Development and Characterization of Craft Beers Prepared with the Use of Tamarind (<i>Tamarindus indica</i> L.) Pulp

This study evaluated the effects of tamarind pulp addition at different processing stages and concentrations on the physicochemical, volatile, bioactive, and sensory characteristics of Saison-style beers. The experiment was conducted in two stages. First, tamarind pulp (15 g/L) was added during ferm...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Augusto de Souza da Silva, Hannah Caroline Santos Araujo, Mônica Silva de Jesus, Mario Jirlanio Guilherme Santos, Fernando José Castilho, Rafael Donizete Dutra Sandes, Daniel Alfonso Spudeit, Marcos dos Santos Lima, Maria Terezinha Santos Leite Neta, Narendra Narain
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	MDPI AG 2025-12-01
سلاسل:	Foods
الموضوعات:	beer tamarind volatile compounds sensory analysis
الوصول للمادة أونلاين:	https://www.mdpi.com/2304-8158/15/1/102
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!