| 1. |
- Gibson, B., et al.
(författare)
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Adaptive Laboratory Evolution of Ale and Lager Yeasts for Improved Brewing Efficiency and Beer Quality
- 2020
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Ingår i: Annual review of food science and technology. - : Annual Reviews. - 1941-1421 .- 1941-1413. ; 11, s. 23-44
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Forskningsöversikt (refereegranskat)abstract
- Yeasts directly impact the efficiency of brewery fermentations as well as the character of the beers produced. In recent years, there has been renewed interest in yeast selection and development inspired by the demand to utilize resources more efficiently and the need to differentiate beers in a competitive market. Reviewed here are the different, non-genetically modified (GM) approaches that have been considered, including bioprospecting, hybridization, and adaptive laboratory evolution (ALE). Particular emphasis is placed on the latter, which represents an extension of the processes that have led to the domestication of strains already used in commercial breweries. ALE can be used to accentuate the positive traits of brewing yeast as well as temper some of the traits that are less desirable from a modern brewer's perspective. This method has the added advantage of being non-GM and therefore suitable for food and beverage production.
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| 2. |
- Håkansson, Andreas
(författare)
-
Emulsion formation by homogenization : current understanding and future perspectives
- 2019
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Ingår i: Annual review of food science and technology. - : Annual Reviews Inc.. - 1941-1421 .- 1941-1413. ; 10, s. 239-258
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Tidskriftsartikel (refereegranskat)abstract
- Emulsion formation by homogenization is commonly used in food production and research to increase product stability and to design colloidal structures. High-energy methods such as high-pressure homogenizers and rotor-stator mixers are the two most common techniques. However, to what extent does the research community understand the emulsion formation taking place in these devices? This contribution attempts to answer this question through critically reviewing the scientific literature, starting with the hydrodynamics of homogenizers and continuing by reviewing drop breakup and coalescence. It is concluded that although research in this field has been ongoing for a century and has provided a substantial amount of empirical correlations and scaling laws, the fundamental understanding is still limited, especially in the case of emulsions with a high-volume fraction of the disperse phase, as seen in many food applications. These limitations in the current understanding are also used to provide future perspectivesand suggest directions for further investigation.
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| 3. |
- Håkansson, Andreas
(författare)
-
Emulsion formation by homogenization : current understanding and future perspectives
- 2019
-
Ingår i: Annual review of food science and technology. - : Annual Reviews. - 1941-1421. ; 10, s. 239-258
-
Tidskriftsartikel (refereegranskat)abstract
- Emulsion formation by homogenization is commonly used in food production and research to increase product stability and to design colloidal structures. High-energy methods such as high-pressure homogenizers and rotor-stator mixers are the two most common techniques. However, to what extent does the research community understand the emulsion formation taking place in these devices? This contribution attempts to answer this question through critically reviewing the scientific literature, starting with the hydrodynamics of homogenizers and continuing by reviewing drop breakup and coalescence. It is concluded that although research in this field has been ongoing for a century and has provided a substantial amount of empirical correlations and scaling laws, the fundamental understanding is still limited, especially in the case of emulsions with a high-volume fraction of the disperse phase, as seen in many food applications. These limitations in the current understanding are also used to provide future perspectives and suggest directions for further investigation.
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