Development of low-alcohol isotonic beer by interrupted fermentation

Alcohol-free beer with isotonic properties is getting more popular and its production can be carried out by different production strategies; however, interrupted fermentation is still a challenge. Therefore, the objective of this study was to develop a low-alcohol isotonic beer (<0.5% v/v) by interrupted fermentation. Moreover, the major objective is to compare the developed product to commercial beverages (sports drinks, ‘Pilsen' regular beer, alcohol-free beers and low-alcohol isotonic beer). The beverages were evaluated based on pH, alcohol content (% v/v), total titratable acidity (mEq L⁻¹), osmolality (mOsmol kg⁻¹), bitterness International Bitterness Units, colour European Brewery Convention, total phenolic compounds (mg L⁻¹ gallic acid), reducing and total sugars (%) and Na and K contents (mg L⁻¹). The developed low-alcohol isotonic beer presented characteristics similar to sports drinks, with the advantage of being richer in phenolic compounds and suitable osmolality. Despite salts were added in its formulation, the grades attributed to all beers employed in the sensory evaluation, as well as the purchase intention did not present significant differences.     

Energy Recovery in Pressurized Hydraulic Networks

Water Resources Management - This paper aims to evaluate the possibility of using non-utilized hydraulic energy in urban water distribution systems. For this purpose, the viability and possible...     

Investigations on Selectivity of Gas-Liquid Reactions in Capillaries

Biocatalysis offers a broad spectrum of possible ecological and economic advantages over conventional chemical catalysis processes, e.g., lower energy consumption and high enantio selectivity. The focus of this work is on gas-liquid reactions. These are of great importance in the chemical and biochemical industry and subject of current research since they are often limited by mass transfer or show low selectivity. Different suitable biocatalytically gas-liquid reaction systems were tested in capillary reactor designs in order to obtain information about the interaction between reaction and fluid mechanics. Furthermore, an optical measuring method was established. The experiments were performed in batch mode in a glass beaker with a flow cuvette for UV/Vis measurement of product concentration.     

Enzyme activity and partial characterization of proteases obtained from Bromelia karatas fruit and compared with Bromelia pinguin proteases

Food Science and Biotechnology - The enzymatic activity and partial characterization of proteases from Bromelia karatas fruits were evaluated and compared with Bromelia pinguin proteases. The...     

TCP performance over wireless MIMO channels with ARQ and packet combining

Multiple-input multiple-output (MIMO) wireless communication systems that employ multiple transmit and receive antennas can provide very high-rate data transmissions without increase in bandwidth or transmit power. For this reason, MIMO technologies are considered as a key ingredient in the next generation wireless systems, where provision of reliable data services for TCP/IP applications such as wireless multimedia or Internet is of extreme importance. However, while the performance of TCP has been extensively studied over different wireless links, little attention has been paid to the impact of MIMO systems on TCP. This paper provides an investigation on the performance of modern TCP systems when used over wireless channels that employ MIMO technologies. In particular, we focus on two representative categories of MIMO systems, namely, the BLAST systems and the space-time block coding (STBC) systems, and how the ARQ and packet combining techniques impact on the overall TCP performance. We show that, from the TCP throughput standpoint, a more reliable channel may be preferred over a higher spectral efficient but less reliable channel, especially under low SNR conditions. We also study the effect of antenna correlation on the TCP throughput under various conditions.