Development of low‐alcohol isotonic beer by interrupted fermentation

Autor:	Vanildo Luiz Del Bianchi, Deborah Oliveira De Fusco, Leonardo Lucas Madaleno, Aline da Silva Bernardo, Gustavo Henrique de Almeida Teixeira, Rafael Roberto Assis
Rok vydání:	2019
Předmět:	0303 health sciences 030309 nutrition & dietetics 010401 analytical chemistry food and beverages Regular beer Alcohol Titratable acid 01 natural sciences Industrial and Manufacturing Engineering 0104 chemical sciences 03 medical and health sciences chemistry.chemical_compound chemistry Isotonic Alcohol content Fermentation Food science Gallic acid human activities Food Science
Zdroj:	International Journal of Food Science & Technology. 54:2416-2424
ISSN:	1365-2621 0950-5423
DOI:	10.1111/ijfs.14156
Popis:	Alcohol‐free beer with isotonic properties is getting more popular and its production can be carried out by different production strategies; however, interrupted fermentation is still a challenge. Therefore, the objective of this study was to develop a low‐alcohol isotonic beer (
Databáze:	OpenAIRE
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