Results 21 to 30 of about 99,676 (154)

Effects on beer attribute preferences of consumers' attitudes towards sustainability: The case of craft beer and beer packaging

Journal of Agriculture and Food Research
Beer consumers are becoming increasingly discerning about the products they buy, and the value they attach to sustainable brewing is growing. The aim of this research was to analyse how consumers' attitudes towards sustainability influence their ...
R. Nieto-Villegas, R. Bernabéu, A. Rabadán   +2 more
doaj   +1 more source

Level and Impact of Metals in Kieselguhr.

Kvasný průmysl, 2004
Laboratory methods of ASBC, EBC and MEBAK recommended for the determination of beer soluble iron (calcium and aluminium in case EBC as well) from the filter aids are compared in the presented article.
Pavel ČEJKA, Vladimír KELLNER, Jiří ČULÍK, Marie JURKOVÁ, Tomáš HORÁK, Martin RATKOŠ   +5 more
doaj   +1 more source

Molecular Characterization of Arabinoxylan from Wheat Beer, Beer Foam and Defoamed Beer [PDF]

Molecules, 2019
This research was to explore the distribution and some molecular characterization of arabinoxylan in wheat beer (B), beer foam (BF) and defoamed beer (DB) because of the crucial influences of arabinoxylan on wheat beer and its foam. The purified arabinoxylan from B, BF, and DB were fractionated by ethanol of 50%, 67%, 75%, and 80%.
Jie Li, Jinhua Du
openaire   +3 more sources

Comparison of analytical parameters of beer brewed in two different technological ways at two pub breweries

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2012
This publication deals with brewing beer by infusion and decoction technologies of mash production in microbreweries. Samples of two microbrewery beers are compared, namely Richard beer (Brno-Žebětín) produced in a double mash manner appropriate for the ...
Pavel Kryl, T. Gregor, J. Los
doaj   +1 more source

Molecular Networks and Macromolecular Molar Mass Distributions for Preliminary Characterization of Danish Craft Beers

Beverages, 2022
Beer is one of the most widely consumed beverages containing up to 200,000 unique small molecules and a largely uncharacterized macromolecular and particulate space. The chemical profiling of beer is difficult due to its complex nature.
Marcus M. K. Nielsen, Sean Sebastian Hughes, Judith Kuntsche, Anders Malmendal, Håvard Jenssen, Carsten Uhd Nielsen, Bala Krishna Prabhala   +6 more
doaj   +1 more source

EXPLORING THE CRAFT BEER EXPERIENCE IN SERBIA: THE CONSUMER PERSPECTIVE

Ekonomika Poljoprivrede (1979)
One of the main things driving the growth of culinary, or more accurately, beverage tourism, is the “beer revolution,” or the proliferation of craft beer production. Investigating the reasons and perceptions of tourists about the beer tourism experience
Danijela Pantović, Marija Kostić, Marijana Seočanac, Dušica Cvianović, Jovana Davidović   +4 more
doaj   +1 more source

Does the Packaging Change the Perceived Taste of Beer? Results from a Beer Experiment

Tržište, 2020
Purpose – The purpose of this research was to verify actual consumer behavior concerning different beer packaging material and how it influences the perception of beer taste. More precisely, the main aim of the paper was to explore whether beer packaging
Jan Zavodny Pospisil, Lucie Sara Zavodna, Matej Jiranek   +2 more
doaj   +1 more source

Physiological Mechanisms by Which the Functional Ingredients in Beer Impact Human Health

Molecules
Nutritional therapy, for example through beer, is the best solution to human chronic diseases. In this article, we demonstrate the physiological mechanisms of the functional ingredients in beer with health-promoting effects, based on the PubMed, Google ...
Yawen Zeng, Hafiz Ghulam Muhu-Din Ahmed, Xia Li, Li’e Yang, Xiaoying Pu, Xiaomeng Yang, Tao Yang, Jiazhen Yang   +7 more
doaj   +1 more source

Silicon content in beers from Korean market and estimation of its alimentary uptake

Czech Journal of Food Sciences, 2013
Silicon content of Korean domestic beer was approximately 13.2 mg/l, which was 142% higher than 9.24 mg/l in imported beer. The contents of Ca and Mg were in the range of 31-33 mg/l and 39-41 mg/l, respectively, which were similar in Korean domestic and ...
Je-Hyuk LEE, Kang Hun CHOI, Se Rom PARK, So A. SHIN, Soon Ah KANG, Ki-Hyo JANG   +5 more
doaj   +1 more source

Comparative Study on Protein Composition and Foam Characteristics of Barley and Wheat Beer

Foods
Protein is an important component of beer, and its type, content and molecular weight directly affect the quality of beer, especially the foam quality of beer.
Xiu Li, Kai Jiang, Yuhong Jin, Junhan Liu   +3 more
doaj   +1 more source