The Effect of Saccharomyces Strains and Fermentation Condition on the pH, Foam Property and CO2 Concentration of Non-alcoholic Beer (Ma-al-shaeer)
This study aims to determine the effect of fermentation condition and <em>Saccharomyces strains </em>on the pH, foam property and CO<sub>2</sub> concentration of non-alcoholic beer (Ma-al-shaeer). For this, the beer samples were inoculated with four different species of Sacch...
Main Authors: | S. Sohrabvandi, S.H. Malganji, S.H. Razavi, S.M. Mousavi |
---|---|
Format: | Article |
Language: | English |
Published: |
Shahid Behehsti University of Medical Sciences
2014-12-01
|
Series: | Applied Food Biotechnology |
Subjects: | |
Online Access: | http://journals.sbmu.ac.ir/afb/article/view/7130 |
Similar Items
-
Ethanol and Methanol Concentration in Commonly Used Brands of Ma-al-shaeer in Iran: Estimation of Dietary Intakes and Risk Assessment
by: Kobra Shirani, et al.
Published: (2018-09-01) -
The Use of Non-Saccharomyces Yeast and Enzymes in Beer Production
by: Cioch-Skoneczny Monika, et al.
Published: (2020-12-01) -
Novel Non-<i>Cerevisiae</i> <i>Saccharomyces</i> Yeast Species Used in Beer and Alcoholic Beverage Fermentations
by: James Bruner, et al.
Published: (2020-11-01) -
Conventional and Non-Conventional Yeasts in Beer Production
by: Angela Capece, et al.
Published: (2018-06-01) -
Measurement of beer foaming power.
by: Jan ŠAVEL, et al.
Published: (2006-10-01)