Fermentation of Cornus Mas L. Juice for Functional Low Alcoholic Beverage Production

Disappearance of patulin during alcoholic fermentation of apple juice.

Eight yeast strains were used in three typical American processes to ferment apple juice containing 15 mg of added patulin per liter. Patulin was reduced to less than the minimum detectable level of 50 microgram/liter in all but two cases; in all cases, the level of patulin was reduced by over 99% during alcoholic fermentation. In unfermented samples of apple juice, the concentration of added p...

Characteristics of Different Brewer’s Yeast Strains Used for Non-alcoholic Beverage Fermentation in Media Containing Different Fermentable Sugars

Fermentation characteristics of four strains of brewer's yeast (Saccharomyces cerevisiae strain 70424, S.rouxii strain 2535, S. rouxii strain 2531 and Saccharomyces ludwigii strain 3447) in Yeast Moldbrothcontaining four different fermentable sugars (glucose, fructose, maltose, or sucrose) were studied. Theaim was to consider the suitability of different strain/sugar treatment...

‏‎faciliting lexical access for the fluent production of speech‎‏

‏‎the hypothesis is that recent and frequent exposure to lexical items leads to a more fluent production of speech in terms of rate of speech. to test the hypothesis,a one-way anova experimental design was carried out. 24 sednior students of efl participated in a one-way interview test. data analyses revealed that those who were exposed frequently to the lexical items over a week prior to inter...

Quali - quantitative analysis of flavonoids of Cornus mas L . ( Cornaceae ) 1 fruits 2 3

SAKE Alcoholic Beverage Production in Japanese Food Industry