標(biāo)題: Titlebook: Vinegars of the World; Lisa Solieri,Paolo Giudici Book 2009 Springer-Verlag Milan 2009 Fermentation.Vinegar.acetic acid bacteria.agricultu [打印本頁] 作者: 貶損 時間: 2025-3-21 18:01
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書目名稱Vinegars of the World網(wǎng)絡(luò)公開度學(xué)科排名
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書目名稱Vinegars of the World讀者反饋學(xué)科排名
作者: 不知疲倦 時間: 2025-3-21 23:16
Vinegars of the World,in some countries, also as a healthy drink. It can be made from almost any fermentable carbohydrate source by a two-step fermentation process involving yeasts as the first agent, followed by acetic acid bacteria (AAB): the most common raw materials are apples, pears, grapes, honey, syrups, cereals, hydrolysed starches, beer and wine.作者: heart-murmur 時間: 2025-3-22 04:29 作者: ANTI 時間: 2025-3-22 06:37
Cereal Vinegars Made by Solid-State Fermentation in China,in the Donghan Dynasty (25–220 AD) (Shen, 2007). Up until the Northern and Southern Dynasties (420–581 AD), a book named ., about the essential techniques of farming, written by Sixie Jia, recorded in detail 23 different methods for brewing vinegars (Zhao, 2004; Hu, 2005).作者: QUAIL 時間: 2025-3-22 11:06
Vinegars of the World,has been always considered a ‘poor relation’ among fermented food products: it is not considered to be a ‘food’, it does not have great nutritional value, and it is made by the transformation of richer and more nutritive fermented foods. Vinegar is used as a flavouring agent, as a preservative and, 作者: Optimum 時間: 2025-3-22 14:23 作者: legitimate 時間: 2025-3-22 18:56
Preservation of Vinegar Acetic Acid Bacteria,rganisms used as starter cultures in industrial applications, such as lactic acid bacteria and yeasts, are usually conserved either in a frozen or a powdered form via the freeze-drying, spray-drying or fluidization processes (To and Etzel, 1997). With regard to acetic acid bacteria (AAB), three form作者: Osteons 時間: 2025-3-22 21:40
Organisms Associated with Acetic Acid Bacteria in Vinegar Production,e is generally represented by an alcoholic fermentation commonly carried out by yeasts. Lactic acid bacteria (LAB) can also play a role in releasing ethanol and acetic acid from heterofermentative lactic acid fermentations. Depending on the nature of the substrate, the production of ethanol can be p作者: 黃油沒有 時間: 2025-3-23 02:07 作者: creatine-kinase 時間: 2025-3-23 09:27 作者: 職業(yè)拳擊手 時間: 2025-3-23 10:01 作者: 窗簾等 時間: 2025-3-23 17:19 作者: 史前 時間: 2025-3-23 18:27
Jerez Vinegar,d elaboration process used. Jerez vinegar (JV) is one of the most renowned products of this type in the world (Palacios et al., 2002). In recent years, vinegar has become a product of primary importance in the Jerez-Xérès-Sherry, Manzanilla de Sanlúcar and Vinagre de Jerez Denomination of Origin (DO作者: 輕推 時間: 2025-3-23 22:11 作者: Pituitary-Gland 時間: 2025-3-24 04:27 作者: infringe 時間: 2025-3-24 10:01 作者: 無思維能力 時間: 2025-3-24 12:49 作者: 遺傳 時間: 2025-3-24 15:33 作者: CREST 時間: 2025-3-24 22:54 作者: 你不公正 時間: 2025-3-25 02:46 作者: conformity 時間: 2025-3-25 05:43
Book 2009 rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily作者: Liberate 時間: 2025-3-25 08:12 作者: circuit 時間: 2025-3-25 11:55 作者: exigent 時間: 2025-3-25 18:03 作者: 使隔離 時間: 2025-3-25 20:44
Isidoro García-García,Inés María Santos-Due?as,Carlos Jiménez-Ot,Jorge Eugenio Jiménez-Hornero,José ubordinated to the dollar which performed the dual function of international and national currency. National currency was tied to the dollar by fixed exchange rates, which could be altered only in the case of fundamental disequilibrium. However, the dual function of the dollar implied that the stabi作者: 咆哮 時間: 2025-3-26 03:25 作者: Charlatan 時間: 2025-3-26 06:16 作者: 南極 時間: 2025-3-26 10:18 作者: 鋪子 時間: 2025-3-26 14:26
ángel González,Luc De Vuystryophyte and lichen tissues, an exceedingly slow process, largely due to the chemical composition of these organisms (Greenfield, 1993; Longton, 1992; Moore, 1984; Parinkina and Piin, 1990; Wetmore, 1982). Lichens with cyanobacterial symbionts and bryophytes with cyanobacterial associations provide 作者: acrophobia 時間: 2025-3-26 17:29 作者: FEAS 時間: 2025-3-26 23:50 作者: Grating 時間: 2025-3-27 02:13
Richard O. Igbinadolorhe reviews:..."This book focuses on results from a joint German-Brazilian program (Water Availability and Vulnerability of Ecosystems and Society, or WAVES) to assess the socioeconomic impacts that global change will have on northeast Brazil. This book, divided into eight parts, describes the many factors tha978-3-642-62861-0978-3-642-55659-3作者: MEN 時間: 2025-3-27 07:57 作者: entrance 時間: 2025-3-27 11:13 作者: esculent 時間: 2025-3-27 14:32 作者: PHIL 時間: 2025-3-27 21:34 作者: 和平主義者 時間: 2025-3-27 23:34
ituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily978-88-470-0865-6978-88-470-0866-3作者: 聽寫 時間: 2025-3-28 03:13 作者: Ebct207 時間: 2025-3-28 07:01 作者: 出汗 時間: 2025-3-28 13:50
Rice Vinegars,ntation methods for rice vinegar include a traditional static method and recently developed continuous-culture and batch-culture methods. Chinese and Japanese rice vinegars are slightly milder and sweeter than Western vinegars.作者: Inflammation 時間: 2025-3-28 15:08 作者: 售穴 時間: 2025-3-28 19:51
Wine and Grape Vinegars, or other substances of agricultural origin (ethanol, wine, cider, perry, or liquors obtained from cereals, including malted barley). In the USA, this definition is extended to include synthetically produced alcohol used for acetous fermentation.作者: insolence 時間: 2025-3-28 23:37 作者: 陶器 時間: 2025-3-29 05:21 作者: 反對 時間: 2025-3-29 09:14
https://doi.org/10.1007/978-88-470-0866-3Fermentation; Vinegar; acetic acid bacteria; agriculture; cereals; microbiology; microorganism; wine; yeasts作者: 繁榮中國 時間: 2025-3-29 11:28
978-88-470-0865-6Springer-Verlag Milan 2009作者: reptile 時間: 2025-3-29 19:18
Vinegars Through the Ages,The word vinegar has been in use in the English language since the 14th century, when it arrived in the British Isles from the French vinaigre, a word that simply means ‘sour wine’, and that came in turn from the Latin vinum acre, ‘sour wine’ or, more commonly, vinum acetum, ‘wine vinegar’.作者: 莎草 時間: 2025-3-29 23:21
Vinegar Engineering,Decades of research, particularly as regards the study and development of submerged microbial cultures, have allowed the acetification process to be improved in such a way that it now provides vinegar of much higher quality and in substantially higher yields, all with a high reproducibility (Emde, 2006).作者: 涂掉 時間: 2025-3-30 00:56 作者: 裝勇敢地做 時間: 2025-3-30 04:34 作者: SEMI 時間: 2025-3-30 10:05
Whey Vinegar,Vinegar can be produced by acetic fermentation of any alcoholic beverage (Mollenhauer, 1986), but is usually produced by fermentation of wine or cider. Vinegars can also be produced from other non-conventional sources containing sugars such as fermented whey or whey permeate, which are by-products of the dairy industry.作者: 刺激 時間: 2025-3-30 13:39
Lisa Solieri,Paolo GiudiciThe volume gives an overview of the most popular types of vinegars produced in the world.Technologies and microorganisms involved in their production are described in details.The nomenclature of micro作者: bibliophile 時間: 2025-3-30 19:40 作者: Promotion 時間: 2025-3-30 21:22 作者: Dorsal-Kyphosis 時間: 2025-3-31 02:45
Sandra Rainieri,Carlo Zambonellils of human welfare? It is well established that, on balance, richer countries do better according to certain measures of human welfare than poorer ones, yet some rich nations, such as the US, do relatively badly while some poorer ones, such as Costa Rica, perform relatively well. What explains thes作者: 杠桿支點 時間: 2025-3-31 07:37 作者: 上流社會 時間: 2025-3-31 10:31
Yoshikatsu Murooka,Kumiko Nanda,Mitsuo Yamashitaes that were hitherto tied to the geographical location of the consumer. As a result, a growing number of organizations are choosing to concentrate on their core activities by outsourcing an array of ancillary services to other organizations that can deliver them more efficiently and at a lower cost作者: 高興一回 時間: 2025-3-31 16:05
Bill Griersonarticular characteristics and then targeted with tailored marketing offerings in the hope that a more focused approach generates a more favourable response. Wind and Cardozo (1974, p. 155) summarised the nature of the market segment as: ‘A market segment is a group of present or potential customers
