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"originalPublisher": "", "originalPlace": "", "format": "", "numPages": "120", "ISBN": "", "DOI": "", "citationKey": "", "url": "", "accessDate": "", "ISSN": "", "archive": "", "archiveLocation": "", "shortTitle": "", "language": "", "libraryCatalog": "Google Books", "callNumber": "", "rights": "", "extra": "", "tags": [], "collections": [], "relations": {}, "dateAdded": "2010-02-08T09:31:48Z", "dateModified": "2010-02-08T09:31:48Z" } }, { "key": "QAFJ2FPQ", "version": 1, "library": { "type": "group", "id": 11393, "name": "czasopisma", "links": { "alternate": { "href": "https://www.zotero.org/groups/czasopisma", "type": "text/html" } } }, "links": { "self": { "href": "https://api.zotero.org/groups/11393/items/QAFJ2FPQ", "type": "application/json" }, "alternate": { "href": "https://www.zotero.org/groups/czasopisma/items/QAFJ2FPQ", "type": "text/html" } }, "meta": { "createdByUser": { "id": 129550, "username": "rudzinski", "name": "", "links": { "alternate": { "href": "https://www.zotero.org/rudzinski", "type": "text/html" } } }, "creatorSummary": "Nienow et al.", "numChildren": 0 }, "data": { "key": "QAFJ2FPQ", "version": 1, "itemType": "journalArticle", "title": "Studies supporting the use of mechanical mixing in large scale beer fermentations", "creators": [ { "creatorType": "author", "firstName": "Alvin", "lastName": "Nienow" }, { "creatorType": "author", "firstName": "Georgina", "lastName": "McLeod" }, { "creatorType": "author", "firstName": "Christopher", "lastName": "Hewitt" } ], "abstractNote": "Abstract Brewing fermentations have traditionally been undertaken without the use of mechanical agitation, with mixing being provided\nonly by the fluid motion induced by the CO2 evolved during the batch process. This approach has largely been maintained because of the belief in industry that rotating\nagitators would damage the yeast. Recent studies have questioned this view. At the bench scale, brewer’s yeast is very robust\nand withstands intense mechanical agitation under aerobic conditions without observable damage as measured by flow cytometry\nand other parameters. Much less intense mechanical agitation also decreases batch fermentation time for anaerobic beer production\nby about 25% compared to mixing by CO2 evolution alone with a small change in the concentration of the different flavour compounds. These changes probably arise\nfor two reasons. Firstly, the agitation increases the relative velocity and the area of contact between the cells and the\nwort, thereby enhancing the rate of mass transfer to and from the cells. Secondly, the agitation eliminates spatial variations\nin both yeast concentration and temperature, thus ensuring that the cells are maintained close to the optimum temperature\nprofile during the whole of the fermentation time. These bench scale studies have recently been supported by results at the\ncommercial scale from mixing by an impeller or by a rotary jet head, giving more consistent production without changes in\nfinal flavour. It is suggested that this reluctance of the brewing industry to use (adequate) mechanical agitation is another\nexample where the myth of shear damage has had a detrimental effect on the optimal operation of commercial bioprocessing.", "publicationTitle": "Biotechnology Letters", "publisher": "", "place": "", "date": "", "volume": "", "issue": "", "section": "", "partNumber": "", "partTitle": "", "pages": "", "series": "", "seriesTitle": "", "seriesText": "", "journalAbbreviation": "", "DOI": "10.1007/s10529-010-0213-0", "citationKey": "", "url": "http://dx.doi.org/10.1007/s10529-010-0213-0", "accessDate": "2010-02-08T09:27:59Z", "PMID": "", "PMCID": "", "ISSN": "", "archive": "", "archiveLocation": "", "shortTitle": "", "language": "", "libraryCatalog": "SpringerLink", "callNumber": "", "rights": "", "extra": "", "tags": [], "collections": [], "relations": {}, "dateAdded": "2010-02-08T09:27:59Z", "dateModified": "2010-02-08T09:27:59Z" } }, { "key": "8M6EW57X", "version": 1, "library": { "type": "group", "id": 11393, "name": "czasopisma", "links": { "alternate": { "href": "https://www.zotero.org/groups/czasopisma", "type": "text/html" } } }, "links": { "self": { "href": "https://api.zotero.org/groups/11393/items/8M6EW57X", "type": "application/json" }, "alternate": { "href": "https://www.zotero.org/groups/czasopisma/items/8M6EW57X", "type": "text/html" } }, "meta": { "createdByUser": { "id": 129550, "username": "rudzinski", "name": "", "links": { "alternate": { "href": "https://www.zotero.org/rudzinski", "type": "text/html" } } }, "creatorSummary": "Slomkowska and Ambroziak", "parsedDate": "2002-11-01", "numChildren": 0 }, "data": { "key": "8M6EW57X", "version": 1, "itemType": "journalArticle", "title": "Biogenic amine profile of the most popular Polish beers", "creators": [ { "creatorType": "author", "firstName": "Anna", "lastName": "Slomkowska" }, { "creatorType": "author", "firstName": "Wojciech", "lastName": "Ambroziak" } ], "abstractNote": "Biogenic amines play an important physiological role in mammals and high amounts of some exogenous amines in the human diet may contribute to a wide variety of toxic effects. These amines are commonly found in many foodstuffs, particularly in fermented products such as cheese, meat products, beer and wine. Therefore the typical level of biogenic amines and some polyamine-derived secondary metabolites in the most popular Polish beers was evaluated. Twenty-seven samples of five types of beer purchased from commercial sources were analysed by reversed-phase high performance liquid chromatography (HPLC) and spectrophotometric detection after post-column derivatization with dansyl chloride. The total average level of biogenic amines in beers was 16.15DŽ.89 mg/L. The highest concentration of biogenic amines were: spermine 8.43Dž.61 mg/L (n=27), spermidine 3.37DŽ.07 mg/L (n=25) and putrescine 1.75ǂ.79 mg/L (n=27). Other biogenic amines were determined at concentration less than 2.0 mg/L. There were no essential differences in the total average amine levels among five types of tested beers: lager, pilsner, strong, stout and non-alcoholic. Individual differences in the biogenic amines present and their levels between breweries were pointed out.", "publicationTitle": "European Food Research and Technology", "publisher": "", "place": "", "date": "Listopad 01, 2002", "volume": "215", "issue": "5", "section": "", "partNumber": "", "partTitle": "", "pages": "380-383", "series": "", "seriesTitle": "", "seriesText": "", "journalAbbreviation": "", "DOI": "10.1007/s00217-002-0571-5", "citationKey": "", "url": "http://dx.doi.org/10.1007/s00217-002-0571-5", "accessDate": "2010-02-08T09:26:40Z", "PMID": "", "PMCID": "", "ISSN": "", "archive": "", "archiveLocation": "", "shortTitle": "", "language": "", "libraryCatalog": "SpringerLink", "callNumber": "", "rights": "", "extra": "", "tags": [], "collections": [], "relations": {}, "dateAdded": "2010-02-08T09:26:40Z", "dateModified": "2010-02-08T09:26:40Z" } }, { "key": "58XXBJXZ", "version": 1, "library": { "type": "group", "id": 11393, "name": "czasopisma", "links": { "alternate": { "href": "https://www.zotero.org/groups/czasopisma", "type": "text/html" } } }, "links": { "self": { "href": "https://api.zotero.org/groups/11393/items/58XXBJXZ", "type": "application/json" }, "alternate": { "href": "https://www.zotero.org/groups/czasopisma/items/58XXBJXZ", "type": "text/html" } }, "meta": { "createdByUser": { "id": 129550, "username": "rudzinski", "name": "", "links": { "alternate": { "href": "https://www.zotero.org/rudzinski", "type": "text/html" } } }, "creatorSummary": "Cortacero-Ramírez et al.", "parsedDate": "2004-11-17", "numChildren": 0 }, "data": { "key": "58XXBJXZ", "version": 1, "itemType": "journalArticle", "title": "Simultaneous determination of multiple constituents in real beer samples of different origins by capillary zone electrophoresis", "creators": [ { "creatorType": "author", "firstName": "Sonia", "lastName": "Cortacero-Ramírez" }, { "creatorType": "author", "firstName": "Antonio", "lastName": "Segura-Carretero" }, { "creatorType": "author", "firstName": "Carmen", "lastName": "Cruces-Blanco" }, { "creatorType": "author", "firstName": "Maria Luisa", "lastName": "Romero-Romero" }, { "creatorType": "author", "firstName": "Alberto", "lastName": "Fernández-Gutiérrez" } ], "abstractNote": "Simultaneous determination of alcohols, amines, amino acids, flavonoids, and purine and pyrimidine bases in bottled beer samples directly without any pre-treatment was carried out by capillary zone electrophoresis with diode-array detection. Electrolyte conditions such as pH, composition and concentration of the buffer, working voltage and type and time of injection were checked. The best separation of the cited analytes was achieved in 70 mM sodium borate solution and pH 10.25. The detection limits were from 2.1 to 5.6 mg L −1 for the 18 compounds studied. The developed method is rapid, sensitive and quantitative and has been applied to seven types of international bottled beers of different origins bought locally.", "publicationTitle": "Analytical and Bioanalytical Chemistry", "publisher": "", "place": "", "date": "Listopad 17, 2004", "volume": "380", "issue": "5", "section": "", "partNumber": "", "partTitle": "", "pages": "831-837", "series": "", "seriesTitle": "", "seriesText": "", "journalAbbreviation": "", "DOI": "10.1007/s00216-004-2806-8", "citationKey": "", "url": "http://dx.doi.org/10.1007/s00216-004-2806-8", "accessDate": "2010-02-08T09:24:46Z", "PMID": "", "PMCID": "", "ISSN": "", "archive": "", "archiveLocation": "", "shortTitle": "", "language": "", "libraryCatalog": "SpringerLink", "callNumber": "", "rights": "", "extra": "", "tags": [], "collections": [], "relations": {}, "dateAdded": "2010-02-08T09:24:46Z", "dateModified": "2010-02-08T09:24:46Z" } }, { "key": "V28VM8D5", "version": 1, "library": { "type": "group", "id": 11393, "name": "czasopisma", "links": { "alternate": { "href": "https://www.zotero.org/groups/czasopisma", "type": "text/html" } } }, "links": { "self": { "href": "https://api.zotero.org/groups/11393/items/V28VM8D5", "type": "application/json" }, "alternate": { "href": "https://www.zotero.org/groups/czasopisma/items/V28VM8D5", "type": "text/html" } }, "meta": { "createdByUser": { "id": 129550, "username": "rudzinski", "name": "", "links": { "alternate": { "href": "https://www.zotero.org/rudzinski", "type": "text/html" } } }, "creatorSummary": "Vanderhaegen et al.", "parsedDate": "2003", "numChildren": 0 }, "data": { "key": "V28VM8D5", "version": 1, "itemType": "journalArticle", "title": "Bioflavoring and beer refermentation", "creators": [ { "creatorType": "author", "firstName": "B.", "lastName": "Vanderhaegen" }, { "creatorType": "author", "firstName": "H.", "lastName": "Neven" }, { "creatorType": "author", "firstName": "S.", "lastName": "Coghe" }, { "creatorType": "author", "firstName": "K. J.", "lastName": "Verstrepen" }, { "creatorType": "author", "firstName": "G.", "lastName": "Derdelinckx" }, { "creatorType": "author", "firstName": "H.", "lastName": "Verachtert" } ], "abstractNote": "Various techniques are used to adjust the flavors of foods and beverages to new market demands. Although synthetic flavoring chemicals are still widely used, flavors produced by biological methods (bioflavors) are now more and more requested by consumers, increasingly concerned with health and environmental problems caused by synthetic chemicals. Bioflavors can be extracted from plants or produced with plant cell cultures, microorganisms or isolated enzymes. This Mini-Review paper gives an overview of different systems for the microbial production of natural flavors, either de novo, or starting with selected flavor precursor molecules. Emphasis is put on the bioflavoring of beer and the possibilities offered by beer refermentation processes. The use of flavor precursors in combination with non-conventional or genetically modified yeasts for the production of new products is discussed.", "publicationTitle": "Applied Microbiology and Biotechnology", "publisher": "", "place": "", "date": "2003", "volume": "62", "issue": "2", "section": "", "partNumber": "", "partTitle": "", "pages": "140-150", "series": "", "seriesTitle": "", "seriesText": "", "journalAbbreviation": "", "DOI": "10.1007/s00253-003-1340-5", "citationKey": "", "url": "http://dx.doi.org/10.1007/s00253-003-1340-5", "accessDate": "2010-02-08T09:24:40Z", "PMID": "", "PMCID": "", "ISSN": "", "archive": "", "archiveLocation": "", "shortTitle": "", "language": "", "libraryCatalog": "SpringerLink", "callNumber": "", "rights": "", "extra": "", "tags": [], "collections": [], "relations": {}, "dateAdded": "2010-02-08T09:24:40Z", "dateModified": "2010-02-08T09:24:40Z" } }, { "key": "53VP79XR", "version": 1, "library": { "type": "group", "id": 11393, "name": "czasopisma", 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