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John Lovett

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Fort Smith
As seen in: Arkansas Agricultural Experiment Station, MSN, MSN UK, SAGE Publishing, The Toronto Star, U.S. News and World Report, EurekAlert!, Flipboard, Phys.org, The Seattle Times, Miami Herald and
Southwest @TimesRecord editor. Likes all food, beer, and talking to really old people.

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Articles

Carbonation, Hops and pH: The Science Behind Safer Non‑Alcoholic Beer

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By John Lovett Verified
| news.uark.edu
UADA photo/Paden Johnson The Department of Food Science team behind a foundational study on non-alcoholic beer food safety included graduate students Samantha Perez, left, and Karina Desiree; Assistant Professor Jennifer Acuff; Ph.D. student Andrew Maust; Assistant Professor Sun Ferreira; and Assistant Professor Scott Lafontaine.
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Wheat Promotion Board Invests $78K in Arkansas Wheat Research, Outreach

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By John Lovett Verified
| Farms.com
By John Lovett The Arkansas Wheat Promotion Board awarded $78,533 in grant funding to five research projects with the University of Arkansas Division of Agriculture aimed at strengthening wheat production, profitability and market opportunities in the state. Herbicide-resistant weeds, pest management, relay cropping, education programs to improve yields and using electricity to extract wheat protein were among the projects awarded.
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Carbonation, hops and pH: The science behind safer non alcoholic beer

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By John Lovett Verified
| Magnolia Reporter
Got news? Email it to news@magnoliareporter.com With careful recipe and process design, non-alcoholic beer can be made more resistant to foodborne pathogens, according to a new study that provides practical guidance on pH, carbonation and hops. The non-alcoholic beer market has experienced double-digit growth in both sales and volume for at least the past four years, according to the Brewers Association. However, removing most of the alcohol also removes an important food safety protection.
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