A Comparative Study of Stout Beer Batch Fermentation Using Free and Microencapsulated Yeasts

Food and Bioprocess Technology

Volumn 5, Issue 2, 2012, Pages 750-758

  Almonacid, Sergio F ^a,b   Nájera, Ana L ^a   Young, Manuel E ^a   Simpson, Ricardo J ^a,b   Acevedo, Cristian A ^a  

^a DEPARTAMENTO DE FÍSICA   (Chile)

^b Centro Regional de Estudios en Alimentos Saludables Valparaiso   (Chile)

Author keywords

Alginate; Beer; Fermentation; Microencapsulation; Stout; Yeast

Indexed keywords

BATCH FERMENTATION; BATCH PRODUCTION; BEER PRODUCTION; CELL MULTIPLICATION; CELL VIABILITY; COMPARATIVE STUDIES; FERMENTATION PROCESS; GLUCOSE CONCENTRATION; HEADSPACES; HIGH QUALITY; IMMOBILIZATION MATRICES; IMMOBILIZED YEASTS; INSTRUMENTAL METHODS; MICROCAPSULES; MICROENCAPSULATION; SECONDARY METABOLITES; SENSORIAL ANALYSIS; SIGNIFICANT IMPACTS; STOUT; THIELE MODULUS; VISIBLE SPECTROPHOTOMETERS; YEAST FERMENTATION;

ALGINATE; BEER; CYTOLOGY; ENCAPSULATION; ETHANOL; FERMENTATION; FLAVOR COMPOUNDS; GAS CHROMATOGRAPHY; GLUCOSE; PROCESS CONTROL; YEAST;

CELL IMMOBILIZATION;

EID: 84856571458     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0379-4     Document Type: Article

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