The use of enzymes for beer brewing: Thermodynamic comparison on resource use

Energy

Volumn 115, Issue , 2016, Pages 519-527

  van Donkelaar, Laura H G ^a   Mostert, Joost ^a   Zisopoulos, Filippos K ^a,b   Boom, Remko M ^a   van der Goot, Atze Jan ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

Author keywords

Biotechnology; Brewing; Enzymes; Exergy; Unmalted barley

Indexed keywords

BEER; BIOTECHNOLOGY; BREWING; EFFICIENCY; ENVIRONMENTAL IMPACT; EXERGY; FERMENTATION; NATURAL GAS;

BREWING PROCESS; CHEMICAL EXERGY; ENZYME PRODUCTION; ENZYME-ASSISTED; EXERGETIC PERFORMANCE; EXERGY EFFICIENCIES; RESOURCE USE; UNMALTED BARLEY;

ENZYMES;

BARLEY; BIOTECHNOLOGY; BREWING INDUSTRY; ENERGY EFFICIENCY; ENVIRONMENTAL IMPACT; ENZYME; GERMINATION; NATURAL GAS; PERFORMANCE ASSESSMENT; RESOURCE USE; STARCH; THERMODYNAMICS;

HORDEUM;

EID: 84988027138     PISSN: 03605442     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.energy.2016.09.011     Document Type: Article

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