ARTÍCULO
TITULO

Brewing and brewing research: Past, present and future

Barnforth    
C W    

Resumen

No disponible

 Artículos similares

       
 
Vanesa Sanz, Herminia Domínguez and María Dolores Torres    
Native starch from potatoes and hybrid carrageenans from the red alga Mastocarpus stellatus have been used as gluten-free gelling matrices to obtain functional hydrogels. The enrichment of gelling matrices with antioxidant compounds from natural sources ... ver más
Revista: Applied Sciences

 
Glen Fox    
Brewing is an ancient process which started in the middle east over 10,000 years ago. The style of beer varies across the globe but modern brewing is very much the same regardless of the style. While there are thousands of compounds in beer, current meth... ver más
Revista: Applied Sciences

 
Ana Paula Biz, Elisandra Rigo, Angélica Patrícia Bertolo, Darlene Cavalheiro     Pág. e48792
Spent yeast biomass is one of the residues of brewing. It is specifically the second-largest residue from brewing industry. Most of the spent yeast is sold at low prices, or disposed as waste or used as animal feed. Spent yeast biomass is predominantly c... ver más

 
Torgeir Aleti,Paul Harrigan,Marc Cheong,Will Turner    
In this paper we develop and test hypotheses around organisations? behaviour on social media and its effect on consumers? responses. We draw on the notion of the market maven to underpin the research and suggest that organisations on social media need to... ver más

 
Mohd Saufi B. Bastami, Davey L. Jones, David R. Chadwick     Pág. Page:236 - 249Abstrac