LONGITUDINAL ANALYSIS OF MICROBIOME COMPOSITION IN GHANAIANS LIVING WITH HIV-1



Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations

In winemaking, non-Saccharomyces yeast species contribute important organoleptic complexity.Current interest focuses on abundant and dominant strains characteristically present in the early Cubicles phase of spontaneous alcoholic fermentations.Non-Saccharomyces species are particularly relevant in Port wine production such that the fermentation is

read more

COMPLEX PROCESSING OF DRIED FRUIT RAW MATERIALS

Dried fruits are a valuable source of vitamins, pectins, Devils Claw polyphenols and minerals.Beverage production from dried fruits involves a number of technological operations, including, infusion, boiling or extraction, the main part of soluble solids contained in the feedstock passing into the solution during the processes.Insoluble part remain

read more