Results 81 to 90 of about 91,512 (291)

Sustainable Work and Employment in Social Care: New Challenges, New Priorities

Human Resource Management, EarlyView.
ABSTRACT Human Resource Management (HRM) research focused on social care is sparse. This gap is surprising given the scale of the social care workforce in many countries, its vital role in meeting the increasingly complex needs of vulnerable community groups, and the persistent challenges in recruiting and retaining staff.
Ian Kessler, Aoife M. McDermott, Lander Vermeerbergen, Valeria Pulignano, Brian Harney   +4 more
wiley   +1 more source

Online Identification of Beer Fermentation Phases

Fermentation
Over the last two decades, the craft beer industry has significantly developed with the emergence of thousands of microbreweries all over the world. These are mostly small companies that cannot afford the cost of the process monitoring systems that are ...
Daniele Buonocore, Giuseppe Ciavolino, Salvatore Dello Iacono, Consolatina Liguori   +3 more
doaj   +1 more source

Decision‐making and risk‐taking as predictors of health risk behaviors in the Millennium Cohort Study

JCPP Advances, EarlyView.
Abstract Background Facets of decision‐making and risk‐taking are implicated in adolescent health risk behaviors; however, whether they may lead to adolescent engagement in substance use, gambling, and self‐harm is unknown. Methods We used the Millennium Cohort Study to test whether a task‐based measure of decision‐making and risk‐taking predicts ...
Nicole G. Hammond, Georgia Condran, Elise E. DeVito, Marie‐Claude Geoffroy, Ian Colman   +4 more
wiley   +1 more source

Conventional and Non-Conventional Yeasts in Beer Production

Fermentation, 2018
The quality of beer relies on the activity of fermenting yeasts, not only for their good fermentation yield-efficiency, but also for their influence on beer aroma, since most of the aromatic compounds are intermediate metabolites and by-products of yeast
Angela Capece, Rossana Romaniello, Gabriella Siesto, Patrizia Romano   +3 more
doaj   +1 more source

Evaluation of Non-Saccharomyces Yeast for Low-Alcohol Beer Production

Applied Sciences
Among many methods to produce low/no-alcohol beers, using special yeasts has gained a substantial interest in the brewing industry. This approach relies on the fact that many non-Saccharomyces yeasts do not utilize maltose, which is the main sugar found in brewer’s wort.
Krystian Klimczak, Monika Cioch-Skoneczny, Aleksander Poreda   +2 more
openaire   +2 more sources

The barley–malt–beer chain: A process and food safety approach

JSFA reports, EarlyView.
Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza, Miguel Angel Avila‐Perches, Daniela Gómez‐Espinoza, Miguel Ángel Guzmán‐Altamirano, Alfredo Josué Gámez‐Vázquez, María Guadalupe Gómez‐Espinoza   +5 more
wiley   +1 more source

The non-Saccharomyces yeasts as novel starter cultures to innovate beer brewing

CyTA - Journal of Food
With the increasing number of craft beer enthusiasts and the expanding beer consumer market, the current commercial brewing yeasts used in beer brewing have been domesticated with specific phenotypic ranges that limit the generation of novel flavor ...
Xiaoxu Qin, Feng Li, Wenfei Bo, Wanchen Li, Xiaolei Dong   +4 more
doaj   +1 more source

The Role of Obesity in the Association Between Alcohol Consumption and HDL‐c Levels: Baependi Heart Study

Lipids, EarlyView.
ABSTRACT Cardiovascular diseases (CVD) are a leading cause of global mortality, with dyslipidemia playing a central role in their pathogenesis. The influence of alcohol consumption on lipid profiles, particularly high‐density lipoprotein cholesterol (HDL‐c), in relation to obesity status remains insufficiently explored.
Larissa Esthefani Barros Cirino, Divanei Zaniqueli, Oscar Geovanny Enriquez‐Martinez, Camila Maciel de Oliveira, Alexandre da Costa Pereira, Jordana Herzog Siqueira, Rafael de Oliveira Alvim   +6 more
wiley   +1 more source

Production of Lambic-like Fruit Sour Beer with Lachancea thermotolerans

Antioxidants
Consumer demand for low-alcohol acidic beers is driving the use of non-conventional yeasts in the brewing process. In this study, the addition of mixed berries and fermentation with L.
Rubén Bartolomé, Elena Alonso, Antonio Morata, Carmen López   +3 more
doaj   +1 more source

Pleasure, profit and pain: Alcohol in New Zealand and the contemporary culture of intoxication [PDF]

, 2013
This book details the rich, complex and often contested role of alcohol in New Zealand society. It explores the three fundamental alcohol rights that continue to fight for dominance of the national drinking culture: the rights of individual drinkers to ...
Campbell, Maxine M., Lyons, Antonia, McEwan, Brett James, Swain, David   +3 more
core   +1 more source