Results 261 to 270 of about 91,512 (291)
Some of the next articles are maybe not open access.
A review of methods of low alcohol and alcohol-free beer production
Journal of Food Engineering, 2012The increasing interest of consumers in health and alcohol abuse issues motivates breweries to expand the assortment of products with low alcohol content. The goal of producing beers with low alcohol content can be achieved by two main strategies; namely by gentle removal of alcohol from regular beer and by limited ethanol formation during the beer ...
Tomáš Brányik +4 more
openaire +1 more source
The effects of low alcohol beers on the blood alcohol concentration.
Blutalkohol, 1992Drinking of 3 liters of so called low alcohol beer (0.5 vol.% as well as 0.9 vol.%) within 2 hours leads only to very low or no blood alcohol values during a drinking experiment (19 persons). These results are expected considering the kinetics of resorption and elimination of alcohol in human body.
W, Neuteboom, A A, Vis
openaire +1 more source
You are what you drink: Stereotypes about consumers of alcoholic and non-alcoholic beer
Food Quality and Preference, 2022Michael Siegrist
exaly
Ethanol in Low-Alcohol Beers by Enzymatic Method
Journal of the American Society of Brewing Chemists, 1990openaire +2 more sources
Beer and its non-alcoholic compounds in health and disease
Critical Reviews in Food Science and Nutrition, 2020Ixchel Osorio-Paz +2 more
exaly
Ethanol in Low-Alcohol Beers by Enzymatic Method
Journal of the American Society of Brewing Chemists, 1989openaire +2 more sources