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Journal Cover Journal of Brewing and Distilling
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  This is an Open Access Journal Open Access journal
     ISSN (Print) 2141-2197
     Published by Academic Journals Homepage  [73 journals]
  • Nitrogen compounds in brewing wort and beer: A review

    • Abstract: Traditionally, beer is obtained from the treatment and processing of three raw materials (barley malt, hops and water). From it, brewing wort fermented by the action of yeasts is obtained. Wort composition depends on the quality and type of raw materials used, as well as the control of the various processing steps. Wort composition also depends on the concentration and profile of nitrogen co...
      PubDate: Sun, 30 Nov 2014 00:00:00 +010
       
  • Solid wastes in brewing process: A review

    • Abstract: A large amount of agro-industrial waste is produced annually around the world from the beneficiated agricultural products or in food industrialization. The disposal of these residues in the environment results in a lot of inconvenience to the ecosystem, due to its significant nutritional value and high concentration of organic compounds that confers a high biochemical oxygen demand to the wa...
      PubDate: Wed, 30 Jul 2014 00:00:00 +010
       
  • Role of magnesium ions on yeast performance during very high gravity
           fermentation

    • Abstract:   The advent of highly efficient, environmentally friendly and cost effective fermentation technology has given impetus to research in the field of optimizing nutritional parameters for optimum yeast fermentative performance. Very high gravity fermentation is a novel fermentation technology that provides an increased production capacity from same size fermentation facilities, with outsta...
      PubDate: Mon, 30 Sep 2013 00:00:00 +010
       
  • Comparison of the mashing and brewing potentials of crude extracts of
           Abrus precatorius, Burnatia enneandra and Cadaba farinosa

    • Abstract:   The mashing and brewing potentials of crude extracts of three plants commonly used in Northern Cameroon to make starch gruels sweet were assessed using sorghum cultivarSafrari as an adjunct. Alpha-amylase activities of the extracts fluctuated between 18 and 122 U/g, while the diastatic power and the β-carboxypeptidase activities ranged between 83 and 123 WK, and 16 and 63 mg FAN/min/µL...
      PubDate: Mon, 30 Sep 2013 00:00:00 +010
       
  • Effect of pasteurization and season on milk composition and ripening of
           Ras cheese

    • Abstract:   The objective of this study was to compare between the raw and pasteurized Ras cheese from cow's milk through the season. The chemical composition of cheese was also demonstrated as the ripening period progressed. High solids in winter milk and low solids in summer milk were observed and were attributed to the hot weather and the poorer quality pastures. Casein as a percentage of true ...
      PubDate: Sat, 30 Mar 2013 00:00:00 +010
       
  • Consumer preferences and market potential for sorghum based clear beer in
           Tanzania

    • Abstract:   This paper assessed the influence of consumers on sorghum based clear beer (Eagle) value chain in Tanzania. The specific objectives were to assess consumers’ preferences and market potential of Eagle beer in Tanzania. The study areas were Moshi Rural and Karatu Districts in Kilimanjaro and Arusha regions respectively in Northern Tanzania. In these regions, the Eagle beer was launched f...
      PubDate: Thu, 31 Jan 2013 00:00:00 +010
       
  • Processing of “Amgba”: A sorghum-maize based beer, brewed in
           Cameroon

    • Abstract:   Amgba is an African traditional maize sorghum based opaque beer mainly considered as food than beverage by Gbaya peoples in Adamaoua region of Cameroon. Despite Amgba’s importance as food, physicochemical composition as well as its process production is still not well understood. To overcome these constraints, the process production of “Amgba” was carried out in order to identify criti...
      PubDate: Thu, 31 Jan 2013 00:00:00 +010
       
  • An industrial perspective of factors affecting molasses fermentation by
           Saccharomyces cerevisiae

    • Abstract:   In this study, an effort has been made to address the key issue of how molasses quality and composition are key components for higher yields during ethanol fermentation. Moreover, it was also noted that the choice of a yeast strain and yeast preconditioning have a positive effect on alcohol yield during molasses fermentation. A considerably better alcohol yield (9%) was obtain...
      PubDate: Fri, 30 Mar 2012 00:00:00 +010
       
  • Improvement of ethanol production from sugarcane molasses through enhanced
           nutrient supplementation using Saccharomyces cerevisiae

    • Abstract:   Saccharomyces cerevisiae as a yeast cream was utilized for alcoholic fermentation using sugar cane molasses. In the present study, fermentation was optimized for urea and yeast hydrolysate (YH) dosage and the combined effect was evaluated. Total sugars as inverts (TSAI) composition of molasses were determined by HPLC as 39% (m/v). Urea concentrations of 4, 2 and 3 gl-1 showed ...
      PubDate: Fri, 30 Mar 2012 00:00:00 +010
       
  • Construction of bottom-fermenting yeasts that over express the ubiquitin
           ligase RSP5 gene and their effects on high-gravity fermentation

    • Abstract:   It has been reported that over expression of the ubiquitin ligase RSP5 gene conferred tolerance to various stresses in laboratory yeast Saccharomyces cereivisiae. We constructed strains of bottom-fermenting yeast, natural hybrid, in which the S. cerevisiae(SC)-RSP5 or Saccharomyces bayanus (SB)-RSP5 is highly expressed and used for high-gravity fermentation. The SB-RSP5-overexpressing ...
      PubDate: Tue, 28 Feb 2012 00:00:00 +010
       
 
 
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