Results 41 to 50 of about 585,897 (183)

The Phenolic Compounds’ Role in Beer from Various Adjuncts

Molecules, 2023
Background: The present article considers the influence of malt with various adjuncts on beer organic compounds and taste profile composition, with more attention paid to the phenol complex change.
Irina N. Gribkova, Mikhail N. Eliseev, Irina V. Lazareva, Varvara A. Zakharova, Dmitrii A. Sviridov, Olesya S. Egorova, Valery I. Kozlov   +6 more
doaj   +1 more source

Technological features of Saccharomyces cerevisiae var. boulardii for potential probiotic wheat beer development

, 2021
A comparative controlled study was carried out to evaluate the performance of Saccharomyces cerevisiae var. boulardii to act as brewer's yeast for potential probiotic beer production. The yeast performance on the beer wort (cell growth, sugar consumption
Breno Pereira de Paula, Heitor de Souza Lago, Laís Firmino, Wilson José Fernandes Lemos Junior, Mariana Ferreira Dutra Corrêa, André Fioravante Guerra, Karen Signori Pereira, Maria Alice Zarur Coelho   +7 more
semanticscholar   +1 more source

Glycemic indices and effect of bitter leaf (Vernonia amygdalina) flavored non-alcoholic wheat beer (NAWB) on key carbohydrate metabolizing enzymes in high fat diet fed (HFD)/STZ-induced diabetic Wistar rats.

Journal of food biochemistry, 2022
In a bid to make the use of functional food easier in the management and prevention of diseases, product development and fortification from/with functional foods have become the recent focus of research.
G. P. Akerele, B. Adedayo, G. Oboh, A. Ademosun, S. Oyeleye   +4 more
semanticscholar   +1 more source

Produção de cerveja artesanal estilo Fruit Wheat Beer adicionada com cupuaçu (Theobroma grandiflorum) e pitaia-rosa (Hylocereus costaricensis)

Brazilian Journal of Science, 2022
O objetivo do trabalho foi elaborar uma cerveja com aroma e sabor da fruta amazônica cupuaçu, além de ser diferenciada em cor com corante natural da pitaya-rosa. Foram produzidos 20L da cerveja Fruit Wheat Beer com cupuaçu e pitaya.
Aline Carolina de Souza Ipiranga, Patrícia Gomes de Souza, Edson Queiroz da Fonseca Júnior   +2 more
semanticscholar   +1 more source

Impact of the Addition of Fruits of Kamchatka Berries (L. caerulea var. kamtschatica) and Haskap (L. caerulea var. emphyllocalyx) on the Physicochemical Properties, Polyphenolic Content, Antioxidant Activity and Sensory Evaluation Craft Wheat Beers

Molecules, 2023
Kamchatka berry (Lonicera caerulea var. kamtschatica) and haskap (Lonicera caerulea var. emphyllocalyx) fruit are important sources of bioactive compounds, mainly polyphenols, but also macro- and microelements. Physico-chemical analysis showed that wheat
Justyna Belcar, Ireneusz Kapusta, Tomasz R. Sekutowski, Józef Gorzelany   +3 more
doaj   +1 more source

Optimization of fermentation process of passion fruit ale craft beer by response surface method [PDF]

Zhongguo niangzao
Passion fruit ale craft beer was prepared by using barley malt and wheat as the main raw materials, and passion fruit juice as an auxiliary material. The mass ratio of barley malt and wheat, hop addition, passion fruit juice addition, yeast addition, and
WANG Lei, ZHAO Jinxiu, LIU Mingliang, LI Bopeng, LU Qinghua, ZHANG Ling, LI Yali
doaj   +1 more source

The study of fermented compound feeds from agricultural production waste and processing industry [PDF]

E3S Web of Conferences
The article is devoted to the study of quality and safety indicators of compound feeds made from agricultural and processing industry waste under the influence of microbiological fermentation.
Karmazin A.P., Mironova O.A., Mironova A.A.   +2 more
doaj   +1 more source

The Use of Gaseous Ozone to Reduce the Microbial Load of Rhubarb (Rheum L.) Petioles as an Additive to Craft Wheat Beers

Acta Universitatis Cibiniensis. Series E: Food Technology, 2023
Rhubarb (Rheum rhaponticum L.) is a valuable source of active components responsible for laxative, antibacterial, diuretic, anti-inflammatory and anti-cancer properties. On the other hand, ozone being an allotropic form of oxygen, due to its potential is
Zardzewiały Miłosz, Belcar Justyna, Gorzelany Józef   +2 more
doaj   +1 more source

Monitoring of gluten in Czech commercial beers

Czech Journal of Food Sciences, 2020
Between 2014 and 2019, a total of 361 commercially available Czech beer samples (103 brands) were analysed for gluten content using a competitive enzyme immunoassay. The gluten levels in different types of beers ranged from < 10 mg L-1 to 3 380.0 mg L-
Marek Pernica, Rastislav Boško, Zdeněk Svoboda, Karolína Benešová, Sylvie Běláková   +4 more
doaj   +1 more source

The malting parameters: steeping, germination, withering, and kilning temperature and aeration rate as possibilities for styrene mitigation in wheat beer

European Food Research and Technology, 2021
Aiming at the mitigation of the toxicologically relevant styrene formed during wheat beer brewing, different malting parameters, such as steeping temperature, germination temperature, withering and kilning temperatures applied during kiln-drying, and ...
Valerian Kalb, T. Seewald, T. Hofmann, M. Granvogl   +3 more
semanticscholar   +1 more source