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Description
Beer quality and stability control improvement. Study of the beer ingredients that contribute to its sensory improvement, especially to improve alcoholfree beer. Analysis of the influence of the alcoholic strength in the beer’s sensorial characteristics, and stability control of the beer based on the hops derivatives. Also, its relation with the beer’s shelf life is studied. Relation between the properties of certain foods and the chemical characteristics of their ingredients. Analysis of the influence of the strusture and chemical properties of certain ingredients on its characteristics. Study of parameters and molecular characteristics that allow to establish modellings and correlations able to explain the properties in beer and other foods.Other information
Number of researchers:
1
Development status:
Developed but not marketed
Differentiation in the market:
Quality
Applicability of technology:
Yes
Companies and markets:
Companies in the beer sector.
Advantages:
Wide experience in the characterization of the differential compounds of the alcoholic and non-alcoholic beers.
Additional Information:
•Participation in 13 publicly funded R&D projects •Participation in 18 R&D contracts with companies. •Authorship of 73 scientific articles published in JCR magazines and of 16 book chapters.
UNESCO Code:
3309 - Food technology
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