Works matching IS 00469750 AND DT 2015 AND VI 121 AND IP 2

Results: 21

Effect of cold shock on the enhancement of β-amylase activity during malting and malt processability for a red sorghum intended for brewing use.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 219, doi. 10.1002/jib.207

By:

Bwanganga, Jean‐Claude Tawaba

Publication type:

Article

Enhancement of urea uptake in Chinese rice wine yeast strain N85 by the constitutive expression of DUR3 for ethyl carbamate elimination.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 257, doi. 10.1002/jib.208

By:

Li, Xiaomin;
Shen, Chao;
Wu, Dianhui;
Lu, Jian;
Chen, Jian;
Xie, Guangfa

Publication type:

Article

Investigation of beer-spoilage ability of Dekkera/ Brettanomyces yeasts and development of multiplex PCR method for beer-spoilage yeasts.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 177, doi. 10.1002/jib.209

By:

Shimotsu, Satoshi;
Asano, Shizuka;
Iijima, Kazumaru;
Suzuki, Koji;
Yamagishi, Hiromi;
Aizawa, Masayuki

Publication type:

Article

Cider Apple Native Microbiota Characterization by PCR-DGGE.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 287, doi. 10.1002/jib.220

By:

Alonso, Sergio;
Laca, Amanda;
Rendueles, Manuel;
Mayo, Baltasar;
Díaz, Mario

Publication type:

Article

Phytic acid concentration in selected raw materials and analysis of its hydrolysis rate with the use of microbial phytases during the mashing process.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 213, doi. 10.1002/jib.221

By:

Mikulski, Dawid;
Kłosowski, Grzegorz

Publication type:

Article

A new proposal for the quantification of homogeneity in the wort boiling process.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 204, doi. 10.1002/jib.222

By:

Scheuren, Hans;
Dillenburger, Michael;
Methner, Frank‐Jürgen

Publication type:

Article

Performance of indigenous yeasts in the processing of Chinese strong-flavoured liquor during spontaneous mixed solid-state or submerged fermentation.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 295, doi. 10.1002/jib.223

By:

You, Ling;
Wang, Tao;
Yang, Zhirong;
Feng, Su

Publication type:

Article

Comparison of a new digital imaging technique for yeast cell counting and viability assessments with traditional methods.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 231, doi. 10.1002/jib.224

By:

Thomson, K.;
Bhat, A.;
Carvell, J.

Publication type:

Article

An accelerated malting procedure - influences on malt quality and cost savings by reduced energy consumption and malting losses.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 181, doi. 10.1002/jib.225

By:

Müller, Christian;
Methner, Frank‐Jürgen

Publication type:

Article

Effect of wheat malt on the concentration of metal ions in wort and brewhouse by-products.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 224, doi. 10.1002/jib.226

By:

Poreda, Aleksander;
Bijak, Monika;
Zdaniewicz, Marek;
Jakubowski, Marek;
Makarewicz, Małgorzata

Publication type:

Article

Microbial community changes in Makgeolli during brewing.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 304, doi. 10.1002/jib.227

By:

Chai, Changhoon;
Lim, Goo‐Sang;
Kim, Yun‐Ji;
Oh, Se‐Wook

Publication type:

Article

Characterization and detection of toxoflavin-producing Burkholderia in rice straws and Daqu for Chinese Maotai-flavour liquor brewing.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 290, doi. 10.1002/jib.210

By:

Zhu, De‐wen;
Wu, Zheng‐yun;
Luo, Ai‐min;
Gao, Hong

Publication type:

Article

Fermentation optimization for a probiotic local northeastern Indian rice beer and application to local cassava and plantain beer production.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 273, doi. 10.1002/jib.211

By:

Das, Arup Jyoti;
Seth, Dibyakanta;
Miyaji, Tatsuro;
Deka, Sankar Chandra

Publication type:

Article

Kinetics of polyphenol extraction from wood chips in wine model solutions: effect of chip amount and botanical species.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 207, doi. 10.1002/jib.212

By:

Psarra, Christina;
Gortzi, Olga;
Makris, Dimitris P.

Publication type:

Article

Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 251, doi. 10.1002/jib.213

By:

Bortoletto, Aline Marques;
Silvello, Giovanni Casagrande;
Alcarde, André Ricardo

Publication type:

Article

Effect of light on the concentration of ethyl carbamate in cachaça stored in glass bottles.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 238, doi. 10.1002/jib.214

By:

Zacaroni, Lidiany Mendonça;
Cardoso, Maria das Graças;
Santiago, Wilder Douglas;
Souza Gomes, Marcos;
Duarte, Felipe Cimino;
Nelson, David Lee

Publication type:

Article

Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 283, doi. 10.1002/jib.215

By:

Mascia, Ilaria;
Fadda, Costantino;
Dostálek, Pavel;
Karabín, Marcel;
Zara, Giacomo;
Budroni, Marilena;
Del Caro, Alessandra

Publication type:

Article

Multivariate analysis for the characterization of physico-chemical profiles of cachaça produced in copper stills over a period of six years in Minas Gerais state.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 244, doi. 10.1002/jib.216

By:

Santiago, Wilder Douglas;
Cardoso, Maria das Graças;
Zacaroni, Lidiany Mendonça;
Rodrigues, Leonardo Milani Avelar;
Duarte, Felipe Cimino;
Fátima e Silva Ribeiro, Cleusa;
Nelson, David Lee

Publication type:

Article

Quantitative determination of fluorine in spent grain and brewery yeast.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 193, doi. 10.1002/jib.217

By:

Horák, Tomáš;
Štěrba, Karel;
Olšovská, Jana

Publication type:

Article

Fermented sugarcane and pineapple beverage produced using Saccharomyces cerevisiae and non- Saccharomyces yeast.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 262, doi. 10.1002/jib.218

By:

Ribeiro, Luciana Silva;
Duarte, Whasley Ferreira;
Dias, Disney Ribeiro;
Schwan, Rosane Freitas

Publication type:

Article

Determination of flavour compounds in beer using stir-bar sorptive extraction and solid-phase microextraction.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 197, doi. 10.1002/jib.219

By:

Castro, Luis F.;
Ross, Carolyn F.

Publication type:

Article