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Craft beers
(2021-02-04)
The movement of craft beers has brought a profusion of raw materials, yeasts and processes that make this drink have a multitude of types, flavors and aromas, which awaken the creativity in its production and the pairing ...
Stable carbon isotopic composition of Brazilian beers-A comparison between large- and small-scale breweries
(Academic Press Inc Elsevier ScienceSan DiegoEUA, 2013)
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 ...
Influence of temperature on continuous high gravity brewing with yeasts immobilized on spent grains
(SPRINGER, 2008)
Flavor compounds` formation and fermentative parameters of continuous high gravity brewing with yeasts immobilized on spent grains were evaluated at three different temperatures (7, 10 and 15 degrees C). The assays were ...
Mass Spectrometry For The Characterization Of Brewing Process
(Elsevier Science BVAmsterdam, 2016)
Rapid monitoring of beer-quality attributes based on UV-Vis spectral data
(2017-12-29)
This work aimed to determinate eight beer properties using UV-Vis spectra in combination with principal component regression (PCR) or artificial neural network (ANN) models. A statistical experimental design was performed ...
Potentiality of yeast strains isolated from beer starters and brewing fermentation residues to be used as probiotics
(Universidad Nacional del Comahue, 2019)
The aim of this work was to study the potential probiotic properties of yeast strains isolated from brewer´s starters. Beer is the most popular alcoholic beverage worldwide, and the third-most popular drink overall after ...
Effects of High Pressure Homogenization on Beer Quality Attributes
(Inst BrewingLondonInglaterra, 2011)