The by-products of alcoholic fermentation

被引：0
|
作者：
Ashdown, OE [1 ]
Hewitt, JT [1 ]
机构：
[1] E London Coll, London, England
来源：
JOURNAL OF THE CHEMICAL SOCIETY | 1910年 / 98卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
引用
收藏
页码：1636 / 1648
页数：13
相关论文
共 50 条
  • [31] THE INFLUENCE OF THE FLOTATION PROCESS ON SOME FERMENTATION BY-PRODUCTS IN BEER
    BIKOVA, V
    KABAKTSCHIEVA, G
    NAHRUNG-FOOD, 1981, 25 (06): : 593 - 598
  • [32] FORMATION OF VOLATILE BY-PRODUCTS OF FERMENTATION BY LACTIC ACID BACTERIA
    RADLER, F
    GERWARTH, B
    ARCHIV FUR MIKROBIOLOGIE, 1971, 76 (04): : 299 - &
  • [33] Nutrient content of alcohol fermentation by-products from corn
    Bauernfeind, JC
    Baumgarten, W
    Garey, JC
    Stone, L
    Boruff, CS
    INDUSTRIAL AND ENGINEERING CHEMISTRY, 1944, 36 : 76 - 78
  • [34] BY-PRODUCTS IN THE FERMENTATION OF SUCROSE BY DIFFERENT ZYMOMONAS-STRAINS
    VIIKARI, L
    GISLER, R
    APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 1986, 23 (3-4) : 240 - 244
  • [35] Influence of fermentation by-products on the isolation of ethanol from fermentation broths using pervaporation
    Chovau, Simon
    Van der Bruggen, Bart
    Straathof, Adrie J. J.
    Gaykawad, Sushil
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2010, 240
  • [36] Fresh Ulva Lactuca Alcoholic Fermentation Products and yields
    Cioroiu, Doinita Roxana
    Koncsag, Claudia Irina
    Gudovan, Dragos
    Dobre, Tanase
    REVISTA DE CHIMIE, 2018, 69 (05): : 1226 - 1228
  • [37] Fermentation of Corn By-Products: From Agrifood Waste to Higher Value Antioxidant Products
    Tonolo, Federica
    Folda, Alessandra
    Ferro, Stefania
    Seraglia, Roberta
    Lombardi, Angiolella
    Andrighetto, Christian
    Giannoni, Alessia
    Marin, Oriano
    Rigobello, Maria Pia
    FERMENTATION-BASEL, 2023, 9 (04):
  • [38] Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes
    Sabater, Carlos
    Ruiz, Lorena
    Delgado, Susana
    Ruas-Madiedo, Patricia
    Margolles, Abelardo
    FRONTIERS IN MICROBIOLOGY, 2020, 11
  • [39] Polyphenol bioactivity evolution during the spontaneous fermentation of vegetal by-products
    Abbasi-Parizad, Parisa
    De Nisi, Patrizia
    Sciarria, Tommy Pepe
    Scarafoni, Alessio
    Squillace, Pietro
    Adani, Fabrizio
    Scaglia, Barbara
    FOOD CHEMISTRY, 2022, 374
  • [40] Utilization of agro-industrial by-products in Monascus fermentation: a review
    Ignatius Srianta
    Endang Kusdiyantini
    Elok Zubaidah
    Susana Ristiarini
    Ira Nugerahani
    Andreas Alvin
    Nathania Iswanto
    Bo-Bo Zhang
    Bioresources and Bioprocessing, 8
12345