Výsledky vyhľadávania - "Low Alcohol Beer"

Better than No Beer at All: Legal Roles for 3.2 Beer in the Post-Prohibition Era United States

Autori: Taylor, Jason E. Poelmans, Eline

Zdroj: Enterprise & Society. :1-29

Predmety: History of Social Sciences, 3.2 Beer, Social Sciences, Beer, 2202 History and Philosophy of Specific Fields, 3801 Applied economics, 5002 History and philosophy of specific fields, 'Heterogeneity of Beer Legalization Policies and Post-Prohibition Alcohol Policies in the US' (KU Leuven, Project 3H23001), Prohibition, Low Alcohol Beer, Business & Economics, 1503 Business and Management, Social Sciences - Other Topics, Business, History Of Social Sciences, 1402 Applied Economics, 3505 Human resources and industrial relations

Prístupová URL adresa: https://lirias.kuleuven.be/handle/20.500.12942/771943
https://doi.org/10.1017/eso.2025.10076

Navigating yeast selection for NABLAB production : comparative study of commercial maltose- and maltotriose-negative strains

Autori: Myncke, Elia Vanderputten, Dana Laureys, David a ďalší

Zdroj: FOOD CHEMISTRY ; ISSN: 0308-8146 ; ISSN: 1873-7072

Predmety: Agriculture and Food Sciences, Chemistry, Non-alcoholic beer, Low-alcohol beer, Maltose-negative yeasts, Non-Saccharomyces yeasts, Physicochemical characterization, Sensory evaluation, STALING ALDEHYDES, BEER, FLAVOR, ETHANOL

Popis súboru: application/pdf

Relation: https://biblio.ugent.be/publication/01JXC9SM87VSJPS9EKEZKZ8K06; https://doi.org/10.1016/j.foodchem.2025.143486; https://biblio.ugent.be/publication/01JXC9SM87VSJPS9EKEZKZ8K06/file/01JXD629W6T472AT72K7ZDD3YB

Dostupnosť: https://biblio.ugent.be/publication/01JXC9SM87VSJPS9EKEZKZ8K06
https://hdl.handle.net/1854/LU-01JXC9SM87VSJPS9EKEZKZ8K06
https://doi.org/10.1016/j.foodchem.2025.143486
https://biblio.ugent.be/publication/01JXC9SM87VSJPS9EKEZKZ8K06/file/01JXD629W6T472AT72K7ZDD3YB

Flavour Stability of a Cold-Stored Unpasteurized Low-Alcohol Beer Produced by Saccharomycodes ludwigii

Autori: Sileoni, V Maranghi, S De Francesco, G a ďalší

Zdroj: Food and Bioprocess Technology. 16:2471-2482

Predmety: Beer flavour stability, 0404 agricultural biotechnology, Cold chain, Low-alcohol beer, Oxygen in the bottle, Beer shelf life, 04 agricultural and veterinary sciences, Beer tasting, Beer oxidation, 0405 other agricultural sciences, 6. Clean water, Beer ageing, Cold storage

Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains

Autori: Christian Schubert Jörg Maxminer Matthew Aitkens a ďalší

Zdroj: Applied Sciences, Vol 15, Iss 12, p 6797 (2025)

Predmety: filtration, non-alcoholic beer, low-alcohol beer, NABLAB, beer, yeast, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

Popis súboru: electronic resource

Relation: https://www.mdpi.com/2076-3417/15/12/6797; https://doaj.org/toc/2076-3417

Prístupová URL adresa: https://doaj.org/article/c8dcf1d30a5f45aeaf163f27c464dca6

Application of Non-Saccharomyces Yeast for the Production of Low-Alcohol Beer

Autori: Krystian Klimczak Monika Cioch-Skoneczny Aneta Ciosek a ďalší

Zdroj: Foods, Vol 13, Iss 20, p 3214 (2024)

Predmety: beer, non-Saccharomyces, low-alcohol beer, Chemical technology, TP1-1185

Popis súboru: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/20/3214; https://doaj.org/toc/2304-8158

Prístupová URL adresa: https://doaj.org/article/f5f5b1f1384a417b85201efcc6311413

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

Autori: Krystian Klimczak Monika Cioch-Skoneczny Aleksander Poreda

Zdroj: Applied Sciences, Vol 14, Iss 15, p 6755 (2024)

Predmety: beer, non- Saccharomyces, low-alcohol beer, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

Relation: https://www.mdpi.com/2076-3417/14/15/6755; https://doaj.org/toc/2076-3417; https://doaj.org/article/3f9203e676ae4589a1ebab20326e4c68

Dostupnosť: https://doi.org/10.3390/app14156755
https://doaj.org/article/3f9203e676ae4589a1ebab20326e4c68

Electrostatic Fermentation: Molecular Response Insights for Tailored Beer Production

Autori: Aldo Amaro-Reyes Diana Marcial-Ramírez Pedro Alberto Vázquez-Landaverde a ďalší

Zdroj: Foods, Vol 13, Iss 4, p 600 (2024)

Predmety: electrostatic fermentation, Saccharomyces pastorianus, volatile profile, RNA-seq, low-alcohol beer, Chemical technology, TP1-1185

Relation: https://www.mdpi.com/2304-8158/13/4/600; https://doaj.org/toc/2304-8158; https://doaj.org/article/9856416240ae429b9921f785f831c803

Dostupnosť: https://doi.org/10.3390/foods13040600
https://doaj.org/article/9856416240ae429b9921f785f831c803

Investigation of Fermentation Regimes for the Production of Low-alcohol and Non-alcohol Beers

Autori: Petelkov, Ivan Lyubenova, Velislava Kostov, Georgi a ďalší

Prispievatelia: Petelkov, Ivan Lyubenova, Velislava Kostov, Georgi a ďalší

Zdroj: Periodica Polytechnica Chemical Engineering. 65:229-237

Predmety: modelling, 0404 agricultural biotechnology, low alcohol beer fermentation regimes, 04 agricultural and veterinary sciences, limited fermentation, fermentation kinetic, 0405 other agricultural sciences

Popis súboru: application/pdf

Prístupová URL adresa: https://pp.bme.hu/ch/article/download/15975/8973

Brewing potential of strains of the boreal wild yeast Mrakia gelida

Autori: Riikka Linnakoski Tuula Jyske Ronja Eerikäinen a ďalší

Prispievatelia: Riikka Linnakoski Tuula Jyske Ronja Eerikäinen a ďalší

Zdroj: Front Microbiol
Frontiers in Microbiology, Vol 14 (2023)

Predmety: Microbiology, Finnish forests, low-alcohol beer, tree, non, brewing yeast, 0301 basic medicine, 0303 health sciences, non-Saccharomyces, ta1183, SDG 8 - Decent Work and Economic Growth, 500 Naturwissenschaften und Mathematik::570 Biowissenschaften, Biologie::570 Biowissenschaften, Biologie, ta4112, QR1-502, ddc, 03 medical and health sciences, ta414

Popis súboru: application/pdf; false

Prístupová URL adresa: https://pubmed.ncbi.nlm.nih.gov/36846771
http://juuli.fi/Record/0668527623
https://doi.org/10.3389/fmicb.2023.1108961
http://juuli.fi/Record/0399807523
https://doi.org/10.3389/fmicb.2023.1108961
https://cris.vtt.fi/en/publications/1a164803-139d-4b52-a0ed-6ee2c50cec8b
https://doi.org/10.3389/fmicb.2023.1108961
https://doaj.org/article/9e992bfd59204891928eb1883d7e0787
https://mediatum.ub.tum.de/1701661

The search for high-quality low- and non-alcohol beers : a chemical-analytical and sensorial characterisation of commercial NABLAB

Autori: Myncke, Elia Huys, Joren Laureys, David a ďalší

Zdroj: Trends in Brewing, 15th, Abstracts

Predmety: Agriculture and Food Sciences, Sensory evaluation, Technology and Engineering, Non- and low-alcohol beer, Chemical analysis, Beer flavour

Popis súboru: application/pdf

Prístupová URL adresa: https://biblio.ugent.be/publication/01H3VYE984GVZ04TRANKB5MWZA
https://biblio.ugent.be/publication/01H3VYE984GVZ04TRANKB5MWZA/file/01H3VZ23V6502SD8YZGS0578TK
http://hdl.handle.net/1854/LU-01H3VYE984GVZ04TRANKB5MWZA

Nonconventional yeasts in craft beer brewing

Autori: Ciani M. Canonico L. Comitini F. a ďalší

Prispievatelia: Ciani M. Canonico L. Comitini F. a ďalší

Predmety: Aromatic compound, Co-culture, Functional yeast, No-alcohol and low-alcohol beer, Nonconventional yeast, Yeast interactions

Popis súboru: STAMPA

Relation: info:eu-repo/semantics/altIdentifier/isbn/978-0-443-16015-8; info:eu-repo/semantics/altIdentifier/isbn/9780443160165; ispartofbook:Craft Beer: New Frontiers in Brewing Science; firstpage:123; lastpage:140; numberofpages:18; https://hdl.handle.net/11566/346392

Dostupnosť: https://hdl.handle.net/11566/346392
https://doi.org/10.1016/B978-0-443-16015-8.00006-X

Influence of the dealcoholisation by osmotic distillation on the sensory properties of different beer types

Autori: De Francesco G. Marconi O. Sileoni V. a ďalší

Zdroj: Journal of Food Science and Technology. 58:1488-1498

Predmety: Beer styles, 0404 agricultural biotechnology, Low-alcohol beer, 04 agricultural and veterinary sciences, Dealcoholisation, Innovation, Osmotic distillation, 0405 other agricultural sciences, 6. Clean water

Prístupová URL adresa: https://pubmed.ncbi.nlm.nih.gov/33746277
https://link.springer.com/article/10.1007/s13197-020-04662-5
https://research.unipg.it/handle/11391/1494721
https://pubmed.ncbi.nlm.nih.gov/33746277/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7925725
https://europepmc.org/article/MED/33746277

Increasing Higher Alcohols and Acetates in Low-Alcohol Beer by Proteases

Autori: Lin, Claire Lin Petersen, Mikael Agerlin Gottlieb, Andrea

Zdroj: Lin , C L , Petersen , M A & Gottlieb , A 2023 , ' Increasing Higher Alcohols and Acetates in Low-Alcohol Beer by Proteases ' , Molecules , vol. 28 , no. 11 , 4419 . https://doi.org/10.3390/molecules28114419

Predmety: design of experiments, Ehrlich pathway, low-alcohol beer, non-conventional yeasts, proteases

Popis súboru: application/pdf

Dostupnosť: https://researchprofiles.ku.dk/da/publications/686b0067-0ac8-4a88-9154-9326e839ff91
https://doi.org/10.3390/molecules28114419
https://curis.ku.dk/ws/files/358082196/Increasing_Higher_Alcohols_and_Acetates_in_Low_Alcohol_Beer_by_Proteases.pdf

Brewing potential of strains of the boreal wild yeast Mrakia gelida

Autori: Linnakoski, Riikka Jyske, Tuula Eerikäinen, Ronja a ďalší

Predmety: 500 Naturwissenschaften und Mathematik::570 Biowissenschaften, Biologie::570 Biowissenschaften, Biologie, Finnish forests, low-alcohol beer, tree, non-Saccharomyces, brewing yeast

Popis súboru: application/pdf; image/tiff

Dostupnosť: https://depositonce.tu-berlin.de/handle/11303/18715
https://doi.org/10.14279/depositonce-17524

Experimental Study and Modeling of Beer Dealcoholization via Reverse Osmosis

Autori: Áron Varga Eszter Bihari-Lucena Márta Ladányi a ďalší

Zdroj: Membranes, Vol 13, Iss 3, p 329 (2023)

Predmety: alcohol-free beer, dealcoholization, low-alcohol beer, membrane separation processes, modeling, reverse osmosis, Chemical technology, TP1-1185, Chemical engineering, TP155-156

Relation: https://www.mdpi.com/2077-0375/13/3/329; https://doaj.org/toc/2077-0375; https://doaj.org/article/7b708853642d4a7ca1895ee78a1e6c4e

Dostupnosť: https://doi.org/10.3390/membranes13030329
https://doaj.org/article/7b708853642d4a7ca1895ee78a1e6c4e

Comparison of Two Commercially Available Strains, Saccharomycodes ludwigii and Torulaspora delbrueckii , for the Production of Low-Alcohol Beer

Autori: Mateusz Jackowski Weronika Czepiela Laura Hampf a ďalší

Zdroj: Beverages, Vol 9, Iss 66, p 66 (2023)

Predmety: low-alcohol beer, beer, fermentation, Saccharomycodes ludwigii, Torulaspora delbrueckii, Nutrition. Foods and food supply, TX341-641, Nutritional diseases. Deficiency diseases, RC620-627

Relation: https://www.mdpi.com/2306-5710/9/3/66; https://doaj.org/toc/2306-5710; https://doaj.org/article/218c14f818144aa68122de837c316e29

Dostupnosť: https://doi.org/10.3390/beverages9030066
https://doaj.org/article/218c14f818144aa68122de837c316e29

Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer

Autori: Yvonne Methner Frederico Magalhães Luis Raihofer a ďalší

Zdroj: Frontiers in Microbiology, Vol 13 (2022)

Predmety: Saccharomycopsis fibuligera, non-Saccharomyces yeasts, fermentation, brewing, low-alcohol beer, sugar uptake, Microbiology, QR1-502

Popis súboru: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2022.1011155/full; https://doaj.org/toc/1664-302X

Prístupová URL adresa: https://doaj.org/article/1fcde88726d84ca9b858fa7ed99672d6

Flavour enhancement of beer and related beverages by increasing flavour precursors in raw materials by enzymes

Autori: Lin Lin, Claire Agerlin Petersen, Mikael Gottlieb, Andrea

Predmety: beer, enzyme, flavour, non-alcoholic and low-alcohol beer

Relation: https://zenodo.org/communities/weurman2021/; https://zenodo.org/records/5541263; oai:zenodo.org:5541263; https://doi.org/10.5281/zenodo.5541263

Dostupnosť: https://doi.org/10.5281/zenodo.5541263
https://zenodo.org/records/5541263

Investigation into the Potential ofLachancea fermentatiStrain KBI 12.1 for Low Alcohol Beer Brewing

Autori: Konstantin Bellut Maximilian Michel Mathias Hutzler a ďalší

Zdroj: Journal of the American Society of Brewing Chemists. 77:157-169

Predmety: 0404 agricultural biotechnology, brewing, lachancea fermentati, lactic acid, low-alcohol beer, low-gravity beer, nonalcoholic beer, nonconventional yeast, non-Saccharomyces yeast, 04 agricultural and veterinary sciences, 6. Clean water

Popis súboru: application/pdf

Prístupová URL adresa: https://www.tandfonline.com/doi/full/10.1080/03610470.2019.1629227
https://hdl.handle.net/11573/1660952
https://doi.org/10.1080/03610470.2019.1629227

Development of low‐alcohol isotonic beer by interrupted fermentation

Autori: Deborah Oliveira De Fusco Leonardo Lucas Madaleno Vanildo Luiz Del Bianchi a ďalší

Prispievatelia: Deborah Oliveira De Fusco Leonardo Lucas Madaleno Vanildo Luiz Del Bianchi a ďalší

Zdroj: International Journal of Food Science & Technology. 54:2416-2424

Predmety: 0106 biological sciences, 0404 agricultural biotechnology, Isotonic, 04 agricultural and veterinary sciences, osmolality, sports drinks, 01 natural sciences, 6. Clean water, low-alcohol beer, 12. Responsible consumption

Prístupová URL adresa: https://onlinelibrary.wiley.com/doi/10.1111/ijfs.14156
https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.14156
https://pubag.nal.usda.gov/catalog/6478256
https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14156