Zobrazeno 1 - 10
of 81
pro vyhledávání: '"G. Basařová"'
Autor:
J. JANOUŠEK, G. BASAŘOVÁ
Publikováno v:
Kvasný průmysl, Vol 48, Iss 4, Pp 82-87 (2002)
The article summarizes present findings in the scope of beer pasteurization with special emphasis on the risks of inaccuracies related with the use of the variable of "pasteurization unit" (PU). Beside the theoretical part concentrated on the process
Externí odkaz:
https://doaj.org/article/ac76ab97cd174e9a88f28b8e5e61baa6
Autor:
G. BASAŘOVÁ
Publikováno v:
Kvasný průmysl, Vol 48, Iss 3, Pp 61-66 (2002)
The theory of the beer fermentation process experienced a long development, in the 19th century, from the mechanical interpretation through the explanation on the basis of simply chemical reactions down to the understanding of the biological anaerobi
Externí odkaz:
https://doaj.org/article/723070d9712d4079b2ee4680fb8d3408
Autor:
J. JANOUŠEK, G. BASAŘOVÁ
Publikováno v:
Kvasný průmysl, Vol 47, Iss 10, Pp 280-285 (2001)
This information follows up withthe previous article (Kvasny Prum. 47, 2001, p. 202)and presents results of the influence upona wide spectrum of the physicochemical parameters of beer, given by the effect of the time of tunnel pasteurization realized
Externí odkaz:
https://doaj.org/article/c11e8b7897674ccda2c29fd4996ec640
Publikováno v:
Kvasný průmysl, Vol 47, Iss 10, Pp 276-279 (2001)
The additions of amino acids phenylalanin (100mg/l) and methionin (20 mg/l) in the samples of tree types of 12 % pale industrially produced beers, the following artificial aging for 14 days at the temperature of 37 °C and 45 °C, and the natural agi
Externí odkaz:
https://doaj.org/article/8e4347ca7b794cd79c5ec55f1785fbd8
Autor:
J. JANOUŠEK, G. BASAŘOVÁ
Publikováno v:
Kvasný průmysl, Vol 47, Iss 7, Pp 202-205 (2001)
The article introduces the first part of results of the study of the tunnel pasteurization effect on sensory stability of beer. The test of influence of the pasteurization temperature proved changes in a whole series of physically chemical parameters
Externí odkaz:
https://doaj.org/article/e8fbb5cf91ae4a448bf76a59662a6b02
Autor:
G. BASAŘOVÁ, J. JANOUŠEK
Publikováno v:
Kvasný průmysl, Vol 46, Iss 11, Pp 314-318 (2000)
In the search report, all aspects of the importance of aminoacids in malting and brewing industry have been discussed. The course of changes of both composition and content of these substances from after-crop maturation till finished beer storage has
Externí odkaz:
https://doaj.org/article/935324d577ae44e083c7d563fecb3a41
Autor:
G. BASAŘOVÁ, K. KOSAŘ
Publikováno v:
Kvasný průmysl, Vol 46, Iss 4, Pp 99-101 (2000)
The most famous era of brewing on territory of the contemporary Czech Republic was the epoch at the turn of the 19th and 20th century, when the industrial production of malt and beer began to develop and czech brewing has influenced to significant ex
Externí odkaz:
https://doaj.org/article/16a16e293fca47e68a2d2d349ad28160
Publikováno v:
Kvasny Prumysl. 49:3-10
V modelových fermentacich v 10 l skleněných nadobach se na 10 % a 12 % mladině testovaly tři kmeny spodnich pivovarských kvasinek, oznacene ve sbirce VUPS Praha c. 2 - středně hluboko až hluboko prokvasujici, c. 7 - středně hluboko prokvas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de2daec3c8d1bf80503d5a18b26664c2
https://doi.org/10.18832/kp2003001
https://doi.org/10.18832/kp2003001
Publikováno v:
Kvasný průmysl, Vol 47, Iss 10, Pp 276-279 (2001)
The additions of amino acids phenylalanin (100mg/l) and methionin (20 mg/l) in the samples of tree types of 12 % pale industrially produced beers, the following artificial aging for 14 days at the temperature of 37 °C and 45 °C, and the natural agi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::226a29fd0100367cff6438d48483a063
https://doi.org/10.18832/kp2001020
https://doi.org/10.18832/kp2001020
Autor:
J. Janoušek, G. Basařová
Publikováno v:
Kvasný průmysl, Vol 46, Iss 11, Pp 314-318 (2000)
In the search report, all aspects of the importance of aminoacids in malting and brewing industry have been discussed. The course of changes of both composition and content of these substances from after-crop maturation till finished beer storage has
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30d28e6d4781cd43af36649a67db77ef
https://doi.org/10.18832/kp2000025
https://doi.org/10.18832/kp2000025