(1) I like to macerate the food in liqueur for a few minutes before serving.

(2) Mix together all the ingredients and leave them to macerate in the fridge overnight.

(3) Cognac is also used to macerate and flavour ingredients and casseroles.

(4) Seal tightly then leave for four to five days to macerate.

(5) The effect of macerating time, particle size and steam velocity on the extn.

(6) CONCLUSION:High molecular part from water macerating extract of A. bidentata root has a remarkable cytotoxicity against P388 leukemia cells in vitro.

(7) Place the remaining plum halves and the macerating liquid into a pan and bring to a boil.

(8) The result showed that macerating enzyme could increase and improve the extraction rate of juice and the clarification degree of various vegetables and fruits.

(9) The effect of macerating time, particle size and steam velocity on the extn. yields are also studied.

(10) When the plums have finished macerating, add the apples to them, stirring well to combine.

(11) Turn off the stove and allow macerating in the solution for 12 hours. Remove and garnish with mint leaf. Serve.

(12) According to some deficiencies in using pectinase only, a new kind of enzyme, macerating enzyme, used to process fruit and vegetable is putting forward.

(13) It is widely used in industries of food, chemical, medicine, textile for vacuum vaporizing, concentrating, macerating , drying processes.