One of the critical issues regarding the quality of beer is the change in its chemical composition that occurs during storage. Decomposition of iso-α-acids results in an undesirable decrease in bitterness as well as a deterioration in the sensory profile of the beer. These changes are caused by the susceptibility of iso-α-acids to degradation owing to the influence of reactive oxygen species and light. The aim of this study was to investigate the influence of storage conditions (temperature, light) on the degradation of iso-α-acids during aging, with the main focus on monitoring the relationship between the turnover of iso-α-acids, the sulphur dioxide content and the antioxidative potential of stored beer as measured by electron spin resonance spectroscopy. In agreement with previous investigations, a significant decrease in the content of bitter compounds (up to 18 % relative to the original level, depending on storage conditions) was observed. A significant decrease in the antioxidant potential of beer was recorded simultaneously and the data confirmed a strong correlation between these parameters. The decline in beer bitterness could become a marker for estimating oxidative damage during storage.
The sharing economy is currently a highly discussed but also criticized topic. In contrast to profitable form, in the sharing economy there is informal sharing in the family and personal circles of acquaintances. The article deals with a third type of sharing, which is true sharing. These are initiatives that make it possible to share material things (food, clothing, books, houseplants etc.) with strangers, yet without financial gain. Based on semi-structured interviews and ethnographic research on one initiative, I answer three questions: (1) how true sharing initiatives form networks and use social capital contained in them, (2) what motivation people have for true sharing, and (3) how people involved in these initiatives perceive the economic value of sharing. The whole theme is set in the wider context of diverse economies (Gibson-Graham 2006).
The article focuses on the topic of sharing food using digital platforms (websites, social media, mobile applications). These activities have been on the rise in Czechia since 2015 and are, therefore, a new and dynamic phenomenon. Digital sharing can make a significant contribution to reducing food waste and making the most of existing resources. First, we will briefly introduce the initiatives in Czechia and then we will focus on those for which the digital form is crucial. Based on semi-structured interviews with the organizers of selected sharing platforms, we will answer what motivations people in Czechia must have to establish these initiatives. We will also show that there is a difference in approach to the topic of food waste and sustainable food consumption between initiators and platform users. While the organizers are usually strongly aware of the need to address the environmental problem of waste, users show so-called quiet sustainability, where they act in an environmentally friendly way without their primary motivation.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.