Cold extraction process for producing a low-alcohol beer, International Pale Lager style: Evaluation and description of flavors using electronic tongue.

Grains germinate, dry, and then undergo crushing before being combined with hot water to yield a sweet and viscous liquid known as wort. To enhance flavor and aroma compounds while maintaining a lower alcohol content, cold water is utilized during wort production without increasing its density. Recent years have witnessed a surge in demand for beverages with reduced alcohol content, reflecting shifting consumer preferences towards healthier lifestyles.

A green analytical method for the determination of polyphenols in wine by dispersive pipette extraction and LC-MS/MS.

A simple sample preparation approach employing the dispersive pipette extraction (DPX) technique is proposed to determine twelve polyphenols, including phenolic acids and flavonoids in wines, followed by identification and quantification by LC-MS/MS. The extraction parameters, including sample volume and pH, salting out effect, time and cycles of extraction and desorption, and desorption solvent were optimized using univariate and multivariate designs. The analytical performance was satisfactory, with determination coefficients greater than or equal to 0.

Essential oils from leaves of (Spreng.) H. Rob.: chemical profile and antimollicute potential.

Aiming to valorise the Atlantic Rainforest biodiversity in Santa Catarina, the chemical characterisation of the essential oils (EOs) from leaves of (Spreng.) H. Rob.

Recovery of lanthanides from hydrocarbon cracking spent catalyst through chemical and biotechnological strategies.

The aim of this work is to evaluate the rare earth elements (REEs) recovery from fluid catalytic cracking spent catalyst (FCC-SC) by chemical and biochemical strategies while also examining a route for the valorization of biodiesel-derived glycerin (RG), which is presently unprofitable to refine. Recovery tests for REEs were performed with no pretreatment of the FCC-SC. A chemical leaching investigation was carried out using HCl, HNO, NaOH, CaCl and citric acid aqueous solutions (1 mol L, at 30, 50, 60 or 70 ± 1 °C).