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Fuad Albani,Megga Ratnasari Pikoli,Irawan Sugoro
Pág. 264 - 270
Elephant dung is a source of methane gas, which the gas is the main contributor to greenhouse gas if not used as fuel. Wild elephants use grass leaves as their feed, but in Ragunan Wildlife Park, elephants are fed also with a combination of elephant gras...
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Fanfan Liang, Yan Wang, Yungen Liu, Silin Yang, Fajin Yin and Liping Peng
Electrochemical oxidation combined with reagents of O3, H2O2 and FeCl2 was conducted in this study to treat the wastewater from wet fermentation of Yunnan arabica coffee. In addition, the effect of oxidants on the efficiency of wastewater treatment, the ...
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Feng Chen, Jiao Wang, Sujiang Zhang, Abdul Shakoor Chaudhry and Hassan Khanaki
(1) Aim: This study aimed to evaluate the fermentation quality, chemical composition, aerobic stability, in vitro digestibility, and rumen degradation characteristics of silage mixtures with different ratios of sweet sorghum (SS) and aerial parts of lico...
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Konstantina Kassoumi, Dimitrios Sevastos and Athanasia Koliadima
Reversed-flow gas chromatography (R.F.G.C.) was employed to assess the impact of genetic modification on Saccharomyces cerevisiae yeast strains during the process of alcoholic fermentation, utilizing fig syrup. Multiple fermentations were carried out at ...
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Sylwia Sady, Marta Ligaj, Bogdan Pacholek, Alfred Blaszczyk, Zuzanna Placzek, Nikola Dluzniewska, Patrycja Kawalek, Karolina Pakula, Adam Konopelski and Eryk Golaszewski
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Andrea Maria Patelski, Urszula Dziekonska-Kubczak and Maciej Ditrych
Throughout history, the fermentation of fruit juices has served as a preservation method and has enhanced the retention of bioactive constituents crucial for human well-being. This study examined the possibility of orange and black currant juice fermenta...
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Isabel García-Izquierdo, Victor J. Colino-Rabanal, Mercedes Tamame and Fernando Rodríguez-López
The domestication of vines started in Asia 11,000 years ago, although it was not until the 19th century that oenology was established as a scientific discipline thanks to the research of Louis Pasteur on the role of microorganisms in wine fermentation. A...
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Saker Ben Abdallah, Belén Gallego-Elvira, Dana Catalina Popa, José Francisco Maestre-Valero, Alberto Imbernón-Mulero, Razvan Alexandru Popa and Mihaela Balanescu
Agricultural specialization has increased considerably in Europe over the last decades, leading to the separation of crop and livestock production at both farm and regional levels. Such a transformation is often associated with higher environmental burde...
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Katerina Pyrovolou, Panagiotis Tataridis, Panagiota-Kyriaki Revelou, Irini F. Strati, Spyros J. Konteles, Petros A. Tarantilis, Dimitra Houhoula and Anthimia Batrinou
There is an increasing trend to develop beers supplemented with local plant ingredients in order to increase their bioactivity. Carob (Ceratonia siliqua L.) is a xerophytic endemic tree typically found in Mediterranean ecosystems. The aim of this study w...
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Carmen Otilia Rusanescu, Maria Ciobanu, Marin Rusanescu and Raluca Lucia Dinculoiu
This work is a comprehensive study focusing on various methods for processing wheat straw to enhance its suitability for bioethanol production. It delves into mechanical, physical, chemical, and biological pretreatments, each aimed at improving the enzym...
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