Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Konstantin Bellut"'
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
With a growing interest in non-alcoholic and low alcohol beer (NABLAB), researchers are looking into non-conventional yeasts to harness their special metabolic traits for their production. One of the investigated species is Lachancea fermentati, whic
Externí odkaz:
https://doaj.org/article/8d7d3c99a3b94511a890dabd34a224f8
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
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
Autor:
Elke K. Arendt, Konstantin Bellut
Publikováno v:
Journal of the American Society of Brewing Chemists. 77:77-91
The nonalcoholic and low alcohol beer (NABLAB) market has enjoyed significant growth in the past years and is forecasted to keep growing. However, NABLAB has organoleptic issues and lacks acceptanc...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c0b1300e27eee66995ec476bd05f226
https://doi.org/10.1080/03610470.2019.1569452
https://doi.org/10.1080/03610470.2019.1569452
Publikováno v:
Handbook of Molecular Gastronomy ISBN: 9780429168703
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30c51ae4674a6e8c146ddecd99a36e95
https://doi.org/10.1201/9780429168703-5
https://doi.org/10.1201/9780429168703-5
Autor:
Jonas J. Atzler, Fritz Jacob, Maximilian Michel, Andrea Hoehnel, Elke K. Arendt, Konstantin Bellut, Martin Zarnkow, Mathias Hutzler, Kieran M. Lynch
Publikováno v:
Fermentation; Volume 5; Issue 4; Pages: 103
Non-alcoholic beer (NAB) is enjoying growing demand and popularity due to consumer lifestyle trends and improved production methods. In recent years in particular, research into the application of non-Saccharomyces yeasts to produce NAB via limited f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eca393709f7df65cdefc55567972b835
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53002d1a5e170e8d1cbad1e5081057be
https://doi.org/10.1002/jib.447
https://doi.org/10.1002/jib.447
Publikováno v:
ChemBioEng Reviews. 4:310-326
Membrane-based and thermal methods to produce non-alcoholic beverages have been used for many years to remove ethanol from beer and other alcoholic, fermented matrices. The aim of all applied methods is to eliminate the ethanol as selectively as poss
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2da6a75ebd6d68305fdd3d43a21363f9
https://doi.org/10.1002/cben.201700010
https://doi.org/10.1002/cben.201700010
Publikováno v:
Chemie Ingenieur Technik. 88:1911-1928
Membranbasierte und thermische Verfahren werden seit vielen Jahren zur Herstellung alkoholfreier Getranke genutzt, um Ethanol aus Bier oder anderen alkoholhaltigen, fermentierten Matrizes zu entfernen. Ziel ist, Ethanol moglichst selektiv und unter B
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1ae97605a123630f1d2069c02083fca
https://doi.org/10.1002/cite.201600071
https://doi.org/10.1002/cite.201600071