Results 91 to 100 of about 46,171 (300)
PRODUCTION OF NON-ALCOHOLIC BEER
, 2019 This study is conducted on the basis of market demand and J.S.C. “Birra Peja”, Peja, Kosovo, beer factory management demand for a quality non-alcoholic beer. This study aims to produce alcohol-free beer with technological process. This beer should have 0%
Pehlivani, Kastriot, Pajaziti, Mybeshir
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Australian Journal of Social Issues, EarlyView.ABSTRACT Australian local governments are facing intensifying pressures to respond to worsening visible homelessness. This paper presents one of the first national studies on how local governments are responding to these pressures, and the first since the onset of the post‐pandemic housing crisis.
Andrew Clarke +3 more
wiley +1 more source
Researching Craft Beer: Understanding Production, Community and Culture in an Evolving Sector
, 2021 Decades of stagnating demand for beer and the emergence of global brewing conglomerates had seen many of Britain’s longstanding breweries disappear and a decline in the diversity of beer styles on offer. However, following similar developments in the USA
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Advanced NanoBiomed Research, EarlyView.CRISPR/Cas9 has revolutionized the field of gene therapy, but delivery remains an outstanding issue. We propose a nonviral gold‐nanoparticle platform for co‐delivery of CRISPR/Cas9 ribonucleoprotein and long 2.1 kilobase dsDNA transgene constructs. This CRISPR‐AuNP is inexpensive to produce and mediate gene editing and DNA delivery in T cells and CD34+
Rachel A. Cunningham +8 more
wiley +1 more source
Progress in Brewing Science and Beer Production
Annual Review of Chemical and Biomolecular Engineering, 2017 The brewing of beer is an ancient biotechnology, the unit processes of which have not changed in hundreds of years. Equally, scientific study within the brewing industry not only has ensured that modern beer making is highly controlled, leading to highly consistent, high-quality, healthful beverages, but also has informed many other fermentation-based
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Saccharomyces species in the Production of Beer [PDF]
Beverages, 2016 The characteristic flavour and aroma of any beer is, in large part, determined by the yeast strain employed and the wort composition. In addition, properties such as flocculation, wort fermentation ability (including the uptake of wort sugars, amino acids, and peptides), ethanol and osmotic pressure tolerance together with oxygen requirements have a ...
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PRODUCTION OF Lag.Anica BEER : bachelor thesis
, 2023 Cilj ovog rada bio je upoznati se sa sirovinama koje se koriste u proizvodnji piva, tehnologijom njegove proizvodnje te radom „Grainfather“ sustava te pomoću njega proizvesti craft pivo koje smo nazvali Lag.anica.
Matić, Anica
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Plant Virus Immunotherapy for HPV‐Associated Oropharyngeal Squamous Cell Carcinoma
Advanced NanoBiomed Research, EarlyView.Cowpea mosaic virus (CPMV) nanoparticles are safe and potent cancer immunotherapy candidates with strong immunomodulatory activity. CPMV activates innate immunity, which in turn drives adaptive immune responses and promotes durable, systemic antitumor effects.
Jessica Fernanda Affonso de Oliveira +7 more
wiley +1 more source
Strictly anaerobic bacteria in beer and in breweries.
Kvasný průmysl, 2008 The content of oxygen is one of the main factors affecting microbiological stability of beer. The current trend in the development of bottling technologies therefore accentuates lowering of oxygen tension in finished beer to a minimum.
Dagmar MATOULKOVÁ
doaj +1 more source
MODERN PROCESSES AND EQUIPMENT FOR BEER PRODUCTION
Biotechnologia Acta, 2013 Modern progress trends of processes of brewing and fermenters for their realization are considered. It is rotined that the today most widespread method of production are speed-up processes on the method of Nathan in one technological stage in one vehicle –cylinder-conical tank — CCT.
openaire +3 more sources