Development of low‐alcohol isotonic beer by interrupted fermentation-Reference-Cited by-同舟云学术

Development of low‐alcohol isotonic beer by interrupted fermentation

Published:2019-04-10 Issue:7 Volume:54 Page:2416-2424
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

De Fusco Deborah Oliveira¹,Madaleno Leonardo Lucas²,Del Bianchi Vanildo Luiz³,Bernardo Aline da Silva²,Assis Rafael Roberto²,Teixeira Gustavo Henrique⁴^ORCID

Affiliation:

1. Departamento de Alimentos e Nutrição Faculdade de Ciências Farmacêuticas (FCFAR) Universidade Estadual Paulista (UNESP) Campus de Araraquara Rodovia Araraquara‐Jaú, km 1 – CP 502 Araraquara São Paulo CEP: 14.800‐903 Brazil

2. Faculdade de Tecnologia de Jaboticabal “Nilo De Stefani” (FATEC) Via de Acesso Prof. Paulo Donato Castellane, s/n° Jaboticabal SP CEP: 14884‐900 Brazil

3. Department of Food Engineering and Technology Institute of Biosciences, Languages and Exact Sciences (IBILCE) Universidade Estadual Paulista (UNESP) São José do Rio Preto Campus Rua Cristóvão Colombo, 2265 São Jose do Rio Preto SP CEP: 15054‐000 Brazil

4. Faculdade de Ciências Agrárias e Veterinárias (FCAV) Universidade Estadual Paulista (UNESP) Campus de Jaboticabal Via de Acesso Prof. Paulo Donato Castellane s/n Jaboticabal São Paulo CEP: 14.884‐900 Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14156

Reference40 articles.

1. Wine, Beer, Alcohol and Polyphenols on Cardiovascular Disease and Cancer

2. Beer and Healthy(2018).Healthy aspects of non‐alcoholic beer.https://beerandhealth.eu/beer-and-health/health-aspects-of-non-alcoholic-beer/. Accessed 12/09/2018.

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