Results 11 to 20 of about 209,855 (196)
Beverages, 2020 Beer is a beverage of significant historical and cultural importance. Interest in the potential health effects of alcoholic beverages has largely focused on wine; however, there are a number of potentially beneficial bioactives that beer may contain that
Duane D. Mellor +2 more
doaj +3 more sources
Is Buying and Drinking Zero and Low Alcohol Beer a Higher Socio-Economic Phenomenon? Analysis of British Survey Data, 2015-2018 and Household Purchase Data 2015-2020. [PDF]
Int J Environ Res Public Health, 2021 Anderson P +4 more
europepmc +2 more sources
BMJ Open, 2020 Objective To assess the impact of new low and no alcohol beers and reformulated beers in Great Britain on household purchases of grams of alcohol.Design Interrupted time series analysis.Setting Purchase data from Kantar Worldpanel’s household shopping ...
Peter Anderson +4 more
doaj +1 more source
Repurposing brewery contaminant yeast as production strains for low‐alcohol beer fermentation [PDF]
Yeast, 2021 Abstract A number of fungal isolates were recently obtained from a survey of the microbiota of multiple breweries and brewery products. Here, we sought to explore whether any of these brewery contaminants could be repurposed for beneficial use in beer fermentations, with particular focus on low‐alcohol beer. There
Eerikäinen, Ronja +4 more
openaire +4 more sources
Cold Brewing Process to Produce Light Beer
Chemical Engineering Transactions, 2023 Looking for new beer production techniques, the cold extraction process showed as an alternative, which is very common in producing beverages such as coffee but needs better scientific information for application in the manufacture of beer.
Ghiovani Z. Raniero +6 more
doaj +1 more source
Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics
Comprehensive Reviews in Food Science and Food Safety, 2022 Abstract Alcohol‐free beers have gained popularity in the last few decades because they provide a healthier alternative to alcoholic beers and can be more widely consumed. Consumers are becoming more aware of the benefits of reducing their alcohol consumption, and this has increased the sales of nonalcoholic alternatives.
José A. Piornos +4 more
openaire +4 more sources
Open Chemistry, 2023 The study investigated the potential use of pine (Pinus sylvestris L.) shoots and standard and unconventional yeast strains for the production of low-alcohol IPA beer.
Dziedziński Marcin +4 more
doaj +1 more source
Moderate Beer Intake Downregulates Inflammasome Pathway Gene Expression in Human Macrophages
Biology, 2021 Inflammasomes are key components of the innate immunity system that trigger the inflammatory response. Inappropriate activity of the inflammasome system has been linked to onset and perpetuation of inflammation in atherosclerotic plaques and ...
Natàlia Muñoz-Garcia +3 more
doaj +1 more source
Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction [PDF]
, 2020 A headspace sorptive extraction method coupled with gas chromatography-mass spectrometry (HSSE-GC-MS) was developed for the determination of 37 volatile compounds in beer.
Castro Mejías, Remedios +3 more
core +1 more source
Low-Alcoholic Beer Production Using Mutant Brewing Yeast. [PDF]
Kvasny Prumysl, 2005 Possibility of low-alcoholic beer production by brewing yeast mutant in genes corresponding to tricarboxylic acid cycle enzymes was investigated. Four collection strains of Saccharomyces cerevisiae and four strains of brewing yeast isolated from Slovak breweries was exposed to UV radiation. As a result we have obtained 16 mutant yeast, ten of them were
Radoslav SELECKÝ +2 more
openaire +2 more sources