Hop plants comprise a variety of natural compounds greatly differing in their structure and
properties. A wide range of methods have been developed for their isolation and chemical …

Beer is one of the oldest and most widely consumed alcoholic beverages. Haze formation in
beer is a serious quality problem, as it largely shortens the shelf life and flavor of beer. This …

Barley (Hordeum vulgare) is the fourth most cultivated crop in the world in terms of
production volume, and it is also the most important raw material of the malting and brewing …

Flavour stability is probably the most critical quality challenge brewers currently face, a
concern transverse to all beer styles. Beer flavour starts to deteriorate almost immediately …

Beers are differentiated mainly according to their visual appearance and their fermentation
process. The main quality characteristics of beer are appearance, aroma, flavor, and …

Beer is the third most consumed beverage in the world, trailing only water and tea but
ranking first among alcoholic beverages. In recent years, producers and researchers have …

Increasing attention has been recently paid to the development of nanocomposite materials
for food application as new tool to enhance the mechanical and thermal properties of …

Turbidity in beer will continue to be a major topic as many origins of haze have already been
discovered, but it is not always possible to identify its immediate cause. In addition to beer …

Dry-hopping is the addition of hops to the wort on the cold side of the brewing process.
Unlike standard hop additions, its main purpose is not to produce a characteristic bitterness …

Carrageenan is used widely in food products especially for gelling, thickening, emulsifying
agents, and to stabilize the food properties which is extracted from red and purple seaweeds …