Results 21 to 30 of about 446,623 (299)
Current Research in Food Science, 2022 The effects of dandelion addition (DA) on the physiochemical properties, antioxidant activity, inhibitory activity against xanthine oxidase (XOD) and flavor of craft beer were investigated.
Jiangqi Yao +5 more
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ENTREPRENEURS IN CRAFT BEER AND TOURISM: PERSPECTIVES FROM SOUTH AFRICA [PDF]
Geo Journal of Tourism and Geosites, 2019 Beer tourism attracts a growing international scholarship. As a result of the craft beer revolution a marked shift in beer tourism research is noticeable.
Christian M. ROGERSON +1 more
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Kvasný průmysl, 2022 Various malts are suitable for the production of a certain type of beer, which can also be selected on the basis of their sensory properties. Sensory evaluation of malts is part of the development of sensory tools (maps) used in malting and brewing ...
Zdeněk Svoboda +5 more
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The production of alcohol free beers with citric acid cycle defect.
Kvasný průmysl, 2002 For production of alcohol free beer was used Saccharomyces cerevisiae with citric acid cycle defect. The ethanol concentration of all beers, produced in charge or continuos process by means of traditional or immobilised yeast was negligible ...
D. ŠMOGROVIČOVÁ +2 more
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Food Technology and Biotechnology, 2021 Research background. The production of lager beer includes successive repitchings of a single Saccharomyces pastorianus starter culture. During the beer production process, the yeast is exposed to several stress factors which could affect the ...
Miha Ocvirk +2 more
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Antioxidant activity of beers produced with unmalted quinoa and amaranth [PDF]
, 2015 Quinoa and amaranth are pseudocereals, which recently have received increased interest, as they are a good source of different nutrients, including proteins, vitamins and other biologically active compounds.
Bogdan, Paulina +1 more
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Kvasný průmysl, 2008 In this article the effect of yeast brewing strains and technological conditions on the production of sulphur dioxide are studied. The decrease of sulphur dioxide during the storage, its influence on the improvement of the oxidative and the stale flavour
Josef DVOŘÁK +6 more
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The Role of Social Media in Artisanal Production : A Case of Craft Beer [PDF]
, 2017 We present craft beer as part of an artisan industry case study that demonstrates how the use of social media creates a community narrative that engages both producer and consumer around the artisanal produce and its values.
Foster, Derek +3 more
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Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2012 This publication deals with brewing beer by infusion and decoction technologies of mash production in microbreweries. Samples of two microbrewery beers are compared, namely Richard beer (Brno-Žebětín) produced in a double mash manner appropriate for the ...
Pavel Kryl, T. Gregor, J. Los
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, 2018 Yeasts are a group of eukaryotic microfungi with a well-defined cell wall whose growth is either entirely unicellular or a combination of hyphal and unicellular reproduction. The approximately 1500 known yeast species belong to two distinct fungal phyla,
Lachance, Marc-Andre, Walker, Graeme M.
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