Results 161 to 170 of about 585,897 (183)

Studies on the Impact of Malting and Mashing on the Free, Soluble Ester-Bound, and Insoluble Ester-Bound Forms of Desired and Undesired Phenolic Acids Aiming at Styrene Mitigation during Wheat Beer Brewing.

Journal of Agricultural and Food Chemistry, 2020
Mitigation studies on styrene in wheat beer found no correlation between the free phenolic acid contents in the processing steps and the final concentrations of the toxicologically relevant styrene and the desired aroma-active vinyl aromatics in beer ...
Valerian Kalb, T. Seewald, T. Hofmann, M. Granvogl   +3 more
semanticscholar   +1 more source

Compositional and immunogenic evaluation of fractionated wheat beers using mass spectrometry

Food Chemistry, 2020
The safety and regulatory status of fermented products derived from gluten-containing grains for patients with celiac disease remains controversial. Bottom-up mass spectrometry (MS) has complemented immunoassays for the compositional and immunogenic analyses of wheat beers.
Wanying Cao, Joseph L. Baumert, Melanie L. Downs   +2 more
openaire   +2 more sources

Unmalted wheat as a substitute raw material in the production of beer [PDF]

, 2022
The aim of the research was to establish if partial replacement of malt with unmalted wheat (15% and 30% addition) would have an influence on the physical-chemical properties of wort and consequently on the sensory properties of the finished beer. However, sensory and physical- chemical analysis showed that even with a 30% substitution of malt with ...
Krstanović, Vinko, Mastanjević, Kristina, Šimić, Gordana, Mastanjević, Krešimir   +3 more
openaire  

Formation of styrene dependent on fermentation management during wheat beer production

Food Chemistry, 2012
Styrene is formed by the thermal decarboxylation of cinnamic acid during wort boiling or by enzymatic decarboxylation during fermentation. The enzymatic reactions proceed in parallel to the decarboxylation of ferulic- and p-cumaric acid to 4-vinylguaiacol and 4-vinylphenol by the same decarboxylase enzyme.
Katrin J, Schwarz, René, Stübner, Frank-Jürgen, Methner   +2 more
exaly   +3 more sources

The Comparative Study of Fermentation Capability of Wheat Beer Yeast

2015
In this study, the wheat beer fermentation performances of three beer yeasts S-15, S-16 and S-17 were comparatively studied. Here the best strain was selected for fermentation of wheat beer. Comparison of three strains had been experimented at fermentation capability, such as sugar-reducing rate, higher ethanol concentration, fermentation degree ...
Jinxu Sun, Yue Wang, Cuicui Wang
openaire   +1 more source

Lipid-Protein Interactions in Beer and Beer Foam Brewed with Wheat Flour

Journal of the American Society of Brewing Chemists, 1987
Keith S. Morris, James S. Hough
openaire   +2 more sources

Anaphylaxis to wheat beer (WB)

Journal of Allergy and Clinical Immunology, 2002
Thomas Herzinger, G Kick, D Ludolph-Hauser, Bernhard Przybilla   +3 more
openaire   +1 more source

Evaluation of a Functional Craft Wheat Beer Fermented with Saccharomyces cerevisiae UFMG A-905 to treat Salmonella Typhimurium infection in mice

Probiotics and Antimicrobial Proteins, 2022
Samantha R M Oliveira, Lara L. Campos, Maisa N. S. Amaral, Bruno Galotti, M. F. Ricci, K. D. Vital, Ramon O Souza, A. Uetanabaro, M. S. Junqueira, Andréia M. Silva, S. Fernandes, V. Cardoso, J. Nicoli, F. S. Martins   +13 more
semanticscholar   +1 more source

The effect of barley to wheat ratio in malt blends on protein composition and physicochemical characteristics of wort and beer

Journal of Food Science, 2023
Junhan Liu
exaly  

Feasibility of Defatted Juice from Sea-Buckthorn Berries (Hippophae rhamnoides L.) as a Wheat Beer Enhancer

Molecules, 2022
Józef Gorzelany, Justyna Belcar, Gorzelany Józef   +2 more
exaly