Beers

Li, Q.; Wang, J.; Liu, C.

doi:10.1016/b978-0-444-63666-9.00012-1

Cited by 7 publications

(3 citation statements)

References 74 publications

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“…A partir do século VIII, os monges começaram a produzir a bebida em grandes quantidades e também a utilizar novos ingredientes, como a adição de lúpulo. Historiadores afirmam que os monges da idade média são responsáveis por muitas inovações cervejeiras, como a adição do lúpulo e armazenamento a frio (LI et al, 2017). Na idade média, diversas ervas eram utilizadas para aromatizar esta bebida, resultando em diferentes tipos de cervejas (HOUGH, 1990;AFONSO, 2015).…”

Section: Cervejaunclassified

Impacto Do Tratamento Hidrotérmico Na Estabilização Do Farelo De Arroz

Silva¹,

Schwarzer²,

Costa³

2020

Prática E Pesquisa Em Ciência E Tecnologia De Alimentos 3

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Direitos para esta edição cedidos à Atena Editora pelos autores.Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição 4.0 Internacional (CC BY 4.0). O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais.A Atena Editora não se responsabiliza por eventuais mudanças ocorridas nos endereços convencionais ou eletrônicos citados nesta obra.Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação.

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Section: Cervejaunclassified

Impacto Do Tratamento Hidrotérmico Na Estabilização Do Farelo De Arroz

Silva¹,

Schwarzer²,

Costa³

2020

Prática E Pesquisa Em Ciência E Tecnologia De Alimentos 3

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“…Humulus lupulus (commonly known as hops), is a climbing plant belonging to the Cannabaceae family. This raw material could be an attractive alternative natural source to cope with increasing market demand for antioxidants [9,10]. H. lupulus has been used in traditional medicine due to its properties including sedative, antibacterial, antifungal, and antimicrobial activity [11,12].…”

Section: Introductionmentioning

confidence: 99%

Green Extraction of Antioxidant Fractions from Humulus lupulus Varieties and Microparticle Production via Spray-Drying

Ferreira-Anta,

Torres,

Vilarino

et al. 2023

Foods

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The formulation of polymeric microparticles to encapsulate bioactive compounds from two hop varieties (Nugget and Perle) using sequential green extraction processes was performed. The technologies used were ultrasound-assisted extraction (UAE) and pressurized hot water (PHW) extraction. Liquid phases were analyzed for total phenolic content (~2%), antioxidant activity (IC50, DPPH: 3.68 (Nugget); 4.46 (Perle) g/L, TEAC (~4–5%), FRAP (~2–3%), and reducing power (~4%)), protein content (~1%), oligosaccharide content (~45%), and for structural features. The fractions obtained from UAE were selected to continue with the drying process, achieving the maximum yield at 120 °C (Perle) and 130 °C (Nugget) (~77%). Based on these results, the formulation of polymeric microparticles using mannitol as the carrier was performed with these fractions. The production yield (~65%), particle size distribution (Perle: 250–750 µm and Nugget: ~100 µm), and rheological features (30–70 mPa s at 0.1 s−1) were the parameters evaluated. The UAE extracts from hop samples processed using a sustainable aqueous treatment allowed the formulation of microparticles with a suitable yield, and morphological and viscosity properties adequate for potential food and non-food applications.

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“…It is produced by the saccharification of starch from malted barley, corn, rice, and wheat and the fermentation by yeast of sugars such as glucose, fructose and maltose ( 1 ) . The brewing process and ingredients reflects the style of beer, and, increasingly, other novel ingredients are used in beer ( 2 ) .…”

Section: Introductionmentioning

confidence: 99%

Brewing with Cannabis sativa vs. Humulus lupulus : a review

Ramírez

Viveros

2021

J. Inst. Brew.

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In the past, a variety of herbs were used in brewing, however only hops (Humulus lupulus) are now widely used as they contribute to the bitterness, flavour and microbiological stability of beer. After the abolition of prohibition of the cultivation of the Cannabis sativa L. species (the closest relative of H. lupulus), there are now beers infused with cannabis extracts made from all parts of the plant. The variety ‘hemp’ is used as it contains a minor concentration of the psychoactive Δ9‐tetrahydrocannabinol compared with marijuana. In this review, H. lupulus and C. sativa are compared and the opportunities and constraints for producing cannabis beers are discussed. © 2021 The Institute of Brewing & Distilling

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Beers

Cited by 7 publications

References 74 publications

Impacto Do Tratamento Hidrotérmico Na Estabilização Do Farelo De Arroz

Impacto Do Tratamento Hidrotérmico Na Estabilização Do Farelo De Arroz

Green Extraction of Antioxidant Fractions from Humulus lupulus Varieties and Microparticle Production via Spray-Drying

Brewing with Cannabis sativa vs. Humulus lupulus : a review

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