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High gravity batch and continuous processes for beer production: Evaluation of fermentation performance and beer quality
(VERSITA, 2008)
This study deals with two innovative brewing processes, high gravity batch and complete continuous beer fermentation systems. The results show a significant influence of the variables such as concentration and temperature ...
Brewing process optimization by artificial neural network and evolutionary algorithm approach
(2019-01-01)
The beer quality can be modulated from changes in their ingredient proportions, as well as in operating parameters. The crossed experimental designs and the multiple optimizations based on desirability functions have ...
Selenite biotransformation during brewing. Evaluation by HPLC–ICP-MS
(2012)
Yeast (Saccharomyces cerevisiae) and lactic bacteria have shown their ability to accumulate and transform inorganic selenium into organo Se compounds. The objective of this work was to evaluate selenium biotransformation ...
The genome sequence of Saccharomyces Eubayanus and the domestication of Lager-Brewing yeasts
(Oxford University Press, 2015-08)
The dramatic phenotypic changes that occur in organisms during domestication leave indelible imprints on their genomes. Although many domesticated plants and animals have been systematically compared with their wild genetic ...
Exploração do uso da farinha dos colmos jovens de dendrocalamus asper na elaboração de cerveja
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2020-12-14)
Due to the physical chemical composition of the Dendrocalamus asper bamboo culm,
its flour has been studied for food application, due to the starch and sugar content,
bamboo flour has become an interesting ingredient in ...
Effects of fermentation temperature on the composition of beer volatile compounds, organoleptic quality and spent yeast density
(Pontificia Universidad Católica de Valparaíso, 2011)
Inactivation of Lactobacillus brevis in Beer Utilizing a Combination of High-Pressure Homogenization and Lysozyme Treatment
(Inst BrewingLondonInglaterra, 2011)
Exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production processExploración del uso de agentes antimicrobianos naturales y de campos eléctricos pulsantes para el control de bacterias contaminantes durante el proceso de elaboración de cerveza
(Asociación Argentina de Microbiología, 2007-09)
Diferentes antimicrobianos naturales disminuyeron la viabilidad de bacterias contaminantes aisladas en etapas críticas del proceso de producción de cerveza. En un extracto de malta, el agregado de 1 mg/ml de quitosano y ...
Projeto: microcervejaria Offenheit um brinde à pureza!
(Universidade Tecnológica Federal do ParanáApucaranaBrasilEngenharia QuímicaUTFPR, 2019-06-17)
Beer is part of the culture of most ancient civilizations, being one of the oldest and most appreciated drinks in the world with a history of 6000 to 8000 years. In Brazil, however, beer’s history is more recent, introduced ...