Beer
Mostrando 13-24 de 321 artigos, teses e dissertações.
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13. 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: 13/12/2019
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14. Social representation regarding the use of alcoholic beverages by adolescents
Resumo Este trabalho analisou as representações sociais sobre o uso de bebidas alcoólicas por adolescentes (N = 386; Midade = 15,6; DP = 1,94), com base na Teoria das Representações Sociais. Foram utilizados os seguintes instrumentos: questionário sociodemográfico, Drug Use Screening Inventory e Questionário de Evocação de Palavras. A representaç�
Estud. psicol. (Campinas). Publicado em: 11/11/2019
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15. Use of Carbon Dots Synthesized from Citrate as a Fluorescent Probe for Quercetin Determination in Tea and Beer Samples
In this work, carbon dots (CDs) prepared by a one-step hydrothermal method were employed for the determination of quercetin in teas and beers. The fluorescence quenching of CDs was proportional to the concentration of quercetin. Under optimum experimental conditions, linear quenching was observed for quercetin in the range of 1.0 to 10 mg L-1 (F/F0 = (0.1511
J. Braz. Chem. Soc.. Publicado em: 24/10/2019
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16. QUÍMICA DO LÚPULO
Hops in the brewing process are important for the chemical and sensorial quality of beer. Hops give to the beer bitterness (due to the presence of humulones and lupulones), natural antioxidants (due to the presence of polyphenols) and flavor (due to the presence of volatiles and essential oils). In this paper, we present, for the first time in Portuguese, a
Quím. Nova. Publicado em: 21/10/2019
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17. Neuromarketing and its implications for operations management: an experiment with two brands of beer
Resumo A neurofisiologia do comportamento do consumidor e as experiências sensoriais estão crescendo em resultados de pesquisa e importância para as atividades operacionais devido à possibilidade de projetar produtos e processos mais adequados às necessidades dos consumidores. Além disso, há uma grande variedade de aplicações no chão de fábrica, c
Gest. Prod.. Publicado em: 29/08/2019
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18. Production and physicochemical characterization of craft beer with ginger (Zingiber officinale)
Abstract This work aims to produce and to characterize physical-chemically an added craft beer of ginger, as well as its sensorial attributes, due to the new demand for products with innovative flavors. The traditional method of production of beer craft type Pilsen was used, with addition of 2 g L-1 of ginger chips in the maturation stage. The final product
Food Sci. Technol. Publicado em: 11/04/2019
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19. A busca pelo copo ideal: um estudo de otimização em transferência de calor
Resumo Neste trabalho é apresentada uma análise térmica do problema de um líquido contido em um copo sendo aquecido pelo ambiente enquanto é consumido. O problema foi sugerido pelo consumo de bebidas como a cerveja, que se deseja manter o mais fria possível ao longo do consumo. O estudo propõe um meio passivo para a solução do problema, otimizando o
Rev. Bras. Ensino Fís.. Publicado em: 21/01/2019
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20. Effect of alcoholic beverages on progeny and reproduction of mice
ABSTRACT Alcohol is the most commonly consumed substance in the world. The objective of this study was to evaluate the influence of alcoholic beverages on male reproduction and possible alterations in their offspring. The mice were divided into 4 groups: beer, wine, cachaça (a type of sugarcane rum), with ethanol concentrations of 1.9 g/kg, and control grou
Braz. J. Pharm. Sci.. Publicado em: 05/03/2018
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21. Development of a propidium monoazide-polymerase chain reaction assay for detection of viable Lactobacillus brevis in beer
ABSTRACT The spoilage of beer by bacteria is of great concern to the brewer as this can lead to turbidity and abnormal flavors. The polymerase chain reaction (PCR) method for detection of beer-spoilage bacteria is highly specific and provides results much faster than traditional microbiology techniques. However, one of the drawbacks is the inability to diffe
Braz. J. Microbiol.. Publicado em: 2017-12
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22. Russell, Debra L. Interpreting in legal contexts: Consecutive and simultaneous interpretation. Burtonsville, MD: Linstock Press, 2002, 256 p.
Cad. Trad.. Publicado em: 2017-08
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23. EQUILÍBRIO QUÍMICO E CINÉTICA ENZIMÁTICA DA INTERAÇÃO DE α-AMILASE COM COMPOSTOS FENÓLICOS ENCONTRADOS EM CERVEJA
α-amylase is a key enzyme in the production of beer due to the breakdown of starch into fermentable sugars. During the preparation of the brewing mash, the enzyme can be affected by polyphenols present in the mixture. Our aim was to evaluate the kinetics and equilibrium of the interaction of α-amylase with some polyphenols (chlorogenic, caffeic, ferulic ac
Quím. Nova. Publicado em: 2017-08
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24. Biosorption of anionic textile dyes from aqueous solution by yeast slurry from brewery
ABSTRACT This study investigated the biosorption of the anionic textile dyes: Reactive Red 239 (RR239), Reactive Black B (RBB) and Direct Blue 85 (DB85) according to pH, biomass dosage, contact time and dye concentration onto waste beer yeast slurry. The kinetics and isotherm of the removal of dyes were also studied. The equilibrium of biosorption reaction w
Braz. arch. biol. technol.. Publicado em: 11/05/2017