Agriculture Reference
In-Depth Information
Beverages: Technical, Analytical and Nutritional Aspects
, Volume 2, Wiley, Chichester,
Chapter 5.9.
FULLER
N
J
,
LEE
S
H
and
BUGLASS
A
J
(2011b), 'Part 5. Nutritional and health aspects:
Residues in alcoholic beverages', in Buglass A J (ed.),
Handbook of Alcoholic
Beverages: Technical, Analytical and Nutritional Aspects
, Volume 2, Wiley, Chichester,
Chapter 5.10.
GLATTHAR
J
,
HEINISCH
J
J
and
SENN
T
(2003), 'The use of unmalted triticale in brewing and
its effect on wort and beer quality',
J. Am. Soc. Brew. Chem.
, 61, 182-190.
GREER
D
,
PFAHL
I
,
RIECK
J
,
DANIELS
T
and
GARZA
O
(2008), 'Comparison of a novel distillation
method versus a traditional distillation method in a model gin system using liquid/liquid
extraction',
J. Agric. Food Chem.
, 56, 9030-9036.
HEFFERNAN
S
P
,
KELLY
A
L
and
MULVIHILL
D
L
(2009), 'High-pressure-homogenised cream
liqueurs: emulsifi cation and stabilisation effi ciency',
J. Food Eng.
, 95, 525-531.
HORNSEY
I
S
(1999),
Brewing
, Royal Society of Chemistry, Cambridge, pp. 48-52.
HUDSON
J
A
, and
BUGLASS
A
J
(2011), 'Part 1. Introduction, background and history: Some
recent trends and developments', in Buglass A J (ed.),
Handbook of Alcoholic Beverages
Technical, Analytical and Nutritional Aspects
, Volume 1, Wiley, Chichester, Chapter 1.3,
pp. 42-62.
HULL
G
(2007), 'Olive oil addition to yeast as an alternative to wort aeration',
Master Brew.
Assoc. Am. Tech. Quart.
, 45, 17-23.
JECFA
(2001a), 'Summary of evaluations performed by the Joint FAO/WHO Expert
Committee on Food Additives.
Trans
-Anethole', World Health Organization, Geneva,
www.inchem.org/documents/jecfa/jeceval/jec_137.htm [accessed November 2011].
JECFA
(2001b), 'Summary of evaluations performed by the Joint FAO/WHO Expert
Committee on Food Additives. Beta-Asarone', World Health Organization, Geneva,
www.inchem.org/documents/jecfa/jeceval/jec_160.htm [accessed November 2011].
JECFA
(2002),
Natamycin. Evaluation of certain food additives. Report of the Joint FAO/
WHO Expert Committee on Food Additives (57th meeting)
, WHO Food Additive Series
48, World Health Organization, Geneva, pp. 49-76.
KAUSTINEN
E
M
and
BRADLEY
JR
R
L
(1987), 'Acceptance of cream liqueurs made with whey
protein concentrate',
J. Dairy Sci.
, 70, 2493-2498.
KIM
J
H
,
LEE
D
H
,
LEE
S
H
,
CHOI
S
Y
and
LEE
J
S
(2004), 'Effect of
Ganoderma lucidum
on the quality and functionality of Korean traditional rice wine',
J. Biosci. Bioeng.
, 97,
24-28.
KINGHORN
A
D
,
CHIN
Y
-
W
,
PAN
L
and
JIA
Z
(2010), 'Natural products as sweeteners and
sweetness modifi ers' in Verpoorte, R (ed.),
Comprehensive Natural Products Chemistry
II: Chemistry and Biology, Volume 3: Development & Modifi cation of Bioactivity
,
Elsevier, Oxford, Chapter 3.10, pp. 269-315.
KISHIMOTO
T
,
WANIKAWA
A
,
KAGAMI
N
and
KAWATSURA
K
(2005), 'Analysis of hop-derived
terpenoids in beer and evaluation of their behavior using the stir bar-sorptive extraction
method with GC-MS',
J. Agric. Food Chem.
, 53(12), 4701-4707.
KISHIMOTO
T
,
WANIKAWA
A
,
KONO
K
and
SHIBATA
K
(2006), 'Comparison of the odor-active
compounds in unhopped beer and beers hopped with different hop varieties',
J. Agric.
Food Chem.
, 54(23), 8855-8861.
LEA
A
G
H
(2004), 'Cider-making: an overview',
Food Sci. Technol.
, 18, 14-17.
LEIPER
K
A
,
DUSZANSKYJ
and
STEWART
G
G
(2002), 'Premixing of isinglass and silica gel to
obtain improved beer stability',
J. Inst. Brew.
, 108, 28-31.
LERMUSIEAU
G
,
BULENS
M
and
COLLIN
S
(2001), 'Use of GC-olfactometry to identify the hop
aromatic compounds in beer',
J. Agric. Food Chem.
, 49(8), 3867-3874.
LE
VAN
V
M
,
STREHAIANO
P
,
NGUYEN
D
L
and
TAILLANDIER
P
(2001), 'Microbial protease or
yeast extract—alternative additions for improvement of fermentation performance and
quality of beer brewed with a high rice content',
J. Am. Soc. Brew. Chem.
, 59, 10-16.
MARGOLIT
Y
(2004),
Concepts in Wine Chemistry
, The Wine Appreciation Guild, San
Francisco, pp. 101-112.
Search WWH ::
Custom Search