Publications and projects according to DDC
Publications
Publications and projects according to DDC 663: Beverage technology
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Yeretzian, Chahan; Opitz, Sebastian; Smrke, Samo; Wellinger, Marco,
2019.
Coffee volatile and aroma compounds : from the green bean to the cup
.
In:
Farah, Adriana, ed.,
Coffee : production, quality and chemistry.
London:
Royal Society of Chemistry.
pp. 726-770.
Available from: https://doi.org/10.1039/9781782622437-00726
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Beck, Barbara; Freimüller Leischtfeld, Susette; Opitz, Sebastian; Yeretzian, Chahan; Miescher Schwenninger, Susanne,
2019.
Exploring the impact of spontaneous wet fermentation on microbiota and coffee quality [poster].
In:
Cocotea2019 Book Of Abstracts - Posters.
Fifth International Congress on Cocoa Coffee and Tea 2019, Bremen, Germany, 26-28 June 2019.
pp. 30.
Available from: https://www.cocotea2019.com/app/download/12646324787/Cocotea2019+Book+Of+Abstracts+-+Posters.PDF?t=1563552975
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Chetschik, Irene; Ullrich, Lisa; Schlüter, Ansgar; Chatelain, Karin; Hühn, Tilo,
2019.
Flavour characterisation of chocolate & cocoa products produced by novel processing techniques.
In:
Cocotea2019 : book of abstracts.
Fifth International Congress on Cocoa Coffee and Tea 2019, Bremen, 26th - 28th June 2019.
Available from: https://www.cocotea2019.com/app/download/12646324287/Cocotea2019+Book+Of+Abstracts+-+Oral+Presentations.PDF?t=1563552947
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Rahn, Anja; Fankhauser, Nina; Yeretzian, Chahan,
2019.
Food Chemistry.
286, pp. 22-28.
Available from: https://doi.org/10.1016/j.foodchem.2019.01.207
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Glöss, Alexia; Yeretzian, Chahan; Knochenmuss, Richard; Groessl, Michael,
2019.
Online-Analyse der Kaffeeröstung.
ChemieXtra.
2019(5), pp. 28-29.
Available from: http://issuu.com/sigwerbgmbh/docs/cx_2019_5_web_93e48a1b169b11?e=2736742/69848464
Projects
Projects according to DDC 663: Beverage technology
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Development of a hemp bitter extract and application in beer production
This project aims at brewing beer with hemp instead of hops, without changing the sensorial characteristics of the beer. The project proposed is seen as a collaborative work between the different research groups of ILGI institute. The goals are: to develop a hemp bitter extract that could be used in beer brewing to ...
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Customizable Injection Molded Products and Services with Interconnected Production Planning
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Evaluation of Cafetto cleaning protocols for porta filter & automatic coffee machines
Evaluate impact of Cafetto cleaning protocol for coffee machines and grinder on sensory quality of espresso.
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Characterization of the bitter compounds found in hemp, and application toward beer production
For centuries, hop (Humulus lupulus) has been considered an essential ingredient in the beer brewing process, as certain molecules contained in its cones give the drink its typical bitterness and aroma. Hop cultivation, already delicate, is now threatened by global warming. Domestic hop production in Switzerland ...
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Using data analysis techniques for the interpretation of stable isotope labelling incorporation from real-time PTR-ToF-MS data
Proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS) technology gives real time high resolution data of processes and reactions. While trends can be determined with the data the mechanistic pathway of the reactions cannot be conclusively determined. The most powerful way of elucidating these ...