Production and characterization of craft beers with different additions of native fruits and agro-industrial residues: a review

IF 0.8 4区农林科学 Q3 AGRONOMY

Ciencia Rural Pub Date : 2023-02-13 DOI:10.1590/0103-8478cr20220194

Admilson Costa da Cunha, N. D. Lopes, M. T. Barcia, C. K. Sautter, Cristiano Augusto Ballus

引用次数: 0

Abstract

ABSTRACT: There is a growing demand for authentic products that provide sensory characteristics combined with health benefits that current studies have focused on. This review addressed the technological aspects involved in producing craft beers and the use of various fruits in developing new products with higher added value. The information was collected by researching scientific databases such as Scopus, websites, and the CAPES catalog of Theses and Dissertations. Thus, this study sought to obtain more information to promote discussion about the possibilities of adding various fruits in developing beers with a strong cultural appeal, high nutritional and marketing value, and that can also be categorized as a functional food.

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不同天然水果和农工残留物添加量的精酿啤酒的生产与特性研究综述

摘要:人们对既具有感官特征又具有健康益处的正品产品的需求越来越大，这是目前研究的重点。本文综述了精酿啤酒的生产工艺及各种水果在开发高附加值新产品中的应用。通过研究Scopus、网站和CAPES论文目录等科学数据库收集信息。因此，本研究试图获得更多的信息，以促进讨论在开发具有强烈文化吸引力，高营养和营销价值的啤酒时添加各种水果的可能性，并且也可以归类为功能食品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Ciencia Rural AGRONOMY-

CiteScore

1.70

自引率

0.00%

发文量

233

审稿时长

2-4 weeks

期刊介绍： The purpose of Ciência Rural is to publish the results of original research, note and reviews which contribute significantly to knowledge in Agricultural Sciences. Preference will be given to original articles that develop news concepts or experimental approaches and are not merely repositories of scientific data. The decison of acceptance for publication lies with the Editors and is based on the recommendations of Editorial Comission, Area Committee and/ or ad hoc reviewers. The editors and reviewers are external to the institution.