Results 251 to 260 of about 46,171 (300)
Some of the next articles are maybe not open access.
The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production
Journal of Food Science, 2015Abstract 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 +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
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
openaire +2 more sources
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
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
openaire +2 more sources
Production of Alcohol-Free Beer
2009With 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 +3 more
openaire +3 more sources
Carbonyl compounds during beer production and in beer
1993Abstract 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 +4 more
openaire +1 more source
The Diversity of Beer Production
2022AbstractChapter 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.
openaire +1 more source
Suitability of unmalted quinoa for beer production
Journal of the Science of Food and Agriculture, 2018AbstractBACKGROUNDThis study provides the first detailed investigation into the effect of partially substituting barley malt with quinoa (Chenopodium quinoa Willd.) on the characteristics of wort and beer. Quinoa seeds and flakes were compared in terms of their suitability for brewing.
Edyta Kordialik‐Bogacka +3 more
openaire +2 more sources