Alcohol-free beer production by vacuum distillation.
Kvasný průmysl, 2008 A significant increase in alcohol-free beer sales can be observed in recent time. The effort of all beer brewers is to make a product that would be similar to a classic beer style. But these efforts interfere with two problems.
Václav POTĚŠIL, Vlastimil ZEDEK
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Activation of proestrogens from hops (Humulus lupulus L.) by intestinal microbiota; Conversion of isoxanthohumol into 8-prenylnaringenin [PDF]
, 2005 Hop, an essential ingredient in most beers, contains a number of prenylflavonoids, among which 8-prenylnaringenin (8-PN) would be the most potent phytoestrogen currently known. Although a number of health effects are attributed to these compounds, only a
De Keukeleire, Denis +4 more
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Modern GeográfiaThe Hungarian beer production transformed significantly after the change of regime. According to the international trends, production has changed and new types of beer have emerged, which have influenced the attitudes of Hungarian consumers towards beer.
Kovács, Dávid +3 more
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The potential for craft brewing tourism development in the United States: A stakeholder view [PDF]
, 2016 The craft brewing industry is experiencing growth worldwide; however, research on this industry has been scant in various domains, including research exploring the relationships between craft breweries and tourism.
Duarte Alonso, A, Sakellarios, N
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Continuous beer fermentation diacetyl as a villain [PDF]
, 2015 This work tested the viability of producing beer of good quality after maturation of green beer obtained by primary continuous fermentation of high-gravity wort using an airlift bioreactor with flocculated biomass.
Anderson +45 more
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Exploration of isoxanthohumol bioconversion from spent hops into 8-prenylnaringenin using resting cells of Eubacterium limosum [PDF]
, 2020 Hops is an almost unique source of the potent phytoestrogen 8-prenylnaringenin (8-PN). As hops contain only low levels of 8-PN, synthesis may be more attractive than extraction.
Bolca, Selin +6 more
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Beer production using immobilized yeasts. [PDF]
Kvasny Prumysl, 1987 Ve ctvrtprovoznim měřitku se ověřila možnost výroby piva vazanými kvasinkami diskontinualnim způsobem. Výsledky ukazaly, že kvalita pokusných piv je na stejne urovni jako u srovnavacich piv. Nižsi obsah esterů a vyssich alkoholů je výrazným znakem zkvasovani mladiny vazanými kvasinkami.
M. KAHLER +3 more
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Development status and prospect analysis of plant-derived flavor beer [PDF]
Zhongguo niangzaoTo understand and master the current development situation and direction of China's plant-derived flavor beer, better promote the iterative upgrading of China's beer industry, optimize product structure, expand market scale, and explore ways to develop ...
CHENG Qinghai, LI Cuiying, LI Lu, XUE Xinxin, QI Xifang
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Characterization of craft beer through flavour component analysis by GC-MS and multivariate statistical tools [PDF]
, 2018 Beer is a rather popular drink and represents the most widely consumed alcoholic beverage in the world.The present research aims at characterizing the flavour profile of lager pilsner, the category of low fermentation beers most common in Europe.
Boccacci Mariani Maurizio +2 more
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Alcohol‐induced altered glycans in human tracheal epithelial cells promote bacterial adhesion
FEBS Open Bio, EarlyView.Alcohol induces altered glycans to promote bacteria adhesion. Heavy alcohol drinking is known to increase the risk of bacterial pneumonia. However, the link between alcohol levels and risk of infection remains underexplored. Recently, we found that alcohol induced α2‐6sialo mucin O‐glycans in human tracheobronchial epithelial cells, which mediated the ...
Pi‐Wan Cheng +2 more
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