Results 31 to 40 of about 232,516 (288)

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

Plants, 2022
Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and ...
Adriana Dabija, Marius Eduard Ciocan, Ancuța Chetrariu, Georgiana Gabriela Codină   +3 more
doaj   +1 more source

Safety evaluation of the food enzyme β-amylase obtained from barley (Hordeum vulgare) [PDF]

, 2017
Publisher ...
Arcella, Davide, Bolognesi, Claudia, Castle, Laurence, Chesson, Andrew, Cravedi, Jean-Pierre, de Fátima Tavares Poças, Maria, EFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF), Engel, Karl-Heinz, Fowler, Paul, Franz, Roland, Glandorf, Boet, Grob, Konrad, Gürtler, Rainer, Hermann, Lieve, Husøy, Trine, Jany, Klaus-Dieter, Kärenlampi, Sirpa, Liu, Yi, Marcon, Francesca, Mennes, Wim, Milana, Maria Rosaria, Penninks, André, Rygaard Nielsen, Kim René, Silano, Vittorio, Smith, Andrew, Tlustos, Christina, Wölfle, Detlef, Zorn, Holger, Zugravu, Corina-Aurelia, Želježić, Davor   +29 more
core   +3 more sources

SEEG-RF for revealing and treating Geschwind syndrome's epileptic network: A case study

Epilepsy & Behavior Reports, 2023
Stereotypic neural networks are repeatedly activated in drug-refractory epilepsies (DRE), reinforcing the expression of certain psycho-affective traits. Geschwind syndrome (GS) can serve as a model for such phenomena among patients with temporal lobe DRE.
Mikael Levy, Maya Weinstein, Alexie Mirson, Sandi Madar, Mordechai Lorberboym, Nir Getter, Moshe Zer-Zion, Jehuda Sepkuty   +7 more
doaj   +1 more source

The Novel Strain of Gluconobacter oxydans H32 Isolated from Kombucha as a Proposition of a Starter Culture for Sour Ale Craft Beer Production

Applied Sciences, 2022
Acetic acid bacteria (AAB) has found applications in food technology, including beverages and vinegar. Generally, AAB shows several beneficial properties and has technological usefulness. Properly selected and tested strains of this group of bacteria may
Katarzyna Neffe-Skocińska, Marcin Kruk, Iwona Ścibisz, Dorota Zielińska   +3 more
doaj   +1 more source

Systematic investigation of changes in oxidized cerebral cytochrome c oxidase concentration during frontal lobe activation in healthy adults [PDF]

, 2012
Using transcranial near-infrared spectroscopy (NIRS) to measure changes in the redox state of cerebral cytochrome c oxidase (Δ[oxCCO]) during functional activation in healthy adults is hampered by instrumentation and algorithm issues.
Asgari, Aziz-Zadeh, Banaji, Banaji, Chance, Cooper, Cooper, Cooper, Correia, Dehaes, Drabkin, Duncan, Essenpreis, Fantini, Gao, Germon, Germon, Gregg, Heekeren, Highton, Jöbsis, Kakihana, Kakihana, Matcher, McGown, Minati, Mintun, Obrig, Orihuela-Espina, Schneider, Schytz, Shuttleworth, Smith, Springett, Tachtsidis, Tachtsidis, Tachtsidis, Tachtsidis, Tachtsidis, Tachtsidis, Takahashi, Tian, Tisdall, Tisdall, Tisdall, Uludag, Uludag, Vartanian, Wolf   +48 more
core   +1 more source

Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production

Foods, 2022
The presence of physical, chemical, or microbiological contaminants in beer represents a broad and worthy problem with potential implications for human health.
Călina Ciont, Alexandra Epuran, Andreea Diana Kerezsi, Teodora Emilia Coldea, Elena Mudura, Antonella Pasqualone, Haifeng Zhao, Ramona Suharoschi, Frank Vriesekoop, Oana Lelia Pop   +9 more
doaj   +1 more source

Emotional and functional conceptualisations for beer, wine and non-alcoholic beer consumption in the Netherlands and in Portugal [PDF]

Appetite, 2014
Consumers have emotional associations with particular foods and their functionality in terms of for example health. These associations are defined as conceptualisations and play an important role in food choice. In this study the context of consumption is characterised and functional and emotional conceptualisations of beer, wine and non-alcoholic beer
Silva, A. Patrícia, Jager, G., Bommel, R. Van, Van Zyl, L. H., Voss, H. P., Pintado, M. E., Hogg, T., De Graaf, C.   +7 more
openaire   +3 more sources

Production of functional beer with the addition of probiotic: Saccharomyces boulardii

Research, Society and Development, 2021
Industries have been investing in the development of functional products, such as the ones produced with probiotic microorganisms. The aim of this study was to develop a Pilsen-style beer with functional properties through the addition of the Saccharomyces boulardii probiotic. The beer was fermented with low-fermentation commercial yeast. The probiotic
Amanda Felipe Reitenbach, Isabela Julio Iwassa, Beatriz Cervejeira Bolanho Barros   +2 more
openaire   +3 more sources

Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract

Molecules, 2020
Manufacturing beer with a high biological value requires identifying new methods for increasing the health-enhancing compounds level. The aim of this study was to increase the biological value of beer by adding antioxidant-rich eggplant (Solanum ...
Georgiana Horincar, Elena Enachi, Carmen Bolea, Gabriela Râpeanu, Iuliana Aprodu   +4 more
doaj   +1 more source

Mathematical Modeling for Fermentation Systems: A Case Study in Probiotic Beer Production

Fermentation
The use of autochthonous yeast strains from viticultural environments represents a novel approach in the brewing industry. Probiotic-fermented beers have generated growing interest as they combine traditional brewing with the increasing demand for health-
Pablo Javier Ruarte, Maria Jose Leiva Alaniz, Silvia Cristina Vergara, Maria Carla Groff, María Nadia Pantano, María Victoria Mestre, Gustavo Juan Eduardo Scaglia, Yolanda Paola Maturano   +7 more
doaj   +1 more source