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Absorption of ferulic acid from low-alcohol beer
Free Radical Research, 2000Flavonoids and monophenolic compounds have been well-described over recent years for their properties as antioxidants and scavengers of reactive oxygen and nitrogen species. A number of epidemiological studies implicate a role for flavonoids in reducing the risk of coronary heart disease.
Bourne, L +4 more
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Low-alcohol Beers: Flavor Compounds, Defects, and Improvement Strategies
Critical Reviews in Food Science and Nutrition, 2014Beer consumers are accustomed to a product that offers a pleasant and well-defined taste. However, in alcohol-free and alcohol-reduced beers these characteristics are totally different from those in regular beer. Therefore, it is important to evaluate and determine the different flavor compounds that affect organoleptic characteristics to obtain a ...
Carlos A, Blanco +2 more
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Exploring consumer perceptions of no- and low-alcohol craft beers
Journal of Consumer Marketing, 2023Purpose This two-part exploratory study aims to investigate the perceptions of active lifestyle individuals and general craft beer consumers toward no- and low-alcohol craft beers. The influence of advertising appeals is also tested to determine the effectiveness of value-expressive and guilt appeals in determining switching behaviors.
Scott Taylor Jr. +2 more
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A study of an alcohol advertisement for low alcohol beer
Drug and Alcohol Review, 1990AbstractA study was undertaken to measure the blood alcohol levels (BALs) of five men and five women after they had consumed seven middies of Emu 2.2 (2.2% alcohol by volume) beer in 1 hour. This study was conducted in response to a newspaper advertisement which depicted a well‐known football player drinking seven middies of Emu 2.2 beer over 1 hour ...
K L, McLaughlin, D I, Smith
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Development of low‐alcohol isotonic beer by interrupted fermentation
International Journal of Food Science & Technology, 2019SummaryAlcohol‐free beer with isotonic properties is getting more popular and its production can be carried out by different production strategies; however, interrupted fermentation is still a challenge. Therefore, the objective of this study was to develop a low‐alcohol isotonic beer (<0.5% v/v) by interrupted fermentation.
Deborah Oliveira De Fusco +5 more
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METHODS OF OBTAINING NON-ALCOHOLIC AND LOW-ALCOHOL BEER
Mechanics and Technologies, 2023Алкогольсіз және төмен алкогольді сыра нарығы соңғы жылдары айтарлықтай өсті және өсуді жалғастырады деп болжануда. Дегенмен, алкогольсіз және төмен алкогольді сыралардың органолептикалық проблемалары бар және көптеген тұтынушылар тарапынан мойындалмайды.
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Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing
Food Microbiology, 2021De novo sourdough cultures were here assessed for their potential as sources of yeast strains for low-alcohol beer brewing. NGS analysis revealed an abundance of ascomycete yeasts, with some influence of grain type on fungal community composition. Ten different ascomycete yeast species were isolated from different sourdough types (including wheat, rye,
Johansson, Linnea +11 more
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Pilot Plant Production of Low-Alcohol Beer by Osmotic Distillation
Journal of the American Society of Brewing Chemists, 2015Osmotic distillation (OD) is a membrane technology frequently applied for dissolved gas removal from liquids and for liquid concentration; recently, there has been increasing interest in the use of...
DE FRANCESCO, GIOVANNI +3 more
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Effects of Operating Conditions during Low-Alcohol Beer Production by Osmotic Distillation
Journal of Agricultural and Food Chemistry, 2014Osmotic distillation (OD) is a membrane technology most commonly used for liquid concentration, but recently there has been an increased interest in ethanol removal from alcoholic beverages. The aim of this paper is to investigate the effect of the variation of some operating conditions (temperature, flow rate, type and amount of stripping solution ...
Giovanni De Francesco +4 more
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Quality Attributes of Low-Alcohol Top-Fermented Beers Produced by Membrane Contactor
Food and Bioprocess Technology, 2015The practice of dealcoholization is used nowadays to reduce the alcohol content in beverages, and osmotic distillation seems to be a convenient membrane process due to its mild operating conditions. The focus is on the quality of final beverage which may lack in taste, flavor, and body. The aim of this work was to evaluate the quality attributes of low-
LIGUORI, LOREDANA +5 more
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