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Environmental analysis of beer production
International Journal of Agricultural Resources, Governance and Ecology, 2005The concept of sustainable development is focused on the improvement of the quality of life, avoiding the unbalanced utilisation of natural resources. Several concepts have recently been developed to evaluate the use of resources and the environmental management from an individual to a global scope.
Almudena Hospido +2 more
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1996
Fermentations have been defined as the interaction between a microorganism and susceptible organic substrate. In wine and beer fermentations, the substrate is sugar, the microorganism is yeast, and the major byproducts are carbon dioxide and ethyl alcohol.
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Fermentations have been defined as the interaction between a microorganism and susceptible organic substrate. In wine and beer fermentations, the substrate is sugar, the microorganism is yeast, and the major byproducts are carbon dioxide and ethyl alcohol.
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PRODUCTION OF BEER FROM CASSAVA
Journal of Food Science, 1977ABSTRACT At present malt for beer production in Nigeria is imported. Substitution of malt with cassava, an indigenous crop, would conserve foreign exchange and also create employment opportunities for many workers in cassava plantations. Preliminary results show a satisfactory product can be made with cassava, comparing favorably with
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The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity
Foods, 2022Vojtech Kumbar
exaly
Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production
Fermentation, 2022Selin Yabaci Karaoğlan, Pavel Dostalek
exaly
Changes in beer bitterness level during the beer production process
European Food Research and Technology, 2022Monika Cioch-Skoneczny +2 more
exaly