Evaluation of yeasts from Ecuadorian chicha by their performance as starters for alcoholic fermentations in the food industry.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2019.108462
Abstract: Yeasts involved in the spontaneous fermentation of traditional beverages like chicha (indigenous Andean beer) may have the potential to be used as starter cultures to improve the quality and microbiological safety of these products, but… read more here.
Keywords: evaluation yeasts; chicha; production; alcoholic fermentations ... See more keywords
Radiocarbon chronology of occupation of the site Chicha and Bayesian statistics for the assessment of a discontinuous transition from Late Bronze to Early Iron Age (West Siberia)
Sign Up to like & getrecommendations! Published in 2018 at "Russian Geology and Geophysics"
DOI: 10.1016/j.rgg.2018.05.004
Abstract: Abstract The Late Bronze to Iron Age transition in West Siberia involved significant cultural and political changes, which were reflected in the emergence of protourban settlements in the forest-steppe zone. The transition is roughly dated… read more here.
Keywords: west siberia; chicha; transition; late bronze ... See more keywords
Antibacterial and Healing Effect of Chicha Gum Hydrogel (Sterculia striata) with Nerolidol
Sign Up to like & getrecommendations! Published in 2023 at "International Journal of Molecular Sciences"
DOI: 10.3390/ijms24032210
Abstract: Chicha gum is a natural polymer obtained from the Sterculia striata plant. The hydroxyl groups of its structure have a chemical affinity to form hydrogels, which favors the association with biologically active molecules, such as… read more here.
Keywords: effect; hydrogel; chicha; chicha gum ... See more keywords