Beer Quality Evaluation—A Sensory Aspect

Quality of service aspect for BRAIN architecture

In this paper, we present different aspects of Quality of Service that should be adapted to the BRAIN architecture. Several parameters and policies of QoS are depicted. Also, the paper shows the dynamic adaptation of these parameters in the context of BRAIN.

Bacteria, biochemical changes and sensory characterization of sorghum lager beer production

This study was conducted to identify bacteria encountered and some biochemical changes which occurred during the production of sorghum lager beer. Sensory evaluation was also carried out to compare physical properties of the beer with industrially manufactured lager beer. Erwinia, Enterobacter, Bacillus, Flavobacterium, Streptococcus, Acetobacter Lactobacillus, Acinetobacter and Aerococcus spec...

Classification of non-alcoholic beer based on aftertaste sensory evaluation by chemometric tools

Sensory evaluation is the application of knowledge and skills derived from several different scientific and showed that the data are in a good consistency. Therefore, the brands were statistically classified in several categories. Linear techniques as Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) were performed over the data that revealed all types of beer are well s...

Developing an Effective Approach to Measure Emotional Response to the Sensory Properties of Beer

Beer Sheba

The name of this venerable town means literally “the well of seven.” The Semitic words for “oath” and “swear an oath” are derived from the consonantal root of the number seven, and this etymological relationship is stressed in the biblical explanations of the name Beer-sheba. The name was first given because there Abraham and Abimelech king of Gerar swore an oath of mutual allegiance (Gen. 21:3...