Zobrazeno 1 - 10
of 11
pro vyhledávání: '"C. A. Masschelein"'
Autor:
J. Vandenbussche, C. A. Masschelein
Publikováno v:
Engineering and Manufacturing for Biotechnology ISBN: 0792369270
Although the large volume tank has been widely accepted, there has been a great deal of debate within the brewery world as to the desirability of moving towards fermenters of even larger capacity. To take full advantage of capital costs it is clear t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2383426928135c4401422d05e16e0480
https://doi.org/10.1007/0-306-46889-1_17
https://doi.org/10.1007/0-306-46889-1_17
Publikováno v:
Journal of the American Society of Brewing Chemists. 45:85-90
Flavor stability is increasingly becoming the limiting factor in shelf life of beer. Because deterioration of beer quality is closely related to oxidative changes—molecular or radical forms of oxyg...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e33dd15851bc30856251c0cab26396f
https://doi.org/10.1094/asbcj-45-0085
https://doi.org/10.1094/asbcj-45-0085
Publikováno v:
Journal of the American Society of Brewing Chemists. 45:81-84
In brewery fermentation, improved control of diacetyl and 2,3-pentanedione formed by spontaneous oxidative decarboxylation might be achieved by increasing the anabolic flow of intermediates leading...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7872154b1e58fe78376338b8f5085ded
https://doi.org/10.1094/asbcj-45-0081
https://doi.org/10.1094/asbcj-45-0081
Publikováno v:
Journal of the American Society of Brewing Chemists. 41:125-132
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3685e874812526d0694b2f75db062e0
https://doi.org/10.1094/asbcj-41-0125
https://doi.org/10.1094/asbcj-41-0125
Autor:
David S. Ryder, C. A. Masschelein
Publikováno v:
Journal of the American Society of Brewing Chemists. 43:66-75
Immobilized brewing yeast cell technology provides the opportunity to improve productivity and volumetric efficiency compared with traditional, free cell, and batch fermentations. Successful commercial application depends on optimizing the interrelat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eed2b6b55a4ecbc6bbac7fd9f0a03ff7
https://doi.org/10.1094/asbcj-43-0066
https://doi.org/10.1094/asbcj-43-0066
Publikováno v:
Journal of the Institute of Brewing. 69:332-337
The protein and polysaccharide composition of the yeast cell wall has been examined, with the aim of explaining phenotypic variations in the flocculence character which occur during fermentation. The results show that the period of deflocculation coi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bad5c92b05ad288d3d04107e37eadcad
https://doi.org/10.1002/j.2050-0416.1963.tb01934.x
https://doi.org/10.1002/j.2050-0416.1963.tb01934.x
Publikováno v:
Proceedings. Annual meeting - American Society of Brewing Chemists. 31:94-99
(1973). Vicinal Diketones—The Problem and Prospective Solutions. Proceedings. Annual meeting - American Society of Brewing Chemists: Vol. 31, Proceedings of the Annual Meeting 1973, pp. 94-99.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45e4400540b20a87c928e33c29640dd8
https://doi.org/10.1080/00960845.1973.12006009
https://doi.org/10.1080/00960845.1973.12006009
Publikováno v:
Journal of the Institute of Brewing. 66:502-508
In the absence of cell multiplication, the stability of the fermenting power of yeast varies considerably as a function of time. A 7-hr, incubation in phosphate buffer containing glucose leads to 60% loss of fermenting power; in glucose-free buffer t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa5b297e1477f16fc224d95751e15dd0
https://doi.org/10.1002/j.2050-0416.1960.tb01747.x
https://doi.org/10.1002/j.2050-0416.1960.tb01747.x
Autor:
C. A. Masschelein
Publikováno v:
Chemischer Informationsdienst. 12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f51cfec05bfa2b04d766a679c4c5dd7
https://doi.org/10.1002/chin.198139345
https://doi.org/10.1002/chin.198139345