Results 31 to 40 of about 26,899 (270)
Tribo-rheology of alcoholic and non-alcoholic beer
Journal of the Institute of Brewing, 2023 The analysis of mouthfeel is an important but challenging area for objective study. The use of human tasting panels presents issues of comparability between studies together with ethical limitations on consumption. Here, tribo-rheology was used in the analysis of lubrication of seven beer styles in their standard and low/no alcohol formats.
Thomas Holt, Tom Mills
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Improving the storage stability of non-alcoholic beer
IOP Conference Series: Earth and Environmental Science, 2022 Abstract Approaches to solving the problem of increasing the stability of light non-alcoholic beer during its commercial production are considered. The basic requirements for brewing barley light malt are formulated, the main of which is a low (less than 10 %) content of protein substances with high values of other technologically ...
I M Kaledin, D V Karpenko
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Applied Sciences, 2023 Running recovery is challenging for several body systems and can be improved by nutritional focus. Non-alcoholic beer is a widely used post-exercise beverage for its antioxidant and energetic properties.
Eduardo Piedrafita +6 more
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Foods, 2021 Important institutions, such as the World Health Organization, recommend reducing alcohol consumption by encouraging healthier drinking habits. This could be achieved, for example, by employing more effective promotion of non-alcoholic beverages.
Brayan Rodríguez +3 more
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Journal of the Institute of Brewing, 2022 sponsorship: This work is supported by a PhD grant funded through BAM resources from KU Leuven, Technology Campus Ghent. (KU Leuven, Technology Campus Ghent)
Bauwens, Jeroen +9 more
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Glass shape influences consumption rate for alcoholic beverages [PDF]
, 2012 Background: High levels of alcohol consumption and increases in heavy episodic drinking (binge drinking) are a growing public concern, due to their association with increased risk of personal and societal harm.
George Stothart +14 more
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Monitoring of gluten in Czech commercial beers
Czech Journal of Food Sciences, 2020 Between 2014 and 2019, a total of 361 commercially available Czech beer samples (103 brands) were analysed for gluten content using a competitive enzyme immunoassay. The gluten levels in different types of beers ranged from < 10 mg L-1 to 3 380.0 mg L-
Marek Pernica +4 more
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Beer-gut microbiome alliance: a discussion of beer-mediated immunomodulation via the gut microbiome
Frontiers in Nutrition, 2023 As a long-established fermented beverage, beer is rich in many essential amino acids, vitamins, trace elements, and bioactive substances that are involved in the regulation of many human physiological functions.
Silu Zhang +4 more
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Selection of yeast for low-density wort fermentation
Алматы технологиялық университетінің хабаршысы, 2023 Brewing industry is one of the most progressive and dynamically developing areas of the food and beverage industry in the world. In Kazakhstan brewing is currently the most developed segment of the beverage market.
L. Hrivna, A. Kerimbayeva
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Frontiers in Nutrition, 2016 Purpose: The effects of moderate beer consumption after physical activity on rehydration and fluid balance are not completely clear. Therefore, in this study we investigated the effect of beer consumption, with varying alcohol content, on fluid balance ...
Annemarthe Wijnen +4 more
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