Zobrazeno 1 - 10
of 53
pro vyhledávání: '"fruit beer"'
Autor:
Lílian S. M. da Costa, Cléo R. Bressan, Cecila L. Sousa, Paulo S. Taube, Marcia M. R. Azevedo
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 1302-1314 (2024)
Beer is the most consumed alcoholic beverage in the world, containing numerous bioactive compounds. The market has innovated to provide better experiences for consumers, such as the development of craft beers with high levels of antioxidant compounds
Externí odkaz:
https://doaj.org/article/b8384aa922464147b44e68ea33517fcf
Publikováno v:
In Heliyon 30 January 2024 10(2)
Publikováno v:
Heliyon, Vol 10, Iss 2, Pp e24505- (2024)
The last decade has seen increased consumer demand for zero and low-alcohol beverages. Cold-contact fermentation (CCF) in combination with non-Saccharomyces can be an effective method for producing low-alcohol fruit beverages with desirable qualities
Externí odkaz:
https://doaj.org/article/efe51513cd8d471dbae8950a47711ad4
Autor:
Rocchina Pietrafesa, Gabriella Siesto, Maria Tufariello, Lorenzo Palombi, Antonietta Baiano, Carmela Gerardi, Ada Braghieri, Francesco Genovese, Francesco Grieco, Angela Capece
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
This study investigated the influence of three Saccharomyces cerevisiae strains, selected from different matrices - CHE-3 (cherry), P4 (sourdough) and TA4-10 (grape must) - on characteristics of Italian Grape Ale (IGA) beers obtained at microbrewery
Externí odkaz:
https://doaj.org/article/f1c39bc2907c4d42b006432426e5b6a9
Publikováno v:
Shipin yu jixie, Vol 38, Iss 11, Pp 46-52,75 (2022)
Objective: This study aimed to fully develop and utilize the resources of passion fruits. Methods: The volatile flavor compounds at different brewing stages were analyzed by GC-IMS technology. Results: A total of 63 kinds of flavor compounds were ide
Externí odkaz:
https://doaj.org/article/e611b5a749d740778957b000347853da
Autor:
Viola Galli, Manuel Venturi, Simona Guerrini, Silvia Mangani, Damiano Barbato, Gianni Vallesi, Lisa Granchi
Publikováno v:
Foods, Vol 12, Iss 18, p 3354 (2023)
Recent interest in the special beer category has encouraged the search for novel brewing materials, including new ingredients and novel yeast strains, in order to differentiate the finished products. The aim of this work was to select non-brewing S.
Externí odkaz:
https://doaj.org/article/ab22a4e85ffd4a3bbd213b560b56f32c
Autor:
Giulia Leni, Elia Romanini, Terenzio Bertuzzi, Alessio Abate, Letizia Bresciani, Milena Lambri, Margherita Dall’Asta, Mario Gabrielli
Publikováno v:
Foods, Vol 12, Iss 6, p 1196 (2023)
Italian grape ale (IGA) beers have been categorized by the Beer Judge Certification Program as a sub-category of fruit beers in which grape, or grape must, is added during the brewing process to provide additional characteristics to the final beer. I
Externí odkaz:
https://doaj.org/article/286f68ca2e0d4a91b7a14aeeabd91c7b
Autor:
Francesco Fancello, Angela Bianco, Marta Niccolai, Giacomo Zara, Roberta Coronas, Elisa Serra, Guy D’Hallewin, Antonio Valentoni, Antonio Santoru, Luca Pretti, Marilena Budroni
Publikováno v:
Fermentation, Vol 8, Iss 8, p 364 (2022)
Local fruit cultivars may improve the originality of specialty beers both directly, by conferring peculiar tastes and flavors, and indirectly, as a reservoir of new starter strains. Accordingly, the fungal and bacterial communities of Bisucciu fruit,
Externí odkaz:
https://doaj.org/article/226ec262d5c44fd99c15f37adf3f22c4
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 19, Iss 3, Pp 323-335 (2018)
Fruit flavored beers, also known as Radler, which are mixtures of beer and soft drinks, gained in the last years increasing popularity. The present study aimed at investigating the physical-chemical and sensory characteristics of different fruit beer
Externí odkaz:
https://doaj.org/article/b39ae6ffa53547728e74b2e32b562820
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