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Evaluation of beer aging using an electronic nose

100%

Chmielewski J., Sikorska E., Gorecki T., Khmelinskii I., Sikorski M.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

|

nr 4[A]

91-93

The studies of the applicability of headspace sampling coupled to mass spectrometry in discrimination of differently aged beers are reported. The entire mass spectra of headspace components provided “fingerprints” of the beer samples and were used for classification purposes. PCA analysis of the mass spectra revealed clustering of samples according to the aging procedure, allowing automated sample classification by appropriate chemometric methods.

2

Significance tests uses in material logistics of food company in aspect of process technology

88%

Szymanek M., Burski Z.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

|

2013

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tom 13

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nr 1

3

Evaluation of beer freshness using NIR spectroscopy

88%

Insinska-Rak M., Sikorski M., Gorecki T., Khmelinskii, Sikorska E.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

|

nr Suppl.1

4

Degradation of 5-hydroxymethylfurfural during yeast fermentation

75%

Gul Akillioglu H., Atac Mogol B., Gokmen V.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

5

Changes in the quality of beer, offered in PET packages on the Bulgarian market

75%

Pashova S.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2009

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nr 4

27-35

6

Top and bottom fermentation beer brewed with commercial buckwheat malt

75%

Podeszwa T., Harasym J., Czerniecki P., Kopacz M.

Nauki Inżynierskie i Technologie

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2016

|

nr 3(22)

The investigations of buckwheat malting and its usage for brewing were driven by the rising market demand for gluten–free beer. This has been extensively studied, leading to the conclusion that it is impossible to brew beer from 100% buckwheat malt without additional support from the added enzymes. The main problem was the resulting viscosity which has caused the rejection of this valuable raw material. Such an approach has led to the unjustified marginalization of this type of malt in brewing. As buckwheat malt also contributes to antioxidant activity when used in food formulation, it was reasonable to study its potential application in brewing. This study evaluates the top and bottom fermentation process conducted on 20% of commercially available buckwheat malt contribution. Such a contribution delivers the viscosity of wort within the acceptable range which does not cause further filtration problems. Sensory analysis revealed the high acceptability of the resulting beer, pointing simultaneously to the insufficient guidelines for assessments of such a novel beer.

7

Congress wort analysis from commercial buckwheat malt mixtures with RSM

75%

Podeszwa T., Harasym J., Czerniecki P., Kopacz M.

Nauki Inżynierskie i Technologie

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2016

|

nr 3(22)

The rising prevalence of allergic or intolerance responses for food containing specific cereals or their derivatives such as wheat, barley or rye has resulted in intense scientific research focused on providing gluten-free raw materials and products. As beer is mainly made from barley or wheat malt, this problem also appears in the brewing industry. The removal of harmful protein and the usage of gluten-free raw material are the two most typical routes to avoid gluten presence in beer. A raw material with great potential in brewing is buckwheat, which as a pseudocereal does not contain any gluten allergenic proteins. Although the scientific work has not so far led to brewing beer from 100% buckwheat malt without enzyme addition support – this raw material is still undergoing extensive investigation. However commercial buckwheat malts have appeared on the market, which the producers declare suitable for brewing. In this study Château Buckwheat (Castle Malting) commercial buckwheat malt was evaluated for its suitability for brewing. Malt grain analysis and the influence of buckwheat malt contribution in malt mixture on extract yield, viscosity and colour of congress worts were evaluated using RSM.

8

Fluorescence spectroscopy for analysis of beer

75%

Insinska-Rak M., Sikorska E., Czerwinska I., Kruzinska A., Nowacka G., Sikorski M.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 4[B]

9

Pienistosc - wazna cecha jakosciowa piwa

63%

Dubiel L.

Przemysł Fermentacyjny i Owocowo-Warzywny

|

2003

|

tom 47

|

nr 05

30

10

Occurrence of ochratoxin A in beer and wine samples

63%

Polak M., Gut D., Zaleska A., Kubiak M. S.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

11

Test przeznaczony do przewidywania filtracyjnosci piwa

63%

Tomala D.

Przemysł Fermentacyjny i Owocowo-Warzywny

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2002

|

tom 46

|

nr 04

37

12

Globalization and its impact on the beer industry export performance in the Nigerian economy 1985-2015

63%

Loto M. A.

Electronic Journal of Polish Agricultural Universities. Series Economics

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2017

|

tom 20

|

nr 4

13

Ocena kanalow dystrybucji wybranych producentow piwa

63%

Bilinska-Reformat K.

Marketing i Rynek

|

2002

|

tom 09

|

nr 07

27-31

14

Optymalizacja filtracji piwa

63%

Pasztaleniec G.

Przemysł Fermentacyjny i Owocowo-Warzywny

|

2009

|

tom 53

|

nr 03

15

Sluggish gallbladder emptying and gastrointestinal transit after intake of common alcoholic beverages

63%

Kasicka-Jonderko A., Jonderko K., Gajek E., Piekielniak A., Zawislan R.

Journal of Physiology and Pharmacology

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2014

|

tom 65

|

nr 1

16

Historia w kuflu zapisana

63%

Stankiewicz J.

Żywność, Żywienie, Życie. Szkoła Główna Gospodarstwa Wiejskiego w Warszawie

|

2002

|

nr 3

26-27

17

Kasztelan Piwem Roku 2002 Bractwa Piwnego

63%

Kuzmicki A.

Przemysł Fermentacyjny i Owocowo-Warzywny

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2003

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tom 47

|

nr 03

21

18

Flux decline in microfiltration of beer and related solutions of model foulants through ceramic membranes

63%

Stopka J., Schlosser S., Domeny Z., Smogrovicova D.

Polish Journal of Environmental Studies

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2000

|

tom 09

|

nr 1

Clarification and stabilization of beer as well as recovery of beer from surplus yeast are subjects of great interest. Microfiltration through ceramic membranes could address both these applications if the economy of this process is improved. The aim of the present work was an experimental study of the flux decline in cross flow microfiltration of the filtered beer and aqueous solutions of model foulants. Ceramic membranes with two mean pore sizes of 200 and 500 nm were used. The used microfiltration stand enabled the cleaning of the membrane by backflushing with the permeate. For better understanding of the fouling process and for identifying of the fouling capacity of individual foulants, the runs were conducted with aqueous solutions of selected model foulants as a- and β-amylase, catechin, commercial α-bitter acids, mixture of maltose and sucrose and washed beer yeast suspension. The concentration of the model foulants was similar as in beer. The suspension of the purified beer yeast (four times washed yeast with a physiological solution) was studied as well. A rapid flux decline was observed during the first two-three minutes. The membrane with larger pores, of 500 nm, exhibited lower steady flux than the more dense membrane with 200 nm pores. Repeated rinsing of the fouled membrane with water after microfiltration recovers only a small part of the initial flux. The order of model foulants with increasing flux decline capacity is: mixture of maltose and sucrose < amylase

19

Isolation of alcohol tolerant, osmotolerant and thermotolerant yeast strains and improvement of their alcohol tolerance by UV mutagenesis

63%

Unaldi M. N., Arikan B., Coral G.

Acta Microbiologica Polonica

|

2002

|

tom 51

|

nr 2

20

Influence of pH and temperature on ferulic acid esterase and acetic acid esterase activities during malting and mashing

63%

Szwajgier D., Wasko A., Targonski Z.

Polish Journal of Food and Nutrition Sciences

|

2006

|

tom 15/56

|

nr 2

The influence of malting temperature (according to “Activated Germination Malting”) and decreased pH of steeping water on malt ferulic acid esterase activity and acetic acid esterase activity were studied. The pH value of water applied for steeping did not influence ferulic acid esterase activity changes during malting, and an increase of the malting temperature to 22oC caused a decrease in ferulic acid esterase activity in kilned malt. Ferulic acid esterase was not thermostable and a decrease in ferulic acid esterase activity was observed at 35oC. In order to promote ferulic acid esterase activity during mashing, the temperature of the mash must be held below 40oC during the first stages of the mashing process. Acetic acid esterase is another accessory enzyme taking part in arabinoxylan degradation during malting and mashing. Application of the water with a decreased pH level (5.2 versus 7.4) during steeping of the grain of both tested barley varieties caused nearly complete acetic acid esterase inactivation during malting. During mashing, acetic acid esterase was inactivated at 45oC, and the role of this enzyme during mashing is considered to be marginal.

Ograniczanie wyników

Evaluation of beer aging using an electronic nose

Significance tests uses in material logistics of food company in aspect of process technology

Evaluation of beer freshness using NIR spectroscopy

Degradation of 5-hydroxymethylfurfural during yeast fermentation

Changes in the quality of beer, offered in PET packages on the Bulgarian market

Top and bottom fermentation beer brewed with commercial buckwheat malt