Low Carbohydrate Beers Produced by a Selected Yeast Strain from an Alternative Source-Reference-Cited by-同舟云学术

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Low Carbohydrate Beers Produced by a Selected Yeast Strain from an Alternative Source

Published:2019-11-25 Issue:1 Volume:78 Page:80-88
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Troilo Antonio¹,De Francesco Giovanni²,Marconi Ombretta²^ORCID,Sileoni Valeria¹^ORCID,Turchetti Benedetta¹³,Perretti Giuseppe¹^ORCID

Affiliation:

1. Department of Agricultural, Food and Environmental Sciences – DSAAA, University of Perugia, Perugia, Italy;

2. Italian Brewing Research Centre – CERB, University of Perugia, Perugia, Italy;

3. Industrial Yeasts Collection DBVPG, University of Perugia, Perugia, Italy

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2019.1682887

Reference36 articles.

1. Economic Growth, Globalisation and Beer Consumption

2. An overview of selected specialty beers: developments, challenges and prospects

3. Investigation of the Suitability of Hulled Wheats for Malting and Brewing

4. Screening of new strains ofSaccharomycodes ludwigiiandZygosaccharomyces rouxiito produce low-alcohol beer

5. Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Innovative trends and strategies for the integral valorization of products in the beer supply chain;Italian Journal of Food Science;2024-07-01

2. Evaluation of Volatile Compounds Produced by Different Yeasts in Craft Beer Production;2024

3. Flavour Stability of a Cold-Stored Unpasteurized Low-Alcohol Beer Produced by Saccharomycodes ludwigii;Food and Bioprocess Technology;2023-04-03

4. The potential role of yeasts in the mitigation of health issues related to beer consumption;Critical Reviews in Food Science and Nutrition;2022-10-12

5. Evaluation of the influence of the microorganisms involved in the production of beers on their sensory characteristics;Food and Bioproducts Processing;2022-09

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