Results 31 to 40 of about 446,024 (301)
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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, 2018 Yeasts are a group of eukaryotic microfungi with a well-defined cell wall whose growth is either entirely unicellular or a combination of hyphal and unicellular reproduction. The approximately 1500 known yeast species belong to two distinct fungal phyla,
Lachance, Marc-Andre, Walker, Graeme M.
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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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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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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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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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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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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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Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective Considerable efforts have been dedicated to developing effective treatments for post‐stroke executive impairment (PSEI), among which repetitive transcranial magnetic stimulation (rTMS) has shown great potential. This study aimed to investigate the therapeutic effects of high‐frequency rTMS on working memory (WM) and response ...
Mengting Lao +6 more
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Changes in beer bitterness level during the beer production process
European Food Research and Technology, 2022 AbstractBeer has been enjoyed by consumers for years. Today, hops are inextricably associated with this beverage. Although they have been the subject of research for decades, knowledge of their bittering components and interactions during the beer production process is still incomplete.
Krystian Klimczak +1 more
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