منابع مشابه
iMProVeMent oF tHe oXidatiVe stabilitY oF beer
INTRODUCTION The overall purpose of the research project is to make it possible for breweries not using ‘active yeast’ in the bottles to produce beer that is oxidative stable for up to one year without the addition of sulfite or ascorbic acid. This is to be achieved by increasing our knowledge about how especially thiol-containing proteins affect the oxidative stability of beer and how the yeas...
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Characteristic of the beer production process is the uncertainty caused by the complex biological raw materials and the yeast, a living organism. This uncertainty is exempliied by the fact that predicting the speed of the beer fermentation process is a non-trivial task. We employ neural network and decision tree learning to predict the speed of the beer fermentation process. We use two data set...
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Pistachio paste is produced from ground roasted kernel. This study focused on the influence of the milling process on colloidal stability, rheological behavior and color of pistachio paste. The colloidal stability of pistachio paste samples increased with a reduction of particle size from 31.4 to 15.10µm. The Herschel-Bulkley model was found to be the best model to describe the flow behavior of...
متن کاملBeer consumption and changes in stability of human serum proteins.
The aim of this study was to evaluate the influence of beer consumption (BC) on the functional and structural properties of human serum proteins (HSP). Thirty-eight volunteers (after coronary bypass) were divided into two groups: experimental (EG) and control (CG). Nineteen volunteers of the EG consumed 330 mL per day of beer (about 20 g of alcohol) for 30 consecutive days. The CG volunteers co...
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Palliatives for enhancing the stability of beer flavor have been evaluated by organoleptic tests, but primarily by use of an accelerated aging technique, followed by estimation of staling substances using thiobarbituric acid (TBA). TBA has also been used to trace the quantities of carbonyl compounds and their precursors through malting and brewing and in beer treated with palliatives and substa...
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ژورنال
عنوان ژورنال: Kvasny Prumysl
سال: 1969
ISSN: 0023-5830
DOI: 10.18832/kp1969023