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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 ...
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 ...
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 ...
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 ...
Chemical reactions in beerReacciones químicas en la cerveza
(Pontificia Universidad Católica del Perú, 2018)
Aptitude of sorghum (Sorghum bicolor (L) Moench) hybrids for brewery or bio-functional malted beverages
(Wiley Blackwell Publishing, Inc, 2018-12)
The potential of twenty-four hybrids of white (WS) and red sorghum (RS) to produce beer or bio-functional malted beverages was studied. Brewery aptitude was evaluated through diastatic power (DP), β-amylase activity, hot ...
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 ...
MALTE DE VARIEDADES DE AMARANTO
(Universidade Federal de Mato Grosso, 2021)
Craft brewers of Los Ríos Region in Chile – diagnosis and perspectives for a sustainable developmentCerveceros artesanales de la Región de los Ríos, Chile – diagnóstico y perspectivas para apoyar su desarrollo sustentable
(Facultad de Ciencias Agrarias. Universidad Austral de Chile, 2016)