Results 21 to 30 of about 41,408 (253)

Study of Energy-saving Wort Boiling Systems for Czech Beer Production

Kvasný průmysl, 2015
The effects of a low-pressure and dynamic low-pressure wort boiling systems on a brewing process economy and quality of the Czech beer were studied in a pilot scale trial brews (200 L) of pale lager beer, that had been prepared in agreement with ...
Alexandr Mikyška, Martin Slabý
doaj   +1 more source

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

Plants, 2022
Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and ...
Adriana Dabija, Marius Eduard Ciocan, Ancuța Chetrariu, Georgiana Gabriela Codină   +3 more
doaj   +1 more source

Rapid Method for Faults Detection in Beer Using a Low-Cost Electronic Nose and Machine Learning Modelling

Biology and Life Sciences Forum, 2021
Beer is susceptible to developing different faults (off-flavours/off-aromas) due to its main ingredients and variability in the conditions within the production stages and storage; this is especially challenging for craft breweries.
Claudia Gonzalez Viejo, Sigfredo Fuentes, Carmen Hernandez-Brenes   +2 more
doaj   +1 more source

Effect of Ozone-Treated or Untreated Saskatoon Fruits (Amelanchier alnifolia Nutt.) Applied as an Additive on the Quality and Antioxidant Activity of Fruit Beers

Molecules, 2022
Fruit of Saskatoon (Amelanchier alnifolia Nutt.) are a good source of bioactive compounds, such as polyphenols, including anthocyanins, as well as vitamins, macro- and microelements and fibre.
Józef Gorzelany, Dorota Michałowska, Stanisław Pluta, Ireneusz Kapusta, Justyna Belcar   +4 more
doaj   +1 more source

Quality and Pro-Healthy Properties of Belgian Witbier-Style Beers Relative to the Cultivar of Winter Wheat and Raw Materials Used

Foods, 2022
Unmalted wheat grain and barley malt are the basic materials used in the production of Belgian wheat beers known as Witbier. A change in the ingredients defined in the recipe, by which part of the unmalted wheat is replaced with wheat malt, can ...
Justyna Belcar, Jan Buczek, Ireneusz Kapusta, Józef Gorzelany   +3 more
doaj   +1 more source

Comparative Study on Protein Composition and Foam Characteristics of Barley and Wheat Beer

Foods
Protein is an important component of beer, and its type, content and molecular weight directly affect the quality of beer, especially the foam quality of beer.
Xiu Li, Kai Jiang, Yuhong Jin, Junhan Liu   +3 more
doaj   +1 more source

Alcohol-free beer production by vacuum distillation.

Kvasný průmysl, 2008
A significant increase in alcohol-free beer sales can be observed in recent time. The effort of all beer brewers is to make a product that would be similar to a classic beer style. But these efforts interfere with two problems.
Václav POTĚŠIL, Vlastimil ZEDEK
doaj   +1 more source

Research Progress on Contamination, Variation and Control of DON during Beer Processing

Shipin gongye ke-ji
The beer industry is one of the most rapidly developing industries in Chinese beverage alcohol industry, in which the production of raw materials and processing of beer are closely related to the quality of products and industrial development.
Tingyu CHEN, Jianming CHEN, Hongxia TAN, Hongyuan ZHOU, Yuhao ZHANG, Hongjie DAI, Liang MA   +6 more
doaj   +1 more source

TOOLS OF STATISTICAL ANALYSIS IN BREWING [PDF]

Техника и технология пищевых производств, 2015
The use of tools of statistical analysis is an easy and effective way for the management of a technological process. Statisti cal toolsmake it possible to obtain reliable data on the process, to correct and improve it, thereby increasing production ...
Fedoseyeva U.S., Pomozova V.A.
doaj  

Polipeptídeos e proteínas com influência na qualidade da espuma da cerveja e métodos analíticos utilizados no seu estudo

Química Nova, 2006
A review of polypeptides and proteins that influence, direct or indirectly, beer foam quality, as well as the most relevant analytical methods used in their study, are presented.
Filipe Silva, Isabel M. P. L. V. O. Ferreira, Natércia Teixeira   +2 more
doaj   +1 more source