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New yeasts-new brews: Modern approaches to brewing yeast design and development
(Wiley Blackwell Publishing, Inc, 2017-06-04)
The brewing industry is experiencing a period of change and experimentation largely driven by customer demand for product diversity. This has coincided with a greater appreciation of the role of yeast in determining the ...
Market power absent merger review: Brewing in Perú
(Springer, 2019-06-03)
We examine the extent of market power in the brewing market of Perú, where the absence of preventive merger review eased consolidation into a single industrial brewer. We use a standard oligopoly model and exploit both ...
Changes in phenolics, γ-aminobutyric acid content and antioxidant, antihypertensive and hypoglycaemic properties during ale white sorghum (Sorghum bicolor (L.) Moench) brewing process
(Wiley Blackwell Publishing, Inc, 2019-01)
Effects of white sorghum brewing process on free amino-acids, γ-aminobutyric acid (GABA), phenolics and bioactivity, including antioxidant (by ABTS+ and reducing power, RP, methods), antihypertensive (angiotensin converting ...
Potentiality of yeasts obtained as beer fermentation residue to be used as probiotics
(Elsevier Science, 2019-10)
Beer is the most consumed alcoholic beverage worldwide and brewery is a growing industry. Biomass by-product of beer production is constituted by viable and non-viable flocculated yeasts which are discarded. To increase ...
Chicha and food for the Inka feasts: Their materiality in state production contexts in southern Tawantinsuyu
(Academic Press Inc Elsevier Science, 2021-06)
The incursion of the Inka empire, Tawantinsuyu, into the Argentine Northwest combined different strategies to consolidate state power, including the organization of massive feasts with a strong religious component. The ...
Síntesis y regulación de compuestos del aroma y el sabor derivados de la levadura en la cerveza: ésteresSynthesis and regulation of flavor compounds derived from brewing yeast: Esters
(Asociación Argentina de Microbiología, 2018-10)
Las levaduras, durante el proceso de elaboración de cerveza, producen más de 500 compuestos químicos; estos pueden impactar tanto negativa como positivamente en las características organolépticas de la cerveza. En los ...
Wild barberry fruit (berberis microphylla g. Forst.) as a natural ingredient for beer brewing
(Universidad de Concepción, 2021-11)
Barberry (Berberis microphylla) is a wild berry endemic to the Andean-Patagonian zone of Argentina and Chile. Even though it is not widely used or consumed, it has great potential for coloring and enrichment of different ...
Assessment of lignocellulosic residues from Northern Patagonian Andes (Argentina) for cultivation of Pleurotus ostreatus
(Pontificia Universidad Javeriana, 2021-03)
This work evaluated mycelial growth rate (Kr) and fruiting of two Pleurotus ostreatus commercial strains (A01, 129) on formulations composed of lignocellulosic residues from farming and agroindustry of Northern Patagonian ...
Phylogeography of the wild Lager-brewing ancestor (Saccharomyces eubayanus) in Patagonia
(Wiley Blackwell Publishing, Inc, 2018-10)
Saccharomyces eubayanus is the close relative of the Lager-brewing yeast and was firstly found in North Patagonia associated with Nothofagus trees. In recent years additional strains were found in North America, Asia and ...
Fermentation innovation through complex hybridization of wild and domesticated yeasts
(Nature Publishing Group, 2019-11)
The most common fermented beverage, lager beer, is produced by interspecies hybrids of the brewing yeast Saccharomyces cerevisiae and its wild relative S. eubayanus. Lager-brewing yeasts are not the only example of hybrid ...