincos días después del desbotone, y con alcoholes grasos en dosis de 8.5 kg. I.a./a a los ocho días después del desbotone Los mayores resultados sobre el rendimiento se obtuvieron con el tratamiento de alcoholes grasos de dosis de 8.5, kg i.a.…”
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Efecto combinado de cepa de levadura y Terroir en vinos Malbec de Mendoza = Combined effect of yeast strains and Terroir on Malbec wines from Mendoza by Perez, Maria Dolores, Capaldi, Carolina, Mercado, Laura Analia, Malizia, Adriana, Sari, Santiago Eduardo

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Potencial futuro e investigacion necesaria para el incremento de la yuca by Cock, James H., Lynam, John K.

“…The following aspects are studied: potential cassava production (current and potential situation), general research policies and areas (var. development, pest control, agronomic practices, and multiple cropping), transfer of technology, utilization of cassava in human and animal nutrition and in the production of alcohol. Tables are included on potential yields, production costs, and price-elasticity, and income in Indonesia. …”
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Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines by Perez, Maria Dolores, Assof, Mariela Vanesa, Bolcato, Esteban Augusto, Sari, Santiago Eduardo, Fanzone, Martí­n Leandro

“…Ammonium addition and high temperature increased the maximal fermentation rate producing shorter fermentation times and greater amounts of higher alcohols acetates.…”
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Volatile organic compounds characterized from grapevine (Vitis vinifera L. cv. Malbec) berries increase at pre-harvest and in response to UV-B radiation by Gil, Mariana, Bottini, Ambrosio Rubén, Berli, Federico Javier, Pontin, Mariela Ana, Silva, Maria Fernanda, Piccoli, Patricia Noemí

“…UV-B also augmented levels of some aldehydes, alcohols and ketones. These results along with others from the literature suggest that UV-B induce grape berries to produce VOCs (mainly monoterpenes) that protect the tissues from UV-B itself and other abiotic and biotic stresses, and could affect the wine flavor. …”
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Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts by Mestre Furlani, Maria Victoria, Maturano, Yolanda Paola, Gallardo, Candelaria, Combina, Mariana, Mercado, Laura Analia, Toro, Maria Eugenia, Carrau, Francisco, Vazquez, Fabio, Dellacassa, Eduardo

“…Several strategies have been proposed to produce wines with lower alcoholic content, one simple and inexpensive approach being the use of new wine native yeasts with less efficiency in sugar to ethanol conversion. …”
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Productos derivados de la uva factibles de comercializar

“…Otros productos alcohólicos que se pueden obtener corresponden al alcohol etílico y el alcohol vínico, el que se utiliza para la elaboración de aguas ardientes envejecidas.…”
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Discovering gender-related uncommon practices for improved nutrition of mothers and children through the Positive Deviance approach in rural Madhya Pradesh, India by Bader, Nadine, Verma, Avani, Milcher, Susanne

“…However, practices related to alcohol consumption and family planning require multiple actions beyond individual level. …”
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Genetically modified tobacco (Nicotiana tabacum) plants for an increased production of wax esters by Nilsson, Linn

“…However, this work also revealed negative growth effects, likely from high levels of the intermediate metabolite fatty alcohol, possibly inhibiting higher levels of WE production. …”
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Ice cider product development : effects of concentration, yeast strains and processing conditions on biochemical and sensory quality traits by Åkerman, Lisa

“…It originates from Canada, where specifications includes a pre-fermentation sugar content of not less than 30 °Brix, and a finished product with a residual sugar content of not less than 130 g/l, containing 7-13 % alcohol. This project aims to investigate and document some of the aspects of ice cider production process for Swedish conditions. …”

Podredumbre ácida de los racimos Levaduras y bacterias acéticas by Rodriguez Romera, Mariela Carmen

“…Las levaduras producen alcohol por la degradación de los azúcares de las bayas. …”
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Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature by Massera, Ariel Fernando, Assof, Mariela Vanesa, Sturm, Maria Elena, Sari, Santiago Eduardo, Jofre, Viviana Patricia, Cordero-Otero, Ricardo, Combina, Mariana

“…The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. …”
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Cassava: future potential and development needs by Cock, James H., Lynam, John K.

“…The following aspects are studied: potential cassava production (current and potential situation), general research policies and areas (var. development, pest control, agronomic practices, and multiple cropping), transfer of technology, utilization of cassava in human and animal nutrition and in the production of alcohol. Tables are included on potential yields, production costs, and price-elasticity, and income in Indonesia. …”
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Production and use of modified starch and starch derivatives in China by Jin, Shuren

“…This paper describes the present situation and the development potential of modified starch, starch sweeteners, saccharide alcohol, degradable starch plastics, oligo-saccharides, and lactic acid made from cassava starch in China, including the production and the use of the most popular products. …”
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Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts by Maturano, Yolanda Paola, Mestre Furlani, Maria Victoria, Kuchen, Benjamín, Toro, Maria Eugenia, Mercado, Laura Analia, Vazquez, Fabio, Combina, Mariana

“…Current consumer preferences are determined by well-structured, full-bodied wines with a rich flavor and with reduced alcohol levels. One of the strategies for obtaining wines with reduced ethanol content is sequential inoculation of non-Saccharomyces and Saccharomyces cerevisiae yeasts. …”
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Evaluación físico - químico de la leche tratada con un activador comercial de la enzima lactoperoxidasa y su implicancia en derivados, en la Provincia de Leoncio Prado. by Saenz Gallo, Janet Aleyda

“…En las muestras preservadas en refrigeración los niveles de acidez y pH, no muestran diferencia estadística entre los periodos evaluados, de igual forma a la prueba de alcohol no se observó coagulación durante la evaluación. …”
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