Results 41 to 50 of about 26,899 (270)
Beverages, 2023 Due to current trends in beer consumption, as well as social aspects, such as the education of society on combining drinking and driving, intensive research and development efforts have been recently focused on producing low-alcohol beers and non ...
Mateusz Jackowski +5 more
doaj +1 more source
Production and characterisation of non-alcoholic beer using special yeast
Kvasný průmysl, 2020 Non-Saccharomyces yeast strains Saccharomycodes ludwigii, Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta together with a hybrid yeast strain cross-bred between genetically modified Saccharomyces cerevisiae W303-1A G418R and ...
Peter Vaštík +5 more
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Antioxidative Activity of Intermediate Products in Brewing.
Kvasný průmysl, 2006 By means of FRAP (Ferric Reducing Ability of Plasma) method, based on ferric tripyridyltriazine complex by the antioxidants from sample was measured the antioxidative activity of sweet wort (equivalent of 1.92 mmol reduced iron per liter), hopped wort (2.
Radoslav SELECKÝ +1 more
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Gaceta Sanitaria, 2016 Objective: To describe the association between consumption of different alcoholic beverages and adherence to the Mediterranean diet. Methods: A cross-sectional analysis was conducted of the baseline data of the DiSA-UMH study, an ongoing cohort study ...
Alexander Scholz +7 more
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Nutritional composition and energy value of different types of beer and cider
Kvasný průmysl, 2019 Consumers are increasingly interested in the nutritional composition of food and beverages, including beer. Therefore, nutritional values of beer became an integral part of the beer label information.
Jana Olšovská +3 more
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Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin
, 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.
Hounhouigan, A.J.D. +7 more
core +1 more source
Alcoholic Drinks with Tomato Products
Техника и технология пищевых производств, 2022 New alcoholic and non-alcoholic beverages from non-traditional vegetable raw materials expand the domestic product range and allow food producers to develop new market segments. The present research objective was to summarize and analyze the current data
Alla E. Chusova +4 more
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Advanced Materials Technologies, EarlyView.A fully organic UV threshold dosimeter is developed by exploiting the oxygen‐sensitive room‐temperature phosphorescence of a purely organic emitter in a polymer matrix. Upon reaching a specific cumulative UV dose, photochemical oxygen depletion triggers a sharp, high‐contrast emission.
Tim Achenbach +3 more
wiley +1 more source
Isolation of Yeast Strains with Higher Proline Uptake and Their Applications to Beer Fermentation
Journal of Fungi, 2023 Although proline is the most or second most abundant amino acid in wort and grape must, it is not fully consumed by the yeast Saccharomyces cerevisiae during alcoholic fermentation, unlike other amino acids. Our previous studies showed that arginine, the
Ryoya Tanahashi +6 more
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Advanced Science, EarlyView.Quasi‐2D perovskite‐organic segregated‐structure coupling enables low‐power narrowband photomultiplication photodetectors with 110 nm perovskite layer. The optimal device achieves 1200% EQE and 1.82 × 1011 Jones D* at 3 V, offering a new strategy for miniaturized high‐selectivity optoelectronic sensing.
Hongfei Qu +11 more
wiley +1 more source