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Functional Beer—A Review on Possibilities [PDF]
Beverages, 2020 The expansion of the beer industry has enabled many possibilities for improvement regarding the taste, aroma and functionality of this drink. Health-related issues and a general wish for healthier lifestyles has resulted in increased demand for ...
Kristina Habschied +3 more
doaj +7 more sources
A Comprehensive Review of Non-Conventional Yeasts: Innovation in Craft Beer Production [PDF]
FoodsThe craft beer market is continually expanding, driven by the consumers’ demand for product diversification, which leads to innovation in the brewing industry.
Laura Canonico +3 more
doaj +2 more sources
Impact of Artemisia selengensis Turcz. Leaf Extract on Beer Brewing: Fermentation Dynamics, Flavor Compounds and Hypolipidemic/Antihyperuricemic Effects [PDF]
MoleculesArtemisia selengensis Turcz. (AST), an edible-medicinal herb, contains multifunctional bioactives. This study investigated the application of AST leaf extract (ASTLE) in beer brewing, focusing on the addition stage and its impacts on fermentation ...
Zeyu Li +4 more
doaj +2 more sources
Nutritional Characterization of Brewer’s Spent Grains Depending on Brewery Scale and Beer Production Technology [PDF]
FoodsBrewers’ spent grains (BSGs) represent a significant by-product of beer production, yet their detailed compositional variation across brewery scales and beer technologies remains insufficiently explored. This study systematically characterized eleven BSG
Asnate Elizabete Universa +4 more
doaj +2 more sources
Development of a Hop Functional Analog Derived from a Global Agrofood By-Product: Roasted Coffee Silverskin [PDF]
MoleculesRoasted coffee silverskin (RCSS) is a by-product of coffee production characterized by its content of phenolic compounds, including those contributing to bitterness.
Nadia Guzińska +2 more
doaj +2 more sources
Wine Saccharomyces Yeasts for Beer Fermentation
Fermentation, 2021 Multiple studies in recent years have shown the potential of Saccharomyces wild yeasts to produce craft beers with new flavour profiles and other desirable properties.
Vanesa Postigo +3 more
doaj +1 more source
Electronic Journal of Biotechnology, 2023 Background: The aim of this study was to determine the role of Pinus sylvestris L. shoots in the development of antioxidant and sensory features of wheat beer.
Marcin Dziedziński +6 more
doaj +1 more source
Maize and Sorghum as Raw Materials for Brewing, a Review
Applied Sciences, 2021 Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of beer production is now produced with adjuvants, with wide variations on different ...
Adriana Dabija +3 more
doaj +1 more source
Foods, 2022 During the last few years, consumer demand has been increasingly oriented to fermented foods with functional properties. This work proposed to use selected non-conventional yeasts (NCY) Lachanceathermotolerans and Kazachstaniaunispora in pure and mixed ...
Laura Canonico +4 more
doaj +1 more source
E-Management, 2023 The article studies current trends in consumer behavior that affect the beer and beverages market with the help of electronic technology. The peculiarities of behavior of beer and alcoholic beverages buyers during a crisis have been noted.
V. V. Stroev +2 more
doaj +1 more source