Manufacturing and characterization of craft beers with leaves from Ocimum selloi Benth
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04925-1
Abstract: The increase in the manufacture of craft beers follows the boost in the consumption of this beverage. Meanwhile, brewers face a drawback with beer aging, its flavor’s change. The addition of compounds that overcome this… read more here.
Keywords: craft beers; manufacturing characterization; ocimum selloi; characterization craft ... See more keywords
The role of gender and product consumption in the mental representation of industrial and craft beers: An exploratory study with Mexican consumers
Sign Up to like & getrecommendations! Published in 2017 at "Food Quality and Preference"
DOI: 10.1016/j.foodqual.2017.03.008
Abstract: Abstract Why do people eat and drink as they do? This complex question is of great interest to both the academic and industrial world. In recent years, a change of consumption has been noticed in… read more here.
Keywords: craft beers; product; sort beers; consumption ... See more keywords
Uncovering patterns of consumers' interest for beer: A case study with craft beers.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2016.11.043
Abstract: To uncover patterns of consumer interest in craft beers, the authors explored the quality perception of craft beers in a panel of industrial mass-marketed beer drinkers (n=150) and examined the differences in interest for this… read more here.
Keywords: craft beers; brewery; interest beer; interest ... See more keywords
Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non-Saccharomyces Yeasts
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DOI: 10.1021/acsomega.2c01035
Abstract: Beer is an alcoholic beverage produced by the metabolism of yeasts and made from water, malt, and hops. In recent years, the interest in craft beers has increased considerably due to the demand for new… read more here.
Keywords: saccharomyces yeasts; craft; biomodulation physicochemical; beers using ... See more keywords
Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients
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DOI: 10.3390/foods10081831
Abstract: Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening… read more here.
Keywords: production; craft beers; biological resources; hops microbes ... See more keywords
Physicochemical Properties and Antioxidant Activity of Portuguese Craft Beers and Raw Materials
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DOI: 10.3390/molecules27228007
Abstract: There is an increase in the popularity of craft beer, which is produced by small, independent, and traditional breweries. Since craft beer popularity is rising in Portugal this research focused on assessing physicochemical parameters, total… read more here.
Keywords: raw materials; antioxidant activity; craft; activity ... See more keywords