Search Results - "De Schutter, P."

Effect of sedation on the intrapulmonary position of a bronchoalveolar lavage catheter in calves by Van Driessche, L., Valgaeren, B., Schutter, P. De, Gille, L., Boyen, F., Ducatelle, R., Deprez, P., Pardon, B.

“…Whether sedation affects the intrapulmonary position of the catheter is unknown. [...]the objective of this study was to determine the most frequently sampled…”
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Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer by Bellut, Konstantin, Michel, Maximilian, Zarnkow, Martin, Hutzler, Mathias, Jacob, Fritz, De Schutter, David, Daenen, Luk, Lynch, Kieran, Zannini, Emanuele, Arendt, Elke

“…Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers, this product category offers economic benefits in the form of a…”
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Decrease of Aged Beer Aroma by the Reducing Activity of Brewing Yeast by Saison, Daan, De Schutter, David P, Vanbeneden, Nele, Daenen, Luk, Delvaux, Filip, Delvaux, Freddy R

“…The flavor profile of beer is subject to changes during storage. Since, possibly, yeast has an influence on flavor stability, the aim of this study was to…”
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Immobilized yeast cell systems for continuous fermentation applications by Verbelen, Pieter J, Schutter, David P. De, Delvaux, Filip, Verstrepen, Kevin J, Delvaux, Freddy R

“…In several yeast-related industries, continuous fermentation systems offer important economical advantages in comparison with traditional systems. Fermentation…”
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Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing by Langenaeken, Niels A., De Schepper, Charlotte F., De Schutter, David P., Courtin, Christophe M.

“…•Not all barley malt starch is gelatinized at 72 °C during mashing.•Small starch granules yield relatively more dextrins during mashing.•Large granules yield…”
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Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer by Langenaeken, Niels A., De Schutter, David P., Courtin, Christophe M.

“…•Arabinoxylan is responsible for an increase in beer viscosity.•Non-malted rye can be used to improve mouthfeel in beer.•Fine milling increases rye…”
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Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds by Saison, Daan, De Schutter, David P., Uyttenhove, Bregt, Delvaux, Filip, Delvaux, Freddy R.

“…The effect of 26 staling compounds on the aged flavour of a Belgian lager beer was studied. Strikingly, thresholds were regularly found to be substantially…”
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Detection of Chlamydia psittaci in Belgian cattle with signs of respiratory disease and milk drop syndrome by Van Loo, H., Pardon, B., De Schutter, P., De Bleecker, K., Vanrompay, D., Deprez, P., Maris, J.

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Carbohydrate content and structure during malting and brewing: a mass balance study by Langenaeken, Niels A., De Schepper, Charlotte F., De Schutter, David P., Courtin, Christophe M.

“…A holistic view of the fate of barley starch, arabinoxylan and β‐glucan throughout malting and brewing is largely missing. Here, an industrial scale malting…”
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Determination of carbonyl compounds in beer by derivatisation and headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry by Saison, Daan, De Schutter, David P., Delvaux, Filip, Delvaux, Freddy R.

“…Headspace solid-phase microextraction (SPME) followed by gas chromatography and mass spectrometry was applied for quantification of 41 chemically diverse…”
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Impact of buffering capacity on the acidification of wort by brewing‐relevant lactic acid bacteria by Peyer, Lorenzo C., Bellut, Konstantin, Lynch, Kieran M., Zarnkow, Martin, Jacob, Fritz, De Schutter, David P., Arendt, Elke K.

“…Acidified wort produced biologically using lactic acid bacteria (LAB) has application during sour beer production and in breweries adhering to the German…”
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Optimisation of a complete method for the analysis of volatiles involved in the flavour stability of beer by solid-phase microextraction in combination with gas chromatography and mass spectrometry by Saison, Daan, De Schutter, David P., Delvaux, Filip, Delvaux, Freddy R.

“…Headspace solid-phase microextraction combined with gas chromatography and mass spectrometry was used for the quantification of 32 volatiles which represent…”
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Optimisation of wort volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry by De Schutter, David P., Saison, Daan, Delvaux, Filip, Derdelinckx, Guy, Rock, Jean-Marie, Neven, Hedwig, Delvaux, Freddy R.

“…The aim of this study was to create a simple, solventless technique without derivatisation in order to analyze a broad range of volatiles in beer wort. A…”
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Characterization of Volatiles in Unhopped Wort by De Schutter, David P, Saison, Daan, Delvaux, Filip, Derdelinckx, Guy, Rock, Jean-Marie, Neven, Hedwig, Delvaux, Freddy R

“…The volatile fraction of wort components was studied during boiling. Not less than 118 volatile compounds were identified when unhopped pilsner wort was boiled…”
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Release and Evaporation of Volatiles during Boiling of Unhopped Wort by De Schutter, David P, Saison, Daan, Delvaux, Filip, Derdelinckx, Guy, Rock, Jean-Marie, Neven, Hedwig, Delvaux, Freddy R

“…The release and evaporation of volatile compounds was studied during boiling of wort. The observed parameters were boiling time, boiling intensity, wort pH,…”
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Influence of Lipids in the Generation of Phenylacetaldehyde in Wort-Related Model Systems by Gallardo, Emerenciana, De Schutter, David P, Zamora, Rosario, Derdelinckx, Guy, Delvaux, Freddy R, Hidalgo, Francisco J

“…The effect of lipids on the formation of the Strecker aldehyde phenylacetaldehyde during wort boiling was studied to determine the role that small changes in…”
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Alkylpyrazines in dark specialty malts by Vandecan, S M G, De Schutter, D P, Saison, D, Delvaux, F R

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Evaluation of yeast relevant parameters in order to influence the flavour stability of beer by Saison, D, De Schutter, D P, Delvaux, F, Delvaux, F R

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Eerste bevestigd geval van boviene besnoitiose in België bij een ingevoerde stier by Vanhoudt, A., Pardon, B., De Schutter, P., Bosseler, L., Sarre, C., Vercruysse, J., Deprez, P.

“…Het protozoön Besnoitia besnoiti is verantwoordelijk voor belangrijke economische verliezen in de rundvee-industrie in Afrika, Azië en het Middellandse…”
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Beta-damascenone, a suitable heat load indicator during wort boiling? by De Schutter, D P, Saison, D, Derdelinckx, G, Delvaux, F R

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