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The full beer bottle detection of beer filling production line
2010 8th World Congress on Intelligent Control and Automation, 2010At present, the amount of beer filling line detection equipment market is largely monopolized by foreign corporations with high price. In order to break the monopoly of foreign technology, and to improve domestic competitiveness of enterprises in beer production, we have developed the amount of beer filling line detection equipment of our own with ...
null Sile Ma +4 more
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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
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Chestnut in beer production: applicability and effect on beer quality parameters
Acta Horticulturae, 2018Even though traditional raw materials used for beer production include only (barley) malt, hops, water and yeast, a whole range of un- malted adjuncts are also utilised (corn, oats, rice, rye) to get new speciality beer or merely to cut down the production expenses.
Velić, Natalija +6 more
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2002
Traditional practices and recent developments of brewing and wine making are reviewed. Details of the beer production process are covered under the headings of raw materials, malt production, steps in the brew house, fermentation, maturation, filtration, stabilisation and packaging.
Winfried Hartmeier, Monika Reiss
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Traditional practices and recent developments of brewing and wine making are reviewed. Details of the beer production process are covered under the headings of raw materials, malt production, steps in the brew house, fermentation, maturation, filtration, stabilisation and packaging.
Winfried Hartmeier, Monika Reiss
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1996
Fermentations have been defined as the interaction between a microorganism and susceptible organic substrate. In wine and beer fermentations, the substrate is sugar, the microorganism is yeast, and the major byproducts are carbon dioxide and ethyl alcohol.
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Fermentations have been defined as the interaction between a microorganism and susceptible organic substrate. In wine and beer fermentations, the substrate is sugar, the microorganism is yeast, and the major byproducts are carbon dioxide and ethyl alcohol.
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Research progress on the antioxidant biological activity of beer and strategy for applications
Trends in Food Science and Technology, 2021Dongsheng Yang
exaly
Beer production using immobilised cell technology
2000In the brewing industry, fermentation and maturation technology in most breweries are time-consuming low productivity batch processes. Continuous immobilised yeast cell technology has been examined and evaluated to intensify these traditional fermentation processes.
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