Nonalcoholic beer

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dc.authorid0000-0002-2387-9009
dc.authorid0000-0002-4750-7488
dc.authorid0000-0001-8259-4786
dc.contributor.authorGüzel, Nihal
dc.contributor.authorGüzel, Mustafa
dc.contributor.authorBahçeci, Kazım Savaş
dc.date.accessioned2020-01-30T11:39:48Z
dc.date.available2020-01-30T11:39:48Z
dc.date.issued2020en_US
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractBeer is the most consumed alcoholic beverage in the world. Due to increased health awareness and risks related to alcohol abuse, beer with low or no alcohol content has been gaining popularity. However, there is a consumer perception that these beers are not as satisfactory as regular beers in terms of sensorial quality. Therefore studies have been focusing on new production methods. There are mainly two ways to produce nonalcoholic (NA) beer: biologically and physically. Biological methods rely on altering the process conditions and yeasts, whereas in physical methods ethanol is removed after fermentation either by heat or membrane processes. In this chapter, trends in NA beer production are discussed. Special or nonconventional yeasts have been emerging, thanks to rapid advances in molecular biology. These yeasts include genetically modified strains and yeasts from non-Saccharomyces genus. Membrane-based dealcoholization methods are also emerging with various possible systems. All methods have been discussed with their specific advantages and drawbacks. © 2020 Elsevier Inc. All rights reserved.
dc.description.provenanceSubmitted by Zeynep Umut Arslan (umutarslan@hitit.edu.tr) on 2020-01-30T11:39:27Z No. of bitstreams: 0en
dc.description.provenanceApproved for entry into archive by Zeynep Umut Arslan (umutarslan@hitit.edu.tr) on 2020-01-30T11:39:48Z (GMT) No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-01-30T11:39:48Z (GMT). No. of bitstreams: 0 Previous issue date: 2020en
dc.identifier.citationGüzel, N., Güzel, M., Bahçeci, K, S. (2020). Nonalcoholic Beer. Charis M. Galanakis (Ed.), Trends in Non-alcoholic Beverages içinde (s. 167-200). Londra: Academic Press
dc.identifier.doi10.1016/B978-0-12-816938-4.00006-9
dc.identifier.endpage200en_US
dc.identifier.isbn978-0-12-816938-4
dc.identifier.scopusqualityN/A
dc.identifier.startpage167en_US
dc.identifier.urihttps://doi.org/10.1016/C2018-0-01759-4
dc.identifier.urihttps://hdl.handle.net/11491/5669
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Press Ltd-Elsevier Science Ltd
dc.relation.ispartofTrends in Non-Alcoholic Beverages
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAlcohol-Free Beeren_US
dc.subjectNon-Saccharomyces Yeastsen_US
dc.subjectFlavor-Active Estersen_US
dc.subjectMembrane Distillationen_US
dc.subjectTorulaspora-Delbrueckııen_US
dc.subjectNonconventional Yeastsen_US
dc.subjectVolatile Compoundsen_US
dc.subjectGenome Sequenceen_US
dc.subjectSpecialty Beersen_US
dc.subjectBrewing Processen_US
dc.titleNonalcoholic beer
dc.typeBook Part

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