Effects of Operating Conditions during Low-Alcohol Beer Production by Osmotic Distillation-Reference-Cited by-同舟云学术

Effects of Operating Conditions during Low-Alcohol Beer Production by Osmotic Distillation

Published:2014-03-28 Issue:14 Volume:62 Page:3279-3286
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

De Francesco Giovanni¹,Freeman Gary²,Lee Eung²,Marconi Ombretta³,Perretti Giuseppe¹

Affiliation:

1. Department of Agricultural, Food and Environmental, University of Perugia, Via San Costanzo, 06126, Perugia, Italy

2. Campden BRI, Coopers Hill Road, Nutfield, Surrey, RH1 4HY, United Kingdom

3. Italian Brewing Research Centre, University of Perugia, Via San Costanzo, 06126, Perugia, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf405490x

Reference45 articles.

1. Optimisation of lab-scale continuous alcohol-free beer production

2. Multivariate characterisation of beers according to their mineral content

3. Sohrabvandi, S.Optimization alcohol free non-alcoholic beer production produced with restricted fermentation practice, Ph.D. Thesis,University of Tehran,Iran, 2008.

4. Nutritional aspects of beer—a review

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