Results 21 to 30 of about 158,382 (339)
FT-ICR-MS reveals the molecular imprints of the brewing process
Frontiers in Nutrition, 2023 The study of fermentation and brewing has a long history of pioneering discoveries that continue to influence modern industrial food production. Since then, numerous research endeavors have yielded conventional criteria that guide contemporary brewing ...
Stefan A. Pieczonka +7 more
doaj +1 more source
Entrepreneurial intentions in an emerging industry: An exploratory study [PDF]
, 2017 This exploratory study examines entrepreneurial intentions in the emerging craft brewing industry from the perspective of predominantly micro and small craft brewery owners/brewing masters through the lens of the theories of universal values and planned ...
Alexander, Nevil, Duarte Alonso, Abel
core +1 more source
Research Progress on Vanillin in Alcoholic Beverages
Shipin gongye ke-ji, 2022 Vanillin is a very important aroma compound in alcoholic beverages. It has been widely concerned because of its pleasant sweet aroma, vanilla aroma and physiological function.
Xinliang MO +4 more
doaj +1 more source
Analysis of Volatile Compounds in Sauce-flavor Baijiu with Different Sweet Flavor Characteristics
Shipin gongye ke-ji, 2022 In order to explore the composition of main volatile compounds and the difference of aroma compounds in Sauce-flavor Baijiu with different sweet flavor characteristics, sensory evaluation method was used to select Sauce-flavor Baijiu samples, the ...
Xinliang MO +4 more
doaj +1 more source
Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption : a comparison between brewing methods and drinking preferences [PDF]
, 2018 This study examined the influence of consumer behavior on furan, 2-methylfuran, 3-methylfuran, 2,5-dimethylfuran and 2,3-dimethylfuran exposure in coffee.
Rahn, Anja, Yeretzian, Chahan
core +1 more source
FermentationThis study investigated the impact of green tea addition on microbial community dynamics during Daqu fermentation, a critical process in traditional baijiu production.
Liang Zhao +8 more
doaj +1 more source
Foods, 2021 Dealcoholisation of beer has gained prominence over the last decade. A well-known procedure involves the combination of a rectification column for thermal dealcoholisation and a downstream column for aroma recovery.
Magdalena Müller +2 more
doaj +1 more source
Brewing yeast viability measured using a novel fluorescent dye and image cytometer
Biotechnology & Biotechnological Equipment, 2019 This study presents an automated, image-based cytometry method for determination of total counts and viability of yeast cells by using a newly synthesized DNA fluorescent dye PO-TEDM-1 and a new Easycounter YC instrument.
Milka Atanasova +5 more
doaj +1 more source
Occurrence of Pectinatus and Megasphaera in the major UK breweries [PDF]
, 2011 The occurrence of beer spoilage bacteria belonging to the genera Pectinatus and Megasphaera in ten major UK breweries was investigated. The sampling points were selected from fermentation areas, beer conditioning areas and beer bottling and canning sites.
Hill, Anne Elizabeth +2 more
core +1 more source
Acidity and Antioxidant Activity of Cold Brew Coffee. [PDF]
, 2018 The acidity and antioxidant activity of cold brew coffee were investigated using light roast coffees from Brazil, two regions of Ethiopia, Columbia, Myanmar, and Mexico.
Fuller, Megan, Rao, Niny Z.
core +3 more sources