Sfoglia per Soggetto "Beer"
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Implementation of hazard analysis critical control point (HACCP) system to the alcoholic beverages industry
(2001)Alcoholic beverages (fermented or not) have been consumed for more than three thousand years and, generally, they have been considered safe because of their alcohol content. However, in recent years adulteration (i.e., use ... -
In situ Creation of the Natural Phenolic Aromas of Beer: A Pulsed Electric Field Applied to Wort-Enriched Flax Seeds
(2020)To fine tune the production of phenolic aromas in beer, a pulsed electric field (PEF) was applied to beer wort, which was enriched with flax seeds. The choice of flax seeds as a source of FA is based on its high content ...