Results 91 to 100 of about 212,684 (303)

Research Progress on Influence Factors, Analysis Detection Technology and Control Measure for Wheat Beer Haze [PDF]

Zhongguo niangzao
Wheat beer haze is a key factor affecting beer appearance, sensory quality, and stability, and it is also regarded as one of the core quality attributes in wheat beer research and production.
WU Yuquan, YIN Yanting, DU Juan, WANG Song, WANG Guixin, FAN Hongchen
doaj   +1 more source

Advances in Extraction Techniques for Beer Flavor Compounds

, 2023
Owing to the unique chemical properties exhibited by beer flavor compounds, different extraction methods have been utilized to extract these compounds from the sample matrix.
Luis F. Guido, Inês M. Ferreira
core   +1 more source

Consumer Preferences for Craft Beer: The Interplay of Localness and Advertising Language

Agribusiness, EarlyView.
ABSTRACT This study explores the influence of the language of the label, origin of production, and origin of brewing ingredients on Croatian consumers' preferences and willingness to pay for organic craft beer. Employing an online survey and a choice experiment among 223 Croatian alcohol consumers, we find that while there's a willingness to pay a ...
Marija Cerjak, Claudia Bazzani, Andreas C. Drichoutis   +2 more
wiley   +1 more source

SPANIEN. TOLEDO, 20905. ALCÁNTARA-BRÜCKE GEGEN DIE VORSTADT ARRABÁL. / Alois Beer.-.

, 1907
Título tomado del borde derecho de la estéreo, recogido de abajo arriba con letras impresas en color rojo. Título traducido: "ESPAÑA. TOLEDO, 20905. PUENTE DE ALCÁNTARA HACIA EL SUBURBIO DEL ARRABÁL".
Beer, Alois (1840-1916)
core  

Assessing the Impact of Promotions on Consumer Purchasing Behavior During Crises

Agribusiness, EarlyView.
ABSTRACT Understanding how households modify their food expenditure decisions during times of crisis is essential because consumer purchasing behavior frequently changes during these times. This study looks at these behavioral shifts during the COVID‐19 pandemic, concentrating on how price sensitivity and response to sales promotions changed over the ...
Wafa Mehaba, José María Gil
wiley   +1 more source

Boosting Charge Storage in Ferri/Ferrocyanide‐Based Alkaline Redox Flow Batteries

Angewandte Chemie, EarlyView.
By modifying the solvation environment, cation engineering through Li+ substitution of traditional K+ or Na+ boosts the alkaline solubility of the ferri/ferrocyanide catholyte redox couple, providing a viable pathway to overcome the long‐standing challenge of energy density limitations for aqueous redox flow batteries (RBFs).
Mahla Sarfaraz Khabbaz, Kuldeepsinh Raj, Lucas Zhang, Sepideh Biabanialitappeh, J. David Bazak, Nav Nidhi Rajput, Xiaoliang Wei   +6 more
wiley   +2 more sources

Impact of Barley Malt with Different Row-Types on the Volatile Compounds in Beer

Foods
As the primary raw material for beer production, barley is classified into two-row barley and six-row barley. The nutrient content is different in the different row-types of malts, and the beer volatile compounds (VCs) will be influenced when using them.
Jinglong Zhang, Ziqiang Chen, Yongxin Zhang, Zhenbao Shi, Jian Lu, Dianhui Wu   +5 more
doaj   +1 more source

The tendency of beer to gushing initiated by various time of bottle shaking.

Kvasný průmysl, 2014
Gushing, determined as the amount of beer overflowed from the bottle after its opening depends on the initial concentration of carbon dioxide in the beer and the rate of escape of this gas into the surrounding atmosphere. Insoluble or colloidal particles
Jan ŠAVEL, Petr KOŠIN, Adam BROŽ
doaj   +1 more source

Cost Pass‐Through in Crisis: Evidence From the German Malt‐Beer Supply Chain

Agribusiness, EarlyView.
Abstract Global agri‐food supply chains are increasingly exposed to geopolitical shocks, climate volatility, and market consolidation, factors that disrupt traditional price relationships and reshape market power dynamics. Nowhere is this more visible than in the brewing sector, where agricultural raw materials meet complex industrial processing and ...
Nikolas Bublik, Lukáš Čechura
wiley   +1 more source

Comparative genome analysis of the Lactobacillus brevis species

BMC Genomics, 2019
Background Lactobacillus brevis is a member of the lactic acid bacteria (LAB), and strains of L. brevis have been isolated from silage, as well as from fermented cabbage and other fermented foods.
Marine Feyereisen, Jennifer Mahony, Philip Kelleher, Richard John Roberts, Tadhg O’Sullivan, Jan-Maarten A. Geertman, Douwe van Sinderen   +6 more
doaj   +1 more source