Results 151 to 160 of about 585,897 (183)

Volatiles profile of ‘Blanche’ wheat craft beer as affected by wheat origin: A chemometric study

Food Chemistry, 2022
The aroma of craft beers is recognized to affect their overall acceptability and drinkability. Raw materials can affect the volatile organic compounds (VOCs) of beers and their aroma. The VOCs profile of wheat craft beers produced with wheat (Triticum aestivum, L.) of different origin (variety and cultivation site) in increasing concentration was ...
Giampiero Sacchetti, Riccardo De Flaviis   +1 more
exaly   +3 more sources

INFLUENCE OF YEAST RACES ON THE FORMATION OF AROMATIC AND ORGANOLEPTIC PROPERTIES OF YOUNG WHEAT BEER

Известия вузов. Пищевая технология, 2023
В настоящее время российский потребитель стал более требовательным к качеству пива, поэтому исследования по установлению влияния рас дрожжей на формирование ароматического состава и органолептических свойств молодого пшеничного пива являются актуальными.
М.А. Назаренко, И.В. Оселедцева, Е.В. Начевная, К.А. Палагин   +3 more
semanticscholar   +1 more source

Anaphylaxis to wheat beer

Annals of Allergy, Asthma & Immunology, 2004
Despite its worldwide and abundant consumption, beer has rarely been found to cause anaphylaxis. Barley malt contained in lager beers seems to be an important elicitor.To report the unusual case of severe anaphylaxis following the ingestion of wheat beer.A 59-year-old man experienced angioedema, generalized urticaria, and unconsciousness after ...
Thomas, Herzinger, Gerold, Kick, Dagmar, Ludolph-Hauser, Bernhard, Przybilla   +3 more
openaire   +2 more sources

Preliminary characterization of an Italian craft durum wheat beer [PDF]

Journal of the Institute of Brewing, 2014
In recent years, there has been increasing interest in the production of beers brewed using raw materials of local origin. Many micro-breweries have been established in Italy, particularly in Sardinia, where some have started to use Sardinian wheat to produce a beer that has a regional connection.
Alessandra Del Caro, Pavel Dostalek, Jana Olšovská   +2 more
exaly   +4 more sources

A case of beer and wheat allergy

Journal of Allergy and Clinical Immunology, 2004
Abstract Rationale We report the case of a 26 years old atopic woman that refers in the last two years asthma with cooking vapor of wheat pasta, two episodes of urticaria and angioedema of hands and lips, fifteen minutes after to drink beer and another one with wheat-made snack. Methods Skin prick test (SPT) with a battery of commercially available
M. Antón, M. Diéguez, A. García, G. Rubio, M. Díez   +4 more
openaire   +1 more source

The Effects of Harvesting Methods and Crop Numbers of Top-Fermenting Yeasts on the Flavor of Wheat Beer

Journal of the American Society of Brewing Chemists, 2022
Cropping yeast is prevalent in many commercial breweries due to routine brewing patterns and cost savings. One of the biggest challenges of cropping yeast in wheat beers is the impact of cropping methods on yeast performance and on beer quality and ...
Yunqian Cui, Jingqin Cao, Zimeng Wu, J. Du   +3 more
semanticscholar   +1 more source

Selenium in commercial beer and losses in the brewing process from wheat to beer

Food Chemistry, 2015
There is increasing interest in enhancing the micronutrient composition of cereals through fertilization. The aims of this study were (1) to determine the Se concentration of commercial beers retailing in the UK, and (2) to test if the transfer of Se, from biofortified grain to final beer product, is
S, Rodrigo, S D, Young, D, Cook, S, Wilkinson, S, Clegg, E H, Bailey, A W, Mathers, M R, Broadley   +7 more
openaire   +2 more sources

Contribution of Wheat and Wheat Protein Fractions to the Colloidal Haze of Wheat Beers

Journal of the American Society of Brewing Chemists, 2001
The contribution of wheat and wheat protein fractions to the desired permanent colloidal haze in Belgian white beers was investigated using two fractionation-reconstitution experiments.
Filip Delvaux, Wouter Gys, Johan Michiels, Freddy R. Delvaux, Jan A. Delcour   +4 more
openaire   +1 more source

Proteomics, Peptidomics, and Immunogenic Potential of Wheat Beer (Weissbier)

Journal of Agricultural and Food Chemistry, 2015
Wheat beer is a traditional light-colored top-fermenting beer brewed with at least 50% malted (e.g., German Weissbier) or unmalted (e.g., Belgian Witbier) wheat (Triticum aestivum) as an adjunct to barley (Hordeum vulgare) malt. For the first time, we explored the proteome of three Weissbier samples, using both 2D electrophoresis (2DE)-based and 2DE ...
Picariello Gianluca, Mamone Gianfranco, Cutignano Adele, Fontana Angelo, Zurlo Lucia, Addeo Francesco, Ferranti Pasquale   +6 more
openaire   +5 more sources

Ambiguous Impact of Wheat Gluten Proteins on the Colloidal Haze of Wheat Beers

Journal of the American Society of Brewing Chemists, 2003
Laboratory-scale brews were prepared from barley malt with various addition levels of commercial wheat gluten.
Filip Delvaux, Sofie A. Depraetere, Freddy R. Delvaux, Jan A. Delcour   +3 more
openaire   +1 more source