Effect of crossflow microfiltration on the clarification and stability of beer from 100% low-尾-glucan barley or malt

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Effect of crossflow microfiltration on the clarification and stability of beer from 100% low-尾-glucan barley or malt

机译：交叉流量微滤对100％低 - 葡聚糖大麦或麦芽啤酒澄清和稳定性的影响

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《LWT-Food Science & Technology》 |2017年第2017期|共7页
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中图分类食品工业;
关键词
Beer clarification; Ceramic hollow-fiber membrane; Exogenous enzymes; Low 尾-glucan barley grains; Permeation flux;

机译：啤酒澄清;陶瓷空心纤维膜;外源酶;低尾-glucan大麦颗粒;渗透通量;

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1. Effect of crossflow microfiltration on the clarification and stability of beer from 100% low-尾-glucan barley or malt [J] . LWT-Food Science & Technology . 2017,第期

机译：交叉流量微滤对100％低 - 葡聚糖大麦或麦芽啤酒澄清和稳定性的影响
2. Novel procedure for lager beer clarification and stabilization using sequential enzymatic, centrifugal, regenerable PVPP and crossflow microfiltration processing. [J] . Cimini A., Marconi O., Perretti G., Food and bioprocess technology . 2014,第11期

机译：使用顺序的酶促，离心，可再生PVPP和错流微滤工艺对啤酒进行澄清和稳定的新程序。
3. Relationships among theβ-glucan contents of barley, malt, malt congress extract, and beer [J] . M.J.Edney, D.E.LaBerge, D.E.Langrell Journal of the American Society of Brewing Chemists . 1998,第4期

机译：大麦，麦芽，麦芽国会提取物和啤酒中β-葡聚糖含量之间的关系
4. New procedure from field to beer for assessing the pesticides used on malting barley to guarantee the quality of barley, malt and beer [C] . Patrick Boivin EBC congress;Dublin 2003 . 2003

机译：从田间到啤酒的新程序，用于评估大麦麦芽中使用的农药，以确保大麦，麦芽和啤酒的质量
5. Influence of Barley Genetics on Beer Chemistry, Flavor, and Flavor Stability [D] . Bettenhausen, Harmonie M. 2017

机译：大麦遗传学对啤酒化学，味道和风味稳定性的影响
6. The two-row malting barley cultivar ‘New Sachiho Golden’ with null lipoxygenase-1 improves flavor stability in beer and was developed by marker-assisted selection [O] . Mika Oozeki, Toshinori Sotome, Naoto Haruyama, 2017

机译：具有无效脂氧合酶-1的两行麦芽大麦新品种 New Sachiho Golden提高了啤酒的风味稳定性并通过标记辅助选择开发
7. On the relationship of β-glucans of barley brewing malt and beer quality [O] . I.N. Gribkova 2019

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Effect of crossflow microfiltration on the clarification and stability of beer from 100% low-尾-glucan barley or malt

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