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High-pressure homogenization: a non-thermal process applied for inactivation of spoilage microorganisms in beer
(Inst BrewingLondonInglaterra, 2013)
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 ...
Equipamento para produção all grain/extrato para cerveja artesanal
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilDepartamento Acadêmico de MecânicaEngenharia MecânicaUTFPR, 2017-11-16)
Brewing craft beer at home is a hobby that is growing every day and with that, increases the demand for production equipment. The present work performed a product development process – PDP, with the help of a Quality ...
Chemical reactions in beerReacciones químicas en la cerveza
(Pontificia Universidad Católica del Perú, 2018)
Valuación de Craft Brew Alliance, Inc.
(Universidad de San Andrés. Escuela de Administración y Negocios., 2017-08)
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 ...
Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute
(2020-01-01)
Beer is a fermented beverage made from barley malt and hops under the action of a suitable yeast. The main function of hops in the brewing process is to provide bitterness, characteristic flavours and aromas to the beverage. ...
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 ...
Determinação de parâmetros físico-químicos de bebida fermentada de malte tipo cerveja produzida sem lúpulo e com adição de cacau
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-06-25)
Using new vegetable sources as a substitute for hops in beer production, in addition to reducing its cost of production opens up possibilities to innovate the brewing market, making it possible to elaborate a drink with ...