Effect of UV Filters during the Application of Pulsed Light to Reduce Lactobacillus brevis Contamination and 3-Methylbut-2-ene-1-thiol Formation While Preserving the Physicochemical Attributes of Blonde Ale and Centennial Red Ale Beers

Pulsed light (PL) is a novel, non-thermal technology being used to control the microbial spoilage of foods and beverages. Adverse sensory changes, commonly characterized as “lightstruck”, can occur in beers when exposed to the UV portion of PL due to the formation of 3-methylbut-2-ene-1-thiol (3-MBT...

Descripción completa

Detalles Bibliográficos
Autores principales: Pratap-Singh, Anubhav, Suwardi, Andrew, Mandal, Ronit, Pico, Joana, Castellarin, Simone D., Kitts, David D., Singh, Anika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955924/
https://www.ncbi.nlm.nih.gov/pubmed/36832759
http://dx.doi.org/10.3390/foods12040684

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955924/
https://www.ncbi.nlm.nih.gov/pubmed/36832759
http://dx.doi.org/10.3390/foods12040684

Ejemplares similares