Zobrazeno 1 - 10
of 13
pro vyhledávání: '"David S. Ryder"'
Publikováno v:
Current Opinion in Biotechnology. 49:199-206
Yeasts play vital roles in food biotechnology, especially in fermented products. Yeasts are monoculture bioprocessing agents, are members of complex microbial communities, and are even consumed directly. Advances in genetic technologies, such as whol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08efe0c3d5a463521a63339d22e9e2fb
https://doi.org/10.1016/j.copbio.2017.10.004
https://doi.org/10.1016/j.copbio.2017.10.004
Autor:
Patrick L. Ting, David S. Ryder
Publikováno v:
Journal of the American Society of Brewing Chemists. 75:161-180
Over the last century, the brewer's archetype of hop chemistry, hopping technology, hop utilization, and hop flavor has substantially transformed. During the 1950s Miller Brewing Company began pion...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92e0baa1dfc4da37079a7a71b188c50b
https://doi.org/10.1094/asbcj-2017-3638-01
https://doi.org/10.1094/asbcj-2017-3638-01
Autor:
David S. Ryder
Publikováno v:
Handbook of Brewing ISBN: 9781351228336
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17b800626be0dbcd3e43acc965aadd0e
https://doi.org/10.1201/9781351228336-10
https://doi.org/10.1201/9781351228336-10
Publikováno v:
Journal of the American Society of Brewing Chemists. 67:189-192
Beer photooxidation (lightstruck reaction) creates the well-known, intensely flavor-active compound 3-methyl-2-butene-1-thiol (MBT). The sensory threshold in beer for this malodorous compound is 2–...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1291420fa2eea6b2d4a1535d1b8cd718
https://doi.org/10.1094/asbcj-2009-0910-02
https://doi.org/10.1094/asbcj-2009-0910-02
Publikováno v:
Journal of the American Society of Brewing Chemists. 67:152-156
Thermal isomerization is a key step in converting α-acids into iso-α-acids during the kettle boiling process. In an effort to understand the nature of this reaction in order to produce iso-α-acids more efficiently, we studied the thermal isomeriza
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6754c96039fe106428ec0aa065782f2d
https://doi.org/10.1094/asbcj-2009-0428-01
https://doi.org/10.1094/asbcj-2009-0428-01
Publikováno v:
Journal of the American Society of Brewing Chemists. 66:116-126
The radical scavenging capacity of pure hop compounds and their derivatives, including humulone (I) (α-acid), tetrahydrocohumulone (II), colupulone (III) (β-acid), hexahydro colupulone (IV), tetrah...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31f52ec1e1a17d027b7387adb8b78a97
https://doi.org/10.1094/asbcj-2008-0310-01
https://doi.org/10.1094/asbcj-2008-0310-01
Publikováno v:
Journal of the American Society of Brewing Chemists. 65:9-14
Four classes of advanced isomerized hop products (advanced hop products) are commercially available. They are derivatives of α-acids that have undergone stereochemical transformations, resulting in iso-α-acids with cis and trans configurations. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f18569028f857bf59b01d372ba57387
https://doi.org/10.1094/asbcj-2007-0111-01
https://doi.org/10.1094/asbcj-2007-0111-01
Publikováno v:
Journal of the American Society of Brewing Chemists. 59:183-186
Barley β-glucan was examined as a potential foam-enhancing or foam-stabilizing beer component. Neither foam enhancement nor foam stabilization was observed. Treating beer with β-glucanase did not alter the foam properties. β-Glucan did not concent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9519267a3a2054583225040a6f4e0991
https://doi.org/10.1094/asbcj-59-0183
https://doi.org/10.1094/asbcj-59-0183
Autor:
Vera K. Lau, Paul Stassi, Murthy Tata, Patricia A. Bower, Jeff Fehring, David S. Ryder, Dick Duncombe, Susan K. Bromberg
Publikováno v:
Biotechnology Progress. 15:105-113
Two different types of immobilized yeast bioreactors were examined for continuous fermentation of high-gravity worts. One of these is a fluidized bed reactor (FBR) that employs porous glass beads for yeast immobilization. The second system is a loop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d05f46d8e8f47eead95d0a3bdedec8b
https://doi.org/10.1021/bp980109z
https://doi.org/10.1021/bp980109z
Publikováno v:
Journal of the American Society of Brewing Chemists. 53:93-103
Beer foam proteins, melanoidins, and carbohydrates were individually added to bottles of a solution consisting of a carbonated, ethanolic mixture containing iso-α-acids and the inorganic ion compos...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e217f805bf3b21ce32964540d7660c98
https://doi.org/10.1094/asbcj-53-0093
https://doi.org/10.1094/asbcj-53-0093