Thesis (doctoral)--Helsinki University of Technology, 2007. / Includes bibliographical references. Also available on the World Wide Web.

Thesis (Ph. D.)--Oregon State University, 2009. / Printout. Includes bibliographical references (leaves 73-79). Also available on the World Wide Web.

Thesis (Ph.D. (Biochemistry, Microbiology & Biotechnology)) - Rhodes University, 2005.

Master of Science / Food Science Institute / Edgar Chambers, IV / A total of more than 100 different coffee samples from 14 countries around the world were used to create a coffee lexicon. The first list of terms consisted of 74 attributes that were developed from the review of 13 samples from Colombia. A second development incorporated an existing commercial lexicon and examined an additional of 72 coffee samples from different parts of the world. Validation sessions were also performed with 20 samples from the area of San Adolfo, Colombia. Principal Component Analysis (PCA) was used to mapped the scores obtained during the validation phase of the terminology, the panelists were able to described specific characteristics that were present in the coffee samples such as sweet, nutty and fruity notes, as well as the differentiation of notes such as burnt, smoky, astringent, acrid and bitter. At the end of the process, a total of 110 attributes and their references were identified. Another study was conducted to identify the sensory properties of three coffee samples using four different brewing methods. The coffee samples were prepared using a consumer drip coffee maker, a home or food service automated espresso machine, a coffee grader “cupping” method and a filtered infusion method. The cupping method produced a higher intensity for the “roasted” flavor attribute across all samples. This method also tended to produce higher scores for burnt and acrid than other brewing methods. Flavor and aroma attributes both varied with preparation methods, but not necessarily in the same ways. The drip brewing method showed the most differences in the three coffee samples for aroma, flavor and aftertaste attributes, but other methods may be appropriate depending on the objectives of each study.

O café é a bebida mais consumida após a água no Brasil, já o cálcio é um micronutriente de fundamental importância ao corpo humano, sendo assim, o objetivo deste trabalho foi a escolha do café torrado e moído com sal de cálcio, sua quantificação e avaliação sensorial, além da escolha coador para preparo. Seis sais solúveis em água foram utilizados para selecionar a melhor bebida com cálcio, sendo que um deles foi testado em escala industrial. Para escolha da melhor bebida, foi considerada a opinião de dois especialistas de café, os quais definiram três amostras de maior similaridade ao café tradicional, contendo citrato malato de cálcio, carbonato de cálcio e fosfato de cálcio. Também foi verificado com os especialistas se o preparo com coador de tecido era diferente do preparo com coador de papel. A quantificação de cálcio foi realizada nas três bebidas de melhores resultados, por absorção atômica de chama. As mesmas amostras foram submetidas ao teste sensorial, a fim de verificar a aceitabilidade de 50 julgadores não treinados, os quais continham as seguintes características: 66% mulheres, apenas 4% do total não gostam de café e 13% não possuem o hábito de consumi-lo. Não houve diferença entre as formas de preparo com os coadores, segundo os especialistas. Entre os julgadores não treinados, não houve diferença significativa entre as amostras (p=0,13), mostrando que a aceitação entre as amostras foram muito similares (em torno de 6 correspondente a gostei ligeiramente). No entanto, as opiniões destes julgadores foram divergentes (p<0,001). Na quantificação, o sal citrato malato de cálcio obteve uma maior concentração na bebida, o qual apresentou maior solubilidade em água se comparado aos demais sais de cálcio. Em comparação com a bebida de café tradicional preparadas com coador de papel, o café preparado com o citrato malato de cálcio apresentou 77,5%, o café com sal fosfato de cálcio apresentou 61,8% e o café com o sal carbonato de cálcio obteve 62,0%, a mais de cálcio na bebida. / Since coffee is one of the most consumed beverages in Brazil and calcium is a fundamentally important micronutrient for humans, current research focused on the enrichment of coffee with calcium, and on its quantification and sensorial evaluation, and also choose the filter to prepare. Six water-soluble salts were used to select the best beverage with calcium. The opinion of two coffee experts, who defined three samples highly similar to traditional coffee featuring calcium citrate malate, calcium phosphate and calcium carbonate was taken into consideration. The amount of calcium was determined by atomic absorption spectrometry for three beverages with the best results. The samples also underwent a sensorial test to verify acceptability by 50 non-trained coffee tasters. The latter comprised 66% females 4% did not like coffee and 13% did not usually drink it. There was no difference between the preparations with the filters tested. Analysis of Variance showed no significant difference among the three samples (p=0.13) with approximately 6, which corresponded to I somewhat liked it. However, tasters´ opinions were divergent (p<0.001). Calcium citrate malate salt showed highest calcium amount in the beverage and therefore the highest solubility in water when compared to that of other calcium salts. Coffee types had calcium rates higher by 77.5%, 61.8% and 62.0% respectively for salts calcium citrate malate, calcium phosphate and calcium carbonate, when compared to traditional coffee beverage.

O café é a bebida mais consumida após a água no Brasil, já o cálcio é um micronutriente de fundamental importância ao corpo humano, sendo assim, o objetivo deste trabalho foi a escolha do café torrado e moído com sal de cálcio, sua quantificação e avaliação sensorial, além da escolha coador para preparo. Seis sais solúveis em água foram utilizados para selecionar a melhor bebida com cálcio, sendo que um deles foi testado em escala industrial. Para escolha da melhor bebida, foi considerada a opinião de dois especialistas de café, os quais definiram três amostras de maior similaridade ao café tradicional, contendo citrato malato de cálcio, carbonato de cálcio e fosfato de cálcio. Também foi verificado com os especialistas se o preparo com coador de tecido era diferente do preparo com coador de papel. A quantificação de cálcio foi realizada nas três bebidas de melhores resultados, por absorção atômica de chama. As mesmas amostras foram submetidas ao teste sensorial, a fim de verificar a aceitabilidade de 50 julgadores não treinados, os quais continham as seguintes características: 66% mulheres, apenas 4% do total não gostam de café e 13% não possuem o hábito de consumi-lo. Não houve diferença entre as formas de preparo com os coadores, segundo os especialistas. Entre os julgadores não treinados, não houve diferença significativa entre as amostras (p=0,13), mostrando que a aceitação entre as amostras foram muito similares (em torno de 6 correspondente a gostei ligeiramente). No entanto, as opiniões destes julgadores foram divergentes (p<0,001). Na quantificação, o sal citrato malato de cálcio obteve uma maior concentração na bebida, o qual apresentou maior solubilidade em água se comparado aos demais sais de cálcio. Em comparação com a bebida de café tradicional preparadas com coador de papel, o café preparado com o citrato malato de cálcio apresentou 77,5%, o café com sal fosfato de cálcio apresentou 61,8% e o café com o sal carbonato de cálcio obteve 62,0%, a mais de cálcio na bebida. / Since coffee is one of the most consumed beverages in Brazil and calcium is a fundamentally important micronutrient for humans, current research focused on the enrichment of coffee with calcium, and on its quantification and sensorial evaluation, and also choose the filter to prepare. Six water-soluble salts were used to select the best beverage with calcium. The opinion of two coffee experts, who defined three samples highly similar to traditional coffee featuring calcium citrate malate, calcium phosphate and calcium carbonate was taken into consideration. The amount of calcium was determined by atomic absorption spectrometry for three beverages with the best results. The samples also underwent a sensorial test to verify acceptability by 50 non-trained coffee tasters. The latter comprised 66% females 4% did not like coffee and 13% did not usually drink it. There was no difference between the preparations with the filters tested. Analysis of Variance showed no significant difference among the three samples (p=0.13) with approximately 6, which corresponded to I somewhat liked it. However, tasters´ opinions were divergent (p<0.001). Calcium citrate malate salt showed highest calcium amount in the beverage and therefore the highest solubility in water when compared to that of other calcium salts. Coffee types had calcium rates higher by 77.5%, 61.8% and 62.0% respectively for salts calcium citrate malate, calcium phosphate and calcium carbonate, when compared to traditional coffee beverage.

The nature of the brewing industry in British Columbia is determined by its marketing environment. All aspects of the environment have some influence but it is the legal variable which is the dominant factor. There is no other industry which is as strictly regulated as the brewing industry. This regulation severely restricts the use of the marketing decision variables, the usual means by which a firm can combat the environment, and thus the industry is in the peculiar position of being able to do relatively little in order to encourage sales. The marketing environment is divided into five segments in this thesis and each segment is investigated in detail in order to determine its part in the overall picture. The constraints which the environment imposes on the decision variables are then examined and the means which are left for a firm to combat the environment are discussed. The decision to use a particular method requires that several activities be undertaken first, in order to arrive at that decision. The sequence of activities which lead to a decision constitutes the process of decision making. Such a process is fundamental to every firm. This thesis examines the theory behind the decision making process and a model is developed to describe the various steps. This model is then included in a general procedural model for systematically dealing with several problems. To test theory against practice, this latter model is compared step-by-step with an actual problem that occurred in the brewing industry. / Business, Sauder School of / Graduate

The thesis is a comprehensive summary of the information relating to the formal requirements of the business plan. Individual components of the business plan are first described theoretically, followed by application to a real restaurant company that wants to enrich its portfolio of own production of draft beer. The aim of this work is to build a business plan with the most plausible view of cost and revenue items that affect the running of the microbrewery. The part of the thesis is the analysis of competitors, creating a marketing plan and financial plan, which will show in detail the progress of Cash Flow and the amount of profit or loss in the first years of business. Based on the analyzes, the work is ended by completed overall assessment of meaningful investment in brewing technology.

Two of the most popular beer styles within the craft brewing industry are India Pale Ales (IPA’s) and those with high alcohol by volume (ABV). Production of these styles requires high gravity fermentation and high amounts of bittering hops in order to reach the required values for ABV and International Bitterness units (IBU) respectively. The aim of this study was to determine the impact of high gravity fermentation and high IBU levels on yeast viability and repitching cycles. An initial experiment on high gravity fermentations was done in order to assess the effects this variable had alone. Successive five day fermentations employing serial re-pitching were performed on worts with low (10 °P), medium (14 °P), and high (18 °P) gravity levels. The minimum viability for repitching established for this study was 85%. Once the viability of a sample fell below this minimum, it would not be suitable for repitching. It was found that increasing gravity level led to lower viabilities at the end of the fermentation period. Viability decreased further as fermentation generation increased for the high gravity samples. Yeast harvested from low gravity fermentations could be repitched up to eight times. Medium and high gravity fermentations could be repitched up to five times. This study was repeated at single gravity levels with low (25), medium (50) and high (75) IBU levels. A loss in viability with increased IBU levels over serial re-pitching cycles in the low gravity wort (10 ºP) was observed. It was found that at the low gravity level, yeast could be repitched eight times at the low IBU level, five times at the medium IBU level, and four times at the high IBU level. When the experiment was repeated with medium and high gravity worts, the results indicated that the compound effects of increased gravity and IBU levels significantly reduced yeast viability throughout re-pitching cycles and thus limits the number of times that this yeast could be reused when compared to low gravity and low IBU fermentations. Medium gravity fermentations could be repitched three times at the low IBU level and twice at the medium and high IBU levels. High gravity fermentations could be repitched three times at all IBU levels.

Thesis (Ph. D. (Microbiology)) -- University of Limpopo, 2019 / In an effort to align the current research with the country’s biofuel strategy, the aim of the study was to utilize banana pseudostem in the production of fungal cellulolytic enzymes and bioethanol through fermentation of the banana pseudostem hydrolysate. The selection of microorganisms was based on the ability of the fungi to grow on agar containing Avicel (microcrystalline cellulose) followed by assaying for cellulases in the form of endoglucanase and total cellulase activity. Ten fungal isolates obtained from screening process showed positive endoglucanase activity on carboxymethyl cellulose – Congo Red agar plate. The six fungal isolates selected based on high cellulase activity belonged to Trichoderma and Aspergillus genera. In submerged fermentation (SmF), the maximum cellulase and endoglucanase production under optimal conditions by all fungal isolates was achieved in media with an initial of pH 6.5 at 30 °C. Under these conditions, the total cellulase activity was 9.79 filter paper units (FPU)/mL and endoglucanase activity 45.2 U/mL for Trichoderma longibrachiatum LMLUL 14-1 and total cellulase activity of 7.7 FPU/mL and endoglucanase activity of 32.7 U/mL for Trichoderma harzianum LMLUL 13-5. These cellulase activities were higher than in the crude enzymes system for all Aspergillus fumigatus. The production conditions for maximum β-glucosidase varied amongst the Aspergillus spp. For example, Aspergillus fumigatus LMLUL 13-4 had produced higher β-glucosidase activity in a medium with an initial pH of 6.5 and at an incubation temperature of 30 °C whereas A. fumigatus LMLUL 13-1 had produced higher β-glucosidase activity at an initial pH of 7.0 and at 35 °C. Solid state fermentation (SSF) to produce cellulase enzymes system was influenced by temperature, nature of the substrate (i.e. moisture, modification) and culturing technique/strategy (i.e. monoculture versus co-culture). Higher cellulase enzymes system was produced under the conditions of 30 °C, 75% moisture content of untreated (native) BPS and pH 6.5. All the fungi investigated, produced thermotolerant and acidophilic cellulase and endoglucanase, whilst β-glucosidase is both acidophilic and alkaliphilic. The cellulase enzymes complex of T. harzianum LMLBP07 13-5 is most stable, followed by A. fumigatus LMLPS 13-4 and the least stable cellulase enzymes complex was for T. longibrachiatum LMLULSA 14-1. For the pretreatment of BPS, the material was first subjected to three different pretreatment conditions; namely alkaline (3% NaOH), acid (5% H2SO4) and hot water (autoclave method) pretreatment to remove lignin and loosen the cellulose structure. After the pretreatments, alkaline method exposed more cellulose than other pretreatments methods. The alkaline pretreated BPS contained 52.3% cellulose, 10.8% hemicellulose and 8.7% lignin, which is 2.3-fold more cellulose and 0.48-fold less hemicellulose as well as 0.6-fold less lignin to the native BPS. The enzymatic saccharification of the alkaline pretreated BPS at different substrate loadings at 50 °C for 76 hours by an individual crude cellulase enzymes system from T. longibrachiatum LMLSAUL 14-1 and T. harzianum LMLBP07 13-5 cultures were used at a final concentration of 10 FPU/g. Saccharification released maximum glucose of 43.5 g/L and 20.1 g/L form alkaline pretreated BPS by crude cellulase enzymes from T. longibrachiatum LMLSAUL 14-1 and T. harzianum LMLBP07 13-5 measured at the highest solid loading. The production of bioethanol was carried out in separate hydrolysis and fermentation (SHF). Fermentation of nutrient supplemented BPS hydrolysate with an initial pH of 5.0 by S. cerevisiae UL01 occurred at 30 °C for 48 hours. The maximum ethanol concentration obtained after fermentation was 17.6 g/L corresponding to ethanol yield of 60% of the maximum theoretical yield. In conclusion, banana pseudostem is a suitable alternative substrate for the production of second-generation bioethanol. / National Research Foundation (NRF) and Vlaamse Interuniversitaire Raad (VLIR- UOS)