APPLICATION OF NON-SACCHAROMYCES YEASTS FOR LOW-ALCOHOL BEER PRODUCTION

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

Publication Details

Published
2025-01-01
DOI
https://doi.org/10.30825/4.21-17.2025
Primary Topic
Fermentation and Sensory Analysis
Type
article
Field-Weighted Citation Impact
0.00

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article

APPLICATION OF NON-SACCHAROMYCES YEASTS FOR LOW-ALCOHOL BEER PRODUCTION

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Fermentation and Sensory Analysis
article

APPLICATION OF NON-SACCHAROMYCES YEASTS FOR LOW-ALCOHOL BEER PRODUCTION

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Abstract

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

European Commission, FP7 Science in Society, EIT Food
Zero hunger
Openalex Percentile: Top 82%
Fermentation and Sensory Analysis
DOIOpen Access PDFOpenAlex
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APPLICATION OF NON-SACCHAROMYCES YEASTS FOR LOW-ALCOHOL BEER PRODUCTION · (2025) | TGRS Research Map | TGRS