Abstract
The beer foam is one of the first elements that the consumer judges to determine the quality of a beer, so it is very important to the brewer as well. However, at the time of drinking, it is common to observe that the consumer discards foam, wasting an important percentage of the nutrients. This project presents a research on the nutritional content of beer foam through various laboratory tests, as well as proposals to make the foam more attractive to the consumer so that beer can be fully used, serving equally to divulge the benefits of beer. Through the tests, which are explained in detail in the document, the content of proteins, phenols, phosphates, vitamins, carbohydrates and minerals (which include potassium, phosphorus, calcium, silicon and magnesium) in the foam of a specific beer brand. In addition, the benefits of responsible beer consumption are described, which mainly are its diuretic effect (thanks to its potassium content), its ability to be metabolized, its vasodilator capacity and its antioxidant content. To know the consumption habits of beer foam, a survey was carried out, which helped to generate ideas for a better use of the beverage, by adding other nutrients and improving its quality.
| Original language | English |
|---|---|
| Title of host publication | Proceedings of the International Conference on Industrial Engineering and Operations Management |
| Publisher | IEOM Society |
| Pages | 600-605 |
| Number of pages | 6 |
| Volume | 2019 |
| Edition | MAR |
| Publication status | Published - 1 Mar 2019 |
| Event | 9th International Conference on Industrial Engineering and Operations Management, IEOM 2019 - Bangkok, Thailand Duration: 5 Mar 2019 → 7 Mar 2019 |
Publication series
| Name | Proceedings of the International Conference on Industrial Engineering and Operations Management |
|---|
Conference
| Conference | 9th International Conference on Industrial Engineering and Operations Management, IEOM 2019 |
|---|---|
| Country | Thailand |
| City | Bangkok |
| Period | 5/3/19 → 7/3/19 |
Fingerprint
All Science Journal Classification (ASJC) codes
- Strategy and Management
- Management Science and Operations Research
- Control and Systems Engineering
- Industrial and Manufacturing Engineering
Cite this
}
Productivity in the use of Beer Foam. / Garza, Gerardo Espinosa.
Proceedings of the International Conference on Industrial Engineering and Operations Management. Vol. 2019 MAR. ed. IEOM Society, 2019. p. 600-605 (Proceedings of the International Conference on Industrial Engineering and Operations Management).Research output: Chapter in Book/Report/Conference proceeding › Conference contribution
TY - GEN
T1 - Productivity in the use of Beer Foam
AU - Garza, Gerardo Espinosa
PY - 2019/3/1
Y1 - 2019/3/1
N2 - The beer foam is one of the first elements that the consumer judges to determine the quality of a beer, so it is very important to the brewer as well. However, at the time of drinking, it is common to observe that the consumer discards foam, wasting an important percentage of the nutrients. This project presents a research on the nutritional content of beer foam through various laboratory tests, as well as proposals to make the foam more attractive to the consumer so that beer can be fully used, serving equally to divulge the benefits of beer. Through the tests, which are explained in detail in the document, the content of proteins, phenols, phosphates, vitamins, carbohydrates and minerals (which include potassium, phosphorus, calcium, silicon and magnesium) in the foam of a specific beer brand. In addition, the benefits of responsible beer consumption are described, which mainly are its diuretic effect (thanks to its potassium content), its ability to be metabolized, its vasodilator capacity and its antioxidant content. To know the consumption habits of beer foam, a survey was carried out, which helped to generate ideas for a better use of the beverage, by adding other nutrients and improving its quality.
AB - The beer foam is one of the first elements that the consumer judges to determine the quality of a beer, so it is very important to the brewer as well. However, at the time of drinking, it is common to observe that the consumer discards foam, wasting an important percentage of the nutrients. This project presents a research on the nutritional content of beer foam through various laboratory tests, as well as proposals to make the foam more attractive to the consumer so that beer can be fully used, serving equally to divulge the benefits of beer. Through the tests, which are explained in detail in the document, the content of proteins, phenols, phosphates, vitamins, carbohydrates and minerals (which include potassium, phosphorus, calcium, silicon and magnesium) in the foam of a specific beer brand. In addition, the benefits of responsible beer consumption are described, which mainly are its diuretic effect (thanks to its potassium content), its ability to be metabolized, its vasodilator capacity and its antioxidant content. To know the consumption habits of beer foam, a survey was carried out, which helped to generate ideas for a better use of the beverage, by adding other nutrients and improving its quality.
UR - http://www.scopus.com/inward/record.url?scp=85067238971&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85067238971&partnerID=8YFLogxK
M3 - Conference contribution
AN - SCOPUS:85067238971
VL - 2019
T3 - Proceedings of the International Conference on Industrial Engineering and Operations Management
SP - 600
EP - 605
BT - Proceedings of the International Conference on Industrial Engineering and Operations Management
PB - IEOM Society
ER -