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Characterization of the Major Odorants in Non-Alcoholic Beers Brewed with Either <i>Kluyveromyces marxianus</i> or <i>Cyberlindnera saturnus</i>. [PDF]
FoodsFrank S, Maier R, Steinhaus M.
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Retraction Note: Biotechnology for propagation and secondary metabolite production in Bacopa monnieri. [PDF]
Appl Microbiol BiotechnolSanyal R +14 more
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Modified Mycotoxins in Food: Current Evidence, Key Uncertainties, and Priorities for Risk Assessment. [PDF]
Compr Rev Food Sci Food SafPark SB, Gwon S, Yuk HG, Chun HS.
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Development of a Hop Functional Analog Derived from a Global Agrofood By-Product: Roasted Coffee Silverskin. [PDF]
MoleculesGuzińska N +2 more
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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 ...
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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
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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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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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