Beer
Mostrando 1-12 de 321 artigos, teses e dissertações.
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1. Alcohol consumption is associated with excessive risk of multiple sclerosis: a meta-analysis observational study
ABSTRACT BACKGROUND: There have been inconsistent results regarding the association between alcohol intake and susceptibility to multiple sclerosis. OBJECTIVE: To assess the potential role of alcohol intake regarding the risk of multiple sclerosis by using a meta-analytic approach. DESIGN AND SETTING: Observational meta-analysis study conducted in a hospi
Sao Paulo Medical Journal. Publicado em: 2022
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2. Buckwheat (Fagopyrum esculentum Moench) characterization as adjunct in beer brewing
Abstract Given the scenario of buckwheat cultivation in Brazil, the research was developed evaluating its insertion in beer production as adjunct. The samples of interest were made with 55% (w/w) barley malt and 45% (w/w) buckwheat malt (45BWM), referenced to 100% Pilsen malt beer (AM). The results showed that the buckwheat malt wort had a 96.27% dry base ex
Food Sci. Technol. Publicado em: 2021-06
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3. UPLC-MS/MS and Dushman reaction based spectrophotometric method for determination of Ceftazidime, an antibiotic, in medicinal formulation
ABSTRACT: Two analytical methods were developed, one utilizing sensitive UPLC-MS/MS method while other being the spectrophotometric method exploiting the Dushman reaction. Both methods were validated based on ICH guidelines and were successfully applied to quantitate the drug in marketed formulation. UPLC-MS/MS method responded linearly in the range of 1.6 �
Food Sci. Technol. Publicado em: 2021-03
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4. Artisanal beer production and evaluation adding rice flakes and soursop pulp (Annona muricata L.)
Abstract The possibility of varying beer formulations is acquired by variations in beverage production and the usage of different ingredients such as wheat, rice, corn, rye, cassava, honey, fruits, and others. Consequently, this work aimed to develop artisanal beers adding rice flakes and soursop pulp as adjuncts. Four artisanal beer formulations were elabor
Food Sci. Technol. Publicado em: 2020-12
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5. Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis)
Abstract This study aimed at brewing wheat beer with cashew peduncle (CP) and orange peel (OP). Six formulations (F) were assessed for their physicochemical characteristics and total amount of polyphenols and antioxidant activity. The flavors of F1 and F6 were evaluated via sensory analysis. The results showed that the evaluated beers were in accordance with
Food Sci. Technol. Publicado em: 2020-09
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6. STUDY OF SPECTROPHOTOMETRIC CHARACTERISTICS OF THE CHARGE TRANSFER COMPLEX OF TAURINE DRUG WITH 7,7,8,8-TETRACYANOQUINODIMETHANE
A new spectrophotometric method was developed for the determination of taurine using 7,7,8,8-tetracyanoquinodimethane (TCNQ). The method was based on the formation of charge transfer (CT) complex of this drug as n-electron donor with the π-acceptor TCNQ. TCNQ was found to react with taurine to produce a kind of yellow complex. The spectrum obtained for taur
Quím. Nova. Publicado em: 2020-09
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7. A Constituição Identitária do Consumidor de Cerveja Artesanal na Cidade de Fortaleza
RESUMO Com a transformação do mercado para provedor de recursos simbólicos relevantes, indivíduos ostentam bens de consumo que refletem seus valores e compartilham estilos de vida. Assim, o objetivo deste estudo é definir perfis de identidade de apreciadores de cervejas artesanais a partir de suas práticas de consumo. Por meio de uma pesquisa qualitati
BBR, Braz. Bus. Rev.. Publicado em: 2020-08
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8. Processes for alcohol-free beer production: a review
Abstract Since the invention of beer by the Sumerian people in 5000 BC, alcohol was the main reason of the interest of consumers on beer. Only in the beginning of the 20th century alcohol-free beer was demanded and since then technology has advanced dramatically in the production of those beverages. The aim on alcohol-free beer production is to have products
Food Sci. Technol. Publicado em: 2020-06
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9. Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute
Abstract Beer is a fermented beverage made from barley malt and hops under the action of a suitable yeast. The main function of hops in the brewing process is to provide bitterness, characteristic flavours and aromas to the beverage. However, hops only began to be added to the formulation of this beverage starting in the ninth century. Therefore, the use of
Food Sci. Technol. Publicado em: 2020-03
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10. NEW APPLICATIONS FOR AMOXICILLIN DETERMINATION IN PURE FORM AND PHARMACEUTICALS BASED ON IODATE-IODIDE MIXTURE: TITRIMETRY AND SPECTROSCOPY STUDIES
Three simple methods are described for the determination of amoxicillin (AMX) in bulk drug and dosage forms using iodate-iodide mixture reagent. These methods employed the well-known analytical reaction between iodate-iodide mixture in the presence of acid solution. The iodide oxidized by iodate to iodine in an amount equivalent to the -COOH group present in
Quím. Nova. Publicado em: 2020-01
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11. β-Glucanase Addition in Brewing Malt Produced by Reduced Time of Germination
Abstract The β-Glucans content has straight influence on the quality of malt and beer, mainly during the filtration step. Barley presenting high β-Glucan content demands longer germination time at malting. The application of commercial β-Glucanase is an alternative to accelerate the process and preserve the quality of malt. This work aimed to evaluate the
Braz. arch. biol. technol.. Publicado em: 20/12/2019
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12. Processes for alcohol-free beer production: a review
Abstract Since the invention of beer by the Sumerian people in 5000 BC, alcohol was the main reason of the interest of consumers on beer. Only in the beginning of the 20th century alcohol-free beer was demanded and since then technology has advanced dramatically in the production of those beverages. The aim on alcohol-free beer production is to have products
Food Sci. Technol. Publicado em: 13/12/2019