Abbreviation: J. Brew. Distilling
Start Year: 2010
Page 1 of 2, showing 20 records out of 25 total, starting on record 1, ending on 20
https://doi.org/10.5897/JBD2017.0049[Article Number: F6C0BF963648]
A quantitative study of copper (Cu) content in 19 different beer brands produced in mainly European countries and consumed in Sweden were measured using atomic absorption spectrophotometer without sample digestion. Results showed that the Cu content in beers is below the permissible levels concentrations for potable drinking water recommended by World Health Organization. In addition, the studies indicated that there is... Read more.
https://doi.org/10.5897/JBD2014. 0046[Article Number: 473938652215]
Fermentation of worts with high concentrations of fermentable sugars has become common practice in large clear beer breweries that use high gravity worts containing 16-18% (w/v) dissolved solids to obtain high alcohol contents. Normal and high gravity worts, ranging from 12 to 20% (w/v) initial dissolved solid contents were used in industrial opaque beer brewing and the biochemical characteristics of the brews were... Read more.
https://doi.org/10.5897/JBD2014.0042[Article Number: 0A7CB9248727]
Traditionally, beer is obtained from the treatment and processing of three raw materials (barley malt, hops and water). From it, brewing wort fermented by the action of yeasts is obtained. Wort composition depends on the quality and type of raw materials used, as well as the control of the various processing steps. Wort composition also depends on the concentration and profile of nitrogen compounds, such as proteins,... Read more.
https://doi.org/10.5897/JBD2014.0043[Article Number: 0E6313746212]
A large amount of agro-industrial waste is produced annually around the world from the beneficiated agricultural products or in food industrialization. The disposal of these residues in the environment results in a lot of inconvenience to the ecosystem, due to its significant nutritional value and high concentration of organic compounds that confers a high biochemical oxygen demand to the waste’s degradation. In... Read more.
https://doi.org/10.5897/JBD2013.0041[Article Number: 3015B4A282]
The advent of highly efficient, environmentally friendly and cost effective fermentation technology has given impetus to research in the field of optimizing nutritional parameters for optimum yeast fermentative performance. Very high gravity fermentation is a novel fermentation technology that provides an increased production capacity from same size fermentation facilities, with outstanding benefits that... Read more.
https://doi.org/10.5897/JBD12.007[Article Number: E23DA03287]
The mashing and brewing potentials of crude extracts of three plants commonly used in Northern Cameroon to make starch gruels sweet were assessed using sorghum cultivarSafrari as an adjunct. Alpha-amylase activities of the extracts fluctuated between 18 and 122 U/g, while the diastatic power and the β-carboxypeptidase activities ranged between 83 and 123 WK, and 16 and 63 mg FAN/min/µL,... Read more.
https://doi.org/10.5897/JBD11.010[Article Number: FA69293272]
The objective of this study was to compare between the raw and pasteurized Ras cheese from cow's milk through the season. The chemical composition of cheese was also demonstrated as the ripening period progressed. High solids in winter milk and low solids in summer milk were observed and were attributed to the hot weather and the poorer quality pastures. Casein as a percentage of true protein and the... Read more.
https://doi.org/10.5897/JBD11.015[Article Number: AD5438E258]
This paper assessed the influence of consumers on sorghum based clear beer (Eagle) value chain in Tanzania. The specific objectives were to assess consumers’ preferences and market potential of Eagle beer in Tanzania. The study areas were Moshi Rural and Karatu Districts in Kilimanjaro and Arusha regions respectively in Northern Tanzania. In these regions, the Eagle beer was launched for the first time... Read more.
https://doi.org/10.5897/JBD12.004[Article Number: E8C862D261]
Amgba is an African traditional maize sorghum based opaque beer mainly considered as food than beverage by Gbaya peoples in Adamaoua region of Cameroon. Despite Amgba’s importance as food, physicochemical composition as well as its process production is still not well understood. To overcome these constraints, the process production of “Amgba” was carried out in order to identify critical... Read more.
https://doi.org/10.5897/JBD12.002[Article Number: 5BBC7B2275]
In this study, an effort has been made to address the key issue of how molasses quality and composition are key components for higher yields during ethanol fermentation. Moreover, it was also noted that the choice of a yeast strain and yeast preconditioning have a positive effect on alcohol yield during molasses fermentation. A considerably better alcohol yield (9%) was obtained with low residual... Read more.
https://doi.org/10.5897/JBD12.003[Article Number: 71B1982279]
Saccharomyces cerevisiae as a yeast cream was utilized for alcoholic fermentation using sugar cane molasses. In the present study, fermentation was optimized for urea and yeast hydrolysate (YH) dosage and the combined effect was evaluated. Total sugars as inverts (TSAI) composition of molasses were determined by HPLC as 39% (m/v). Urea concentrations of 4, 2 and 3 gl-1 showed optimal ethanol... Read more.
https://doi.org/10.5897/JBD11.017[Article Number: D79D90B260]
It has been reported that over expression of the ubiquitin ligase RSP5 gene conferred tolerance to various stresses in laboratory yeast Saccharomyces cereivisiae. We constructed strains of bottom-fermenting yeast, natural hybrid, in which the S. cerevisiae(SC)-RSP5 or Saccharomyces bayanus (SB)-RSP5 is highly expressed and used for high-gravity fermentation. The... Read more.
https://doi.org/10.5897/JBD11.018[Article Number: D6F71E6265]
A biodegradable polymer drilling mud was prepared using Guinea corn starch pre- gelatinized in the absence of a solvent. The filtration and rheological properties of the mud were studied at 25 to 200°C temperature range and 0.01 to 0.05 g/mL concentration of starch using filter loss and viscomertric methods, respectively. Experimental results showed that the new mud has better filtration control... Read more.
https://doi.org/10.5897/JBD11.004[Article Number: A166B64288]
The type and strain of yeast used in fermentation has a great influence on the taste and character of beer produced. Apart from brewing, sorghum has been used extensively in food industries. The essence of this study is to investigate the behavior of yeast in a sorghum/barley brew and also to investigate the sensory acceptability of such a combination. The study showed that the assessors were unable to detect... Read more.
https://doi.org/10.5897/JBD11.013[Article Number: E12C0CB290]
Wine was produced at 1:4 (must: sugar) from coconut (Cocos nucifera) using natural yeast (Recipe A), natural yeast augmented with granulated sugar (Recipe B), natural yeast augmented with Baker’s yeast, granulated sugar (Recipe C), a control consisting of granulated sugar and Baker’s yeast (Recipe D). On fermentation for 120 h, pH values were 4.68±0.191, 4±0.029, 4.08±0.023,... Read more.
[Article Number: ACFA8E6276]
The present study was carried out to investigate the effect of different thermal treatments on the composition and chemical properties of camel milk. The rennet clotting time of camel milk was also investigated. Camel milk samples were thermal treated at 63, 80 and 90°C for 30 min and 72°C for 15 s, whereas raw milk sample was served as a control. We found that the fat content was not... Read more.
[Article Number: 46AFE04280]
Wine was produced from pawpaw (Carica papaya) at a ratio of 1:4 for pawpaw must: water in fermentation vessels A to D. Fermentation vessel A pawpaw must contained natural yeast and water; B contained natural yeast from pawpaw and sugar solution; C contained natural yeast, activated baker’s yeast and sugar solution; and D (control) contained sugar solution and Baker’s yeast. Pawpaw wines produced... Read more.
[Article Number: B65F82A266]
The action of three technical mashing enzymes (hitempase 2XL, bioglucanase-TX and brewers protease) on yields of extract and free amino nitrogen (FAN) of the worts of mashes of unmalted and malted Madjeru sorghum was modeled and analyzed using the response surface methodology. The analysis showed that increasing amounts of hitempase 2XL considerably increased yields of extract during mashing of... Read more.
[Article Number: 7C2356A271]
Beer is a beverage obtained through alcoholic fermentation of malt wort, usually made of barley, which could be added of other cereals, such as corn, rice or wheat. Its alcoholic content is between 3 and 8%. It can be considered a good source of polyphenols derived both from malt and hop. Due to its antioxidant capacity and low alcoholic content, its able to improve plasma antioxidant activity, reducing the... Read more.
[Article Number: 4027AE2252]
The essential oils from seven different aroma (finishing) varieties of hops (Humulus lupulus L.), “Cascade”, “Hallertauer”, “Northern Brewer”, “Saaz”, “Sterling”, “Vanguard”, and “Willamette”, were obtained by hydrodistillation and analyzed by gas chromatography – mass spectrometry. A total of 98 compounds were... Read more.
Page 1 of 2, showing 20 records out of 25 total, starting on record 1, ending on 20