Zobrazeno 1 - 10
of 79
pro vyhledávání: '"Paweł, Satora"'
Publikováno v:
Molecules, Vol 29, Iss 23, p 5674 (2024)
Changing trends in the brewing market show that breweries want to attract consumers with new products. New flavours and aromas in beer can be achieved by using various additives. However, non-Saccharomyces yeast strains make it possible to produce be
Externí odkaz:
https://doaj.org/article/f9ef63a22e9c4794a28e8aa9e8e176f0
Publikováno v:
Biomolecules, Vol 14, Iss 10, p 1322 (2024)
Keeving is the removal of nutrients from apple musts due to their binding to pectin, resulting in a slower fermentation and spontaneous arrest. The aim of this study was to determine the effect of keeving on the chemical composition of fermented appl
Externí odkaz:
https://doaj.org/article/83b5ad117da84580a08b6030d080ea08
Publikováno v:
Molecules, Vol 29, Iss 15, p 3524 (2024)
There is considerable interest in the use of essential oils for food preservation, but their effect on the aroma profile of a product is poorly understood. This study investigated the effect of thyme essential oil (EO) addition at increasing concentr
Externí odkaz:
https://doaj.org/article/bc04625929fe4554a225d441b1773ba3
Publikováno v:
Applied Sciences, Vol 14, Iss 12, p 4979 (2024)
Changing consumer preferences and increasing demands require adjustments in brewery operations and beer production methods. Recent trends indicate a marked decline in interest in high-alcohol beers and an increasing demand for low- and no-alcohol alt
Externí odkaz:
https://doaj.org/article/773dfe3e38b64b159c7ebc21706d4ff0
Autor:
Paweł Satora, Szymon Strnad
Publikováno v:
Applied Sciences, Vol 14, Iss 8, p 3462 (2024)
The aim of this research was to determine the influence of yeast strains (previously isolated from the fermentation process) on selected quality parameters of sauerkraut. For this purpose, shredded and salted (2.5% w/w) cabbage of the Galaxy variety
Externí odkaz:
https://doaj.org/article/70f586e02b694d79b0f4e342898ee34f
Publikováno v:
Molecules, Vol 29, Iss 4, p 844 (2024)
In recent years, there has been a significant decline in interest in high-alcohol beers, while interest in low- and non-alcohol beers is growing. The aim of this study was to investigate the influence of the addition of coriander seeds at various sta
Externí odkaz:
https://doaj.org/article/12d45a9713bb46b5a2a46a3d53008d89
Autor:
Paweł Satora, Szymon Strnad
Publikováno v:
Applied Sciences, Vol 14, Iss 1, p 236 (2023)
The aim of this study was to compare the yeast microbiota occurring during cabbage fermentation, along with selected parameters important for the quality of sauerkraut, depending on the vessel used. For this purpose, glass jars were used, in which an
Externí odkaz:
https://doaj.org/article/11153d3966db4de288b1e912c8ff6529
Autor:
Paweł Satora, Aneta Pater
Publikováno v:
Applied Sciences, Vol 13, Iss 5, p 2872 (2023)
The interest in new beer products, which has been growing for several years, forces technologists and brewers to look for innovative raw materials, such as hops, new sources of carbohydrates or yeast. The aim of the presented study was to evaluate th
Externí odkaz:
https://doaj.org/article/c8967c0613bc43d68090d16221fdb4b1
Publikováno v:
Molecules, Vol 27, Iss 21, p 7478 (2022)
The purpose of the study was to evaluate the impact of the Saccharomyces cerevisiae and S. kudriavzevii mixed culture on the fermentation, chemical and aromatic composition of semi-sweet white wines. The variables tested in the experiment were the in
Externí odkaz:
https://doaj.org/article/4fb7b0683e84464e98004f67a9426da7
Publikováno v:
Foods, Vol 11, Iss 9, p 1316 (2022)
Yeast plays a key role in the production of alcoholic beverages. Effective fermentation requires appropriate conditions to ensure the production of high-quality beer. The paper discusses the effect of dry brewing yeast (Saccharomyces cerevisiae and S
Externí odkaz:
https://doaj.org/article/8c3b13aa4ea245408e3dcca8859e8d5b