Results 41 to 50 of about 209,855 (196)

Comparison of Two Commercially Available Strains, Saccharomycodes ludwigii and Torulaspora delbrueckii, for the Production of Low-Alcohol Beer

Beverages, 2023
Due to current trends in beer consumption, as well as social aspects, such as the education of society on combining drinking and driving, intensive research and development efforts have been recently focused on producing low-alcohol beers and non ...
Mateusz Jackowski, Weronika Czepiela, Laura Hampf, Wiktor Żuczkowski, Tomasz Dymkowski, Anna Trusek   +5 more
doaj   +1 more source

Personalized feedback based on a drink-pouring exercise may improve knowledge of, and adherence to, government guidelines for alcohol consumption [PDF]

, 2015
Background Although most people are aware of government guidelines for alcohol consumption, few have accurate knowledge of these and fewer still use these guidelines to monitor their drinking.
Ajzen, Becker, Bewick, Boles, Centers for Disease Control, Cherpitel, Devos-Comby, Fisher, Furtwängler, George, Gill, Gill, Gill, Gill, Gill, Gore, Harrison, Hasking, Herring, Hoskins, Jones, Kaskutas, Kerr, Kerr, Kerr, Kerr, Kulik, Merline, Moreira, Moss, Nicholls, Steele, Szmigin, Turrisi, Visser, Visser, Visser, Visser, White, White, White, Wild   +41 more
core   +1 more source

Investigation of Osmotic Distillation Technique for Beer Dealcoholization

Chemical Engineering Transactions, 2013
A growing demand for low-alcohol drinks, due to health and social benefits resulting from lower alcohol consumption, has given rise to the development of techniques for alcohol reduction or elimination in beverages. The main difficulty is the development
P. Russo, L. Liguori, D. Albanese, A. Crescitelli, M. Di Matteo   +4 more
doaj   +1 more source

Castle Lite

Communicare, 2022
One of South Africa’s most successful recent branding initiatives is the rebranding and repositioning of SABMiller’s Castle Lite beer. Light beer branding has a long and successful history in the United States, where brand names like Bud Light have long
Ron Irwin
doaj   +1 more source

Saccharomyces cerevisiae in the production of fermented beverages [PDF]

, 2016
Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae.
Stewart, Graham G., Walker, Graeme M.
core   +4 more sources

The Potential of Co-Fermentation with Pichia kluyveri and Saccharomyces cerevisiae for the Production of Low-Alcohol Craft Beer

Foods
The potential health impacts of moderate alcohol consumption have long been debated. The COVID-19 pandemic has heightened public awareness of health concerns, creating a clear market opportunity for low-alcohol craft beer development.
Ping-Hsiu Huang, Yung-Chi Lin, Yu-Wen Lin, You-Wei Zhang, Da-Wei Huang   +4 more
doaj   +1 more source

Experimental Study and Modeling of Beer Dealcoholization via Reverse Osmosis

Membranes, 2023
The goals of the present investigation are to study and to model pale lager beer dealcoholization via reverse osmosis (RO). Samples were dealcoholized at a temperature of 15 ± 1 °C. An Alfa Laval RO99 membrane with a 0.05 m2 surface was used.
Áron Varga, Eszter Bihari-Lucena, Márta Ladányi, Beatrix Szabó-Nótin, Ildikó Galambos, András Koris   +5 more
doaj   +1 more source

Marketing messages accompanying online selling of low/er and regular strength wine and beer products in the UK: a content analysis

BMC Public Health, 2018
Background Increased availability of low/er strength alcohol products has the potential to reduce alcohol consumption if they are marketed as substitutes for higher strength products rather than as additional products. The current study compares the main
Milica Vasiljevic, Lucia Coulter, Mark Petticrew, Theresa M. Marteau   +3 more
doaj   +1 more source

Combined membrane process for dealcoholization of wines: Osmotic distillation and reverse osmosis [PDF]

, 2019
The demand of beverages with low or zero alcohol content is fast growing over the last years for health benefits of drinkers and more restrictive policies in alcohol consumption. Membrane processes are nowadays the most commonly used.
Albanese D., Cinquanta L., Corona O., Liguori L., Matteo M. D., Russo P.   +5 more
core   +2 more sources

The effect of selected Non-Saccharomyces yeasts and cold-contact fermentation on the production of low-alcohol marula fruit beer

Heliyon
The last decade has seen increased consumer demand for zero and low-alcohol beverages. Cold-contact fermentation (CCF) in combination with non-Saccharomyces can be an effective method for producing low-alcohol fruit beverages with desirable qualities ...
Edwin Hlangwani, Heinrich W. du Plessis, Bhekisisa C. Dlamini   +2 more
doaj   +1 more source