Outputs (8)

Electromagnetic heating for industrial kilning of malt: a feasibility study (2016)
Journal Article
Ferrari-John, R., Katrib, J., Zerva, E., Davies, N., Cook, D. J., Dodds, C., & Kingman, S. (in press). Electromagnetic heating for industrial kilning of malt: a feasibility study. Food and Bioprocess Technology, https://doi.org/10.1007/s11947-016-1849-0

Industrial malting operations use ~800kWh/t of energy to produce the heat required to kiln malt. Electromagnetic heating technologies are suggested as a way to potentially improve the energy efficiency of the kilning processing. In this work, the pot... Read More about Electromagnetic heating for industrial kilning of malt: a feasibility study.

Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure (2016)
Journal Article
Holmes, C. P., Casey, J., & Cook, D. (2017). Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure. Food Chemistry, 221, https://doi.org/10.1016/j.foodchem.2016.10.083

Brewing lager beers from unmalted sorghum traditionally requires the use of high temperature mashing and exogenous enzymes to ensure adequate starch conversion. Here, a novel low-temperature mashing system is compared to a more traditional mash in te... Read More about Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure.

Bioethanol production from brewers spent grains using a fungal consolidated bioprocessing (CBP) approach (2016)
Journal Article
Wilkinson, S., Smart, K. A., James, S., & Cook, D. J. (2017). Bioethanol production from brewers spent grains using a fungal consolidated bioprocessing (CBP) approach. BioEnergy Research, 10(1), 146-157. https://doi.org/10.1007/s12155-016-9782-7

Production of bioethanol from brewers spent grains (BSG) using consolidated bioprocessing (CBP) is reported. Each CBP system consists of a primary filamentous fungal species, which secretes the enzymes required to deconstruct biomass, paired with a s... Read More about Bioethanol production from brewers spent grains using a fungal consolidated bioprocessing (CBP) approach.

The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila (2016)
Journal Article
González-Robles, I. W., & Cook, D. J. (2016). The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila. Journal of the Institute of Brewing, 122(3), 369-380. https://doi.org/10.1002/jib.333

Samples of non-mature and añejo (matured) tequila of the same brand/provenance were analysed using GC–MS and gas chromatography olfactometry (GC-O)/aroma extract dilution analysis (AEDA) to provide quantitative data on the most odour active compounds... Read More about The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila.

Maximising high solid loading enzymatic saccharification yield from acid-catalysed hydrothermally-pretreated brewers spent grain (2016)
Journal Article
Wilkinson, S., Smart, K. A., James, S., & Cook, D. J. (in press). Maximising high solid loading enzymatic saccharification yield from acid-catalysed hydrothermally-pretreated brewers spent grain. Biofuel Research Journal, 3(2), 417-429. https://doi.org/10.18331/BRJ2016.3.2.7

Enzyme saccharification of pretreated brewers spent grains (BSG) was investigated, aiming at maximising glucose production. Factors investigated were; variation of the solids loadings at different cellulolytic enzyme doses, reaction time, higher ener... Read More about Maximising high solid loading enzymatic saccharification yield from acid-catalysed hydrothermally-pretreated brewers spent grain.

Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract (2016)
Journal Article
Oladokun, O., Tarrega, A., James, S., Cowley, T., Dehrmann, F., Smart, K., …Hort, J. (2016). Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract. Food Research International, 86, 104-111. https://doi.org/10.1016/j.foodres.2016.05.018

© 2016 Elsevier Ltd. The effect of hop aroma on perceived bitterness intensity, character and temporal profile of beer was investigated. A hop aroma extract was added at 3 levels (0, 245, 490 mg/L) to beers at low, medium and high bitterness. Beers w... Read More about Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract.

The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer (2016)
Journal Article
Oladokun, O., Tarrega, A., James, S., Smart, K., Hort, J., & Cook, D. (2016). The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer. Food Chemistry, 205, https://doi.org/10.1016/j.foodchem.2016.03.023

Thirty-four commercial lager beers were analysed for their hop bitter acid, phenolic acid and polyphenol contents. Based on analytical data, it was evident that the beers had been produced using a range of different raw materials and hopping practice... Read More about The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer.

An improved HPLC method for single-run analysis of the spectrum of hop bittering compounds usually encountered in beers: Simultaneous HPLC determination of hop bitter acids (2016)
Journal Article
Oladokun, O., Smart, K., & Cook, D. (2016). An improved HPLC method for single-run analysis of the spectrum of hop bittering compounds usually encountered in beers: Simultaneous HPLC determination of hop bitter acids. Journal of the Institute of Brewing, 122(1), 11-20. https://doi.org/10.1002/jib.299

A single‐run reverse phase‐high performance liquid chromatography method for the quantification of humulinones, α‐acids, iso‐α‐acids and reduced iso‐α‐acids (where present) in commercial beer samples is presented. The method utilizes a binary solvent... Read More about An improved HPLC method for single-run analysis of the spectrum of hop bittering compounds usually encountered in beers: Simultaneous HPLC determination of hop bitter acids.