Ricerc@Sapienza

Accumulation of oxidative insults on molecular and supramolecular levels could compromise renewal potency and architecture in the aging skin.

The production of low alcohol beer (LAB) with a full and well-balanced flavour is still now a complex challenge because of the
different flavour profile they have compared to regular beers. In this study, a brown ale beer was used to obtain a low alcohol beer
by osmotic distillation in a small pilot plant. Beer-diluted carbonated solutions were used as strippers and were taken under flux
of CO2 in order to contrast loss of volatiles from beer during the process. A forced carbonation was applied on LAB to avoid the