The Association of Influencer Marketing and Consumption of Non-Alcoholic Beer with the Purchase and Consumption of Alcohol by Adolescents [PDF]
Behavioral Sciences, 2023 In this study, we examined influencer marketing and consumption of non-alcoholic beer by adolescents to determine how these factors could affect the intentions of adolescents to purchase and drink alcohol.
Chun-Yin Hou +9 more
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Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone [PDF]
Foods, 2022 The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily.
Yvonne Methner +9 more
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The Willingness to Pay for Non-Alcoholic Beer: A Survey on the Sociodemographic Factors and Consumption Behavior of Italian Consumers [PDF]
FoodsThe Italian market for non-alcoholic beer is very small, with a volume per capita of around 0.7 L. However, there are interesting prospects for future growth for reasons ranging from strict traffic code rules on the quantity of alcohol ingested to simple
Antonietta Baiano
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A Comprehensive Review of Non-Conventional Yeasts: Innovation in Craft Beer Production [PDF]
FoodsThe craft beer market is continually expanding, driven by the consumers’ demand for product diversification, which leads to innovation in the brewing industry.
Laura Canonico +3 more
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Sociocultural correlates and epidemiological patterns of non-alcoholic beer consumption: a cross-sectional study in Poland [PDF]
BMJ OpenObjectives To investigate the sociocultural and epidemiological factors associated with non-alcoholic beer (NAB) consumption in Poland, including motivations for use, consumption context, and its reported impact on alcohol consumption patterns.Design ...
Andrzej Silczuk +7 more
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The sedative effect of non-alcoholic beer in healthy female nurses. [PDF]
PLoS ONE, 2012 IntroductionThe hop (Humulus lupulus L.), a component of beer, is a sedative plant whose pharmacological activity is principally due to its bitter resins, in particular to the α-acid degradation product 2-methyl-3-buten-2-ol.
Lourdes Franco +6 more
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Aroma Potential of a New Maltose-Negative Yeast Isolate [PDF]
FoodsNon-alcoholic beer is increasingly popular worldwide but still faces flavor challenges compared to regular beer. These flavor-related challenges include pronounced ‘wort-like’ notes, excessive sweetness, and a lack of desirable aroma complexity.
Selin Yabacı Karaoğlan +5 more
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INNOVATIONS IN THE PRODUCTION OF WINE BEVERAGES FROM BERRY RAW MATERIALS
Современная наука и инновации, 2022 The proposed innovation relates to the technology of winemaking. The production of wine drinks from the berries allows to enrich the product range of the industry. The breadth of the range of tastes produced by the product samples will be provided by the
Gennady Ivanovich Kasyanov +4 more
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Typical Properties of Beverages with Different Ethanol Content: A Comparative Analysis
Техника и технология пищевых производств, 2023 Non-alcoholic beer and wine are in great demand. Some of them contain carbon dioxide. Dealcoholization makes it possible to obtain high-quality drinks, but changes in flavor and taste are unavoidable. This article introduces a comparative analysis of the
Igor P. Lutkov, Dmitry V. Yermolin
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Novel Saccharomyces cerevisiae × Saccharomyces mikatae Hybrids for Non-alcoholic Beer Production
Fermentation, 2023 The popularity of non-alcoholic beers has been increasing over the past few years. Maltose-negative strains of different genera are frequently used to obtain beers of low alcohol content. S.
Peter Vaštík +5 more
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