25 documents found, page 1 of 3

Brewing spent yeast as a sustainable solution for Tannin adsorption

This study explored the potential of brewing spent yeast (BSY) as an adsorbent for tannins from a chestnut shell extract (CS-tannin extract). The extract was obtained through an alkaline treatment (5% NaOH (v/v)) to recover cellulosic material from chestnut shells, which requires further valorisation. Various BSY treatments, including lyophilization, immobilization in calcium alginate beads, and alkaline and ac...

Brand Love, Attitude, and Environmental Cause Knowledge: Sustainable Blue Jeans...

A blue jeans brand committed to the environmental cause could position itself as unique and socially responsible and attract environmentally driven consumers. This research study examines the relationship between brand love and consumers environmental cause knowledge and their willingness to recommend and pay a premium for sustainable blue jeans. To this end, this cross-sectional study comprises a snowball conv...

A economia política do mundo contemporâneo: revisitando um campo multidisciplinar

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Open innovation and the contemporary “innovationism”: a political economy persp...

Open innovation is one of those catchwords that has been capturing the imaginaries of our societies, pointing out transformative designs. “Open innovation” is being viewed as “the next word” in innovation studies and management practices. Bibliometric reviews have been revealing that open innovation has spawned special issues, numerous books, and hundreds of papers devoted to proposing this (allegedly) new poli...

Exploiting non-conventional yeasts for low-alcohol beer production

Non-Saccharomyces yeasts represent a very appealing alternative to producing beers with zero or low ethanol content. The current study explores the potential of seven non-Saccharomyces yeasts to produce low-alcohol or non-alcoholic beer, in addition to engineered/selected Saccharomyces yeasts for low-alcohol production. The yeasts were first screened for their sugar consumption and ethanol production profiles, ...

The creation and profile of JNICT (1967-1974): scientific policy and technocracy

From the empirical and historical study of a central actor within the Portuguese scientific system, we call for a deeper understanding on the creation and action of the National Board of Scientific and Technological Research (JNICT), over the last years of the Portuguese New State period (1967-1974). Created in 1967, still in the time of Salazar, this study pretends to identify and discuss the profile and inten...

Continuous beer fermentation diacetyl as a villain

This work tested the viability of producing beer of good quality after maturation of green beer obtained by primary continuous fermentation of high-gravity wort using an airlift bioreactor with flocculated biomass. Fermentation performance of the tested setup was unique as it reached a maximum saccharide consumption rate of 9.43 g L1 h1 and an ethanol productivity of 3.75 g L1 h1. Despite the high levels of dia...

Insights on beer volatile profile: optimization of solid-phase microextraction ...

The aroma profile of beer is crucial for its quality and consumer acceptance, which ismodulated by a network of variables. The main goal of this study was to optimize solid-phase microextraction experimental parameters (fiber coating, extraction temperature, and time), taking advantage of the comprehensive two-dimensional gas chromatography structured separation. As far as we know, it is the first time that thi...

High gravity primary continuous beer fermentation using flocculent yeast biomass

The current work assessed a new immobilized cell reactor system throughout a long-term (54 days) continuous primary fermentation of lager-type wort of high specific gravity. The experiment was performed in a 4 L airlift bioreactor and immobilization of biomass was attained solely by flocculation. Despite the constant liquid agitation and washout of biomass, up to 53 g dry wt/L of yeast remained immobilized in t...

Pilot VHG brewing : pure oxygen, yeast preconditions or higher temperatures?