Beverages, Volume 3, Issue 2

A product of easy preparation and high added value, soluble/instant coffee is obtained by drying the aqueous extract of roasted coffee and presents a high amount of bioactive compounds. The aim of the study was to evaluate the antioxidant activity of...

In recent years, a number of commentators have suggested that the use of finings to clarify beer can impair the flavour, because of the removal of key volatile aromatic molecules from the drink. However, are such claims necessarily correct? Unaware o...

There is a wide range of information available on by-product disposal methods used by large national breweries. However, little information is available on the methods of by-product disposal used by craft breweries. An investigation was carried out i...

Beer lovers all over the world like to get their drink with a certain volume of stabile foam, which mainly depends on the beer style. However, sometimes this foam comes in form of a sudden, eruptive, and uncontrolled over-foaming (gushing) of beer. G...

In this study, an innovative emulsion made from soybean and navy bean blends of different proportionalities was developed. In addition, two processing methods were used: traditional cooking and jet-cooking. The physical attributes and storage stabili...

In this work, a new automated bioanalyzer based on the use of enzymatic biosensors as amperometric detectors is reported. This automatic bioanalyzer is configurable both as continuous flow and flow injection analysis systems and enables both on-line...

Chemical analysis of the organic components in beer has applications to quality control, authenticity and improvements to the flavor characteristics and brewing process. This study aims to show the complementary nature of two instrumental techniques...

A novel alcohol-free beverage with a fruity, slightly sour, sweetish, fresh, and plum-like flavor was produced by incorporating the edible mushroom shiitake (Lentinula edodes) into the fermentation process. Shiitake pellets were used as a biocatalyst...

The study was initiated to optimize the enzymabtic extraction process of plantain pulp using response surface methodology. Weight loss of plantain decreased until it became stable at an over-ripe stage. The significant regression model describing the...

The purpose of this paper is to discuss the ways in which federal and state legislation has impacted the growth of the US craft beer industry. In order to achieve this purpose, the city of Charlotte in North Carolina (N.C.) will be used as a case stu...