Results 251 to 260 of about 446,024 (301)

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
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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
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Beer Production Using Immobilised Cells

2005
VIKTOR NEDOVI , RONNIE WILLAERT, IDA LESKOSEKUKALOVI , BOJANA OBRADOVI 3 AND BRANKO BUGARSKI Departement of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, PO Box 127, 11081 Belgrade-Zemun, Serbia and Montenegro – Fax: +381 11 193659 – Email: vnedovic@EUnet.yu; Department of Ultrastructure, Flanders ...
Nedovic, V., Willaert, Ronnie, Leskosek-Cukalovic, Ida, Obradovic, Bojana, Bugarski, Branko   +4 more
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Production of Alcohol-Free Beer

2009
With greater interest in health and concern about weight and considering the warnings about alcohol abuse, especially when driving, consumer preference for low-alcohol and alcohol-free beer is increasing, but the definitions of “low-alcohol” and “alcohol-free” beers vary in different countries as well as their composition.
MONTANARI, Luigi, MARCONI, Ombretta, Mayer H., FANTOZZI, Paolo   +3 more
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Ethylene Production in Staling Beer

Journal of Food Science, 1987
ABSTRACT Levels of ethylene in the headspace of three brands of staling lager beers which were allowed to stale at 40°C increased with storage time. TBA values and browning of staling beers also increased with storage time and coincided with increase in ethylene production.
PATRICIA A. LYNCH, C. W. SEO
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Environmental analysis of beer production

International Journal of Agricultural Resources, Governance and Ecology, 2005
The 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, Maria Teresa Moreira, Gumersindo Feijoo   +2 more
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Carbonyl compounds during beer production and in beer

1993
Abstract Aldehydes and ketones play a very important role in beer flavour. A new method for the simultaneous determination of several carbonyl compounds during beer production and in beer was developed. The method is based on direct derivatization with 0-(2,3,4,5,6-pentafluoro- benzyl)-hydroxylamine (PFBOA) and on gas chromatographic ...
Anders Grönqvist, Johanna Siirilä Virtanen, Hannele Virtanen, Silja Home, Esko Pajunen   +4 more
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PRODUCTION OF BEER FROM CASSAVA

Journal of Food Science, 1977
ABSTRACT 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 Diversity of Beer Production

2022
AbstractChapter 2 surveys the past and present, revealing the diversity of beer production methods and ingredients. The array of production techniques, technologies, and ingredients indicates that brewers through the ages shared many production methods but also provided their own unique visions of beer.
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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, Andrea, Osimani, Vesna, Milanović, Manuela, Taccari, Lucia, Aquilanti, Francesca, Clementi   +5 more
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