Results 41 to 50 of about 99,676 (154)
The tendency of beer to gushing initiated by various time of bottle shaking.
Kvasný průmysl, 2014 Gushing, determined as the amount of beer overflowed from the bottle after its opening depends on the initial concentration of carbon dioxide in the beer and the rate of escape of this gas into the surrounding atmosphere. Insoluble or colloidal particles
Jan ŠAVEL, Petr KOŠIN, Adam BROŽ
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FoodsThis study focuses on the diversified utilization of the sugarcane industry, and sugarcane syrup, as a by-product of the sugarcane industry, is a good raw material for fermentation. Bringing sugarcane syrup into beer is conducive to the enrichment of the
Hechao Lv +7 more
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Beer-spoiling ability of lactic acid bacteria and its relation with genes horA, horC and hitA.
Kvasný průmysl, 2012 Beer-spoiling ability, survival after 14 weeks of incubation in 2 beer types under 2 temperature regimes and the presence of spoilageassociated horA, horC and hitA genes in the genome were studied in 69 strains of lactic acid bacteria.
Dagmar MATOULKOVÁ +2 more
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Factors Affecting Beer Quality During Storage – A Review
Acta Universitatis Cibiniensis. Series E: Food TechnologyFermented beverages such as beer are known for their relatively long shelf life. However, the main factor limiting their shelf life is the qualitative changes that occur during storage.
Klimczak Krystian +2 more
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Metabolites, 2019 Beer is the most widely consumed fermented beverage in the world. A moderate consumption of beer has been related to important healthy outcomes, although the mechanisms have not been fully understood.
Mar Quesada-Molina +3 more
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Analysis of consumer perception and main economic aspects of the non-alcoholic beer market
Економіка, управління та адмініструванняThe article analyzes the beer market and consumer perception of its properties, including non-alcoholic beer. The analysis showed that after a significant reduction in beer production in Ukraine in 2022, volumes began to recover in 2023.
H.M. Tarasiuk +2 more
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Comparison of hazes in freshly bottled and aged beers by multiple angle turbidimetry
Czech Journal of Food Sciences, 2010 The hazes of freshly bottled and aged pale lager beers determined with the 12° and 90° dual angle laboratory hazemeters and 10° to 90° range photogoniometer were compared and evaluated. The instruments were standardised in EBC formazin units.
Petr Sladký, Robert Koukol
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Impact of Barley Malt with Different Row-Types on the Volatile Compounds in Beer
FoodsAs the primary raw material for beer production, barley is classified into two-row barley and six-row barley. The nutrient content is different in the different row-types of malts, and the beer volatile compounds (VCs) will be influenced when using them.
Jinglong Zhang +5 more
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New Type of Beer – Beer with Improved Functionality and Defined Pharmacodynamic Properties
Food Technology and Biotechnology, 2010 The paper highlights the facts about the possibilities of improving the functionality of beer with extracts of thyme (Thymus vulgaris), lemon balm (Melissa officinalis) and mushroom Ganoderma lucidum.
Saša Despotović +4 more
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