Results 21 to 30 of about 7,290 (147)

Comparison of antioxidant potential and content of phenolic components in both conventional and non-alcoholic beers

Bromatologia i Chemia Toksykologiczna, 2023
Streszczenie Wstęp: Piwo stanowi źródło cennych związków odżywczych, substancji psychoaktywnych oraz związków bioaktywnych, stanowiących istotny czynnik prewencji i leczenia wielu chorób cywilizacyjnych. Udokumentowano związek konsumpcji piwa z łagodzeniem objawów menopauzy, korzystnym wpływem na mikrobiotę bakteryjną jelit, skórę, układ ...
Beata Sperkowska, Cezary Wojtynek, Szymon Walkowiak, Marcin Koba   +3 more
openaire   +1 more source

Optimal Design Approach Applied to Headspace GC for the Monitoring of Diacetyl Concentration, Spectrophotometric Assessment of Phenolic Compounds and Antioxidant Potential in Different Fermentation Processes of Barley

Applied Sciences, 2021
The present study aimed to validate a control method on the gas chromatography system (GC) based on the experimental design strategy, to examine the changes and correlation between the fermentation process and the quality of alcoholic and non-alcoholic ...
Fouad El Mansouri, Hammadi El Farissi, Francesco Cacciola, Badr Bouhcain, Joaquim C. G. Esteves da Silva, Miguel Palma Lovillo, Jamal Brigui   +6 more
doaj   +1 more source

Unraveling the Antioxidant, Binding and Health-Protecting Properties of Phenolic Compounds of Beers with Main Human Serum Proteins: In Vitro and In Silico Approaches

Molecules, 2020
Our recently published in vivo studies and growing evidence suggest that moderate consumption of beer possesses several health benefits, including antioxidant and cardiovascular effects.
Raja Mohamed Beema Shafreen, Selvaraj Alagu Lakshmi, Shunmugiah Karutha Pandian, Yong Seo Park, Young Mo Kim, Paweł Paśko, Joseph Deutsch, Elena Katrich, Shela Gorinstein   +8 more
doaj   +1 more source

Antioxidant, sensory, and functional properties of low-alcoholic IPA beer with Pinus sylvestris L. shoots addition fermented using unconventional yeast

Open Chemistry, 2023
The study investigated the potential use of pine (Pinus sylvestris L.) shoots and standard and unconventional yeast strains for the production of low-alcohol IPA beer.
Dziedziński Marcin, Stachowiak Barbara, Kobus-Cisowska Joanna, Faria Miguel A., Ferreira Isabel M. P. L. V. O.   +4 more
doaj   +1 more source

Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation

Antioxidants, 2021
The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition.
Elisabetta Bravi, Giovanni De Francesco, Valeria Sileoni, Giuseppe Perretti, Fernanda Galgano, Ombretta Marconi   +5 more
doaj   +1 more source

Physicochemical Characteristics and Antioxidant Potential of a Fruit Beer Produced with Juçara (Euterpe edulis Martius) Fruit Pulp

Brazilian Archives of Biology and Technology, 2023
Abstract Juçara fruit (Euterpe edulis Martius) is rich in nutrients and antioxidant compounds, a potential ingredient to meet consumer demands for beers with bioactive potential. In this study, different concentrations (10, 20, and 40%) of juçara fruit pulp were added during the brewing steps (mash, fermentation, and maturation).
Marcello Rocha de Brito Júnior, Fabio Zacouteguy Ugalde, Luciano Valdemiro Gonzaga, Mayara Schulz, Roseane Fett, Ana Carolina Oliveira Costa, Giustino Tribuzi   +6 more
openaire   +3 more sources

Suitability of Selected Winter Cultivars of Wheat from Production of Wheat Beer

Acta Universitatis Cibiniensis. Series E: Food Technology, 2022
The study investigated the feasibility of three winter cultivars of wheat – Elixer, Rockefeller and Gimantis, for production of wheat beer. Reference samples were produced from commercially available wheat malt. The findings showed the beer produced from
Belcar Justyna, Sekutowski Tomasz R., Zardzewiały Miłosz, Gorzelany Józef   +3 more
doaj   +1 more source

Quality and Pro-Healthy Properties of Belgian Witbier-Style Beers Relative to the Cultivar of Winter Wheat and Raw Materials Used

Foods, 2022
Unmalted wheat grain and barley malt are the basic materials used in the production of Belgian wheat beers known as Witbier. A change in the ingredients defined in the recipe, by which part of the unmalted wheat is replaced with wheat malt, can ...
Justyna Belcar, Jan Buczek, Ireneusz Kapusta, Józef Gorzelany   +3 more
doaj   +1 more source

Comparative Study on Phenolic Content and Antioxidant Activity of Different Malt Types

Antioxidants, 2021
Malt is the main raw material for beer production, which determines not only its taste and aroma profile, but to a large extent its biological value, as well.
Vesela Shopska, Rositsa Denkova-Kostova, Mina Dzhivoderova-Zarcheva, Desislava Teneva, Petko Denev, Georgi Kostov   +5 more
doaj   +1 more source

Beer-gut microbiome alliance: a discussion of beer-mediated immunomodulation via the gut microbiome

Frontiers in Nutrition, 2023
As a long-established fermented beverage, beer is rich in many essential amino acids, vitamins, trace elements, and bioactive substances that are involved in the regulation of many human physiological functions.
Silu Zhang, Shuo Jin, Cui Zhang, Shumin Hu, Huajun Li   +4 more
doaj   +1 more source