Results 31 to 40 of about 585,897 (183)

Effect of the Addition of Lemongrass (Cymbopogon citratus) on the Quality and Microbiological Stability of Craft Wheat Beers

Molecules, 2022
Lemongrass (Cymbopogon citratus) is a valuable source of vitamins, macro- and microelements, and essential oils. The purpose of this study was to compare the physicochemical properties, sensory properties, antioxidant activity, and microbiological ...
Justyna Belcar, Józef Gorzelany
doaj   +1 more source

Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12

Scientific Reports, 2023
Beer is the world’s third most popular fermented beverage. It is typically made from malted barley. Tropical countries must import barley from temperate countries for brewing, which is an expensive process.
Arshpreet Singh, Saumya Singh, Sushil K. Kansal, Monika Garg, Meena Krishania   +4 more
doaj   +1 more source

Optimizing the production of wheat beer by recycling the yeast biomass: perspective for cost reduction with quality maintenance

Food Science and Technology, 2023
A considerable investment is being experienced worldwide in the production of artisanal beers of different styles, such as wheat-based Weizen beer. The challenge is to reduce production costs while maintaining the commercially accepted quality. Thus, the
Walter de Paula Pinto-Neto, Alice Liberato Figueiredo da Silva, K. S. D. Araújo, I. O. Pinheiro, R. B. Souza, Marcos Antonio de MORAIS JR.   +5 more
semanticscholar   +1 more source

Bitter gourd flavored Non-Alcoholic Wheat Beer (NAWB) exhibited antidiabetic properties by modulating carbohydrate metabolizing enzymes and upregulates insulin and GLUT-2 mRNA expressions in High Fat Diet/Streptozotocin (HFD/STZ) induced diabetic rats

Food Production, Processing and Nutrition, 2023
To improve the control of Type 2 diabetes (T2D), this study investigated the potential benefits of an alcohol-free beer flavored with bitter gourd leaves, a plant with proven hypoglycemic properties.
G. P. Akerele, B. Adedayo, G. Oboh, O. Ogunsuyi, I. S. Oyeleye   +4 more
semanticscholar   +1 more source

Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing

Journal of Food Quality, 2021
The characteristics of wheat malt, wort, and beer from two Korean wheat varieties (Keumkang and Anzunbaengi; KM and AM, respectively) were compared to those of two commercial wheat malt controls from the USA and Germany (UM and GM), to examine the ...
Yang Soo Byeon, Seung-Taik Lim, Hyun-Jin Kim, Han Sub Kwak, Sang Sook Kim   +4 more
doaj   +1 more source

Bread as a Valuable Raw Material in Craft Ale Beer Brewing

Foods, 2022
One of the ingredients used for brewing is barley, which should be malted; it is considered the most polluting agricultural input. On the other hand, food wastage is today a widespread problem that causes significant environmental damage and also ...
Carlos Martin-Lobera, Fernando Aranda, Patricia Lozano-Martinez, Isabel Caballero, Carlos A. Blanco   +4 more
doaj   +1 more source

The Effect of the Addition of Ozonated and Non-Ozonated Fruits of the Saskatoon Berry (Amelanchier alnifolia Nutt.) on the Quality and Pro-Healthy Profile of Craft Wheat Beers

Molecules, 2022
Research into the suitability of domestic raw materials, including, for example, new wheat cultivars and fruit additives for the production of flavoured beers, is increasingly being undertaken by minibreweries and craft breweries.
Józef Gorzelany, Michał Patyna, Stanisław Pluta, Ireneusz Kapusta, Maciej Balawejder, Justyna Belcar   +5 more
doaj   +1 more source

Immunogenic Potential of Beer Types Brewed With Hordeum and Triticum spp. Malt Disclosed by Proteomics

Frontiers in Nutrition, 2020
The protein/peptide composition of five beer kinds, including two experimental beer-like products brewed with einkorn (Triticum monococcum), a beer labeled as “gluten-free,” a traditional all-barley malt and a wheat (T.
Valentina Spada, Luigia Di Stasio, Stefania Picascia, Bernardo Messina, Carmen Gianfrani, Gianfranco Mamone, Gianluca Picariello   +6 more
doaj   +1 more source

Enzymatic Properties of Recombinant Thermophilic Xylanase from Pseudothermotoga thermarum and Its Application in Beer Brewing [PDF]

Shipin Kexue, 2023
This study aimed to investigate the efficient expression of the xylanase gene Pthxyn of Pseudothermotoga thermarum and its application in beer brewing. The recombinant plasmid pET-20b-pthxyn was constructed and expressed in Escherichia coli.
LI Qingfei, LIU Yue, YAN Xing, NIE Xinling, LI Xiangqian, TAN Zhongbiao, SHI Hao
doaj   +1 more source

Cashew peduncle pulp in the production of Berliner Weisse craft beer: Sensory and physicochemical aspects

Semina: Ciências Agrárias, 2023
Among the extant beer types, Berliner Weisse is mainly characterized by its blend of barley and wheat malts, Saccharomyces cerevisiae for alcoholic fermentation, and Lactobacillus spp. for lactic fermentation.
Matheus Luz Alberti, Vinícius Avanzi Barbosa Mascareli, Diego Galvan, Giselle Aparecida Nobre Costa, Karla Bigetti Guergoletto, Wilma Spinosa   +5 more
doaj   +1 more source