Comparative nutritional study of several 'fermented' drinks : fassbrause , kombucha, ciber, water kefir. Fabrication, analysis (rate of alcohol, proteins, minerals), sensory analysis (descriptors), microbiology analysis (Bachelor thesis)
Tozakidou, Natalia
Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Tozakidou, Natalia | el |
| dc.date.accessioned | 2020-09-11T14:34:30Z | - |
| dc.date.available | 2020-09-11T14:34:30Z | - |
| dc.identifier.uri | http://195.251.240.227/jspui/handle/123456789/12080 | - |
| dc.description | The purpose of this study is the production, the analysis and comparison of several fermented drinks with or without alcohol. The fermented drinks that we used in the study were Beer, Fassbrause (a German non-alcoholic soda drink), Kombucha tea, French Cider and homemade Water Kefir. We proceed with several analyses such as Rate of alcohol, Mineral Analysis, Protein Analysis, Microbiological analysis, Sensory analysis, Measurement of saccharose. | el |
| dc.rights | Default License | - |
| dc.subject | παθοφυσιολογία | el |
| dc.subject | αλκοόλ | el |
| dc.subject | αλκοολούχα ποτά | el |
| dc.subject | pathophysiology | en |
| dc.subject | alcoholic beverages | en |
| dc.subject | alcohol | en |
| dc.title | Comparative nutritional study of several 'fermented' drinks : fassbrause , kombucha, ciber, water kefir. Fabrication, analysis (rate of alcohol, proteins, minerals), sensory analysis (descriptors), microbiology analysis | el |
| heal.type | bachelorThesis | - |
| heal.type.en | Bachelor thesis | en |
| heal.generalDescription | Πτυχιακή | el |
| heal.classification | Αλκοόλ--Παθοφυσιολογία | el |
| heal.classification | Αλκοόλ--Φυσιολογική επίδραση | el |
| heal.classification | Αλκοολούχα ποτά--Ελλάδα | el |
| heal.classification | Alcoholic beverages--Greece | en |
| heal.classification | Alcohol--Pathophysiology | en |
| heal.classification | Alcohol--Physiological effect | en |
| heal.identifier.secondary | 9053 | - |
| heal.language | en | - |
| heal.access | account | - |
| heal.recordProvider | Σχολή Τεχνολογικών Γεωπόνων και Τεχνολογίας Τροφίμων και Διατροφής/ Τμήμα Διατροφής & Διαιτολογίας | el |
| heal.publicationDate | 2017-10-19 | - |
| heal.bibliographicCitation | <<TOZAKIDOU Natalia>>, <<COMPARATIVE NUTRITIONAL STUDY OF SEVERAL "FERMENTED" DRINKS : FASSBRAUSE, KOMBUCHA, CIDER, WATER KEFIR. FABRICATION, ANALYSIS (RATE OF ALCOHOL, PROTEINS, MINERALS), SENSORY ANALYSIS (DESCRIPTORS), MICROBIOLOGY ANALYSIS>>, <<Σχολή Τεχνολογικών Γεωπόνων και Τεχνολογίας Τροφίμων και Διατροφής/ Τμήμα Διατροφής & Διαιτολογίας>>, <<Τ.Ε.Ι. Θεσσαλονίκης>>, <<2017>> | el |
| heal.abstract | The purpose of this study is the production, the analysis and comparison of several fermented drinks with or without alcohol. The fermented drinks that we used in the study were Beer, Fassbrause (a German non-alcoholic soda drink), Kombucha tea, French Cider and homemade Water Kefir. We proceed with several analyses such as Rate of alcohol, Mineral Analysis, Protein Analysis, Microbiological analysis, Sensory analysis, Measurement of saccharose. The mineral analysis revealed that Beer and Cider contain the most minerals; Fassbrause/Bionade contains the less. The protein analysis showed up that Water Kefir and Beer contain the most proteins; Kombucha tea contains the less. Microbiological Analysis revealed that Water Kefir grains are a mixture of lactic bacteria and yeasts. The measurement of saccharose confirmed that Kombucha tea contains the largest amount of fermentable sugars, thought Water Kefir contains the smallest amount. Finally, with an alcohol analysis we found out that the rate of alcohol for our Beer was 8,5%abv and for our Cider 6% abv. | en |
| heal.tableOfContents | Abstract……………………………………………………………………………4 General Introduction………………………………………………………. 4 Bibliographic introduction………………………………………………. 6 - Kombucha - Water Kefir - Cider - Beer - Beer without alcohol (Fassbrause) Materials and methods………………………………………………… 23 - Kombucha - Water Kefir - Fassbrause Development…………………………………………………………........ 32 - Analysis of alcohol - Analysis of minerals - Sensory analysis - Analysis of proteins - Measurement of saccharose - Microbiology analysis Conclusions………………………………………………………………….. 54 - Kombucha - Water kefir - Fassbrause - Beer - Cider General Conclusion…………………………………………………….. 60 Bibliography…………………………………………………………………61 | en |
| heal.advisorName | Καραστογιαννίδου, Καλλιόπη | el |
| heal.committeeMemberName | Καραστογιαννίδου, Καλλιόπη | - |
| heal.academicPublisher | Σχολή Τεχνολογικών Γεωπόνων και Τεχνολογίας Τροφίμων και Διατροφής/ Τμήμα Διατροφής & Διαιτολογίας | el |
| heal.academicPublisherID | teithe | - |
| heal.numberOfPages | 61 | - |
| heal.fullTextAvailability | false | - |
| heal.type.el | Προπτυχιακή/Διπλωματική εργασία | el |
| Appears in Collections: | Πτυχιακές Εργασίες | |
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http://195.251.240.227/jspui/handle/123456789/12080
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