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	Provedor de dados BABT (2) Autor Joshi,Vinod K. (2) Devrajan,A. (1) Gupta,Kuldeep (1) Lal,Brij B. (1) Sandhu,Danwant K. (1) Sheikher,Chander (1) Mais... Palavra-chave Apple (1) Apple pomace (1) Base wine (1) Esters (1) Ethanol (1) Ethanol spices extract (1) Mineral (1) Quality (1) Rat feed (1) Sensory (1) Solid state fermentation (1) Sweetness (1) Vermouth (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2004 (1) 2000 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Evaluation of apple pomace based reconstituted feed in rats after solid state fermentation and ethanol recovery BABT Devrajan,A.; Joshi,Vinod K.; Gupta,Kuldeep; Sheikher,Chander; Lal,Brij B.. To utilize apple pomace in an economical and effective way, a feed was developed by solid state fermentation (SSF) using sequential interactive co-culture of Candida utilis and Kloeckera. Removal of ethanol and drying of the left - over residue. Feeding trial was conducted in white albino rats before and after reconstitution of apple pomace feed in the choice and no choice study. Feeding of apple pomace feed in the rats before reconstitution indicated that neither in fermented nor in unfermented form it was acceptable. In the no choice study both in 100% fermented and unfermented apple pomace group feed intake decreased continuously resulting in death of rats apparently due to decreased digestibility owing to high fibre content. Further, fermented or... Tipo: Info:eu-repo/semantics/article Palavras-chave: Apple pomace; Rat feed; Solid state fermentation; Ethanol. Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100013 Influence of ethanol concentration, addition of spices extract, and level of sweetness on physico-chemical characteristics and sensory quality of apple vermouth BABT Joshi,Vinod K.; Sandhu,Danwant K.. The composition of apple base wine was found to be suitable for conversion into vermouth. The spices extract contained more TSS, tannins, esters, volatile acid but lower titrable acid than apple base wine. To optimize and develop apple vermouth with different ethanol concentrations (12%, 15%, 18%), sugar content (4%, 8%) and spices extract (2.5% and 5.0%) was prepared and was evaluated. Significant differences in physico-chemical characteristics and sensory quality amongst the vermouths having different levels of alcohol, sugar and spices extract were noted. Generally, increasing ethanol content decreased titrable acidity, tannins, macroelements and colour units while micro-elements, viscosity and total esters were increased. Increased sugar level affected... Tipo: Info:eu-repo/semantics/article Palavras-chave: Apple; Vermouth; Ethanol spices extract; Sweetness; Esters; Quality; Base wine; Mineral; Sensory. Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132000000500015 Registros recuperados: 2 Primeira ... 1 ... Última

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