Beer is one of the most consumed drinks around the world, containing a variety of
compounds that offer both appreciated sensorial characteristics and health advantages …

The attention of some winemakers and researchers over the past years has been drawn
towards the partial or total dealcoholization of wines and alcoholic beverages due to trends …

Reducing the alcoholic strength in beverages as a strategy to reduce harmful alcohol use
has been proposed by multilateral institutions such as the World Health Organization and …

Background It is clearly observed that there is a highly significant increase on the demand of
non-alcoholic beverages (such as beer and wine) for the last few years. However, there is a …

Alcohol‐free beers have gained popularity in the last few decades because they provide a
healthier alternative to alcoholic beers and can be more widely consumed. Consumers are …

Consumers' demand for functional fermented food that can fulfill nutritional needs and help
maintain a balanced diet while also having a positive impact on one's health status is …

Recipes for traditional and sour non-alcoholic beers were developed in this study employing
a special yeast species Saccharomycodes ludwigii. They were characterized for their basic …

Although present in concentrations in microgrammes per litre level, aldehydes, in particular
those derived from Strecker degradation, are known to majorly contribute to the undesired …

The results of an innovative membrane distillation system paired with an efficient and robust
solar water collector that provides drinking water with high quality and a low rejection rate …

Membrane‐based and thermal methods to produce non‐alcoholic beverages have been
used for many years to remove ethanol from beer and other alcoholic, fermented matrices …