Results 251 to 260 of about 232,516 (288)

Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumption

Food Quality and Preference, 2016
Non-alcoholic beer (NAB) may be a healthier alternative to wine and beer consumption, however has little appeal to consumers. Conceptualisations, i.e. functional and emotional associations that consumers have with foods/beverages, were explored to understand how NAB consumption is perceived, and compared to beer and wine conceptualisations in the ...
Silva, Ana Patricia, Jager, Gerry, Bommel, Roelien van, Zyl, Hannelize van, Voss, Hans-Peter, Hogg, Tim, Pintado, M. E., Graaf, Cees de   +7 more
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Ganoderma lucidum — Medical mushroom as a raw material for beer with enhanced functional properties

Food Research International, 2010
Genoderma lucidum among all other cultivated mushrooms is unique for its medicinal, rather than nutritional value. A woody mushroom for centuries highly regarded in oriental folk medicine in recent years came in to focus of numerous pharmacological and medical researchers. The paper gives a brief overview of the obtained results and state of the art of
Leskosek-Cukalovic, I., Despotović, Saša, Lakic, N., Nikšić, Miomir, Nedović, Viktor A., Tešević, Vele   +5 more
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Hydrophobic Beer Proteins and Their Function in Beer Foam

Journal of the American Society of Brewing Chemists, 1994
Beer proteins were separated into four fractions by hydrophobic interaction chromatography. The velocity of the increase in surface viscosity (Vθ) of the protein fractions was determined by model e...
Shigehisa Yokoi, Kazuyuki Yamashita, Naoyuki Kunitake, Shohei Koshino   +3 more
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Potential enzymes involved in beer monoterpenoids transformation: structures, functions and challenges

Critical Reviews in Food Science and Nutrition, 2021
Monoterpenes are important flavor and fragrance compounds in food. In beer, the monoterpenes mainly come from hops added during boiling process. Biotransformations of monoterpene which occurred during fermentation conferred beer with various kinds of aroma profiles, which can be mainly attributed to the contribution of enzymes in yeast.
Zhenghui Jiang, Chen Xu, Limin Wang, Kai Hong, Changwei Ma, Chenyan Lv   +5 more
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Mashing performance as a function of malt particle size in beer production

Critical Reviews in Food Science and Nutrition, 2021
Significant innovations have occurred over the past 50 years in the malting and brewing industries, focused on optimization of the beer mashing, boiling and fermentation processes. One of the challenges faced in beer brewing has been in the malting process to obtain the desired malt and wort quality to produce high-quality beer products. The hydrolytic
Wan Yin Tan, Ming Li, Lavaraj Devkota, Edward Attenborough, Sushil Dhital   +4 more
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Extension of the Norton–Beer apodizing functions in Fourier transform spectrometry

Applied Optics, 2012
Apodization is a mathematical tool used in Fourier transform spectrometry to reduce the spurious oscillation in the output spectrum. We investigate Norton-Beer apodizing functions and take advantage of the main series to introduce a family of new functions.
Lu, Lee, He, Chen, Siying, Chen, Yinchao, Zhang   +3 more
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Beer: Functional Design Principles for Viable Infrastructures

2009
In Part I of the book, we explored the two “archai” of organizations indicating that they are social systems conducting experiments. In the present part, we will give a systematic exposition of ways of organizing this experiment. Given the “logic” of the experiment, this means that we have to look for principles enabling the design of infrastructural ...
Jan Achterbergh, Dirk Vriens
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