Persimmon fruit enhanced quality characteristics and antioxidant potential of beer [PDF]
Food Science and Biotechnology, 2018 Various adjuncts, including fruits, are added for flavoring beer, one of the most famous beverages in the world. The influence of persimmon fruit on antioxidant activities and quality characteristics of beer was investigated in this study. The antioxidant activities measured through DPPH and superoxide and hydroxyl anions scavenging potentials as well ...
Sanjeev Kumar Dhungana +2 more
exaly +5 more sources
Jambu Flower Extract (Acmella oleracea) Increases the Antioxidant Potential of Beer with a Reduced Alcohol Content. [PDF]
Plants (Basel), 2023 Craft beers with different sensory perceptions have received the attention of more demanding consumers. In this sense, the application of plant extracts as brewing adjuncts is being increasingly studied. Allied with these perspectives is the consumption of lower alcoholic beverages, which also represents the desire for a market niche that has been ...
da Silva SP +3 more
europepmc +4 more sources
Antioxidant potential of Moringa Stenopetala leaf extract on lager beer stored at room temperature
Cogent Food & Agriculture, 2023 Modern breweries are focused on controlling oxidation in beer using natural antioxidants to improve shelf-life stability. The most significant quality issues in the brewing industry are flavor instability and oxidation.
Gedefaw Mazengia +2 more
doaj +2 more sources
BeveragesCraft beer has gained popularity due to its unique sensory characteristics and complex matrix with nutritional and potential health benefits. Studies linking beer consumption to skin conditions are limited, however, the high content of bioactive ...
Maria João Pereira +8 more
doaj +4 more sources
The physicochemical characterization and the bound phenolic profile of melanoidins from dark beer [PDF]
Food Chemistry: XMelanoidins are complex Maillard reaction products synthesized during dark beer production. In this study, the molecular weight of melanoidins from dark beer was about 4.8 kDa.
Jun Wang +7 more
doaj +2 more sources
Antioxidant Content of Aronia Infused Beer
Fermentation, 2020 Beer is a fermented beverage in which antioxidants can contribute to the oxidative stability and nutraceutical properties of the product. Aronia berries are antioxidant-rich fruits of distinct sour and astringent taste, limiting their culinary uses ...
Alexander Jahn +1 more
exaly +3 more sources
Germination as a Bioprocess: Unraveling Its Impact on the Nutritional and Flavor Profile in Four Quinoa Beer Varieties [PDF]
FoodsQuinoa contains all the essential amino acids for human nutrition, which is also known to be gluten-free. In this research, black, red, white, and gray quinoa were germinated to ferment beers. The effects of germination as a bioprocess on the nutritional
Jiachen Xu +6 more
doaj +2 more sources
Brewer’s Spent Grain Flour: Chemical Composition, Functional Properties, and Influence on Gut Microbiota [PDF]
FoodsBrewers’ spent grain (BSG), which accounts for approximately 85% of the by-products generated during beer production, is a valuable source of dietary fibre, proteins and antioxidant compounds.
Cristina Clavel +7 more
doaj +2 more sources
Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer
Food Chemistry: XGreen tea has great potential to enhance the quality of beer. In this study, green tea was added at different stages of beer brewing, and evaluated the antioxidant capacity, volatile components, as well as sensory quality.
Jianhang Wu, Ran Qiu
exaly +3 more sources
Multifunctional Bioactivity of Saccharomyces cerevisiae Extracellular Vesicle in Hair Follicle-Related Cellular Models [PDF]
MoleculesExtracellular vesicles (EVs) derived from microbial sources, including beer yeast (Saccharomyces cerevisiae), have recently attracted increasing attention as bioactive nanostructures with potential biomedical and cosmetic applications. In this study, EVs
Hannah S. Park, Eunji Shin, Sehyun Shin
doaj +2 more sources