Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production
Fermentation, 2022 Although beer is a widely used beverage in many cultures, there is a need for a new drinking alternative in the face of rising issues such as health concerns or weight problems. However, non-alcoholic and low-alcoholic beers (NABLAB) still have some sensory problems that have not been fully remedied today, such as “wort-like”/”potato-like” flavours or ...
Selin Yabaci Karaoglan +4 more
openaire +2 more sources
Electronic Journal of BiotechnologyBackground: Beer is the most consumed alcoholic beverage globally, and the demand for differentiated beers with peculiar characteristics has intensified among beer consumers, creating a significant market niche.
Eliziane Cappelin +6 more
doaj +1 more source
Application of Pau-tenente (quassia Amara L.) as Hop Replacement in Brazilian Low-bitter Beer
Chemical Engineering Transactions, 2020 Beer is a fermented beverage obtained from barley malt and hop under the action of appropriate microorganisms. Hop is typically used to confer bitterness and flavour to beer.
Guilherme Schuina +5 more
doaj +1 more source
Fight for Sobriety in Russia at Beginning of 20th Century: Discussion on Low-Alcohol Beverages
Научный диалог, 2023 The problem of alcohol consumption and the struggle for sobriety in Russia in the early 20th century is being investigated. The discussion in government and public circles about the possibility of effectively combating drunkenness by spreading the ...
I. A. Shevchenko, L. I. Zemtsov
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Precision of a Small Brew House by Determining the Repeatability of Different Brews to Guarantee the Product Stability of the Beer [PDF]
, 2019 The most important success factors of a brewery are to brew a high-standard beer and to sell this product successfully on the market. Especially, guaranteeing an objective product quality is a difficult task, in terms of beer quality, for craft brewers ...
Bastgen, Nele +2 more
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Nutritional composition and energy value of different types of beer and cider
Kvasný průmysl, 2019 Consumers are increasingly interested in the nutritional composition of food and beverages, including beer. Therefore, nutritional values of beer became an integral part of the beer label information.
Jana Olšovská +3 more
doaj +1 more source
Semiparametric Estimation of Task-Based Dynamic Functional Connectivity on the Population Level [PDF]
, 2019 Dynamic functional connectivity (dFC) estimates time-dependent associations between pairs of brain region time series as typically acquired during functional MRI.
Dzemidzic, Mario +6 more
core +1 more source
Immobilized cell technology in beer brewing: Current experience and results [PDF]
Zbornik Matice Srpske za Prirodne Nauke, 2005 Immobilized cell technology (ICT) has been attracting continual attention in the brewing industry over the past 30 years. Some of the reasons are: faster fermentation rates and increased volumetric productivity, compared to those of traditional beer ...
Leskošek-Čukalov Ida J. +1 more
doaj +1 more source
Benefits of moderate beer comsuption at different stages of life of women [PDF]
, 2015 La cerveza es una bebida natural con bajo contenido en calorías, bajo grado de alcohol, sin grasas ni azúcares y con una cantidad importante de hidratos de carbono, vitaminas y proteínas. Sus cualidades beneficiosas para la salud se basan en la presencia
Argila Fernández-Durán, Nuria de +3 more
core +1 more source
'Water dripping on stone'? Industry lobbying and UK alcohol policy
, 2013 Despite a growing literature on corporations as political actors, relatively little is known about how alcohol industry actors attempt to influence public policy.
Hawkins, Ben, Holden, Chris
core +1 more source