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Wheat Hydrocolloids and Their Importance for Brewing
PolysaccharidesWheat is often used as a raw material in the brewing of special styles of beer. Hydrocolloids naturally present in wheat are called pentosans. They constitute approximately 2% of wheat flour.
Kristina Habschied +5 more
doaj +1 more source
Nature, 1878 WILL you permit me to point out art error which has crept into the report of my paper on “Brewing in Japan” in last week's NATURE, p. 468. After mentioning the points in which Koji differs from malt, the report continues:—“Koji is prepared as follows: a mixture of steamed rice and water is allowed to remain in shallow tubs at a low temperature (0°–5° C.
openaire +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT Despite more than 20 years of research into sustainable tourism, the environmental impact of the UK hospitality sector remains high. A growing body of research into the concept of a circular economy (CE) demonstrates that transitioning to this way of working has significant benefits both for the environment and business outcomes.
Danielle Farrow +2 more
wiley +1 more source
Brewing cultures in early modern towns : an introduction [PDF]
, 2010 Since Antiquity, fermented drinks have played an important role in European culture. In eastern and northern areas, ale - and from the close of the Middle Ages hopped beer - formed part of people's diets, provided livelihoods for rural alewives as ...
Kümin, Beat A.
core
European Journal of Horticultural ScienceBlueberries (Vaccinium spp.) are susceptible to mechanical damage and fungal diseases during storage. To explore the effect of strigolactone treatment on the preservation of blueberries, the ‘Bluerain’ variety was treated with rac-GR24, a synthetic ...
Zhuo Min +5 more
doaj +1 more source
Carbon Energy, EarlyView.Solvent washing of coffee‐ground hydrochars produces activated carbons with tunable pore sizes while maintaining surface area. Removing non‐polar contaminants enhances microporosity, increasing CO2 uptake by 40%. Moderate pore sizes (9–12 Å) yield optimal CO2:N2 selectivity, whereas smaller pores reduce selectivity due to stronger interactions between ...
Muhammad Irfan Maulana Kusdhany +4 more
wiley +1 more source
Zinc accumulation and utilisation by wine yeasts [PDF]
, 2009 The present study has focused on the accumulation of zinc by wine yeast strains of Saccharomyces cerevisiae during fermentation of both grape juice and chemically defined medium with different carbohydrates and at varying levels of zinc. The results have
Bollag, Tatiana +4 more
core +2 more sources
Mid‐Infrared Spectroscopy and Machine Learning for Chlorogenic Acid Quantification in Coffee
Chemie Ingenieur Technik, EarlyView.Chlorogenic acid (CGA) concentration in coffee was predicted using mid‐infrared (MIR) spectroscopy and a machine learning approach. Forty‐four roasting stages (140–220 °C) plus a green coffee control were analyzed. A multilayer perceptron regressor, trained on preprocessed MIR data, outperformed traditional peak analysis, enabling accurate and ...
Deborah Herdt +6 more
wiley +1 more source
Lupulin in the land of maize: the future of hops in Mexico
All LifeHop (Humulus lupulus L.) is a cornerstone of the global brewing industry, prized for its unique aromatic, bittering, and preservative properties. Despite Mexico’s position as the world’s leading malt beer exporter, domestic hop production remains ...
Hector Miguel Azpe De Santiago +2 more
doaj +1 more source
The Canadian Journal of Chemical Engineering, EarlyView.Combination of ANN modelling and process optimization to achieve the maximum % dye removal. Abstract The present work reports on the use of artificial neural networks to predict the adsorption of 5G blue reactive dye (5GBRD) on yellow passion fruit pomace in a fixed‐bed process and the % dye removal optimization.
Maraísa Lopes de Menezes +2 more
wiley +1 more source