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18 results on '"DITRYCH, MACIEJ"'

3. Modelling of beer sensory staleness based on flavour instability parameters

Author

Ditrych, Maciej, primary, Filipowska, Weronika, additional, Soszka, Agata, additional, Buyse, Jasper, additional, Hofmann, Saskia, additional, Jensen, Sidsel, additional, Jaskula-Goiris, Barbara, additional, De Rouck, Gert, additional, Aerts, Guido, additional, Andersen, Mogens Larsen, additional, and De Cooman, Luc, additional

Published
2024
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4. Effect of Mashing-in pH on the Biochemical Composition and Staling Properties of the Sweet Wort.

Author

Ditrych, Maciej, Mertens, Tuur, Filipowska, Weronika, Soszka, Agata, Jaskula-Goiris, Barbara, De Rouck, Gert, De Cooman, Luc, Aerts, Guido, and Andersen, Mogens Larsen

Subjects
TRANSITION metal ions, OXYGEN consumption, PH effect, RADICAL ions, RADICALS (Chemistry), TRANSITION metals, EPIGALLOCATECHIN gallate, AMINO acids
Abstract

Mashing is a decisive brewing step, affecting wort quality. Critical mashing parameters include time, temperature, pH, mash density and oxygen uptake. While the pH-dependent biochemical changes during mashing have been researched, the oxidative processes remain unclear. This work explores the impact of pH conditions during mashing on the biochemical composition and oxidative properties of wort. In laboratory trials, mashing was conducted at different mashing-in pH (4.5, 5.0, 5.2, 5.4, 6.0). The sweet worts were analyzed for extract, fermentable sugars, limit dextrins, amino acids, soluble proteins, polyphenols, color, aldehydes, transition metals, reducing potential, and rate of radical formation. Differences were found in enzymatic activities (particularly proteolysis), color, aldehydes, transition metal ions, the rate of radical formation and the rate of oxygen consumption. Notably, when adjusting the pH at mashing-in, the obtained wort tends to gravitate toward the pH of the unadjusted wort, underscoring its buffering capacity. This was reflected by similar properties of the produced worts, indicating pH playing a lesser role during mashing compared to time/temperature. However, under extreme acidified conditions (pH 4.5 at mashing-in), the produced wort markedly deviates. An intriguing negative correlation between the reducing potential and the content of transition metal ions with the rate of radical formation is discussed. [ABSTRACT FROM AUTHOR]

Published
2024
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7. Beer Flavour Instability: Investigating the Staling Aldehydes

Author

Ditrych, Maciej, De Rouck, Gert, Jaskula-Goiris, Barbara, Aerts, Guido, Andersen, Mogens, and De Cooman, Luc

Abstract

ispartof: www.ejdfoodsci.eu ispartof: EJDFoodSci Final Symposium location:Krakow date:27 Feb - 28 Feb 2020 status: published

Published
2020

9. Staling Aldehydes from Wort to Beer

Author

Ditrych, Maciej, De Rouck, Gert, Jaskula-Goiris, Barbara, Aerts, Guido, Andersen, Mogens, and De Cooman, Luc

Abstract

ispartof: Beverage Day 2019 ispartof: Beverage Day 2019 location:Departament of Food Science, University of Copenhagen, Copenhagen, Denmark status: published

Published
2019

13. Evolution of Staling Aldehydes During the Brewing Process

Author

Ditrych, Maciej, Filipowska, Weronika, De Rouck, Gert, Jaskula-Goiris, Barbara, Aerts, Guido, Andersen, Mogens, and De Cooman, Luc

Abstract

ispartof: Trends in Brewing ispartof: Trends in Brewing location:KU Leuven, Technology Campus Ghent, Ghent, Belgium status: published

Published
2018

14. Determination of staling aldehydes in malt

Author

Filipowska, Weronika, Ditrych, Maciej, De Rouck, Gert, Jaskula-Goiris, Barbara, De Clippeleer, Jessika, Aerts, Guido, and De Cooman, Luc

Subjects
Agriculture and Food Sciences
Published
2018

15. Ditrych, Maciej

Author

Ditrych, Maciej and Ditrych, Maciej

Published
2017

17. The autonomous acoustic buoy

Author

Hill Vinyals, Fèlix, Johnson, Andrea, Huştiuc, Ion, Ditrych, Maciej, van den Berg, Samantha, André, Michel, Castell Balaguer, Joan Vicent, Schaar, Mike van der, Universitat Politècnica de Catalunya. Departament de Teoria del Senyal i Comunicacions, and Laboratori d'Aplicacions Bioacústiques

Subjects
Marketing, Simulations, Microcontroller, Sensors, Product introduction, Electronics in navigation, Electrònica en la navegació, Dolphin whistles, Autonomous, Buoy, Acoustic data, Enginyeria de la telecomunicació::Processament del senyal::Processament de la parla i del senyal acústic [Àrees temàtiques de la UPC], CAD, Watchdog
Abstract

Treball desenvolupat dins el marc del programa 'European Project Semester'. The Autonomous Acoustic Buoy (AAB) has been designed and manufactured by Laboratori d’Aplicacions Bioacústiques (LAB) with the assistance of Universitat Politècnica de Catalunya (UPC) over the past two years. This is due to the need to measure and control the correlation between human activity and presence of marine mammals in the marine environment. The buoy is used for recording sound patterns in the underwater environment, specifically referring to the physiological and neurophysiologic processes by which sounds are produced, received and processed [42]. Furthermore the AAB has an important role in monitoring and identifying the communication between marine mammals. This paper presents the further advancements and improvements of the design and functionality of the AAB as well as a concise introduction into the buoy capabilities and a brief overview of the history, purpose and organisation of the LAB. With regards to the improvements made this article gives details of elaborate research undertaken into dolphin whistles analysis and a well structured marketing plan. The mechanical and electrical features concerning the safe operating conditions of the buoy offshore are also presented within this report.

Published
2010

18. The autonomous acoustic buoy

Author

Universitat Politècnica de Catalunya. Departament de Teoria del Senyal i Comunicacions, Laboratori d'Aplicacions Bioacústiques, André, Michel, Castell Balaguer, Joan Vicent, Schaar, Mike van der, Hill Vinyals, Fèlix, Johnson, Andrea, Huştiuc, Ion, Ditrych, Maciej, van den Berg, Samantha, Universitat Politècnica de Catalunya. Departament de Teoria del Senyal i Comunicacions, Laboratori d'Aplicacions Bioacústiques, André, Michel, Castell Balaguer, Joan Vicent, Schaar, Mike van der, Hill Vinyals, Fèlix, Johnson, Andrea, Huştiuc, Ion, Ditrych, Maciej, and van den Berg, Samantha

Abstract

Treball desenvolupat dins el marc del programa 'European Project Semester'., The Autonomous Acoustic Buoy (AAB) has been designed and manufactured by Laboratori d’Aplicacions Bioacústiques (LAB) with the assistance of Universitat Politècnica de Catalunya (UPC) over the past two years. This is due to the need to measure and control the correlation between human activity and presence of marine mammals in the marine environment. The buoy is used for recording sound patterns in the underwater environment, specifically referring to the physiological and neurophysiologic processes by which sounds are produced, received and processed [42]. Furthermore the AAB has an important role in monitoring and identifying the communication between marine mammals. This paper presents the further advancements and improvements of the design and functionality of the AAB as well as a concise introduction into the buoy capabilities and a brief overview of the history, purpose and organisation of the LAB. With regards to the improvements made this article gives details of elaborate research undertaken into dolphin whistles analysis and a well structured marketing plan. The mechanical and electrical features concerning the safe operating conditions of the buoy offshore are also presented within this report.

Published
2010

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