Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Kieran M. Lynch"'
Autor:
Emanuele Zannini, Kieran M. Lynch, Laura Nyhan, Aylin W. Sahin, Patrick O’ Riordan, Daenen Luk, Elke K. Arendt
Publikováno v:
Fermentation, Vol 9, Iss 1, p 28 (2022)
Water kefir is a sparkling fermented beverage produced by fermenting water kefir grains in a sucrose solution containing dried fruits or fruit extracts. The objective of this study was to investigate the influence of substrate composition on the ferm
Externí odkaz:
https://doaj.org/article/d321cc5b8b3d43fdb9fd2245d74b2620
Autor:
Emma Neylon, Elke K. Arendt, Kieran M. Lynch, Emanuele Zannini, Paolo Bazzoli, Thomas Monin, Aylin W. Sahin
Publikováno v:
Fermentation, Vol 6, Iss 4, p 117 (2020)
Barley rootlets are the most abundant by-product from the malting industry. Due to the inherent association of the malting industry with brewing and distilling industries, it is also considered a by-product of these industries. Barley rootlets are pr
Externí odkaz:
https://doaj.org/article/0ca390b7d6cc4d91bce79728ef2d5bcb
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:
Foods, Vol 6, Iss 4, p 29 (2017)
The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products rema
Externí odkaz:
https://doaj.org/article/6f015b785ebb48c7886ea8bfba4428b9
Publikováno v:
Applied Microbiology. 2:73-101
Kombucha is a carbonated, slightly acidic beverage traditionally produced by the fermentation of sweetened tea by a symbiotic culture of bacteria and yeast (SCOBY). The microbial community of kombucha is a complex one, whose dynamics are still not fu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49ffe58c5df87ad01e4ed875d0736d2d
https://doi.org/10.3390/applmicrobiol2010005
https://doi.org/10.3390/applmicrobiol2010005
Autor:
Catherine Stanton, Crystal N. Johnson, Kieran M. Lynch, Patrick O'Riordan, Conall R. Strain, Fatma Koc, Dhrati Patangia, Jorge Gil-Martinez, R. Paul Ross, Aylin W. Sahin, Elke K. Arendt
Publikováno v:
European Journal of Nutrition
Purpose Brewers’ spent grain (BSG) represents the largest by-product of the brewing industry. Its utilisation as an animal feed has become less practical today; however, its high fibre and protein content make it a promising untapped resource for h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fcdb3a81eb252141a110fedc5985f3db
https://hdl.handle.net/10468/12805
https://hdl.handle.net/10468/12805
Background Food spoilage is caused by the undesirable growth of spoilage microorganisms in food products. This spoilage can lead to the global loss and waste of food. It is estimated that 1.3 billion tons of edible food produced for human consumption
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a7ff73f2a157740eb767549609bbdf4
https://hdl.handle.net/10468/12692
https://hdl.handle.net/10468/12692
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 18:1327-1360
A large range of ingredients for food and food products are subject to fungal contamination, which is a major cause of destruction of crops, exposure of animals and humans to invasive mycotoxins, and food spoilage. The resistance of fungal species to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0674e218c07c71670c3cc7613f9a9a7
https://doi.org/10.1111/1541-4337.12480
https://doi.org/10.1111/1541-4337.12480
Autor:
Kieran M. Lynch, Elke K. Arendt, Claudia Axel, Tom Rice, Emanuele Zannini, Aidan Coffey, Aylin W. Sahin
Publikováno v:
International Journal of Food Microbiology. 302:80-89
A marketing study revealed that commercially available burger buns can contain up to 10% (w/w) of added sugar. In order to reduce sugar and maintaining the product quality at the same time, functional ingredients and alternative sweetening agents hav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d736ea6dcaab8b2cc8cd906a0eb688b
https://doi.org/10.1016/j.ijfoodmicro.2018.06.026
https://doi.org/10.1016/j.ijfoodmicro.2018.06.026
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...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf58ec0b678fd9967abb2079bc13138a
https://doi.org/10.1080/03610470.2019.1629227
https://doi.org/10.1080/03610470.2019.1629227