Beverage production is among the oldest, though quantitatively most significant,
applications of biotechnology methods, based on the use of microorganisms and enzymes. …

There have been examined singly in experiments on fermentation of grape juice and on
secondary fermentation of sweet wines several substances considered as activators of alcoholic …

Unlike other fermentation processes for the production of ethanol for beverages or industrial
uses, enology presents considerable and precise constraints on the applicative transfer of …

Pasta and extrusion cooked foods: some technological and nutritional aspects. Proceedings of
an international symposium, Milan, Italy, 25-26 Mar 1985 Food and Agriculture Organization of …

In the increasing range of foods which are available nowadays, cereals play an essential role.
More than 50% of the food energy comes from grain products, but in the last 30 years their …

The formation of so called odorous esters is a peculiar, interesting characteristic of the
fermentation caused by various micro-organisms and may have a diagnostic value specially in the …

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