scholarly journals Role of Yeasts in the Brewing Process: Tradition and Innovation

Processes ◽  
2021 ◽  
Vol 9 (5) ◽  
pp. 839
Author(s):  
Massimo Iorizzo ◽  
Francesca Coppola ◽  
Francesco Letizia ◽  
Bruno Testa ◽  
Elena Sorrentino
Keyword(s):  
Raw Materials ◽  
Metabolic Characteristics ◽  
Organoleptic Characteristics ◽  
Wide Range ◽  
Brewing Process ◽  
Materials Used ◽  
Definition Of ◽  
New Yeast ◽  
Saccharomyces Yeasts

Nowadays, in the beer sector, there is a wide range of products, which differ for the technologies adopted, raw materials used, and microorganisms involved in the fermentation processes. The quality of beer is directly related to the fermentation activity of yeasts that, in addition to the production of alcohol, synthesize various compounds that contribute to the definition of the compositional and organoleptic characteristics. The microbrewing phenomenon (craft revolution) and the growing demand for innovative and specialty beers has stimulated researchers and brewers to select new yeast strains possessing particular technological and metabolic characteristics. Up until a few years ago, the selection of starter yeasts used in brewing was exclusively carried out on strains belonging to the genus Saccharomyces. However, some non-Saccharomyces yeasts have a specific enzymatic activity that can help to typify the taste and beer aroma. These yeasts, used as a single or mixed starter with Saccharomyces strains, represent a new biotechnological resource to produce beers with particular properties. This review describes the role of Saccharomyces and non-Saccharomyces yeasts in brewing, and some future biotechnological perspectives.

scholarly journals Bio-Based Alternatives to Phenol and Formaldehyde for the Production of Resins

Polymers ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 2237 ◽  
Author(s):  
P. R. Sarika ◽  
Paul Nancarrow ◽  
Abdulrahman Khansaheb ◽  
Taleb Ibrahim
Keyword(s):  
Raw Materials ◽  
Phenol Formaldehyde ◽  
Raw Material ◽  
Wood Industry ◽  
Suitable Material ◽  
The Past ◽  
Wide Range ◽  
Recent Developments ◽  
Sustainable Materials ◽  
Materials Used

Phenol–formaldehyde (PF) resin continues to dominate the resin industry more than 100 years after its first synthesis. Its versatile properties such as thermal stability, chemical resistance, fire resistance, and dimensional stability make it a suitable material for a wide range of applications. PF resins have been used in the wood industry as adhesives, in paints and coatings, and in the aerospace, construction, and building industries as composites and foams. Currently, petroleum is the key source of raw materials used in manufacturing PF resin. However, increasing environmental pollution and fossil fuel depletion have driven industries to seek sustainable alternatives to petroleum based raw materials. Over the past decade, researchers have replaced phenol and formaldehyde with sustainable materials such as lignin, tannin, cardanol, hydroxymethylfurfural, and glyoxal to produce bio-based PF resin. Several synthesis modifications are currently under investigation towards improving the properties of bio-based phenolic resin. This review discusses recent developments in the synthesis of PF resins, particularly those created from sustainable raw material substitutes, and modifications applied to the synthetic route in order to improve the mechanical properties.

scholarly journals Recent Advances in Fabrication of Non-Isocyanate Polyurethane-Based Composite Materials

Materials ◽  
2021 ◽  
Vol 14 (13) ◽  
pp. 3497
Author(s):  
Piotr Stachak ◽  
Izabela Łukaszewska ◽  
Edyta Hebda ◽  
Krzysztof Pielichowski
Keyword(s):  
Raw Materials ◽  
Synthesis Method ◽  
Polymeric Materials ◽  
Original Research ◽  
Significant Group ◽  
Oh Groups ◽  
New Class ◽  
Hazardous Chemical ◽  
Wide Range

Polyurethanes (PUs) are a significant group of polymeric materials that, due to their outstanding mechanical, chemical, and physical properties, are used in a wide range of applications. Conventionally, PUs are obtained in polyaddition reactions between diisocyanates and polyols. Due to the toxicity of isocyanate raw materials and their synthesis method utilizing phosgene, new cleaner synthetic routes for polyurethanes without using isocyanates have attracted increasing attention in recent years. Among different attempts to replace the conventional process, polyaddition of cyclic carbonates (CCs) and polyfunctional amines seems to be the most promising way to obtain non-isocyanate polyurethanes (NIPUs) or, more precisely, polyhydroxyurethanes (PHUs), while primary and secondary –OH groups are being formed alongside urethane linkages. Such an approach eliminates hazardous chemical compounds from the synthesis and leads to the fabrication of polymeric materials with unique and tunable properties. The main advantages include better chemical, mechanical, and thermal resistance, and the process itself is invulnerable to moisture, which is an essential technological feature. NIPUs can be modified via copolymerization or used as matrices to fabricate polymer composites with different additives, similar to their conventional counterparts. Hence, non-isocyanate polyurethanes are a new class of environmentally friendly polymeric materials. Many papers on the matter above have been published, including both original research and extensive reviews. However, they do not provide collected information on NIPU composites fabrication and processing. Hence, this review describes the latest progress in non-isocyanate polyurethane synthesis, modification, and finally processing. While focusing primarily on the carbonate/amine route, methods of obtaining NIPU are described, and their properties are presented. Ways of incorporating various compounds into NIPU matrices are characterized by the role of PHU materials in copolymeric materials or as an additive. Finally, diverse processing methods of non-isocyanate polyurethanes are presented, including electrospinning or 3D printing.

Pots on mats: mat-impressed salt-extraction pottery at Chalcolithic Provadia-Solnitsata, Bulgaria

Antiquity ◽  
2021 ◽  
pp. 1-16
Author(s):  
Mila Andonova ◽  
Vassil Nikolov
Keyword(s):  
Material Culture ◽  
Large Scale ◽  
Raw Materials ◽  
Salt Production ◽  
Production And Consumption ◽  
Late Chalcolithic ◽  
South Eastern Europe ◽  
Materials Used ◽  
The Relationship

Evidence for both basket weaving and salt production is often elusive in the prehistoric archaeological record. An assemblage of Middle–Late Chalcolithic pottery from Provadia-Solnitsata in Bulgaria provides insight into these two different technologies and the relationship between them. The authors analyse sherds from vessels used in large-scale salt production, the bases of which bear the impression of woven mats. This analysis reveals the possible raw materials used in mat weaving at Provadia-Solnitsata and allows interpretation of the role of these mats in salt production at the site. The results illustrate how it is possible to see the ‘invisible’ material culture of prehistoric south-eastern Europe and its importance for production and consumption.

Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing

2008 ◽  
Vol 71 (8) ◽  
pp. 1724-1733 ◽  
Author(s):  
SUSAN ROUSE ◽  
DOUWE VAN SINDEREN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Textural Properties ◽  
Specific Reference ◽  
Brewing Industry ◽  
Beer Brewing ◽  
Brewing Process ◽  
Materials Used

Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, and other metabolites. The antifungal activity of certain LAB is less well characterized, but organic acids, as yet uncharacterized proteinaceous compounds, and cyclic dipeptides can inhibit the growth of some fungi. A variety of microbes are carried on raw materials used in beer brewing, rendering the process susceptible to contamination and often resulting in spoilage or inferior quality of the finished product. The application of antimicrobial-producing LAB at various points in the malting and brewing process could help to negate this problem, providing an added hurdle for spoilage organisms to overcome and leading to the production of a higher quality beer. This review outlines the bioprotective potential of LAB and its application with specific reference to the brewing industry.

ETHNOBOTANICAL RESEARCH OF THE PERSPECTIVE MEDICINAL PLANT OFCISTANCHE SALSA (С.А. МEY.) G. BECK

Vestnik ◽  
2021 ◽  
pp. 252-255
Author(s):  
Д.К. Айдарбаев ◽  
А.Ж. Жарқынбек
Keyword(s):  
Medicinal Plant ◽  
Raw Materials ◽  
Folk Medicine ◽  
Climatic Conditions ◽  
Pharmacological Properties ◽  
Ecological Features ◽  
Wide Range ◽  
The Family ◽  
Research Recommendations

В статье рассматриваются биологические и экологические особенности цистанхе, а также предусматривается этноботанические исследования, рекомендации по рациональному использованию. Выявлены некоторые значения Cistanchе, которое произрастает в Казахстане. Определена область использования в народной медицине цистанхе из семейства Orobanchaceae. В исследовании показана роль цистанхе, как растения с широким спектром фармакологических свойств. Проведен анализ маршрутно-рекогносцировочных исследований популяции цистанхе, определены распределение, запасы и объемы ежегодных заготовок по основным расположенным флористическим районам. Проведен расчет среднего суммарного объема заготовок сырья, собранных в Прибалхашье Алматинской области. В настоящее время в результате глобального потепления климатические условия меняются, и многие виды растений вымирают. Поэтому защита и эффективное использование растений является одной из самых актуальных проблем. Также важно изучить цистанхе, используемый в народной медицине как лекарственное растение. The article discusses the biological and ecological features of cistanche, as well as provides for ethnobotanical research, recommendations for rational use. Some values of Cistanche, which grows in Kazakhstan, are revealed. The scope of use in folk medicine of cistanha from the family Orobanchaceae is determined. The study shows the role of cistanche as a plant with a wide range of pharmacological properties. Conducted analysis of route-reconnaissance studies of cisterna populations, determined the distribution, stock and volumes of annual preparations for the main floristic areas. Calculated the average total volume of raw materials collected in the Balkhash region of Almaty region. As a result of global warming, climatic conditions are changing and many plant species are dying. Therefore, the protection and efficient use of plants is one of the most pressing problems. It is also important to study the tanks used in folk medicine as a medicinal plant.

Introduction to a Poetics of Diversity

2020 ◽  
Keyword(s):  
Chaos Theory ◽  
Literary Genres ◽  
Single Root ◽  
Wide Range ◽  
The Status ◽  
The Difference ◽  
Definition Of ◽  
Accessible Form

This book reproduces the texts of four lectures, followed by discussions, and two interviews with Lise Gauvin published in Introduction à une poétique du divers (1996); and also four further interviews from L’Imaginaire des langues (Lise Gauvin, 2010). It covers a wide range of topics but key recurring themes are creolization, language and langage, culture and identity, ‘monolingualism’, the ‘Chaos-world’ and the role of the writer. Migration and the various different kinds of migrants are also discussed, as is the difference between ‘atavistic’ and ‘composite’ communities, the art of translation, identity as a ‘rhizome’ rather than a single root, the Chaos-World and chaos theory, ‘trace thought’ as opposed to ‘systematic thought’, the relation between ‘place’ and the Whole-World, exoticism, utopias, a new definition of beauty as the realized quantity of differences, the status of literary genres and the possibility that literature as a whole will disappear. Four of the interviews (Chapters 6, 7, 8 and 9) relate to particular works that Glissant has published: Tout-monde, Le monde incrée, La Cohée du Lamentin, Une nouvelle région du monde. Many of these themes have been explored in his previous works, but here, because in all the chapters we see Glissant interacting with the questions and views of other people, they are presented in a particularly accessible form.

Removal of nitrogen in different wetland filter materials: use of stable nitrogen isotopes to determine factors controlling denitrification and DNRA

2005 ◽  
Vol 51 (9) ◽  
pp. 63-71 ◽  
Author(s):  
P.T. Mørkved ◽  
A.K. Søvik ◽  
B. Kløve ◽  
L.R. Bakken
Keyword(s):  
Nitrogen Isotopes ◽  
Raw Materials ◽  
15N Tracer ◽  
Relative Role ◽  
Filter Materials ◽  
Tracer Techniques ◽  
Initial Oxygen ◽  
Materials Used ◽  
The One

Laboratory incubations with varying O2 and NO3 concentrations were performed with a range of filter materials used in constructed wetlands (CWs). The study included material sampled from functioning CWs as well as raw materials subjected to laboratory pre-incubation. 15N-tracer techniques were used to assess the rates of denitrification versus dissimilatory nitrate reduction to ammonium (DNRA), and the relative role of nitrification versus denitrification in producing N2O. The N2O/(N2+N2O) product ratio was assessed for the different materials. Sand, shell sand, and peat sustained high rates of denitrification. Raw light-weight aggregates (LWA) had a very low rate, while in LWA sampled from a functioning CW, the rate was similar to the one found in the other materials. The N2O/(N2+N2O) ratio was very low for sand, shell sand and LWA from functioning CWs, but very high for raw LWA. The ratio was intermediate but variable for peat. The N2O produced by nitrification accounted for a significant percentage of the N2O accumulated during the incubation, but was dependent on the initial oxygen concentration. DNRA was significant only for shell sand taken from a functioning CW, suggesting that the establishment of active DNRA is a slower process than the establishment of a denitrifying flora.

Multiple Fortification of Beverages

1998 ◽  
Vol 19 (2) ◽  
pp. 168-171 ◽  
Author(s):  
Denis Barclay
Keyword(s):  
Vitamin A ◽  
Raw Materials ◽  
Cost Effective ◽  
Target Population ◽  
Micronutrient Deficiencies ◽  
Organoleptic Characteristics ◽  
Multiple Micronutrient ◽  
Materials Used ◽  
Processing And Storage ◽  
And Storage

Diet-related micronutrient deficiencies rarely occur in isolation; deficiencies of iodine and vitamin A or of iron and vitamin A or zinc are often observed in the same populations. In addition, widespread deficiencies of some micronutrients, for example, zinc and calcium, may often go undiagnosed because of the absence of specific and sensitive status indicators. Multiple micronutrient supplementation can be more effective in improving nutritional status than supplementation with single key micronutrients; therefore, the multiple fortification of appropriate food vectors, including beverages, is of interest from the nutritional standpoint. Beverages fortified with multiple micronutrients include dairy products, chocolate beverages, fruit juices, and soya-based drinks. As well as the documented or estimated micronutrient deficiencies and the requirements of the target population or consumer group, the conception of such a multiply fortified beverage must take into account a number of other important factors. The choice of the chemical form of the fortification micronutrients should be made with consideration of bioavailability, the effects on the organoleptic characteristics of the particular beverage, and cost. The initial calculation of the composition of the micronutrient premix should include the levels of micronutrients in the raw materials used and the estimated losses of specific micronutrients during processing and storage. Preliminary production and storage trials are then needed to determine the actual losses. The composition of the micronutrient premix may then be finalized. Interactions, both positive and negative, between fortification micronutrients may also need to be considered. For example, the bioavailability of iron may be enhanced by the addition of vitamin C, whereas mineral–vitamin and vitamin–vitamin interactions can accelerate the destruction of some vitamins. To render quality control procedures simple and cost-effective, only a limited number of fortification micronutrients, which are especially sensitive to losses and which are easy to measure, may be analysed. Simple, inexpensive, and rigorous analytical methods for such measurements are now available.

scholarly journals RESEARCH OF CLASSIFICATION OF ASSORTMENT OF COGNACS AND TYPES OF THEIR FALSIFICATION AS A STAGE OF RESEARCH OF FORENSIC COMMODITY EXAMINATION

2020 ◽  
Vol 10 (86) ◽  
Author(s):  
Lionella Ulybina ◽  
◽  
Mariia Harbuz ◽  
Keyword(s):  
Raw Materials ◽  
Alcoholic Beverages ◽  
Technical Documentation ◽  
Total Extract ◽  
Important Place ◽  
Normative Documents ◽  
Forensic Examination ◽  
Organoleptic Characteristics ◽  
Materials Used ◽  
The Given

This article examines the practical and theoretical principles of forensic examination. It is considered existent classifications and assortment of cognacs at the market of Ukraine. The article indicates the classification established by the National Interprofessional Bureau of Cognac and the classification, which operates on the territory of Ukraine, it was conducted a critical bibliographic review of literature sources sanctified to the problem that is investigated. At each stage of expert research, specific tasks are solved, among which an important place is occupied by the process of identification and detection of counterfeit products. The given article specifies the raw materials and materials used for production of cognacs of Ukraine, listed grape varieties for the production of cognac wine materials, defined set and sequence of technological processes that take place in the manufacture of cognac, covered technological standards for cognac wine material used in the production of cognacs in Ukraine. This article lists the main types of falsification of cognacs, such as reduced alcohol content, adulteration by age, adulteration with the use of flavors, dyes, distillates, made from non-grape wine materials, falsification with the use of forged labels of well-known manufacturers, as well as excise stamps, falsification with the default content of harmful substances. At examination of alcoholic drinks the major task is to to hold their identification and to define the accordance to the name of goods indicated on the labeling and accompanying documents, the established requirements. Identification of alcoholic beverages is carried out by organoleptic characteristics, strength, mass concentration of total extract, sugar, acids. The given work indicates the types of packaging and labeling for one unit of goods and for large batches that meet the regulatory and technical documentation in force in Ukraine. It is substantiated the influence of possible discrepancies with the requirements of normative documents on the process of determining the value of goods during the forensic examination.

scholarly journals Determination of sources of sulfur dioxide in confectionery

2019 ◽  
Vol 80 (4) ◽  
pp. 203-208
Author(s):  
N. B. Kondratyev ◽  
E. V. Kazantsev ◽  
M. V. Osipov ◽  
O. S. Rudenko ◽  
E. N. Krylova
Keyword(s):  
Sulfur Dioxide ◽  
Raw Materials ◽  
Customs Union ◽  
White Sand ◽  
Wide Range ◽  
Confectionery Products ◽  
Definition Of ◽  
The Impact ◽  
Technological Methods

Sulfur dioxide is used to ensure the safety of fruit raw materials and semi-finished products used for the production of confectionery. This preservative has allergenic properties. In accordance with the Technical Regulations of the Customs Union TR CU 022/2011 "Food products in terms of their labeling" the content of sulfur dioxide must be specified when labeling confectionery products, if its content exceeds 10 mg per kg. The definition of this preservative in raw materials, semi-finished products and confectionery in accordance with the current GOST 26811 “Confectionery. The iodometric method for determining the mass fraction of total sulfuric acid is often difficult because of the complexity of confectionery products, the formation of intensive staining of the solutions under study and the ability of sulfur dioxide to react with other components of the objects under study. Therefore, the task of developing methods with the optimization of the sample preparation stage of the samples under study, which allow one to fully determine sulfur dioxide in confectionery products, semi-finished products and raw materials, is relevant. The purpose of this work was to develop methods for determining sulfur dioxide in raw materials, semi-finished products and various names of confectionery products, as well as assessing the impact of these types of raw materials and semi-finished products on the content of sulfur dioxide in confectionery products. The results showed that sulfur dioxide is present in many raw materials. In mg per 1 kg of sugar in white sand from 1 to 9, molasses from 25 to 52, wheat flour from 9 to 15, starch from 3 to 17. In fruit raw materials from 5 to 545 mg per kg. In confectionery: marshmallow and marshmallow from 8 to 29, gingerbread from 6 to 25, biscuits from 0 to 16, chocolate from 8 to 13. Based on the data obtained, it can be concluded that the content of sulfur dioxide in raw materials and semi-finished confectionery products is a very wide range, which makes it necessary to control the quality of all raw materials entering the production. Sulfur dioxide, used as a preservative for fruit raw materials, can significantly increase the content of this allergen in confectionery made using such raw materials. Ensuring the level of sulfur dioxide less than 10 mg / kg is achieved using raw materials with low content of sulfur dioxide and technological methods.

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