Selenium in commercial beer and losses in the brewing process from wheat to beer

Rodrigo, S.; Young, Scott; Cook, David; Wilkinson, Stuart; Clegg, Susan; Bailey, Liz; Mathers, ANDREW; Broadley, MARTIN

doi:10.1016/j.foodchem.2015.02.121

All Outputs (3)

Hop proanthocyanidins for the fining of beer (2015)
Journal Article
Linforth, R. S., Westwood, K., Somani, A., & Cook, D. J. (in press). Hop proanthocyanidins for the fining of beer. Journal of the Institute of Brewing, 121(4), https://doi.org/10.1002/jib.250

Fining agents are used in the clarification of beers; they help to reduce the time required to sediment suspended yeast cells and ensure the clarity and colloidal stability of beer. Following an adventitious observation during dry-hopping experiments... Read More about Hop proanthocyanidins for the fining of beer.

Selection of yeast strains for bioethanol production from UK seaweeds (2015)
Journal Article
Kostas, E. T., White, D. A., Du, C., & Cook, D. J. (2016). Selection of yeast strains for bioethanol production from UK seaweeds. Journal of Applied Phycology, 28(2), 1427-1441. https://doi.org/10.1007/s10811-015-0633-2

Macroalgae (seaweeds) are a promising feedstock for the production of third generation bioethanol, since they have high carbohydrate contents, contain little or no lignin and are available in abundance. However, seaweeds typically contain a more dive... Read More about Selection of yeast strains for bioethanol production from UK seaweeds.

Selenium in commercial beer and losses in the brewing process from wheat to beer (2015)
Journal Article
Rodrigo, S., Young, S., Cook, D., Wilkinson, S., Clegg, S., Bailey, L., …Broadley, M. (2015). Selenium in commercial beer and losses in the brewing process from wheat to beer. Food Chemistry, 182, 9-13. https://doi.org/10.1016/j.foodchem.2015.02.121