Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Yvonne Methner"'
Autor:
Yvonne Methner, Frederico Magalhães, Luis Raihofer, Martin Zarnkow, Fritz Jacob, Mathias Hutzler
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
There is a growing trend for beers with novel flavor profiles, as consumers demand a more diversified product range. Such beers can be produced by using non-Saccharomyces yeasts. The yeast species Saccharomycopsis fibuligera is known to produce excep
Externí odkaz:
https://doaj.org/article/1fcde88726d84ca9b858fa7ed99672d6
Autor:
Yvonne Methner, Philipp Dancker, Robin Maier, Mailen Latorre, Mathias Hutzler, Martin Zarnkow, Martin Steinhaus, Diego Libkind, Stephanie Frank, Fritz Jacob
Publikováno v:
Foods, Vol 11, Iss 7, p 1038 (2022)
The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily. While flavor substances of traditional beers can largely be traced back to defined secondary metabo
Externí odkaz:
https://doaj.org/article/e290e9d238b14884af31fbf5a285a39a
Autor:
Frank Endres, Alexandra Prowald, Ursula Elisabeth Adriane Fittschen, Sven Hampel, Siegfried Oppermann, Fritz Jacob, Mathias Hutzler, Andreas Laus, Yvonne Methner, Martin Zarnkow
Publikováno v:
European Food Research and Technology. 248:1457-1468
In this paper, we present a constant temperature mashing procedure where grist made of Pilsner malt is mashed-in directly in the temperature regime of alpha-amylase activity, thus omitting all conventional steps, followed by constant temperature mash
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7aab53907c0b679c06c64f5c4e7d9a9
https://doi.org/10.1007/s00217-022-03968-2
https://doi.org/10.1007/s00217-022-03968-2
Autor:
Yvonne Methner, Nadine Weber, Oliver Kunz, Martin Zarnkow, Michael Rychlik, Mathias Hutzler, Fritz Jacob
Publikováno v:
FEMS Yeast Research. 22
Nonalcoholic beers are becoming increasingly popular, in part due to consumers’ awareness of a healthier lifestyle. Additionally, consumers are demanding diversification in the product range, which can be offered by producing nonalcoholic beers usi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d4386bc3cdedaa6b33cbc96d318618e
https://doi.org/10.1093/femsyr/foac042
https://doi.org/10.1093/femsyr/foac042
Autor:
Yvonne Methner, Mathias Hutzler, Martin Zarnkow, Alexandra Prowald, Frank Endres, Fritz Jacob
Non-alcoholic beers have seen steady growth in recent years and are attracting customer interest. At the same time, consumer demand for non-alcoholic beers is rising. While wort-like flavors are often criticized in beer and also regarded as off-flavo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b10686fa411d201b914132bd1670396
Publikováno v:
Fermentation
Volume 5
Issue 4
Pages: 101
Volume 5
Issue 4
Pages: 101
Non-Saccharomyces yeasts have aroused interest in brewing science as an innovative and seminal way of creating new beer flavors. A screening system for potential brewing strains of non-Saccharomyces yeasts was set up to investigate the yeast’s util
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ad03fa28eb195e928458ddd5564bc36
https://mediatum.ub.tum.de/1546269
https://mediatum.ub.tum.de/1546269