Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/3523
Registo completo
Campo DC | Valor | Idioma |
---|---|---|
dc.contributor.author | Brányik, Tomáš | - |
dc.contributor.author | Silva, Daniel Pereira da | - |
dc.contributor.author | Vicente, A. A. | - |
dc.contributor.author | Ferreira, António Augusto | - |
dc.contributor.author | Silva, João B. Almeida e | - |
dc.contributor.author | Dostálek, Pavel | - |
dc.contributor.author | Teixeira, J. A. | - |
dc.date.accessioned | 2005-11-18T11:45:28Z | - |
dc.date.available | 2005-11-18T11:45:28Z | - |
dc.date.issued | 2005 | - |
dc.identifier.citation | BRÁNYIK, Tomáš [et al.] - Sensorial evaluation of continuously fermented beer and the role of process parameters in adjusting its flavour profile. In Congress of the European Brewing Convention, 30, Prague, 2005 - Proceedings of the 30th Congress of the European Brewing Convention, Prague, Czech Republic,14-19 May [CD ROM]. [S.l : s.n.], 2005. | eng |
dc.identifier.uri | https://hdl.handle.net/1822/3523 | - |
dc.description.abstract | Although traditional batch overwhelmingly prevails over continuous fermentation, a breakthrough in quality and savings could be achieved by a simple, flexible and cheap fermentation system. This work deals with a complete continuous beer fermentation consisting of an airlift and a packed-bed reactor containing yeast immobilized on spent grains and corncobs, respectively. The goal was to study the influence of process parameters on bioreactor performance and flavour profile of beer. Consumers considered the continuously fermented beer to be of a regular quality. The possibility of flavour adjustments by changing the process parameters was proved by a panel of experienced tasters. | eng |
dc.description.sponsorship | Fundação para a Ciência e a Tecnologia (FCT) - SFRH/BPD/3541/2000. | eng |
dc.description.sponsorship | MŠMT - MSM 6046137305, Czech Republic. | eng |
dc.description.sponsorship | Fundação de Amparo a Pesquisa do Estado de São Paulo (FAPESP). | eng |
dc.description.sponsorship | UNICER S.A. | eng |
dc.language.iso | eng | eng |
dc.rights | openAccess | eng |
dc.subject | Continuous | eng |
dc.subject | Beer fermentation | eng |
dc.subject | Immobilization | eng |
dc.subject | Spent grains | eng |
dc.subject | Corncobs | eng |
dc.subject | Sensorial evaluation | eng |
dc.title | Sensorial evaluation of continuously fermented beer and the role of process parameters in adjusting its flavour profile | eng |
dc.type | conferencePaper | eng |
dc.peerreviewed | yes | eng |
Aparece nas coleções: | CEB - Artigos em Livros de Atas / Papers in Proceedings |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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Branyik EBC2005.pdf | 81,06 kB | Adobe PDF | Ver/Abrir |