Results 221 to 230 of about 102,701 (264)
Some of the next articles are maybe not open access.
2009
Abstract The principal ions in beer are the cations – calcium, magnesium, sodium, and potassium – and the anions – sulfate, nitrate, phosphate, chlorides, and silicate. The minor ions are iron, copper, zinc and manganese. Cereals, water, hops and adjuncts are the main sources of the minerals present in beer, while in yeast, industrial processing and
MONTANARI, Luigi +3 more
openaire +3 more sources
Abstract The principal ions in beer are the cations – calcium, magnesium, sodium, and potassium – and the anions – sulfate, nitrate, phosphate, chlorides, and silicate. The minor ions are iron, copper, zinc and manganese. Cereals, water, hops and adjuncts are the main sources of the minerals present in beer, while in yeast, industrial processing and
MONTANARI, Luigi +3 more
openaire +3 more sources
No Beer No Friends: Quantifying the Effect of the Beer Boycott*
The Journal of Industrial Economics, 2020We study the impact of the boycott on Japanese products, initiated in July, 2019, in the Korean beer market. First, sales of japanese beer decreased by more than 70 percent during the 14‐month boycott period in the data. Second, the decrease in Japanese beer sales mostly reflected an increase in domestic beer sales. Lastly, the intensity of the boycott'
In Kyung Kim, Kyoo il Kim
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2007
Different methods are used to follow the microbial populations during beer fermentation and maturation. In recent years biomolecular methods, based on the use of PCR, have been developed to study the fate of implicated microorganisms in beer fermentation. These methods allow for the evaluation of yeast during the fermentation phase, and the bacteria or
COMI, Giuseppe, MANZANO, Marisa
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Different methods are used to follow the microbial populations during beer fermentation and maturation. In recent years biomolecular methods, based on the use of PCR, have been developed to study the fate of implicated microorganisms in beer fermentation. These methods allow for the evaluation of yeast during the fermentation phase, and the bacteria or
COMI, Giuseppe, MANZANO, Marisa
openaire +2 more sources
2004
This important and extremely interesting book is a serious scientific and authoritative overview of the implications of drinking beer as part of the human diet. Coverage of this book includes a history of beer in the diet, an overview of beer production and beer compositional analysis, the impact of raw materials, the desirable and undesirable ...
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This important and extremely interesting book is a serious scientific and authoritative overview of the implications of drinking beer as part of the human diet. Coverage of this book includes a history of beer in the diet, an overview of beer production and beer compositional analysis, the impact of raw materials, the desirable and undesirable ...
openaire +2 more sources
2005
Traditional wisdom claims that moderate beer consumption may be beneficial for initiation of breastfeeding and enhancement of breastfeeding success. Here we review the question whether or not there is any scientific basis for this popular belief. There are clear indications that beer can stimulate prolactin secretion which may enhance lactogenesis both
B, Koletzko, F, Lehner
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Traditional wisdom claims that moderate beer consumption may be beneficial for initiation of breastfeeding and enhancement of breastfeeding success. Here we review the question whether or not there is any scientific basis for this popular belief. There are clear indications that beer can stimulate prolactin secretion which may enhance lactogenesis both
B, Koletzko, F, Lehner
openaire +2 more sources
Beer comes clean [beer manufacturing]
Engineering & Technology, 2010There's little more summery than a cool pint of ale or a cold lager. New technology in brewing ensures that it doesn't come at the expense of the environment, says Bryan Betts. Like most industries, brewing has come under pressure to improve its sustainability and, in particular, its use of water; energy and transportation.
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Factors influencing the choice of beer: A review
Food Research International, 2020Kosuke Motoki +2 more
exaly
Beer and its non-alcoholic compounds in health and disease
Critical Reviews in Food Science and Nutrition, 2020Regina Brunauer +2 more
exaly