Results 11 to 20 of about 147,648 (289)
Effects of Aspergillus oryzae-derived rice-koji protein on the sake metabolome [PDF]
Applied and Environmental MicrobiologyRice-koji is produced by cultivating Aspergillus oryzae on steamed rice and plays a central role in the production of traditional Japanese alcoholic beverages such as sake and shochu, as well as fermented seasonings like miso and soy sauce.
Ryousuke Kataoka +6 more
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Iron -Doped Mesoporous Nano-Sludge Biochar via Ball Milling for 3D Electro-Fenton Degradation of Brewery Wastewater [PDF]
NanomaterialsTo address the challenges of complex composition, high chemical oxygen demand (COD) content, and the difficulty of treating organic wastewater from brewery wastewater, as well as the limitations of traditional Fenton technology, including low catalytic ...
Ju Guo +5 more
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Determination of L-Theanine and Caffeine Contents in Tea Infusions with Different Fermentation Degrees and Brewing Conditions Using the Chromatographic Method [PDF]
FoodsThis study aimed to determine the caffeine and L-theanine contents in tea infusions prepared under varying fermentation degrees, brewing conditions (temperature and time), and serving methods (tea bag/loose-leaf). Infusions of six tea types (green, white,
Gamze Ayakdaş, Duygu Ağagündüz
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The Impact of Hop Freshness on Kettle-Hopped Beers
Foods, 2023 Hops are an indispensable ingredient in beer, and the differences in their chemical composition impart the various tastes and aromas associated with different beers. However, during storage, hops undergo changes in their chemical composition.
Ksenija Rutnik +2 more
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Impact of Hop Freshness on Dry Hopped Beer Quality
Foods, 2022 The hop plant is seasonal, but beer production continues throughout the whole year. The quality of hops begins to decrease immediately after harvesting; therefore, maintaining the highest possible quality is important.
Ksenija Rutnik +2 more
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The Stability of Hop (Humulus lupulus L.) Resins during Long-Period Storage
Plants, 2023 The stability of alpha-acids, beta-acids and hop storage index (HSI) values under different conditions (aerobic/anaerobic, 4 °C/room temperature) was studied in a two-year trial.
Ksenija Rutnik +2 more
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Foods, 2022 Hop essential oil, in addition to alpha-acids, is one of the most valuable parameters for brewers, since it is responsible for beer aroma. The hop oil content and hop oil chemical composition deliver various aromas to beer.
Ksenija Rutnik +2 more
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Yeast Strains and Wort Color as Factors Affecting Effects of the Ethanol Fermentation Process
Molecules, 2022 Dark malts used in the production of brewing wort affect the ethanol fermentation process, the phenolic content, antioxidant capacity and the physiology of yeast cells. An innovative element of this research is the combination of investigating the effect
Justyna Paszkot, Joanna Kawa-Rygielska
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Case-Study: An Industry-Academic Engagement Study of the Brewing and Distilling Sector in Ireland
Irish Journal of Academic Practice, 2023 Industry-academic (I-A) engagement models refer to the collaboration between academic institutions and industry partners to co-create and develop educational programmes that are relevant and responsive to industry needs.
Ciara Walsh +2 more
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BMC Plant Biology, 2022 Background Although grapes accumulate diverse groups of volatile compounds, their genetic regulation in different cultivars remains unelucidated. Therefore, this study investigated the volatile composition in the berries of an interspecific hybrid ...
Kazuya Koyama +7 more
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