Development of concentrated beer products by applying freeze concentration technology
166 páginas
- Autores:
- Tipo de recurso:
- Fecha de publicación:
- 2024
- Institución:
- Universidad de la Sabana
- Repositorio:
- Repositorio Universidad de la Sabana
- Idioma:
- eng
- OAI Identifier:
- oai:intellectum.unisabana.edu.co:10818/61356
- Acceso en línea:
- https://hdl.handle.net/10818/61356
- Palabra clave:
- Cerveza
Crioconcentración
Laboratorios
Evaluación sensorial
- Rights
- License
- Attribution-NonCommercial-NoDerivatives 4.0 Internacional
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Development of concentrated beer products by applying freeze concentration technologyCervezaCrioconcentraciónLaboratoriosEvaluación sensorial166 páginasBeer is an essential product in the economic field, being considered the most popular alcoholic beverage in the world. It is also a product in which innovations are constantly presented, being a potential market for developing new products and processes, mainly those that seek to highlight qualities such as flavour or their quality, as occurs, for example, with concentrated drinks.La cerveza es un producto de importancia en el campo económico, siendo considerada como la bebida alcohólica más popular en el mundo. También se trata de un producto en el cual se presentan innovaciones constantemente, siendo un mercado potencial para el desarrollo de nuevos productos y procesos, principalmente de aquellos que buscan resaltar cualidades como el flavour, o la calidad de las mismas, como ocurre, por ejemplo, con las bebidas concentradas.Universidad de La SabanaRuiz Prado, Ruth YolandaHernández Yánez, EduardMoreno Moreno, Fabián LeonardoOsorio Peña, Manuel Octavio2024-09-06T20:10:12Z2024-09-06T20:10:12Z03-05-2024Tesis/Trabajo de grado – Doctoradoinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_db06info:eu-repo/semantics/doctoralThesisapplication/pdfapplication/pdfhttps://hdl.handle.net/10818/61356engAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/http://purl.org/coar/access_right/c_16ecoai:intellectum.unisabana.edu.co:10818/613562025-09-05T16:33:52Z |
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Development of concentrated beer products by applying freeze concentration technology |
| title |
Development of concentrated beer products by applying freeze concentration technology |
| spellingShingle |
Development of concentrated beer products by applying freeze concentration technology Cerveza Crioconcentración Laboratorios Evaluación sensorial |
| title_short |
Development of concentrated beer products by applying freeze concentration technology |
| title_full |
Development of concentrated beer products by applying freeze concentration technology |
| title_fullStr |
Development of concentrated beer products by applying freeze concentration technology |
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Development of concentrated beer products by applying freeze concentration technology |
| title_sort |
Development of concentrated beer products by applying freeze concentration technology |
| dc.contributor.none.fl_str_mv |
Ruiz Prado, Ruth Yolanda Hernández Yánez, Eduard Moreno Moreno, Fabián Leonardo |
| dc.subject.none.fl_str_mv |
Cerveza Crioconcentración Laboratorios Evaluación sensorial |
| topic |
Cerveza Crioconcentración Laboratorios Evaluación sensorial |
| description |
166 páginas |
| publishDate |
2024 |
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03-05-2024 2024-09-06T20:10:12Z 2024-09-06T20:10:12Z |
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Tesis/Trabajo de grado – Doctorado info:eu-repo/semantics/acceptedVersion http://purl.org/coar/resource_type/c_db06 info:eu-repo/semantics/doctoralThesis |
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acceptedVersion |
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https://hdl.handle.net/10818/61356 |
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https://hdl.handle.net/10818/61356 |
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eng |
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eng |
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Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ |
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Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ http://purl.org/coar/access_right/c_16ec |
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application/pdf application/pdf |
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Universidad de La Sabana |
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Universidad de La Sabana |
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Universidad de la Sabana |
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1844494923512938496 |