Zobrazeno 1 - 10
of 132
pro vyhledávání: '"Pavel DOSTÁLEK"'
Autor:
Peter Vaštík, Pavol Sulo, Zuzana Rosenbergová, Tatiana Klempová, Pavel Dostálek, Daniela Šmogrovičová
Publikováno v:
Fermentation, Vol 9, Iss 3, p 221 (2023)
The popularity of non-alcoholic beers has been increasing over the past few years. Maltose-negative strains of different genera are frequently used to obtain beers of low alcohol content. S. cerevisiae hybrids with other Saccharomyces species offer i
Externí odkaz:
https://doaj.org/article/209cb3c462bd408e8ed03d1bde32465a
Publikováno v:
Foods, Vol 11, Iss 16, p 2520 (2022)
The hoppy aroma in beer is characterized by an overall pleasant profile. The impacts of five Czech hop cultivars, Rubin, Saaz, Vital, Harmonie, and Kazbek, were tested on the hop aroma of the resulting beers, compared with a control beer sample, whic
Externí odkaz:
https://doaj.org/article/715d5a6614384d1ebd00f2f826ce45cd
Publikováno v:
Fermentation, Vol 8, Iss 6, p 273 (2022)
Although beer is a widely used beverage in many cultures, there is a need for a new drinking alternative in the face of rising issues such as health concerns or weight problems. However, non-alcoholic and low-alcoholic beers (NABLAB) still have some
Externí odkaz:
https://doaj.org/article/70ef0fda3a2e4c328b7bc95b9fb2e285
Publikováno v:
Kvasný průmysl, Vol 64, Iss 6, Pp 287-296 (2018)
Dry hopped beers gain their characteristic flavour from hop products purposely added during the cold stage of production. Although the production of these beers has not so broad a tradition in the Czech Republic as for instant in Great Britain or the
Externí odkaz:
https://doaj.org/article/bf09d0b3fdb54342902c37d2e86c59c9
Publikováno v:
Molecules, Vol 26, Iss 19, p 6065 (2021)
In recent years, the interest in the health-promoting effects of hop prenylflavonoids, especially its estrogenic effects, has grown. Unfortunately, one of the most potent phytoestrogens identified so far, 8-prenylnaringenin, is only a minor component
Externí odkaz:
https://doaj.org/article/156fb390b6594acf95ea4e2921a11200
Publikováno v:
Beverages, Vol 6, Iss 3, p 56 (2020)
Bottle conditioning refers to a method of adding fermenting wort or yeast suspension in sugar solution into beer in its final package. Additionally denoted as bottle refermentation, this technique has been originally developed to assure beer carbonat
Externí odkaz:
https://doaj.org/article/6d165b7f64b2401394ea54958de9045e
Publikováno v:
Molecules, Vol 25, Iss 10, p 2414 (2020)
Due to the increasing popularity of unfiltered beer, new methods for its preservation are needed. High-pressure processing (HPP) was applied as a final treatment of packed beer in order to assure storage stability and to retain the desired product qu
Externí odkaz:
https://doaj.org/article/fc3d7179ddda4f4199c6db411b9ffbfe
Autor:
Vojtěch Hanko, Aleš Potěšil, Václav Potěšil, Jakub Nešpor, Marcel Karabín, Lukáš Jelínek, Pavel Dostálek
Publikováno v:
Kvasný průmysl, Vol 63, Iss 6, Pp 298–306-298–306 (2017)
At present, a broad range of unfi ltered beers is produced mainly by microbreweries. So far, however, no suitable method exists for ensuring extended shelf life at the industrial scale without damaging the taste. The most widespread method – pasteu
Externí odkaz:
https://doaj.org/article/37f7b420617e492f93c0110e0356522f
Autor:
Karel Krofta, Světlana Brabcová, Lenka Moravcová, Pavel Dostálek, Marcel Karabín, Lukáš Jelínek, Tereza Hudcová
Publikováno v:
Kvasný průmysl, Vol 61, Iss 3, Pp 62-68 (2015)
The prenylated flavonoids are hop components with the most beneficial health effects. Information about their content and the dynamics of their decrease during hops processing is necessary for the production of beer with an increased content of these
Externí odkaz:
https://doaj.org/article/de12e3890d7348229d01dde475eae82f
Publikováno v:
Kvasný průmysl, Vol 63, Iss 4, Pp 164–172-164–172 (2017)
Hop cones contain a number of important compounds, which are frequently used in the brewing industry. Recently, an increasing interest has been raised in using hops also for other purposes, particularly in the pharmaceutical industry. The group of pr
Externí odkaz:
https://doaj.org/article/c2f0851c7d8240258ae50c2ce11d19a8