Effects of progressive freeze concentration on craft beer: Volatile compounds, sensory profile, and physicochemical characteristics-Reference-Cited by-同舟云学术

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Effects of progressive freeze concentration on craft beer: Volatile compounds, sensory profile, and physicochemical characteristics

Published:2024-01 Issue: Volume:191 Page:115662
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Osorio M.^ORCID,Moreno F.L.^ORCID,Hernández E.^ORCID,Filomena-Ambrosio Annamaria,Osorio Coralia,Ruiz Y.^ORCID

Funder

Universidad de La Sabana

Publisher

Elsevier BV

Subject

Food Science

Reference104 articles.

1. Beer-brewing powered by controlled hydrodynamic cavitation: Theory and real-scale experiments;Albanese;Journal of Cleaner Production,2017

2. Innovative beer-brewing of typical, old and healthy wheat varieties to boost their spreading;Albanese;Journal of Cleaner Production,2018

3. Effect of the multi-stage block freeze concentration process on the physicochemical and biological properties of noni tea (Morinda citrifolia L.): A case study in Brazil to obtain a promising functional food;Almeida;Journal of Food Measurement and Characterization,2023

4. Beer volatile fingerprinting at different brewing steps;Alves;Food Chemistry,2020

5. The Pherobase: Database of Pheromones and semiochemicals. The Pherobase;Am,2023

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