Cargando…

Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production

The presence of physical, chemical, or microbiological contaminants in beer represents a broad and worthy problem with potential implications for human health. The expansion of beer types makes it more and more appreciated for the sensorial properties and health benefits of fermentation and function...

Descripción completa

Detalles Bibliográficos
Autores principales:	Ciont, Călina, Epuran, Alexandra, Kerezsi, Andreea Diana, Coldea, Teodora Emilia, Mudura, Elena, Pasqualone, Antonella, Zhao, Haifeng, Suharoschi, Ramona, Vriesekoop, Frank, Pop, Oana Lelia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455588/ https://www.ncbi.nlm.nih.gov/pubmed/36076878 http://dx.doi.org/10.3390/foods11172693

Ejemplares similares

A Comprehensive Review of Moringa oleifera Bioactive Compounds—Cytotoxicity Evaluation and Their Encapsulation
por: Pop, Oana Lelia, et al.
Publicado: (2022)

Activated natural zeolites for beer filtration: A pilot scale approach
por: Senila, Marin, et al.
Publicado: (2023)

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages
por: Ignat, Maria Valentina, et al.
Publicado: (2020)

Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer
por: Borșa, Andrei, et al.
Publicado: (2022)

Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages
por: Keșa, Ancuța-Liliana, et al.
Publicado: (2021)

Iron oxide nanoparticles carried by probiotics for iron absorption: a systematic review
por: Ciont, Călina, et al.
Publicado: (2023)

Drinking Behavior, Taste Preferences and Special Beer Perception among Romanian University Students: A Qualitative Assessment Research
por: Jimborean, Mirela Anamaria, et al.
Publicado: (2021)

Biodetoxification and Protective Properties of Probiotics
por: Pop, Oana Lelia, et al.
Publicado: (2022)

Use of Legumes in Extrusion Cooking: A Review
por: Pasqualone, Antonella, et al.
Publicado: (2020)

Iron Supplementation Influence on the Gut Microbiota and Probiotic Intake Effect in Iron Deficiency—A Literature-Based Review
por: Rusu, Ioana Gabriela, et al.
Publicado: (2020)

Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety
por: Avîrvarei, Alexandra Costina, et al.
Publicado: (2023)

Protein-Based Films and Coatings for Food Industry Applications
por: Mihalca, Vlad, et al.
Publicado: (2021)

Plants of the Spontaneous Flora with Beneficial Action in the Management of Diabetes, Hepatic Disorders, and Cardiovascular Disease
por: Ignat, Maria Valentina, et al.
Publicado: (2021)

Mycotoxin profiling of 1000 beer samples with a special focus on craft beer
por: Peters, Jeroen, et al.
Publicado: (2017)

Beer‐spoilage characteristics of Staphylococcus xylosus newly isolated from craft beer and its potential to influence beer quality
por: Yu, Zhimin, et al.
Publicado: (2019)

Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review
por: Pasqualone, Antonella, et al.
Publicado: (2021)

Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead
por: Avîrvarei, Alexandra-Costina, et al.
Publicado: (2023)

Representations of Low(er) Alcohol (Craft) Beer in the United States
por: Myles, Colleen C., et al.
Publicado: (2022)

The Value of Craft Beer Styles: Evidence from the Italian Market
por: Bimbo, Francesco, et al.
Publicado: (2023)

Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures
por: Nasuti, Chiara, et al.
Publicado: (2023)

Lachancea quebecensis a Novel Isolate for the Production of Craft Beer
por: Galaz, Valeria, et al.
Publicado: (2023)

Influence of Brewing Process on the Profile of Biogenic Amines in Craft Beers
por: Gil, Renato L., et al.
Publicado: (2022)

Development of a Fermented Beverage with Chlorella vulgaris Powder on Soybean-Based Fermented Beverage
por: Csatlos, Norbert-Istvan, et al.
Publicado: (2023)

Addition of Spirulina to Craft Beer: Evaluation of the Effects on Volatile Flavor Profile and Cytoprotective Properties
por: Taiti, Cosimo, et al.
Publicado: (2023)

An Update Regarding the Bioactive Compound of Cereal By-Products: Health Benefits and Potential Applications
por: Fărcaș, Anca Corina, et al.
Publicado: (2022)

Physicochemical Properties and Antioxidant Activity of Portuguese Craft Beers and Raw Materials
por: Silva, Sara, et al.
Publicado: (2022)

Bread as a Valuable Raw Material in Craft Ale Beer Brewing
por: Martin-Lobera, Carlos, et al.
Publicado: (2022)

Application of NMR and Chemometrics for the Profiling and Classification of Ale and Lager American Craft Beer
por: Vasas, Morgan, et al.
Publicado: (2021)

Consumer acceptance of upcycled craft beer: a New Zealand case study
por: Goodman-Smith, Francesca, et al.
Publicado: (2023)

An Overview of Gut Microbiota and Colon Diseases with a Focus on Adenomatous Colon Polyps
por: Pop, Oana Lelia, et al.
Publicado: (2020)

Tasting the Italian Terroir through Craft Beer: Quality and Sensory Assessment of Cascade Hops Grown in Central Italy and Derived Monovarietal Beers
por: Carbone, Katya, et al.
Publicado: (2021)

A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers
por: Silva, Marcelo Coelho, et al.
Publicado: (2021)

Effect of the Addition of Lemongrass (Cymbopogon citratus) on the Quality and Microbiological Stability of Craft Wheat Beers
por: Belcar, Justyna, et al.
Publicado: (2022)

Use of Coffee Bean Bagasse Extracts in the Brewing of Craft Beers: Optimization and Antioxidant Capacity
por: Chacón-Figueroa, Isabel H., et al.
Publicado: (2022)

Comparative analysis of mycotoxin, pesticide, and elemental content of Canarian craft and Spanish mainstream beers
por: González, Pablo Alonso, et al.
Publicado: (2023)

Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non-Saccharomyces Yeasts
por: Peces-Pérez, Rosa, et al.
Publicado: (2022)

Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer
por: Canonico, Laura, et al.
Publicado: (2022)

Electrochemical Evaluation of Cd, Cu, and Fe in Different Brands of Craft Beers from Quito, Ecuador
por: López-Balladares, Oscar, et al.
Publicado: (2023)

Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer
por: Galli, Viola, et al.
Publicado: (2023)

Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom Pleurotus eryngii
por: Cirlincione, Fortunato, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_tirrqrg7usf4dmbkpr5o8l99nn