Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Filipe Macieira"'
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss 4, Pp 267-275 (2009)
In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, yeast extract, and selected aldehydes. The ferment
Externí odkaz:
https://doaj.org/article/7361e1955906481bbff5217ed4de72d8
Autor:
Eduardo Coelho, Joana Magalhães, Lucília Domingues, Francisco B. Pereira, Filipe Macieira, José M. Oliveira
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Supplementary data to this article can be found online at https:// doi.org/10.1016/j.lwt.2019.03.044.
Beer ageing on wood is a complex and difficult to control process involving several reactions and compounds. Difficulties in understanding the
Beer ageing on wood is a complex and difficult to control process involving several reactions and compounds. Difficulties in understanding the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::743b0c835455a77c53438a808615c5a7
https://doi.org/10.1016/j.lwt.2019.03.044
https://doi.org/10.1016/j.lwt.2019.03.044
Autor:
António A. Vicente, Tomáš Brányik, Pavel Novák, José A. Teixeira, André Mota, Filipe Macieira, Daniela Šmogrovičová
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The aim of this study is to demonstrate the influence of production strains (bottom-fermenting Saccharomyces pastorianus and S. cerevisiae with disruption in the KGD2 gene), carrier materials (spent grains and corncobs), reactor arrangements (packed-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::befad390081f07ae34acb32ff9cf05be
https://hdl.handle.net/1822/24355
https://hdl.handle.net/1822/24355
Publikováno v:
Scopus-Elsevier
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, yeast extract, and selected aldehydes. The ferment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61bef5a1ec06f433a7c628520452a9f8
http://www.scopus.com/inward/record.url?eid=2-s2.0-70350144130&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-70350144130&partnerID=MN8TOARS