Results 31 to 40 of about 91,512 (291)

Special Beer obtained by Synchronous Alcoholic Fermentation of Two Different Origin Substrates

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2016
Beer is the most consumed alcoholic beverage worldwide. Both beer and wine are  recognized since ancient times for their health benefits. Nowadays, these beverages are consumed for its sensory, social interaction, and recently even in culinary dishes. In
Elena MUDURA, Teodora Emilia COLDEA, Victor PLESCA, Anca FARCAS   +3 more
doaj   +1 more source

Study on the Technology of Low Alcohol Hawthorn Flavor Beer

Highlights in Science, Engineering and Technology, 2023
Hawthorn fruit is bright red in color, contains a variety of nutrients, and has many health effects. In this paper, through the study of yeast, fermentation temperature, acid reduction, high residual sugar and other factors, we finally selected NO303 Aerospace yeast with rich ester aroma and low fermentation degree reserved in the yeast bank of Qilu ...
Shuojun Sang, Xiaoxu Qin, Kun Wang, Minghua Shao, Simin Tang, Wenxin Yuan, Zihan Li, Jiahao Liu, Xiaolei Dong   +8 more
openaire   +1 more source

Dealcoholization of Unfiltered and Filtered Lager Beer by Hollow Fiber Polyelectrolyte Multilayer Nanofiltration Membranes—The Effect of Ion Rejection

Membranes, 2023
Membrane-based beverage dealcoholization is a successful process for producing low- and non-alcoholic beer and represents a fast-growing industry. Polyamide NF and RO membranes are commonly applied for this process.
Áron Bóna, Áron Varga, Ildikó Galambos, Nándor Nemestóthy   +3 more
doaj   +1 more source

Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin [PDF]

, 2011
Opaque sorghum beers are traditional alcoholic beverages in several African countries. Known as tchoukoutou in Benin, the beer is often obtained from an uncontrolled fermentation. It is consumed in an actively fermenting state and has a sour taste.
Boekel, M.A.J.S., van, Hounhouigan, A.J.D., Kayode, A.P.P., Kotchoni, S.O., Linnemann, A.R., Nout, M.J.R., Vieira-Dalode, G.   +6 more
core   +2 more sources

Advances in Extraction Techniques for Beer Flavor Compounds

Beverages, 2023
Owing to the unique chemical properties exhibited by beer flavor compounds, different extraction methods have been utilized to extract these compounds from the sample matrix.
Inês M. Ferreira, Luis F. Guido
doaj   +1 more source

What Are the Characteristics of Households That Purchase Alcohol-Free and Low-Alcohol Drinks in Great Britain in 2018 and 2021? [PDF]

Drug Alcohol Rev
ABSTRACT Introduction The increasing popularity of alcohol‐free and low‐alcohol (NoLo) drinks could reduce alcohol‐related harm if those at greatest risk replace their standard alcoholic drinks with these products. This paper aimed to identify: (i) characteristics associated with occasional purchase of NoLo drinks in Great Britain in 2021; and (ii ...
Clarke ZL, Pryce R, Holmes J, Stevely AK, Wilson LB, Kersbergen I.   +5 more
europepmc   +2 more sources

The Influence of Pervaporation on Ferulic Acid and Maltol in Dealcoholised Beer

ChemEngineering
Non-alcoholic beer is becoming more and more popular every year. Due to the high demand for such drinks, numerous breweries decided to produce non-alcoholic beer. There are various methods to create a beer with a reduced alcohol content.
Mateusz Jackowski, Magdalena Lech, Mateusz Wnukowski, Anna Trusek   +3 more
doaj   +1 more source

A Review of the Potential Health Benefits of Low Alcohol and Alcohol-Free Beer: Effects of Ingredients and Craft Brewing Processes on Potentially Bioactive Metabolites

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, Bishoy Hanna-Khalil, Raymond Carson   +2 more
doaj   +1 more source

Effects of beer, wine, and baijiu consumption on non-alcoholic fatty liver disease: Potential implications of the flavor compounds in the alcoholic beverages

Frontiers in Nutrition, 2023
Non-alcoholic fatty liver disease (NAFLD) is one of the most common causes of chronic liver disease and its global incidence is estimated to be 24%. Beer, wine, and Chinese baijiu have been consumed worldwide including by the NAFLD population.
Yabin Zhou, Yabin Zhou, Yabin Zhou, Jin Hua, Jin Hua, Zhiguo Huang, Zhiguo Huang   +6 more
doaj   +1 more source

Beer Phenolic Composition of Simple Phenols, Prenylated Flavonoids and Alkylresorcinols

Molecules, 2020
Beer is a fermented beverage with beneficial phenolic compounds and is widely consumed worldwide. The current study aimed to describe the content of three families of phenolic compounds with relevant biological activities: prenylated flavonoids (from ...
Anna Boronat, Natalia Soldevila-Domenech, Jose Rodríguez-Morató, Miriam Martínez-Huélamo, Rosa M. Lamuela-Raventós, Rafael de la Torre   +5 more
doaj   +1 more source