There are two main things that make aircraft engineering difficult: the need to make every component as reliable as possible and the need to build everything as light as possible. The fact that an airplane is up in the air and can't stop if anything goes wrong, makes it perhaps a matter...
General characteristics for men and women are displayed in Table 1. In general, women exhibited a more beneficial behavior and metabolic status than men including less alcohol consumption, lower WC, less prevalent hypertension, higher high-density lipoprotein (HDL) cholesterol and lower fasting glucose...
The term alcoholic beverage refers to drinks containing ethyl alcohol or ethanol, produced by the fermentation of grains, fruits, and other starches [63]. Ethanol is the key component of alcoholic beverages which has effects on flavor perception. According to the alcohol content, alcoholic beverages...
[28] observed that arabitol was identified in sheaths of endophyte-infected grasses, and arabitol accumulated in infected grasses under drought stress. Erythritol is a naturally occurring four-carbon sugar alcohol (polyol) that is found in a variety of fruits, such as melon, watermelon, pears...
Moreover, the 48-h kefir beverages exhibited a slightly higher acidic, lower alcohol content (except in the first subculture), and increased antibacterial activity (p < 0.05) compared to the 24-h kefir beverages (Figure 1 and Figure 2). However, the 24-h kefir beverages, particularly those...
The stacking process is a basic phase for flavor formation of Sauce-aroma Baijiu, when microorganisms make use of the nutritional components of the raw materials to produce organic acids, amino acids, sugars, alcohol, and other substances. During this very process, changes in moisture, acidity, ...
gave alcoholic male Wistar rats puerarin, daidzein, and puerarin extract [41]. The findings demonstrated that daidzin and puerarin were able to dramatically raise the levels of two types of ghrelin, which in turn decreased alcohol consumption. Figure 1. Bioactivities of main isoflavones in kudzu ...
35 components having 12 phenolic acids and 23 flavonoids were unambiguously or tentatively identified both positive and negative modes to employ for the comprehensive analysis in the optimum anti-oxidative part. A simple, reliable, and sensitive HPLC method was performed for the multi-component ...
Significant improvements are still possible in the work-up procedures, which are decisive for further lowering the production costs of these bio-products. 4. Fractionate and Exploit Each Biomass Component 4.1. Selective Biomass Fractionation Another aspect to be improved for achieving the best process ...