Results 211 to 220 of about 36,421 (257)

Maggie Beer's Big Mission: implementation and service-system outcomes of a multi-component and multi-disciplinary mealtime model in residential aged care. [PDF]

BMC Geriatr
Cartwright J, Oliver E, Whitworth A, Goldberg LR, Roberts C, Beer M, Smith J, Etherton-Beer C, Murray S, O'Brien N, Falconer E, Roberts K, Visentin D.   +12 more
europepmc   +1 more source

Enhancing the Signature Rose Aroma of Kluyveromyces marxianus-Fermented Milk Beer via Adaptive Laboratory Evolution. [PDF]

Foods
Xing C, Tan Y, Jiang X, Li W, Wang Q, Liu Z, Zeng H, Wang Y.   +7 more
europepmc   +1 more source

Distinctive domestication of farmhouse beer yeasts preserved pre-industrial genetic and phenotypic diversity.

Curr Biol
Bircham PW, Del Cortona A, Garshol LM, Tawfeeq MT, Herrera-Malaver B, Mannaerts S, Cortebeeck J, Nolmans R, Gallone B, Gorkovskiy A, Abrouk M, Steensels J, Verstrepen KJ.   +12 more
europepmc   +1 more source

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The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production

Journal of Food Science, 2015
Abstract Beer is one of the world's most ancient and widely consumed fermented alcoholic beverages produced with water, malted cereal grains (generally barley and wheat), hops, and yeast. Beer is considered an unfavorable substrate of growth for many microorganisms, however, there are a limited number of bacteria ...
Cristiana Garofalo, Vesna Milanovic, Lucia Aquilanti   +2 more
exaly   +3 more sources

Australian BEERS and productivity [PDF]

, 2023
Bilateral exchange rates are widely discussed in the public arena. Most developed economies have, in the last three decades, consciously moved from a fixed exchange rate regime to something approximating a purely floating regime. In conjunction with this change has been the increased attention that the concept of an exchange rate equilibrium has ...
openaire   +1 more source

Beer Production

2007
Different methods are used to follow the microbial populations during beer fermentation and maturation. In recent years biomolecular methods, based on the use of PCR, have been developed to study the fate of implicated microorganisms in beer fermentation. These methods allow for the evaluation of yeast during the fermentation phase, and the bacteria or
COMI, Giuseppe, MANZANO, Marisa
openaire   +2 more sources

By-products of Beer Fermentation

2015
Among the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters; as well as the successful reduction of undesirable by-products such as diacetyl. While higher alcohols and esters contribute rather positively to the beer aroma, diacetyl is mostly unwelcome for beer types with lighter taste.
Pires, Eduardo J., Brányik, Tomáš
openaire   +2 more sources

Mycotoxins and Fermentation - Beer Production

2002
Along with food safety issues due to mycotoxins, the effects of Fusarium infections on malt and beer quality can be disastrous. While some of the Fusarium head blight mycotoxins, such as DON, present in infected barley may be lost during steeping, the Fusarium mold is still capable of growth and mycotoxin production during steeping, germination and ...
Charlene E, Wolf-Hall, Paul B, Schwarz
openaire   +2 more sources