Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Cerveza - Fabricación"'
Publikováno v:
UVaDOC. Repositorio Documental de la Universidad de Valladolid
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Foods, Vol 10, Iss 1726, p 1726 (2021)
Foods
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Foods, Vol 10, Iss 1726, p 1726 (2021)
Foods
Producción Científica
In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being promoted for the production
In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being promoted for the production
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d3de4eaa0e24315a2bdeb1729479a36
https://uvadoc.uva.es/handle/10324/52217
https://uvadoc.uva.es/handle/10324/52217
Autor:
Nieto Sanz, Leire
Publikováno v:
UVaDOC. Repositorio Documental de la Universidad de Valladolid
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instname
Este trabajo propone un proceso de obtención de compuestos fenólicos a partir de bagazo de cerveza (BSG). Para ello se estudian diferentes alternativas para cada una de las etapas del proceso: pretratamiento, extracción y recuperación de los comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a4bd419371012b43cfbe6b6cf4615486
Autor:
Cristina Andrés Iglesias
This thesis has focused on the study of the characteristic flavour compounds of commercial lager regular (alcoholic) and alcohol-free beers, with special emphasis in the differential flavour compounds between both beer types, and in those volatile co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66af8005b337dd7595db0471ab6f3a33
https://doi.org/10.35376/10324/21993
https://doi.org/10.35376/10324/21993
Publikováno v:
UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname
instname
Se describen las determinaciones analíticas necesarias para controlar la calidad de la cerveza. Se recogen además todos los equipos, materiales y reactivos que se requieren. Se diseñan las instlaciones: contra incencios, fontanería, saneamiento y
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1652a8e2eca3c53716418e54c7e3a25c
http://uvadoc.uva.es/handle/10324/3007
http://uvadoc.uva.es/handle/10324/3007
Publikováno v:
UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname
Scopus-Elsevier
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Scopus-Elsevier
Producción Científica
While beer provides a very stable microbiological environment, a few niche microorganisms are capable of growth in malt, wort, and beer. The production of off-flavors and development of turbidity in the packaged product a
While beer provides a very stable microbiological environment, a few niche microorganisms are capable of growth in malt, wort, and beer. The production of off-flavors and development of turbidity in the packaged product a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1445a080766e0e210f24abac0fab6ce5
https://uvadoc.uva.es/handle/10324/55554
https://uvadoc.uva.es/handle/10324/55554
Autor:
Olmo, A. del, Blanco Fuentes, Carlos Antonio, Palacio Martínez, Laura, Prádanos del Pico, Pedro Lourdes, Hernández Giménez, Antonio, Olmo de la Fuente, Alvaro
Publikováno v:
UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname
instname
Producción Científica
In recent years in Spain has witnessed a rise in the demand and consumption of alcohol-free due to driving restrictions, health reasons, etc. In 2010, 13% of the beer consumed in Spain (6,3 L per person) belonged to this
In recent years in Spain has witnessed a rise in the demand and consumption of alcohol-free due to driving restrictions, health reasons, etc. In 2010, 13% of the beer consumed in Spain (6,3 L per person) belonged to this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75b890baabe591db854afdca368723b7
