Results 61 to 70 of about 3,435 (168)

Karakterizacija β-glukana izoliranih iz pivskoga kvasca te osušenih različitim metodama [PDF]

, 2010
Two different procedures have been used for isolation of water-insoluble ß-glucans from brewer’s yeast: alkaline-acidic isolation (AA) and alkaline-acidic isolation with mannoprotein removal (AAM).
Iva Gospodarić, Jelena Filipović-Grčić, Lana Sajli, Senka Đaković, Vesna Zechner-Krpan, Vlatka Petravić-Tominac   +5 more
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Continuous immobilized yeast reactor system for complete beer fermentation using spent grains and corncobs as carrier materials [PDF]

, 2006
Despite extensive research carried out in the last few decades, continuous beer fermentation has not yet managed to outperform the traditional batch technology. An industrial breakthrough in favour of continuous brewing using immobilized yeast could be
Analytica-EBC, António A. Vicente, C Almeida, CA Masschelein, CH Schilling, D Šmogrovičová, Daniel P. Silva, DX Wang, E Pajunen, EE Petersen, H Kuriyama, H Pilkington, H-Y Shen, H-Y Shen, José A. Teixeira, João B. Almeida e Silva, K Nakanishi, M Linko, M Okabe, M Tata, MFM Iersel Van, ML Sousa, NA Mensour, Pavel Dostálek, PH Pilkington, R Leyva-Ramos, Radek Lehnert, S Labana, S Landaud, S Norton, S Shindo, ST Georgopoulos, T Brányik, T Brányik, T Brányik, T Brányik, T Brányik, T Brányik, TNP Gondwe, Tomáš Brányik, Y Yamauchi, Y Yamauchi, YD Hang, Z Dömény   +43 more
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The barley–malt–beer chain: A process and food safety approach

JSFA reports, Volume 6, Issue 5, Page 144-159, May 2026.
Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza, Miguel Angel Avila‐Perches, Daniela Gómez‐Espinoza, Miguel Ángel Guzmán‐Altamirano, Alfredo Josué Gámez‐Vázquez, María Guadalupe Gómez‐Espinoza   +5 more
wiley   +1 more source

High gravity batch and continuous processes for beer production: evaluation of fermentation performance and beer quality [PDF]

, 2008
This study deals with two innovative brewing processes, high gravity batch and complete continuous beer fermentation systems. The results show a significant influence of the variables such as concentration and temperature on the yield factor of the ...
Brányik, Tomáš, Dragone, Giuliano, Silva, Daniel Pereira da, Silva, João B. Almeida e, Teixeira, J. A., Vicente, A. A.   +5 more
core   +1 more source

Influence of interstitial carbon dioxide on deoxynivalenol accumulation in stored wheat under varying Fusarium treatments and airtight storage conditions

Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4394-4405, May 2026.
Abstract BACKGROUND Temperature and moisture content are recognized as the main factors responsible for mycotoxin production in stored grain, while the role of gaseous environment, particularly interstitial CO2, remains unexplored. This study investigated the relationship between interstitial CO2 concentration (generated metabolically in air spaces ...
Aanchal Pande, Fuji Jian, Jitendra Paliwal, Matthew G Bakker   +3 more
wiley   +1 more source

Production, composition, and application of coffee and its industrial residues [PDF]

, 2011
Coffee is one of the most consumed beverages in the world and is the second largest traded commodity after petroleum. Due to the great demand of this product, large amounts of residues are generated in the coffee industry, which are toxic and represent ...
Machado, Ercília M. S., Martins, Silvia, Mussatto, Solange I., Teixeira, J. A.   +3 more
core   +1 more source

Investigation of Potential Risks in Bio‐Based Food Contact Materials (FCMs) From Microbial Exploitation of Agricultural Wastes: Case Studies of Bacterial Cellulose and Nisin

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT In the context of the circular economy and the increasing demand for safe and sustainable packaging, this work addresses the safety assessment of food contact materials (FCMs) derived from agro‐industrial by‐products. Despite growing interest in these bio‐based materials, the literature still lacks a structured safety‐assessment framework able
Marianna Ciccone, Emmanouil Tsochatzis, Joel Armando Njieukam, Lorenzo Siroli, Davide Gottardi, Rosalba Lanciotti, Francesca Patrignani   +6 more
wiley   +1 more source

Influence of extraction solvents on the recovery of antioxidant phenolic compounds from brewer’s spent grains [PDF]

, 2013
This study evaluated the efficacy of different solvents (methanol, ethanol, acetone, hexane, ethyl acetate, water, methanol:water mixtures, ethanol:water mixtures, and acetone:water mixtures) for extracting antioxidant phenolic compounds from brewer’s ...
Martins, Sílvia, Meneses, Nuno G. T., Mussatto, Solange I., Teixeira, J. A.   +3 more
core   +1 more source

Emerging Techniques for the Extraction and Enzymatic Hydrolysis of Plant Proteins From Waste: An Integrative Review

Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.
The graphical abstract presents plant protein sources and emerging extraction and enzymatic hydrolysis techniques, highlighting innovative technologies to increase yield, preserve nutritional quality, and generate hydrolysates and bioactive peptides with potential health benefits and sustainable industrial applications. ABSTRACT The growth of the world
Lara Louzada Aguiar, Roberta Soares Cabral, Vinícius Serafim Coelho, Bruna Vieira Nunes, Viviane Dias Medeiros Silva, Gabriel Barbosa de Oliveira, Renata Adriana Labanca, Julio Onesio‐Ferreira Melo, Raquel Linhares Bello de Araújo   +8 more
wiley   +1 more source

Research of the effect of hydrobionts and lactic acid adjuncts on the gassing power of grain mixture for baked goods [PDF]

, 2017
Стаття присвячена дослідженню впливу добавок гідробіонтів і молочної кислоти на газоутворюючу здатність зернової суміші для хлібобулочних виробів. Як свідчать отриманні данні в якості джерел молочної кислоти при ферментації зернової суміші найбільш ...
Крамаренко, Дмитро Павлович
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