Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Alicia Munoz-Insa"'
Publikováno v:
Cereal Chemistry Journal. 93:1-9
Although spelt has promising aptitudes for beer and beverage production, almost no investigation about its protein modifications during malting has been conducted. Spelt proteins during the malting process were separated and analyzed, first, accordin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::807f65f2d40ea6122afef80c094cba21
https://doi.org/10.1094/cchem-12-14-0250-r
https://doi.org/10.1094/cchem-12-14-0250-r
Publikováno v:
European Food Research and Technology. 242:11-23
Sunstruck flavor is an off-flavor formed when beer is exposed to light. Although isohumulone is known as the main substrate, the degradation of substances present in malt also plays a role in its formation. Riboflavin, phenylalanine, sulfur-containin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::527b89f4e77e46c941efc7321aae6d71
https://doi.org/10.1007/s00217-015-2513-z
https://doi.org/10.1007/s00217-015-2513-z
Publikováno v:
Journal of the American Society of Brewing Chemists. 73:228-235
Sunstruck flavor is a widely known off-flavor in beer described as having meaty, sulfury, and skunky-foxy notes. It occurs when beer is exposed to sunlight during storage owing to photodecompositio...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25314885a619973e55eb4a6efe4002bd
https://doi.org/10.1094/asbcj-2015-0625-01
https://doi.org/10.1094/asbcj-2015-0625-01
Publikováno v:
LWT - Food Science and Technology. 50:99-109
During the last decades the cultivation towards hulled wheat has been increased due to the high agricultural and environmental adaptability and its uses for unconventional foods. There are many applications of spelt in bakery industry but not in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a96c950c606a211618279c4632816f43
https://doi.org/10.1016/j.lwt.2012.06.019
https://doi.org/10.1016/j.lwt.2012.06.019
Publikováno v:
European Food Research & Technology; Jan2016, Vol. 242 Issue 1, p11-23, 13p
Publikováno v:
Cereal Chemistry; Jan/Feb2016, Vol. 93 Issue 1, p10-19, 10p
Publikováno v:
Cereal Chemistry; Jan/Feb2016, Vol. 93 Issue 1, p1-9, 9p
Autor:
Fachverlag Hans Carl GmbH
This publication is a compillion of the articles published in the BrewingScience bimonthly online journal in 2023. Aside from the more conventional subjects of barley, malt and hops as well as of wort and beer quality, some novel areas of research em
Autor:
John Sheppard
Written as an introduction to the science of brewing and beer fermentation, this book provides an up-to-date overview of the science behind the various operations involved in the making of beer. Various subject-matter experts contribute their knowled
Autor:
Ludwig Narziß, Werner Back
Die lang erwartete, vollstündig überarbeitete Neuauflage des traditionsreichsten Handbuchs der Bierbrauerei bietet sümtliche Grundlagen der modernen Braupraxis, unterteilt in die Bünde'Malzbereitung'und'Würzebereitung'. Mit umfangreichem Bild- u