Use of Botanicals in Palm Wine Preservation : The case of Sacoglottis gabonensis and Alstonia boonei
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| Preise | 2013 | 2014 | 2015 | 2019 |
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| Schnitt | Fr. 47.60 (€ 48.68)¹ | Fr. 49.74 (€ 50.87)¹ | Fr. 58.56 (€ 59.88)¹ | Fr. 39.02 (€ 39.90)¹ |
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Use of Botanicals in Palm Wine Preservation (2014)
DE PB NWISBN: 9783659405181 bzw. 3659405183, in Deutsch, LAP LAMBERT ACADEMIC PUB 01/08/2014, Taschenbuch, neu.
Von Händler/Antiquariat, Books2Anywhere [190245], Fairford, GLO, United Kingdom.
New Book. This item is printed on demand. Shipped from UK. This item is printed on demand.
New Book. This item is printed on demand. Shipped from UK. This item is printed on demand.
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Use of Botanicals in Palm Wine Preservation
DE PB NWISBN: 9783659405181 bzw. 3659405183, in Deutsch, LAP Lambert Academic Publishing, Taschenbuch, neu.
Von Händler/Antiquariat, BuySomeBooks [52360437], Las Vegas, NV, U.S.A.
Paperback. 84 pages. Dimensions: 8.7in. x 5.9in. x 0.2in.Rapid deterioration in organoleptic quality of palm exudate by the natural flora of the fermenting sap constitutes the major problem facing palm wine production and distribution. Although some preservation techniques including the use of chemical preservatives and other methods such as refrigeration, centrifugation and pasteurization have been developed, our attention is focused on the use of botanicals. This book presents the effect of two botanicals; Sacoglottis gabonensis and Alstonia boonei, on the fermentation of Raphia palm sap by Saccharomyces cerevisae. The optimal levels of S. gabonensis and A. boonei for preserving fermenting palm sap are 0. 625 and 0. 50 (wv) respectively. Both botanicals enhance growth rate, ethanol production, ethanol tolerance and osmotolerance ability, while reducing the fermentation rate, sedimentation rate, flocculation ability as well as invertase activity of S. cerevisiae isolated from palm wine. Sacoglottis gabonensis is superior to A. boonei in these respects. The potential utilization of these botanicals for industrial fermentation involving yeast is promising. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN.
Paperback. 84 pages. Dimensions: 8.7in. x 5.9in. x 0.2in.Rapid deterioration in organoleptic quality of palm exudate by the natural flora of the fermenting sap constitutes the major problem facing palm wine production and distribution. Although some preservation techniques including the use of chemical preservatives and other methods such as refrigeration, centrifugation and pasteurization have been developed, our attention is focused on the use of botanicals. This book presents the effect of two botanicals; Sacoglottis gabonensis and Alstonia boonei, on the fermentation of Raphia palm sap by Saccharomyces cerevisae. The optimal levels of S. gabonensis and A. boonei for preserving fermenting palm sap are 0. 625 and 0. 50 (wv) respectively. Both botanicals enhance growth rate, ethanol production, ethanol tolerance and osmotolerance ability, while reducing the fermentation rate, sedimentation rate, flocculation ability as well as invertase activity of S. cerevisiae isolated from palm wine. Sacoglottis gabonensis is superior to A. boonei in these respects. The potential utilization of these botanicals for industrial fermentation involving yeast is promising. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN.
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Use of Botanicals in Palm Wine Preservation (Paperback) (2013)
DE PB NW RPISBN: 9783659405181 bzw. 3659405183, in Deutsch, LAP Lambert Academic Publishing, United States, Taschenbuch, neu, Nachdruck, mit Einband.
Von Händler/Antiquariat, The Book Depository EURO [60485773], London, United Kingdom.
Language: English Brand New Book ***** Print on Demand *****.Rapid deterioration in organoleptic quality of palm exudate by the natural flora of the fermenting sap constitutes the major problem facing palm wine production and distribution. Although some preservation techniques including the use of chemical preservatives and other methods such as refrigeration, centrifugation and pasteurization have been developed, our attention is focused on the use of botanicals. This book presents the effect of two botanicals; Sacoglottis gabonensis and Alstonia boonei, on the fermentation of Raphia palm sap by Saccharomyces cerevisae. The optimal levels of S. gabonensis and A. boonei for preserving fermenting palm sap are 0.625 and 0.50 (w/v) respectively. Both botanicals enhance growth rate, ethanol production, ethanol tolerance and osmotolerance ability, while reducing the fermentation rate, sedimentation rate, flocculation ability as well as invertase activity of S. cerevisiae isolated from palm wine. Sacoglottis gabonensis is superior to A. boonei in these respects. The potential utilization of these botanicals for industrial fermentation involving yeast is promising.
Language: English Brand New Book ***** Print on Demand *****.Rapid deterioration in organoleptic quality of palm exudate by the natural flora of the fermenting sap constitutes the major problem facing palm wine production and distribution. Although some preservation techniques including the use of chemical preservatives and other methods such as refrigeration, centrifugation and pasteurization have been developed, our attention is focused on the use of botanicals. This book presents the effect of two botanicals; Sacoglottis gabonensis and Alstonia boonei, on the fermentation of Raphia palm sap by Saccharomyces cerevisae. The optimal levels of S. gabonensis and A. boonei for preserving fermenting palm sap are 0.625 and 0.50 (w/v) respectively. Both botanicals enhance growth rate, ethanol production, ethanol tolerance and osmotolerance ability, while reducing the fermentation rate, sedimentation rate, flocculation ability as well as invertase activity of S. cerevisiae isolated from palm wine. Sacoglottis gabonensis is superior to A. boonei in these respects. The potential utilization of these botanicals for industrial fermentation involving yeast is promising.
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Use of Botanicals in Palm Wine Preservation (2013)
DE PB NW RPISBN: 9783659405181 bzw. 3659405183, in Deutsch, LAP Lambert Academic Publishing Nov 2013, Taschenbuch, neu, Nachdruck.
Von Händler/Antiquariat, AHA-BUCH GmbH [51283250], Einbeck, Germany.
This item is printed on demand - Print on Demand Titel. Neuware - Rapid deterioration in organoleptic quality of palm exudate by the natural flora of the fermenting sap constitutes the major problem facing palm wine production and distribution. Although some preservation techniques including the use of chemical preservatives and other methods such as refrigeration, centrifugation and pasteurization have been developed, our attention is focused on the use of botanicals. This book presents the effect of two botanicals; Sacoglottis gabonensis and Alstonia boonei, on the fermentation of Raphia palm sap by Saccharomyces cerevisae. The optimal levels of S. gabonensis and A. boonei for preserving fermenting palm sap are 0.625 and 0.50 %(w/v) respectively. Both botanicals enhance growth rate, ethanol production, ethanol tolerance and osmotolerance ability, while reducing the fermentation rate, sedimentation rate, flocculation ability as well as invertase activity of S. cerevisiae isolated from palm wine. Sacoglottis gabonensis is superior to A. boonei in these respects. The potential utilization of these botanicals for industrial fermentation involving yeast is promising. 84 pp. Englisch.
This item is printed on demand - Print on Demand Titel. Neuware - Rapid deterioration in organoleptic quality of palm exudate by the natural flora of the fermenting sap constitutes the major problem facing palm wine production and distribution. Although some preservation techniques including the use of chemical preservatives and other methods such as refrigeration, centrifugation and pasteurization have been developed, our attention is focused on the use of botanicals. This book presents the effect of two botanicals; Sacoglottis gabonensis and Alstonia boonei, on the fermentation of Raphia palm sap by Saccharomyces cerevisae. The optimal levels of S. gabonensis and A. boonei for preserving fermenting palm sap are 0.625 and 0.50 %(w/v) respectively. Both botanicals enhance growth rate, ethanol production, ethanol tolerance and osmotolerance ability, while reducing the fermentation rate, sedimentation rate, flocculation ability as well as invertase activity of S. cerevisiae isolated from palm wine. Sacoglottis gabonensis is superior to A. boonei in these respects. The potential utilization of these botanicals for industrial fermentation involving yeast is promising. 84 pp. Englisch.
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Use of Botanicals in Palm Wine Preservation : The case of Sacoglottis gabonensis and Alstonia boonei (2013)
~EN PB NW RPISBN: 9783659405181 bzw. 3659405183, vermutlich in Englisch, LAP Lambert Academic Publishing Nov 2013, Taschenbuch, neu, Nachdruck.
Lieferung aus: Deutschland, Versandkostenfrei.
Von Händler/Antiquariat, AHA-BUCH GmbH [51283250], Einbeck, Germany.
This item is printed on demand - Print on Demand Neuware - Rapid deterioration in organoleptic quality of palm exudate by the natural flora of the fermenting sap constitutes the major problem facing palm wine production and distribution. Although some preservation techniques including the use of chemical preservatives and other methods such as refrigeration, centrifugation and pasteurization have been developed, our attention is focused on the use of botanicals. This book presents the effect of two botanicals; Sacoglottis gabonensis and Alstonia boonei, on the fermentation of Raphia palm sap by Saccharomyces cerevisae. The optimal levels of S. gabonensis and A. boonei for preserving fermenting palm sap are 0.625 and 0.50 %(w/v) respectively. Both botanicals enhance growth rate, ethanol production, ethanol tolerance and osmotolerance ability, while reducing the fermentation rate, sedimentation rate, flocculation ability as well as invertase activity of S. cerevisiae isolated from palm wine. Sacoglottis gabonensis is superior to A. boonei in these respects. The potential utilization of these botanicals for industrial fermentation involving yeast is promising. 84 pp. Englisch.
Von Händler/Antiquariat, AHA-BUCH GmbH [51283250], Einbeck, Germany.
This item is printed on demand - Print on Demand Neuware - Rapid deterioration in organoleptic quality of palm exudate by the natural flora of the fermenting sap constitutes the major problem facing palm wine production and distribution. Although some preservation techniques including the use of chemical preservatives and other methods such as refrigeration, centrifugation and pasteurization have been developed, our attention is focused on the use of botanicals. This book presents the effect of two botanicals; Sacoglottis gabonensis and Alstonia boonei, on the fermentation of Raphia palm sap by Saccharomyces cerevisae. The optimal levels of S. gabonensis and A. boonei for preserving fermenting palm sap are 0.625 and 0.50 %(w/v) respectively. Both botanicals enhance growth rate, ethanol production, ethanol tolerance and osmotolerance ability, while reducing the fermentation rate, sedimentation rate, flocculation ability as well as invertase activity of S. cerevisiae isolated from palm wine. Sacoglottis gabonensis is superior to A. boonei in these respects. The potential utilization of these botanicals for industrial fermentation involving yeast is promising. 84 pp. Englisch.
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Use of Botanicals in Palm Wine Preservation
DE PB NWISBN: 9783659405181 bzw. 3659405183, in Deutsch, LAP Lambert Academic Publishing, Taschenbuch, neu.
Von Händler/Antiquariat, THE SAINT BOOKSTORE [51194787], Southport, United Kingdom.
BRAND NEW PRINT ON DEMAND., Use of Botanicals in Palm Wine Preservation, Elijah Aniekpeno, Ojimelukwe Philippa.
BRAND NEW PRINT ON DEMAND., Use of Botanicals in Palm Wine Preservation, Elijah Aniekpeno, Ojimelukwe Philippa.
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Use of Botanicals in Palm Wine Preservation The case of Sacoglottis gabonensis and Alstonia boonei (2017)
~EN NWISBN: 3659405183 bzw. 9783659405181, vermutlich in Englisch, LAP Lambert Academic Publishing, neu.
Von Händler/Antiquariat, MARZIES.de Buch- und Medienhandel, 14621 Schönwalde-Glien.
Kartoniert / Broschiert, neu, 2017-10-25.
Kartoniert / Broschiert, neu, 2017-10-25.
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