Influence of temperature on continuous high gravity brewing with yeasts immobilized on spent grains
- Author
- DRAGONE, Giuliano1 ; MUSSATTO, Solange I1 ; ALMEIDA E SILVA, Joao B1
[1] Department of Biotechnology, Engineering College of Lorena, University of São Paulo, Lorena, SP, Brazil - Source
European food research & technology (Print). 2008, Vol 228, Num 2, pp 257-264, 8 p ; ref : 35 ref
- ISSN
- 1438-2377
- Scientific domain
- Food science technology
- Publisher
- Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- Beer Continuous fermentation High gravity brewing Immobilized yeasts Spent grains Temperature
- Keyword (fr)
- Bière Brassage Continu Céréale Fermentation Gravité Levure Température Boisson alcoolisée
- Keyword (en)
- Beer Brewing Continuous Cereal Fermentation Gravity Yeast Temperature Alcoholic beverage
- Keyword (es)
- Cerveza Braceaje Contínuo Cereal Fermentación Gravedad Levadura Temperatura Bebida alcohólica
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C04 Beers
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 21019517
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s00217-008-0930-y 
https://dx.doi.org/10.1007/s00217-008-0930-y
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