Zobrazeno 1 - 10
of 67
pro vyhledávání: '"Manfred Moll"'
Publikováno v:
Biotechnology Progress
Biotechnology Progress, Wiley, 2000, 16 (6), pp.958-965. ⟨10.1021/bp000128k⟩
Biotechnology Progress, Wiley, 2000, 16 (6), pp.958-965. ⟨10.1021/bp000128k⟩
The use of the enzyme alpha-acetolactate decarboxylase allows the acceleration of beer fermentation/maturation because it shunts diacetyl formation, whose elimination is the rate-limiting step of the process. To obtain a cost reduction by using this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d1496f01894bed5af6e69399b6496c5
https://doi.org/10.1021/bp000128k
https://doi.org/10.1021/bp000128k
Publikováno v:
Agroalimentaire.
Comparativement aux technologies conventionnelles de separation, les procedes membranaires en brasserie ont un fort potentiel : ils offrent de nombreux avantages cles (comme l'absence d'adjuvant de filtration) et constituent desormais une realite ind
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::493baa6e67751ac1d9a7a266320b6cc4
https://doi.org/10.51257/a-v1-f3261
https://doi.org/10.51257/a-v1-f3261
Publikováno v:
Agroalimentaire.
L'industrie brassicole resulte d'une tradition ancienne, mais se positionne comme un secteur dynamique ouvert aux technologies nouvelles et aux innovations scientifiques. Le procede brassicole, base sur des operations d'extraction solide/liquide, de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c498f150571fc622c876a091e6acfb8
https://doi.org/10.51257/a-v2-f3260
https://doi.org/10.51257/a-v2-f3260
Publikováno v:
Journal of the American Society of Brewing Chemists. 51:45-48
In previous articles, we described an apparatus giving malt extract evaluation closer to that found in industrial brewhouse practice. In this article, we present a detailed mass-balance calculation...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea61666e429f2aca4f072e1bcb46fccf
https://doi.org/10.1094/asbcj-51-0045
https://doi.org/10.1094/asbcj-51-0045
Autor:
Manfred Moll
Publikováno v:
Journal of the Institute of Brewing. 112:346-346
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c74d539537cb50f7e64ac26d33ed317
https://doi.org/10.1002/j.2050-0416.2006.tb00741.x
https://doi.org/10.1002/j.2050-0416.2006.tb00741.x
Publikováno v:
Journal of the American Society of Brewing Chemists. 51:49-50
The article gives a process engineering approach to laboratory-scale mash filtration. In particular, the determination of the rate of first runnings and sparging gives values of the parameters that are indispensable for the design of thin-layer filtr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af7e3ae22434eb5f3837e4dc2c70f94b
https://doi.org/10.1094/asbcj-51-0049
https://doi.org/10.1094/asbcj-51-0049
Autor:
Roland Flayeux, Manfred Moll
Publikováno v:
Journal of the Institute of Brewing. 92:572-583
The results of applying three types of analytical mashing procedure—Institute of Brewing, European Brewery Convention, and Tepral systems—to the same malts are examined. Statistical correlations of the results are made. It is concluded that the m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8102dd998e4d47033394fd1ea7fdc40c
https://doi.org/10.1002/j.2050-0416.1986.tb04456.x
https://doi.org/10.1002/j.2050-0416.1986.tb04456.x
Publikováno v:
Journal of the American Society of Brewing Chemists. 39:15-19
The chill haze test we have developed accelerates chill haze formation by the addition of 6% v/v ethyl alcohol to degassed beer followed by rapid chilling of this solution to −8° C and measurement ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::797c4a8bf143abd2bffe43ac45a2f9ec
https://doi.org/10.1094/asbcj-39-0015
https://doi.org/10.1094/asbcj-39-0015
Publikováno v:
Journal of Agricultural and Food Chemistry. 30:782-786
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58049200fd313054d85203ae505a57d4
https://doi.org/10.1021/jf00112a043
https://doi.org/10.1021/jf00112a043
Publikováno v:
Journal of the Institute of Brewing. 93:477-486
Methods of assessing the brewing qualities of new varieties are reviewed. A new method for making this assessment is proposed. This is ideally a three-step process but it would be possible to eliminate the third, costly, step without severe loss of e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7afd030efd71aa355e91280a26ef2a0
https://doi.org/10.1002/j.2050-0416.1987.tb04539.x
https://doi.org/10.1002/j.2050-0416.1987.tb04539.x