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30 articles for “juice”
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Research ArticleOpen accessIn the keywordsUtilization of Eco-Feed Containing Mugwort Microorganism Compounds as a Feed Ingredient Source for Layer HensJassada Ruttanavut, Koh-en Yamauchi, Narin ThongwittayaProblem statement: Due to price hikes in feed, several strategies should be sought to reduce feeding costs. At the same time, there has been a considerable increase in environmental pollution from food waste. If food waste could be transferred into poultry diets, this would solve a great problem, helping poultry producers to reduce feeding costs, while reducing environmental problems arising … …American Journal of Animal and Veterinary Sciences, Vol. 6, Issue 1 · 26 Apr 2011 · 8,372 accessesView PDFCite
Research ArticleOpen accessIn the keywordsPresence of Arsenic in Commercial BeveragesJason Roberge, Andrew T. Abalos, Julia M. Skinner et al.Problem statement: This study’s goal was to assess the arsenic concentration of various beverages and broths purchased from a local chain supermarket. A source of chronic arsenic exposure occurs via food and beverage consumption. Groundwater levels of total arsenic are regulated (<10 μg L-1) by the Environmental Protection Agency (EPA) but few studies have examined arsenic concentrations in common beverages. … …American Journal of Environmental Sciences, Vol. 5, Issue 6 · 31 Dec 2009 · 8,348 accessesView PDFCite
Research ArticleOpen accessIn the keywordsThe Effect of Buoyancy Force in Computational Fluid Dynamics Simulation of a Two-Dimensional Continuous Ohmic Heating ProcessElzubier A. Salih, Thomas S.Y. Choong, S. Y. Sergie et al.Problem statement: Earlier work on ohmic heating technique focused on viscous food and foods containing solid particles. In this study, the use of ohmic heating on sterilization of guava juice is carried out. Computational fluid dynamics is used to model and simulate the system. Approach: Investigate the buoyancy effect on the CFD simulation of continuous ohmic heating systems of fluid … …American Journal of Applied Sciences, Vol. 6, Issue 11 · 30 Nov 2009 · 7,833 accessesView PDFCite
Research ArticleOpen accessIn the keywordsEvaluation of Sweet Sorghum Varieties for Bioethanol Production Under Dryland ConditionsIldar Bogapov, Marden Baidalin, Oksana Kibalnik, Saltanat BaidalinaThe objective of this study was to evaluate the productivity potential and theoretical bioethanol yield of 12 sweet sorghum genotypes under dryland conditions of Northern Kazakhstan during the 2024-2025 growing seasons using a quantitative experimental design. Significant varietal differences in agronomic traits were observed depending on meteorological conditions. In 2024, the highest theoretical bioethanol yield was achieved by Sevilya (1417 … …OnLine Journal of Biological Sciences, Vol. 26, Issue 2 · 16 Jul 2026 · 411 accessesView PDFCite
Research ArticleOpen accessIn the keywordsFood Attitudes towards Food Safety Concept among Turkish University StudentsNihat Aycan, Suat Türkoğuz, Özlem TokuşoğluThis study investigated university students' food choices focusing on their reported usual intake and food safety perceptions and conducted at Manisa Celal Bayar University Engineering Faculty, Science and Art Faculty and Education Faculty students. The present study primary investigated how affects the storage style, manufacturing qualification, shelf life and food safety concept, advertisement effect on consuming, natural and fortificated foods … …Journal of Social Sciences, Vol. 1, Issue 3 · 30 Sep 2005 · 7,417 accessesView PDFCite
Research ArticleOpen accessIn the abstractFermentation Conditions of Lactobacilli for the Production of Lactose-Free Starter CultureMadina K. Imanbayeva, Zhaksylyk K. Masalimov et al.This research aims to determine the fermentation conditions and viability in a medium simulating the gastrointestinal tract and to examine the antagonistic potential of Lactobacillus acidophilus (Lb. acidophilus) and Lactobacillus rhamnosus (Lb. rhamnosus) in producing a lactose-free starter. Our study examined Lactic Acid Bacteria (LAB). The sources of Lb. acidophilus strains are camel milk (shubat), Lb. rhamnosus mare milk (koumiss), … …OnLine Journal of Biological Sciences, Vol. 24, Issue 2 · 7 Feb 2024 · 4,746 accessesView PDFCite
Research ArticleOpen accessIn the abstractInfluence of Brewing Methods and Saccharomyces Cerevisiae on the Aroma and Quality of Shuanghong Vitis Amurensis WineXiaochun Yu, Jing Xu, Zixuan Wang et al.Blending wines is a useful practice in red wine production, however, it is rarely used in Vitis amurensis wine. In recent years there has been a tendency to seek new products from the blending of wines to achieve greater complexity. The purpose of this study was to improve the aroma composition and complexity of Shuanghong V. amurensis wine, enhance its … …American Journal of Biochemistry and Biotechnology, Vol. 19, Issue 3 · 29 Sep 2023 · 4,974 accessesView PDFCite
Research ArticleOpen accessIn the abstractFeatures Resistance of Sugar Sorgo (Sorghum Saccharatum (L) Pers.) Varieties to Environmental Stress FactorsMukasheva Danagul, Kirshibayev Yerlan Ahmetkalievich, Baiseitova Gulnaz et al.One of the types of sorghum, the most drought-resistant crop in the world, sugar sorghum (Sorghum Saccharum) is characterized by the fact that, unlike grain and broom sorghum, its stem juice contains more than 10-20% sugars. Because it can be cultivated in the arid southern regions, where it is either unprofitable or impossible to grow sugar beets, the interest in … …OnLine Journal of Biological Sciences, Vol. 22, Issue 1 · 5 Feb 2022 · 6,383 accessesView PDFCite
Research ArticleOpen accessIn the abstractIsolation and Screening of Wine Yeasts from Grapes in Yalu River Valley China for Fermentation PerformanceXiaochun Yu, Jing Xu, Yuan Peng Li, Xian Peng LiIn order to further explore the diversity of yeast in grape brewing in Yalu River Valley, northern China and to better exploit and utilize the yeast resources in a grape producing area, we investigated soil, grape residue after juice extraction and naturally fermented grape juice samples collected from grape plantations in the Yalu River Valley in this study. Twelve yeast … …American Journal of Biochemistry and Biotechnology, Vol. 17, Issue 3 · 25 Sep 2021 · 6,330 accessesView PDFCite
Research NotesOpen accessIn the abstractScreening of Saccharomyces cerevisiae: A Strategy to Enhance Flavour of Jujube LiquorXiaolei Guan, Yaqiong Liu, Yao Lu et al.The main objective of this study was to isolate newly indigenous yeast strains from the fermentation of jujube liquor. 19 isolated yeast strains were obtained by spontaneous solid-state fermentation and flavour characteristics of the fermented jujube juice were also compared from above selected strains. 3 strains (JM-3, JM-13, JM-17) were screened out and identified as Saccharomyces cerevisiae (S. cerevisiae) by … …American Journal of Biochemistry and Biotechnology, Vol. 16, Issue 3 · 17 Jul 2020 · 6,626 accessesView PDFCite