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Variation in quality of grains used in malting and brewing
Frontiers in Plant Science, 2023 Cereal grains have been domesticated largely from food grains to feed and malting grains. Barley (Hordeum vulgare L.) remains unparalleled in its success as a primary brewing grain.
Glen P. Fox, Harmonie M. Bettenhausen
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Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods
Foods, 2021 Volatile compounds of coffee brewed under various roasting conditions and by different brewing methods were analyzed. Green coffee beans (Coffea arabica) were roasted at 235 °C for 13 min, 240 °C for 15 min, and 245 °C for 17 min.
Kwang-Geun Lee +2 more
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Role of Yeasts in the Brewing Process: Tradition and Innovation
Processes, 2021 Nowadays, in the beer sector, there is a wide range of products, which differ for the technologies adopted, raw materials used, and microorganisms involved in the fermentation processes.
Bruno Testa +2 more
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Strategies and Challenges of Microbiota Regulation in Baijiu Brewing
FoodsThe traditional Chinese Baijiu brewing process utilizes natural inoculation and open fermentation. The microbial composition and abundance in the microecology of Baijiu brewing often exhibit unstable characteristics, which directly results in ...
Haideng Li
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Beer volatile fingerprinting at different brewing steps
Food Chemistry, 2020 Volatile fingerprints of a lager beer were carried out throughout five brewing steps to characterize the changes encompassing this process. Overall, 60 volatile organic metabolites (VOMs) were identified by headspace solid-phase microextraction followed ...
João Gonçalves +2 more
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Beverages, 2020 Roselle (Hibiscus sabdariffa L.) is an annual shrub popularly grown in tropical and subtropical areas. Although Roselle fruit has been used for a long time as a herbal tea due to its high content of bioactive compounds like phenolic acids and ...
Quang Vinh Nguyen, Hoang Van Chuyen
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By-Products in the Malting and Brewing Industries—Re-Usage Possibilities
Fermentation, 2020 Beer production includes the formation of different by-products such as wastewater, spent grains, spent hops, and yeast. In addition to these well-known by-products, it is necessary to mention germ/rootlets, which also remain after the malting process ...
Vinko Krstanovic +2 more
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Effects of brewing conditions on the sensory and chemical properties of Turkish black tea and their interrelationships [PDF]
Scientific ReportsThis study investigated the effects of different brewing conditions on the sensory and chemical properties of Turkish black tea and examined the relationships among the related parameters. The brewing variables evaluated were teapot type, brewing method,
Jung Min Cho +9 more
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Free Amino Nitrogen in Brewing
Fermentation, 2019 The role of nitrogenous components in malt and wort during the production of beer has long been recognized. The concentration and range of wort amino acids impact on ethanolic fermentation by yeast and on the production of a range of flavour and aroma ...
Annie Hill, Graham G Stewart
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Gluten-Free Brewing: Issues and Perspectives
Fermentation, 2020 Celiac disease (CD) is an immune-mediated gluten-sensitive enteropathy. Currently, it affects around 1% of world population, but it is constantly growing. Celiac patients have to follow a strict gluten-free (GF) diet.
Giuseppe Italo Francesco Perretti +2 more
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