Foster, Barret Tyrawa, Caroline Ozsahin, Emine Lubberts, Mark Krogerus, Kristoffer Preiss, Richard van der Merwe, George
Published in
Frontiers in microbiology
Traditional Norwegian Farmhouse ale yeasts, also known as kveik, have captured the attention of the brewing community in recent years. Kveik were recently reported as fast fermenting thermo- and ethanol tolerant yeasts with the capacity to produce a variety of interesting flavor metabolites. They are a genetically distinct group of domesticated bee...
Parra Diettes, Delcy Carolina
This research project was carried out in response to the insufficient digital skills and low performance in English as a foreign language among high school students from a public school in Bucaramanga, Colombia. This action-research aimed to analyze high school students’ perception about how creating virtual learning objects in the classroom helped...
vasas;, morgan
In this paper, Nuclear Magnetic Resonance spectroscopy (NMR)-based metabolomics were applied for the discrimination of ale and lager craft American beers. A modified pulse sequence that allows the efficient suppression of the water and ethanol peaks was used to achieve high-quality spectra with minimal sample preparation. The initial chemometrics a...
Wilson, Amanda Lengeling, Martha
This article presents the results of a qualitative study of the lived experiences and emotional responses regarding language learning of 29 students in a bachelor's degree in English language teaching (elt) offered at a public university in central Mexico. The study was grounded in sociocultural theory and was carried out at a time when the student...
Fořtová, Nicola Sedláčková, Jitka Tůma, František
The sudden switch to online teaching enforced by the covid-19 pandemic has impacted teacher education at universities, particularly micro-teachings and teaching practice, as technology has become an inherent part of these processes. The growing body of literature on online teaching and teacher education during lockdown conditions mainly addresses c...
ALVES, Mariana de Melo ROSA, Marciane da Silva SANTOS, Pedro Paullo Alves dos PAZ, Marcelo Fossa da MORATO, Priscila Neder FUZINATTO, Mariana Manfroi
Abstract The possibility of varying beer formulations is acquired by variations in beverage production and the usage of different ingredients such as wheat, rice, corn, rye, cassava, honey, fruits, and others. Consequently, this work aimed to develop artisanal beers adding rice flakes and soursop pulp as adjuncts. Four artisanal beer formulations w...
ALVES, Mariana de Melo ROSA, Marciane da Silva SANTOS, Pedro Paullo Alves dos PAZ, Marcelo Fossa da MORATO, Priscila Neder FUZINATTO, Mariana Manfroi
Abstract The possibility of varying beer formulations is acquired by variations in beverage production and the usage of different ingredients such as wheat, rice, corn, rye, cassava, honey, fruits, and others. Consequently, this work aimed to develop artisanal beers adding rice flakes and soursop pulp as adjuncts. Four artisanal beer formulations w...
Preiss, Richard Tyrawa, Caroline Krogerus, Kristoffer Garshol, Lars Marius van der Merwe, George
Published in
Frontiers in Microbiology
The widespread production of fermented food and beverages has resulted in the domestication of Saccharomyces cerevisiae yeasts specifically adapted to beer production. While there is evidence beer yeast domestication was accelerated by industrialization of beer, there also exists a farmhouse brewing culture in western Norway which has passed down y...
Kopecká, J Němec, M Matoulková, D
Published in
Journal of applied microbiology
Brewing yeasts are classified into two species-Saccharomyces pastorianus and Saccharomyces cerevisiae. Most of the brewing yeast strains are natural interspecies hybrids typically polyploids and their identification is thus often difficult giving heterogenous results according to the method used. We performed genetic characterization of a set of th...
Hjort Westling, Moa Nordström, Helena
Föreliggande studie syftar till att kartlägga vilka designfaktorer som främst förekommer på etiketter hos framgångsrika aleproducenter från olika länder, samt undersöka om konsumenter kan urskilja produktionsland endast genom granskning av etiketten. För att undersöka detta genomfördes en visuell innehållsanalys för att ta fram designfaktorer för f...
