Analysis of polyphenolic and protein content in craft and industrial beers
Visualitza/Obre
Estadístiques de LA Referencia / Recolecta
Inclou dades d'ús des de 2022
Cita com:
hdl:2117/110039
Tipus de documentTreball Final de Grau
Data2017-06
Condicions d'accésAccés obert
Tots els drets reservats. Aquesta obra està protegida pels drets de propietat intel·lectual i
industrial corresponents. Sense perjudici de les exempcions legals existents, queda prohibida la seva
reproducció, distribució, comunicació pública o transformació sense l'autorització del titular dels drets
Abstract
Beer is one of the most consumed drinks in the world. Both production and consumption of crafted beer show an upward trend, trying to recover the brewing tradition, whilst the industrially produced beer is aiming at a bigger production, thus ensuring the quality of the final product.
This is why the quantity of protein and total phenols were calculated for different types of both craft and industrial beers, in order to establish a quantitative comparison and to be able to relate them to the raw ingredients which have been used, the production process and other different variables which influence during the process.
A larger quantity of bioactive compounds has been obtained from the craft beer samples than from the industrially produces ones. The differences are attributed to raw materials, types of processes and types of fermentations. The results are compared with results made previously by specialized scientists.
MatèriesBeer--Analysis, Proteins--Analysis, Phenols--Analysis, Cervesa -- Anàlisi, Proteïnes -- Anàlisi, Fenols -- Anàlisi
TitulacióGRAU EN ENGINYERIA QUÍMICA (Pla 2009)
Fitxers | Descripció | Mida | Format | Visualitza |
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TFG_JulianaGarcia-1-1.pdf | Memòria | 2,110Mb | Visualitza/Obre |