Zobrazeno 1 - 10
of 21
pro vyhledávání: '"David P. De Schutter"'
Autor:
Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, David P. De Schutter, Luk Daenen, Kieran M. Lynch, Emanuele Zannini, Elke K. Arendt
Publikováno v:
Fermentation, Vol 4, Iss 3, p 66 (2018)
Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers, this product category offers economic benefits in the form of a growing market and often a lower tax burden and enables brewers to extend their product portfol
Externí odkaz:
https://doaj.org/article/8d6c0a56dc96411d96197d3f1a27c952
Publikováno v:
Journal of the American Society of Brewing Chemists. 80:112-127
Soft tribology has recently gained momentum as a technique to measure friction properties of food that can be correlated to mouthfeel. The mouthfeel of beer is an important driver of acceptance and...
Publikováno v:
Journal of the Institute of Brewing. 126:253-262
Autor:
Kieran M. Lynch, Konstantin Bellut, Martin Zarnkow, Emanuele Zannini, Mathias Hutzler, Maximilian Michel, Fritz Jacob, Luk Daenen, Elke K. Arendt, David P. De Schutter
Publikováno v:
Journal of the American Society of Brewing Chemists. 77:157-169
In brewing research, non-Saccharomyces yeasts have gained attention in recent years, owing to their potential to influence the characteristics and flavor of beer. The Lachancea genus possesses an u...
Publikováno v:
Carbohydrate polymers. 239
A satisfying mouthfeel is essential for the production of non-alcoholic, low-alcohol beers and light beers. This paper highlights the importance of non-starch carbohydrates as mouthfeel contributors in this context. Beers were brewed with a substitut
Autor:
Kieran M. Lynch, David P. De Schutter, Konstantin Bellut, Martin Zarnkow, Fritz Jacob, Lorenzo C. Peyer, Elke K. Arendt
Publikováno v:
Journal of the Institute of Brewing. 123:497-505
Acidified wort produced biologically using lactic acid bacteria (LAB) has application during sour beer production and in breweries adhering to the German purity law (Reinheitsgebot). LAB cultures, however, suffer from end product inhibition and low p
Publikováno v:
Food chemistry. 295
This study investigates the impact of different gelatinization characteristics of small and large barley starch granules on their enzymatic hydrolysis and sugar production during mashing. Therefore, a barley malt suspension was consecutively incubate
Publikováno v:
Journal of the American Society of Brewing Chemists. 69:50-56
Unwanted flavor changes occur during beer storage. Because yeast has a large reducing activity on aging compounds, the aim of this study was to examine the effect of refermentation on flavor stabil...
Publikováno v:
Journal of the American Society of Brewing Chemists. 67:222-228
Flavor stability is of great concern for brewers, but despite extensive research, it remains hard to control. The fermentation process, which influences many aspects of beer quality, might have a p...
Publikováno v:
Journal of Chromatography A. 1216:5061-5068
Headspace solid-phase microextraction (SPME) followed by gas chromatography and mass spectrometry was applied for quantification of 41 chemically diverse carbonyl compounds in beer. Therefore, in-solution derivatisation with o-(2,3,4,5,6-pentafluorob