All Outputs (48)

The impacts of copper, iron and manganese metal ions on the EPR assessment of beer oxidative stability. (2018)
Journal Article
Jenkins, D., James, S., Dehrmann, F., Smart, K., & Cook, D. (in press). The impacts of copper, iron and manganese metal ions on the EPR assessment of beer oxidative stability. Journal- American Society of Brewing Chemists, 76(1), https://doi.org/10.1080/03610470.2017.1402585

Beer flavour stability is a key quality parameter as brewers seek to maintain the quality of their product throughout the supply chain. The electron paramagnetic resonance (EPR) oxidative stability assay is one method that brewers are utilising to op... Read More about The impacts of copper, iron and manganese metal ions on the EPR assessment of beer oxidative stability..

Dry-hopping: the effects of temperature and hop variety on the bittering profiles and properties of resultant beers (2017)
Journal Article
Oladokun, O., James, S., Cowley, T., Smart, K., Hort, J., & Cook, D. (2017). Dry-hopping: the effects of temperature and hop variety on the bittering profiles and properties of resultant beers. Monatsschrift fur brauwissenschaft (Internet), 70(6),

This paper reports the effects of dry-hopping at 4 and 19 °C for a low alpha versus high alpha hop variety on the resulting profiles of non-volatile hop acids (humulinones, iso-a-acids, a-acids). In a dry-hopping study conducted over 2 weeks, we foun... Read More about Dry-hopping: the effects of temperature and hop variety on the bittering profiles and properties of resultant beers.

Complete acid-based hydrolysis assay for carbohydrate quantification in seaweed: a species-specific optimized approach (2017)
Journal Article
Kostas, E. T., Wilkinson, S., White, D. A., & Cook, D. J. (in press). Complete acid-based hydrolysis assay for carbohydrate quantification in seaweed: a species-specific optimized approach. Methods in Molecular Biology, https://doi.org/10.1007/7651_2017_105

Accurate quantification of the carbohydrate content of biomass is crucial for many bio-refining processes. The most commonly followed protocol is typically a modification of the NREL-based assay (specifically designed for carbohydrate analysis from l... Read More about Complete acid-based hydrolysis assay for carbohydrate quantification in seaweed: a species-specific optimized approach.

Development of a bio-refinery process for the production of speciality chemical, biofuel and bioactive compounds from Laminaria digitata (2017)
Journal Article
Kostas, E. T., White, D. A., & Cook, D. J. (2017). Development of a bio-refinery process for the production of speciality chemical, biofuel and bioactive compounds from Laminaria digitata. Algal Research, 28, https://doi.org/10.1016/j.algal.2017.10.022

The development of cascading bio-refinery processes that are capable of producing a range of valuable products is of increasing significance and will help to ensure that mankind makes efficient usage of bioresources. Seaweed feedstocks have the poten... Read More about Development of a bio-refinery process for the production of speciality chemical, biofuel and bioactive compounds from Laminaria digitata.

A novel low-temperature mashing schedule for brewing with unmalted sorghum: optimisation (2017)
Journal Article
Holmes, C., Casey, J., & Cook, D. J. (2017). A novel low-temperature mashing schedule for brewing with unmalted sorghum: optimisation. Monatsschrift fur brauwissenschaft (Internet), 70(5/6),

Laboratory mashing experiments were used to investigate and optimise protocols for mashing with unmalted sorghum using a novel low-temperature (Tmax = 78 °C) enzyme blend and mash schedule. Results are compared with equivalent data for a traditional... Read More about A novel low-temperature mashing schedule for brewing with unmalted sorghum: optimisation.

Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma (2017)
Journal Article
Oladokun, O., James, S., Cowley, T., Dehrmann, F., Smart, K., Hort, J., & Cook, D. (2017). Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma. Food Chemistry, 230, https://doi.org/10.1016/j.foodchem.2017.03.031

The impact of hop variety and hop aroma on perceived beer bitterness intensity and character was investigated using analytical and sensory methods. Beers made from malt extract were hopped with 3 distinctive hop varieties (Hersbrucker, East Kent Gold... Read More about Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma.

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.

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

A comparison of dilute acid- and alkali-catalyzed hydrothermal pretreatments for bioethanol production from brewers' spent grains (2014)
Journal Article
Wilkinson, S., Smart, K. A., & Cook, D. J. (2014). A comparison of dilute acid- and alkali-catalyzed hydrothermal pretreatments for bioethanol production from brewers' spent grains. Journal of The American Society of Brewing Chemists, 72(2), 143-153. https://doi.org/10.1094/ASBCJ-2014-0327-02

Acid- or alkali-catalyzed hydrothermal (121°C, 30 min) processing of brewers' spent grains were evaluated as pretreatments for subsequent bioethanol production. At 1% (w/v), HCl was the most effective acid and NaOH the most effective alkali pretreatm... Read More about A comparison of dilute acid- and alkali-catalyzed hydrothermal pretreatments for bioethanol production from brewers' spent grains.

Optimisation of alkaline reagent based chemical pre-treatment of Brewers spent grains for bioethanol production (2014)
Journal Article
Wilkinson, S., Smart, K. A., & Cook, D. J. (2014). Optimisation of alkaline reagent based chemical pre-treatment of Brewers spent grains for bioethanol production. Industrial Crops and Products, 62, 219-227. https://doi.org/10.1016/j.indcrop.2014.08.036

The pre-treatment step of lignocellulosic ethanol production is recognised as the most energy intensive part of the overall process. Key objectives are thus that pre-treatments should operate effectively at low to moderate temperatures and at high pe... Read More about Optimisation of alkaline reagent based chemical pre-treatment of Brewers spent grains for bioethanol production.

The prevalence and impact of Fusarium Head Blight pathogens and mycotoxins on malting barley quality in UK (2014)
Journal Article
Nielsen, L., Cook, D., Edwards, S., & Ray, R. (2014). The prevalence and impact of Fusarium Head Blight pathogens and mycotoxins on malting barley quality in UK. International Journal of Food Microbiology, 179, 38-49. https://doi.org/10.1016/j.ijfoodmicro.2014.03.023

Fusarium head blight (FHB) caused by Fusarium and Microdochium species can significantly affect the yield of barley grain as well as the quality and safety of malt and beer. The present study provides new knowledge on the impacts of the FHB pathogen... Read More about The prevalence and impact of Fusarium Head Blight pathogens and mycotoxins on malting barley quality in UK.