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Dynamic changes of volatile compounds during coffee-grounds beer fermentation with different yeast strains: An integrated HS-SPME-GC/MS, electronic tongue and electronic nose analysis. [PDF]
Food Chem XYang J +6 more
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Safety evaluation of an extension of use of the food enzyme β-amylase from barley (<i>Hordeum vulgare</i>). [PDF]
EFSA JEFSA Panel on Food Enzymes (FEZ) +15 more
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Impact of germination and kilning parameters on Eleusine coracana malting for industrial brewing applications. [PDF]
Sci RepBelihu TM, Abera AA, Tesema EA, D M RP.
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Genomic adaptation of an autochthonous cider yeast strain to buckwheat and barley wort under stressful brewing conditions. [PDF]
Appl Environ MicrobiolPodgoršek M +7 more
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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
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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
Mycotoxins and Fermentation - Beer Production
2002Along 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
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By-products of Beer Fermentation
2015Among 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
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