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The role of lipids in brewing: Dissertation
Juha Ahvenainen
VTT Technical Research Centre of Finland
Research output
:
Thesis
›
Dissertation
›
Collection of Articles
1
Citation (Scopus)
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Keyphrases
Lipids
100%
Brewing
100%
Wort
100%
Sterols
33%
Fatty Acids
33%
Unsaturated Fatty Acids
33%
Beer
33%
Fermentation
22%
Trub
22%
High Concentration
11%
Beer Production
11%
Esters
11%
Aerobic
11%
Off-flavor
11%
Oleic Acid
11%
Fermentation Time
11%
Chain Length
11%
Flavor Compounds
11%
Palmitic Acid
11%
Separation Process
11%
Aeration
11%
Physicochemical Properties
11%
Yeast Cells
11%
Foam Stability
11%
Medium Chain
11%
Yeast Metabolism
11%
Ester Production
11%
Sterol Esters
11%
Wort Production
11%
Specific Gravity
11%
Squalene
11%
Unsaturated Acids
11%
Bitter Substances
11%
Complex Lipids
11%
Total Fatty Acid Content
11%
Saturated Acid
11%
INIS
yeasts
100%
lipids
100%
fatty acids
63%
fermentation
36%
sterols
36%
esters
27%
production
18%
reduction
18%
flavor
18%
comparative evaluations
9%
levels
9%
foams
9%
risks
9%
chains
9%
concentration
9%
stability
9%
length
9%
losses
9%
separation processes
9%
oxidation
9%
removal
9%
copper
9%
laboratories
9%
metabolism
9%
synthesis
9%
oleic acid
9%
chemical properties
9%
aeration
9%
specific gravity
9%
squalene
9%
Food Science
Sterol
100%
Unsaturated Fatty Acid
75%
Oleic Acid
25%
Off-Flavour
25%
Density (Specific Gravity)
25%
Flavor Compounds
25%
Bitter Taste
25%
Foam Stability
25%
Acid Content
25%
Fermentation Time
25%
Total Fatty Acids
25%