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- W2912188655 abstract "Abstract After maturation, most of beers are filtered and pasteurized. Such processes aim to purify the beer, clarify, and reduce total microorganism count. Filtration with diatomaceous earth (DE) and pasteurization (slow or fast) are usually performed. However, these processes have some drawbacks. DE wastes can cause environmental problems, while pasteurization is a high-energy expenditure technology. An alternative against the current model of beer filtration is the use of membrane separation processes, especially microfiltration. Therefore, this book chapter provides a critical and constructive overview of microfiltration applied to beer processing. The aim is to present to the scientific community a detailed assessment of microfiltration for improving the quality of beers. Recent advances and future outlooks on the use of emerging technologies related to purification of beers are also presented. A case study regarding the microfiltration of Blond Ale, Weiss Bier, and Pale Ale beers using poly(etherimide) membranes is provided. The parameters, such as color and turbidity removal, bitterness retention, phenolics compounds, tannins, antioxidant activity variation, and microorganisms count are presented and discussed. Then, the information provided in this chapter can encourage researchers to develop promising studies on the purification of beverages using membranes." @default.
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- W2912188655 date "2019-01-01" @default.
- W2912188655 modified "2023-09-26" @default.
- W2912188655 title "Microfiltration for Filtration and Pasteurization of Beers" @default.
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- W2912188655 doi "https://doi.org/10.1016/b978-0-12-815258-4.00013-5" @default.
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