Visual expectation of craft beers in different glass shapes

2020 ◽  
Author(s):  
Michele N. Ribeiro ◽  
Iago A. Carvalho ◽  
Maísa M. M. Sousa ◽  
Laura M. Coelho ◽  
Daniel C. Rezende ◽  
...  
Keyword(s):  
Visual Expectation ◽  
Craft Beers

Simultaneous identification of low-molecular weight phenolic and nitrogen compounds in craft beers by HPLC-ESI-MS/MS

2019 ◽  
Vol 286 ◽  
pp. 113-122 ◽  
Author(s):  
Kamila P. Cheiran ◽  
Victória P. Raimundo ◽  
Vitor Manfroi ◽  
Michel J. Anzanello ◽  
Alessandro Kahmann ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Nitrogen Compounds ◽  
Low Molecular Weight ◽  
Esi Ms ◽  
Simultaneous Identification ◽  
Craft Beers

scholarly journals A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4716
Author(s):  
Marcelo Coelho Silva ◽  
Jeancarlo Pereira dos Anjos ◽  
Lilian Lefol Nani Guarieiro ◽  
Bruna A. Souza Machado
Keyword(s):  
Phenolic Compounds ◽  
Caffeic Acid ◽  
Good Accuracy ◽  
Limit Of Detection ◽  
Coumaric Acid ◽  
Simple Method ◽  
Craft Beer ◽  
Extraction Step ◽  
Satisfactory Precision ◽  
Craft Beers

There are a significant number of analytical methodologies employing different techniques to determine phenolic compounds in beverages. However, these methods employ long sample preparation processes and great time consumption. The aim of this paper was the development of a simple method for evaluating the phenolic compounds’ presence in Brazilian craft beers without a previous extraction step. Catechin, caffeic acid, epicatechin, p-coumaric acid, hydrated rutin, trans-ferulic acid, quercetin, kaempferol, and formononetin were analyzed in fifteen different craft beers. The method showed good linearity (R2 ≥ 0.9966). The limit of detection ranged from 0.08 to 0.83 mg L−1, and limits of quantification were between 0.27 and 2.78 mg L−1. The method showed a satisfactory precision (RSD ≤ 16.2%). A good accuracy was obtained by the proposed method for all phenolic compounds in craft beer (68.6% ˂ accuracy ˂ 112%). Catechin showed higher concentrations (up to 124.8 mg L−1) in the samples, followed by epicatechin (up to 51.1 mg L−1) and caffeic acid (up to 8.13 mg L−1). Rutin and formononetin were observed in all analyzed samples (0.52 mg L−1 to 2.40 mg L−1), and kaempferol was less present in the samples. The presence of plant origin products was determinant for the occurrence of the highest concentrations of phenolic compounds in Brazilian craft beers.

scholarly journals The Development of Infants’ Expectations for Event Timing

2019 ◽  
Vol 7 (3) ◽  
pp. 219-242 ◽  
Author(s):  
Kyle J. Comishen ◽  
Scott A. Adler
Keyword(s):  
Target Location ◽  
Temporal Information ◽  
Brain Maturation ◽  
Limiting Factor ◽  
Anticipatory Eye Movements ◽  
Event Timing ◽  
Temporal Cues ◽  
Temporal Events ◽  
The Right ◽  
Visual Expectation

The capacity to process and incorporate temporal information into behavioural decisions is an integral component for functioning in our environment. Whereas previous research has extended adults’ temporal processing capacity down the developmental timeline to infants, little research has examined infants’ capacity to use that temporal information in guiding their future behaviours and whether this capacity can detect event-timing differences on the order of milliseconds. The present study examined 3- and 6-month-old infants’ ability to process temporal durations of 700 and 1200 milliseconds by means of the Visual Expectation Cueing Paradigm in which the duration of a central stimulus predicted either a target appearing on the left or on the right of a screen. If 3- and 6-month-old infants could discriminate the milliseconds difference between the centrally-presented temporal cues, then they would correctly make anticipatory eye movements to the proper target location at a rate above chance. Results indicated that 6- but not 3-month-olds successfully discriminated and incorporated events’ temporal information into their visual expectations. Brain maturation and the perceptual capacity to discriminate the relative timing values of temporal events may account for these findings. This developmental limitation in processing and discriminating events on the scale of milliseconds, consequently, may be a limiting factor for attentional and cognitive development that has not previously been explored.

scholarly journals CLARIFICAÇÃO DE CERVEJAS ARTESANAIS UTILIZANDO PROCESSO DE SEPARAÇÃO POR MEMBRANAS / CLARIFICATION OF CRAFT BEERS USING MEMBRANE SEPARATION PROCESS

2021 ◽  
Vol 7 (1) ◽  
pp. 9326-9341
Author(s):  
Marlan Miotto ◽  
Rosicler Colet ◽  
Ilizandra Aparecida Fernandes ◽  
Patricia Griep ◽  
Clarice Steffens ◽  
...  
Keyword(s):  
Membrane Separation ◽  
Separation Process ◽  
Craft Beers

Beer: old’s now new again

2017 ◽  
Vol 38 (2) ◽  
pp. 80
Author(s):  
Peter Rogers
Keyword(s):  
Scientific Basis ◽  
Technical Training ◽  
Career Opportunities ◽  
Craft Beers

In the ‘Executive Style' section of a recent edition1 of The Age newspaper there was a list of the top 100 craft beers in 2016. That’s a ranking out of 300 or more national craft beers. The craft boom is driving a renewal in technical training, career opportunities and a deeper understanding of the underlying scientific basis of traditional brewing approaches.

scholarly journals Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 886 ◽  
Author(s):  
Angélica Romero-Medina ◽  
Mirna Estarrón-Espinosa ◽  
José Ramón Verde-Calvo ◽  
Maud Lelièvre-Desmas ◽  
Héctor B. Escalona-Buendía
Keyword(s):  
Solid Phase ◽  
Principal Component ◽  
Sensory Attributes ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Parameters ◽  
Polyphenol Content ◽  
Multiple Factor Analysis ◽  
Craft Beers

This study was undertaken to explore how the use of pigmented corn as brewing ingredient influences the sensory profile of craft beers, by using both sensory and chemical analyses. Six pigmented corn and barley beers were brewed and then analysed to obtain their sensory characteristics, volatile composition and non-volatile (alcohol, bitterness, anthocyanins and polyphenol content) composition. ANOVAs, Principal Component Analysis (PCA) and Multiple Factor Analysis (MFA) were used to visualise these data for exploring the differences between beers based on the type of malt and to characterise corn beers considering the relationships between their sensory characteristics and their chemical parameters. The sensory attributes such as fermented fruits, cooked vegetables, tortillas, bread, dried fruits and dried chili characterised beers made 100% with pigmented corn. Over 100 volatiles were identified by head space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Among them, phenols and terpenes were the groups of volatiles that better characterised beers containing corn. The content of anthocyanins in corn beers provide the ‘amber-red-cooper’ colours in beers and may prevent the development of off-aromas and tastes. The use of pigmented corn seems to be a good option to renew the traditional ‘Sendechó’ while preserving some of its sensory attributes.

Analysis of ultra-weak photon emission from craft beers

2018 ◽  
Author(s):  
Oziemblowski Maciej ◽  
DroZdZ Magdalena ◽  
Nawara Piotr ◽  
Trzyniec Karolina ◽  
Popardowski Ernest ◽  
...  
Keyword(s):  
Photon Emission ◽  
Craft Beers

Uncovering patterns of consumers' interest for beer: A case study with craft beers

2017 ◽  
Vol 91 ◽  
pp. 183-198 ◽  
Author(s):  
Gianluca Donadini ◽  
Sebastiano Porretta
Keyword(s):  
Craft Beers

Comparison of enzymatic and precipitation treatments for gluten-free craft beers production

2018 ◽  
Vol 49 ◽  
pp. 76-81 ◽  
Author(s):  
Mauro Fanari ◽  
Mauro Forteschi ◽  
Manuela Sanna ◽  
Manuel Zinellu ◽  
Maria Cristina Porcu ◽  
...  
Keyword(s):  
Gluten Free ◽  
Craft Beers
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