Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados 116 (2) Autor GHESTI,Grace (2) GOMES,Luciana (2) GUIMARÃES,Munique (2) MULLER,Carlos (2) NEVES,Luis Eduardo (2) Palavra-chave Alcohol removal (2) Alcohol-free beer (2) Dealcoholized beer (2) Membrane separation (2) Tipo do documento Info:eu-repo/semantics/article (2) Ano 2020 (1) 2019 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Processes for alcohol-free beer production: a review 116 MULLER,Carlos; NEVES,Luis Eduardo; GOMES,Luciana; GUIMARÃES,Munique; GHESTI,Grace. Abstract Since the invention of beer by the Sumerian people in 5000 BC, alcohol was the main reason of the interest of consumers on beer. Only in the beginning of the 20th century alcohol-free beer was demanded and since then technology has advanced dramatically in the production of those beverages. The aim on alcohol-free beer production is to have products that taste similarly to their alcoholic equivalents, the sole absence of alcohol and low concentrations of esters and higher alcohols and the higher concentration of aldehydes create a “worty” organoleptic impression of those products. Alcohol-free beers can be obtained by the restriction of alcohol formation during fermentation, the use of special yeast strains that consume or don’t produce alcohol,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Alcohol-free beer; Membrane separation; Alcohol removal; Dealcoholized beer. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200273 Processes for alcohol-free beer production: a review 116 MULLER,Carlos; NEVES,Luis Eduardo; GOMES,Luciana; GUIMARÃES,Munique; GHESTI,Grace. Abstract Since the invention of beer by the Sumerian people in 5000 BC, alcohol was the main reason of the interest of consumers on beer. Only in the beginning of the 20th century alcohol-free beer was demanded and since then technology has advanced dramatically in the production of those beverages. The aim on alcohol-free beer production is to have products that taste similarly to their alcoholic equivalents, the sole absence of alcohol and low concentrations of esters and higher alcohols and the higher concentration of aldehydes create a “worty” organoleptic impression of those products. Alcohol-free beers can be obtained by the restriction of alcohol formation during fermentation, the use of special yeast strains that consume or don’t produce alcohol,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Alcohol-free beer; Membrane separation; Alcohol removal; Dealcoholized beer. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005000318 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco