Zobrazeno 1 - 10
of 53
pro vyhledávání: '"R. Alex Speers"'
Publikováno v:
Fermentation, Vol 7, Iss 1, p 13 (2021)
Recently there has been an increased interest in characterising the rates of alcoholic fermentations. Sigmoidal models have been used to predict changes such as the rate of density decline. In this study, three published sigmoidal models were assesse
Externí odkaz:
https://doaj.org/article/d95641c88ade43069176ca5a303b435a
Autor:
Bizuayehu M. Muche, Michael Jordan, Charles F. Forney, R. Alex Speers, H. P. Vasantha Rupasinghe
Publikováno v:
Beverages, Vol 6, Iss 4, p 59 (2020)
The effects of 1-methylcyclopropene (1-MCP), storage atmosphere (controlled (CA) or regular (RA)), and juice processing (clear or cloudy) on the volatile aroma compounds from McIntosh and Honeycrisp apples following 4-month storage were studied. All
Externí odkaz:
https://doaj.org/article/a2bd6e8bdb044878ba074dc9ee3099ad
Publikováno v:
Frontiers in Nutrition, Vol 5 (2018)
This study evaluated the degradation kinetics of selected anthocyanins and the change in polymeric color, browning index, and haze development of grape juices from “Merlot” and “Ruby” grape cultivars stored at 5, 25, and 35°C for up to 360 d
Externí odkaz:
https://doaj.org/article/38157a250af44769b43add75c6d3a950
Publikováno v:
Journal of the American Society of Brewing Chemists. 80:17-25
The nature of undesirable and unfilterable haze particles observed by craft breweries remains nebulous and presents a challenge when the aim is the production of bright beer. A commercial beer was ...
Publikováno v:
Journal of the American Society of Brewing Chemists. 80:109-111
Dimethyl sulfide precursors (DMSP), present in both pilot plant floor and pneumatic malts, were used to produce craft beers and their levels were measured. The pneumatic malt was germinated at 14 °...
Publikováno v:
Journal of the American Society of Brewing Chemists. 78:63-73
Understanding yeast dynamics during fermentation is important for quality control, whether monitoring fermentation consistency or identifying aberrant events, such as premature yeast flocculation (...
Publikováno v:
Journal of the American Society of Brewing Chemists. 77:21-29
Respiratory deficient cells or “petites” are the most common type of mutation found in brewing yeast. High levels of petites are known to contribute to unwanted flavors in beer along with y...
Publikováno v:
Science & Justice. 57:321-330
The Widmark equation is probably the most commonly used calculation for medicolegal purposes. Recently the National Research Council (USA) and the Forensic Science Regulator (UK) have called for the uncertainty of all results to be given with all for
Respiratory deficient cells or “petites” are the most common type of mutation found in brewing yeast. High levels of petites are known to contribute to unwanted flavors in beer along with yeast flocculation problems during fermentation. However,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9eaf4f172e575becbe929fbcb35877d
Publikováno v:
Fermentation; Volume 7; Issue 1; Pages: 13
Fermentation, Vol 7, Iss 13, p 13 (2021)
Fermentation, Vol 7, Iss 13, p 13 (2021)
Recently there has been an increased interest in characterising the rates of alcoholic fermentations. Sigmoidal models have been used to predict changes such as the rate of density decline. In this study, three published sigmoidal models were assesse