17 Results Found

Adding natural biomass to poly(lactic acid) (PLA) as a reinforcing filler is a way to change the properties of PLA. This paper is about preparing PLA/biomass composites by physically melting and blending Chinese Spirits distiller’s grains (CSDG) biom...

Terroir refers to the combination of environmental factors, such as climate, soil, and agricultural practices, that shape the characteristics of a crop, contributing to the unique qualities of the final product. The concept has been traditionally lin...

In China, approximately 70% of beverage alcohol is consumed in the form of spirits. An estimated 25% of all alcohol consumed is unrecorded, mostly spirits (bai jiu), produced outside regulatory systems in small neighborhood distilleries, mostly in ru...

About 70% of the beverage alcohol consumed in China annually is spirits. Recorded spirits make up most spirit consumption, but about 25% of total alcohol consumption (1.7 L pure alcohol per capita annually) is unrecorded spirits (bai jiu), either hom...

Baijiu is a traditional spirit with high reputation in the Chinese community, and whisky, on the other hand, is a renowned spirit in Western culture, with both contributing a major proportion to the consumption and revenue in the global spirit market...

Whisky is one of the leading distilled spirits and is produced in multiple countries under the regulatory standards of its country of origin. The spirit is usually produced from barley malt that may have other cereals present and produces a fermentab...

Thangka paintings, as intricate forms of Tibetan Buddhist art, present unique challenges for image segmentation due to their densely arranged symbolic elements, complex color patterns, and strong structural symmetry. To address these difficulties, we...

Arabinoxylans (AXs) enter food processing and fermentation scenarios whenever grain-based ingredients are utilized. Their impacts on process efficiency and food product quality range from strongly negative to clearly beneficial, depending on both the...

To standardise research activity and determine alcohol yield from native Irish hard wheat grain, a benchmark approach that reflects Irish industry norms is required. The goal of this study was to optimise milling parameters, grain particle size, and...

The effect of conditions of rye cultivation (conventional and organic) and method of mash preparation and fermentation, as well as supportive enzyme and yeast strains on the alcoholic fermentation efficiency and chemical composition of the obtained d...

Ethyl carbamate (EC), a 2A carcinogen produced during the fermentation of foods and beverages, primarily occurs in distilled spirits. Currently, most studies focus on strategies for EC mitigation. In the present research, we aimed to screen strains t...

Background: Food propensity questionnaires (FPQs) are means of dietary assessment in nutritional epidemiology, which provide valuable information for long term intakes and food group consumption. These tools, however, may be subjected to misreporting...

The granary weevil, Sitophilus granarius (L.), is considered a serious pest in stored grain worldwide. As residual-based protection possibilities become scarcer, the development of eco-friendly control technologies that can be implemented in practice...

To maximise the use of biomass for energy purposes, there are various options for converting biomass to biofuels through thermochemical conversion processes, one of which is torrefaction. Higher utilisation of waste from the aspiration cleaning of gr...

Waste biomass can be used as an alternative source of energy. However, such use requires prior treatment of the material. This paper describes the physicochemical characteristics of biochar obtained by the thermochemical decomposition of six types of...

This study investigates innovative approaches to improve the quality and aroma characteristics of Muscat Hamburg wine production by substituting the conventional Saccharomyces cerevisiae yeast with an efficient fermentation strain of Schizosaccharomy...

Baijiu, China’s traditional distilled spirit, is produced through solid-state fermentation and distillation of grains, resulting in a highly complex chemical and sensory profile. However, exogenous impurities introduced via raw materials, water...