While drinkability is of paramount importance when discussing beer, there is no established methodology to assess it. The main objective of the present study was to develop a new method of sensory evaluation with consumers to obtain a better understanding of beer drinkability. With the aim of being practically and effectively used in a wide range o...
Published in Acta Universitatis Cibiniensis. Series E: Food Technology
The objective of this paper was to test the potential of selected non-Saccharomyces strains for beer production, by using Saccharomyces cerevisiae as a control sample. For some of variants brewing enzymes were added to wort to increase the content of fermentable sugars. The non-Saccharomyces yeasts differed in the fermentation process rate. The bas...
Published in Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment
Although beer is one of the most popular alcoholic beverages in the world, there is no specific legislation regarding contaminants, especially mycotoxins, for this product. The present manuscript reports the development and validation of an analytical methodology based on the QuEChERS approach, followed by quantification via UHPLC-MS/MS for the sim...
Proces proizvodnje piva v industrijskem merilu se z namenom znižanja proizvodnjih stroškov poslužuje ponovne uporabe izbrane starterske kulture kvasovk, s čimer prihaja do kopičenja genetskih sprememb v celicah. Namen magistrskega dela je bila analiza genetske stabilnosti izbranega seva kvasovk izoliranega iz jabolčnega vina na Koroškem Saccharomyc...
Published in Cancers
Cancer stem cells (CSC) are crucial mediators of cancer relapse. Here, we isolated two primary human colorectal cancer cell lines derived from a rectal neuroendocrine carcinoma (BKZ-2) and a colorectal adenocarcinoma (BKZ-3), both containing subpopulations with potential stem-like properties. Protein expression of CSC-markers prominin-1 and CD44 an...
Published in Molecules
The aim of this study was to assess the possibility of shaping properties of beers at the stage of brewing wort production with the use of various types of special malts (chocolate pale, chocolate dark, wheat chocolate, brown barley) and roasted barley grains. The carbohydrate profile, polyphenols content, antioxidant capacity, 5-hydroxymethylfurfu...
