Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Nevena Ćorić"'
Autor:
Andrea Karlović, Anita Jurić, Nevena Ćorić, Kristina Habschied, Vinko Krstanović, Krešimir Mastanjević
Publikováno v:
Fermentation, Vol 6, Iss 3, p 82 (2020)
Beer production includes the formation of different by-products such as wastewater, spent grains, spent hops, and yeast. In addition to these well-known by-products, it is necessary to mention germ/rootlets, which also remain after the malting proces
Externí odkaz:
https://doaj.org/article/fde7ee08f3204b4bb69be11a4263bfc9
Background: Pandemic caused by the COVID-19 virus brought tremendous changes in the lifestyle of adolescents, about which numerous studies have been published. Due to extended restrictions, long term impact should be investigated.Methods: This cross-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c782832aa621d65d947a03162b89f514
https://doi.org/10.21203/rs.3.rs-529005/v1
https://doi.org/10.21203/rs.3.rs-529005/v1
Autor:
Vinko Krstanović, Kristina Habschied, Anita Jurić, Nevena Ćorić, Andrea Karlovic, Krešimir Mastanjević
Publikováno v:
Fermentation, Vol 6, Iss 82, p 82 (2020)
Beer production includes the formation of different by-products such as wastewater, spent grains, spent hops, and yeast. In addition to these well-known by-products, it is necessary to mention germ/rootlets, which also remain after the malting proces
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d0d39e3eecc6d4fd95c1503f092878e
https://doi.org/10.3390/fermentation6030082
https://doi.org/10.3390/fermentation6030082
Publikováno v:
Journal of the Institute of Brewing. 121:541-547
Malting and brewing processes should be performed under process conditions in a way that minimizes beer bitterness, maximizes polyphenol content and reduces the amount of raw materials ending up in solution in the form of hazes, particles and precipi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74abf97bdf064a66d6043b7fa4e1e64f
https://doi.org/10.1002/jib.254
https://doi.org/10.1002/jib.254