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Assessing the influence of a chitosan layer on curcumin nanoemulsions bioaccess...

Silva, Hélder Daniel Peixoto; Beldikova, E.; Poejo, Joana; Abrunhosa, Luís; Serra, Teresa; Duarte, Catarina M. M.; Brányik, Tomáš


The brewing yeast

Pires, Eduardo J.; Brányik, Tomáš

The concept of brewing science is very recent when compared with the history of beer. It began with the microscopic observations of Louis Pasteur and evolved through the last century with improvements in engineering, microbiology, and instrumental analysis. However, the most profound insight into brewing processes only emerged in the past decades through the advances in molecular biology and genetic engineering...


An overview of the brewing process

Pires, Eduardo J.; Brányik, Tomáš

The first chapter of this book has an introductory character, which discusses the basics of brewing. This includes not only the essential ingredients of beer, but also the steps in the process that transforms the raw materials (grains, hops) into fermented and maturated beer. Special attention is given to the processes involving an organized action of enzymes, which convert the polymeric macromolecules present ...


Continuous beer fermentation diacetyl as a villain

Pires, Eduardo J.; Teixeira, J. A.; Brányik, Tomáš; Brandão, Tiago; Vicente, A. A.

This work tested the viability of producing beer of good quality after maturation of green beer obtained by primary continuous fermentation of high-gravity wort using an airlift bioreactor with flocculated biomass. Fermentation performance of the tested setup was unique as it reached a maximum saccharide consumption rate of 9.43 g L1 h1 and an ethanol productivity of 3.75 g L1 h1. Despite the high levels of dia...


Chlorella vulgaris biomass enriched by biosorption of polyphenols

Jelínek, Luká; Procházková, Gita; Quintelas, C.; Beldíková, Elika; Brányik, Tomáš

Cell walls of microalgae are variable and contain non-specific domains where different molecules can bind. The enrichment of microalgal biomass with nutrients through adsorption can be an interesting process for the food and feed industry. In this study, naturally occurring polyphenols ((+)-catechin, ()-epicatechin, quercetin, rutin and xanthohumol) were adsorbed onto nonliving cells of freshwater microalgae Ch...


By-products of beer fermentation

Pires, Eduardo J.; Brányik, Tomáš

Among the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters; as well as the successful reduction of undesirable by-products such as diacetyl. While higher alcohols and esters contribute rather positively to the beer aroma, diacetyl is mostly unwelcome for beer types with lighter taste. Thus, the complex metabolic pathways in yeast responsible ...


Yeast : the soul of beer’s aroma—a review of flavour-active esters and higher a...

Pires, Eduardo J.; Teixeira, J. A.; Brányik, Tomáš; Vicente, A. A.

Among the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters. Thus, a heavy body of literature focuses on these substances and on the parameters influencing their production by the brewing yeast. Additionally, the complex metabolic pathways involved in their synthesis require special attention. More than a century of data, mainly in genetic and...


Maintaining yeast viability in continuous primary beer fermentation

Pires, Eduardo J.; Teixeira, J. A.; Brányik, Tomáš; Côrte-Real, Manuela; Vicente, A. A.

Continuous fermentation is a long known and vastly studied process. The use of immobilized cell technology (ICT) is exploited in a significant number of studies owing to the associated high volumetric productivity, time savings and low capital demand. This work was aimed at solving one of the most relevant obstacles to implementing ICT on a large scale in beer fermentations, namely the control of biomass and th...


Carrier-free, continuous primary beer fermentation

Pires, Eduardo J.; Teixeira, J. A.; Brányik, Tomáš; Vicente, A. A.

Developing a sustainable continuous fermentation reactor is one of the most ambitious tasks in brewing science, but it could bring great benefits regarding volumetric productivity to modern breweries. Immobilized cell technology is often applied to reach the large densities of yeast needed in a continuous fermentation process. However, the financial cost associated with the use of carriers for yeast immobilizat...


High gravity primary continuous beer fermentation using flocculent yeast biomass

Pires, Eduardo J.; Teixeira, J. A.; Brányik, Tomáš; Côrte-Real, Manuela; Brandão, Tiago; Vicente, A. A.

The current work assessed a new immobilized cell reactor system throughout a long-term (54 days) continuous primary fermentation of lager-type wort of high specific gravity. The experiment was performed in a 4 L airlift bioreactor and immobilization of biomass was attained solely by flocculation. Despite the constant liquid agitation and washout of biomass, up to 53 g dry wt/L of yeast remained immobilized in t...


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