Results 51 to 60 of about 585,897 (183)

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, Marius Eduard Ciocan, Ancuta Chetrariu, Georgiana Gabriela Codină   +3 more
doaj   +1 more source

Bioaccessibility of phenolic compounds from a wheat beer enriched with alginate-encapsulated wine industry by-product

Ciência Rural
: Wine industry by-product (WIBP) encapsulated in alginate beads were incorporated to beer to increase antioxidant properties. The phenolic profile, in vitro bioaccessibility and gut metabolism were assessed.
Anna Carolyna Goulart Vieira, Genilton Alves da Silva, R. Tonon, G. C. F. Sant’Ana, M. H. R. Leão, Daniel Perrone, P. Amaral   +6 more
semanticscholar   +1 more source

Effects of wort preparing parameters on the composition of soluble dietary fibre in wheat beer

International food research journal, 2021
Wheat beer would be a desirable source of quality soluble dietary fibre (SDF). The effects of wort preparing parameters on SDF in wheat beer were investigated in the present work.
Zhaolin Song, Jinhua Du, Miaomiao Li, Kaili Zhang   +3 more
semanticscholar   +1 more source

Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product

Foods, 2022
Trub is a brewing by-product rich in proteins and fibers. We used trub, after a debittering step, at 5, 10, and 15 g/100 g (PT5, PT10, and PT15, respectively) to fortify durum wheat fresh pasta. Technological and physical–chemical properties, in vitro digestibility, and sensorial characteristics of fortified pasta were determined.
Elisabetta Lomuscio, Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, Barbara Simonato, Corrado Rizzi   +5 more
openaire   +4 more sources

Supplementation of beer with Pinus sylvestris L. shoots extracts and its effect on fermentation, phenolic content, antioxidant activity and sensory profiles

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, Barbara Stachowiak, Joanna Kobus-Cisowska, Rafał Kozłowski, Kinga Stuper-Szablewska, Katarzyna Szambelan, Barbara Górna   +6 more
doaj   +1 more source

Impact of Intermediate Wheatgrass as an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, EarlyView.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source

Sensory marketing: the influence of glass shape on the perception of beer by the consumers

Entrepreneurship and Sustainability Issues
In recent years, there has been a growing interest in the issue of how the quality characteristics of glassware affect the consumer experience of drinking.
Daman Dubis, Jolanta Baran
doaj   +1 more source

Research on the Malting Properties of Domestic Wheat Varities

Fermentation, 2020
This study aimed to establish the suitability of new Croatian wheat varieties for the production of pale wheat malt. Four new varieties/breeding lines from the Agricultural Institute Osijek were tested (Indira, OSK. 378/19, OSK. 346/20, and OSK. 353/20).
Vinko Krstanović, Kristina Habschied, Krešimir Dvojković, Krešimir Mastanjević   +3 more
doaj   +1 more source

Evaluation of Explosion Puffed Rice for Beer Production: Increased Wort Yield at the Cost of Filtration Performance

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency. Findings Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37‐fold increase in ...
Qi Pan, Jiangyu Zhu, Yongqi Yin, Zhengfei Yang   +3 more
wiley   +1 more source

Application of various grains shells (coffee husk, cocoa bean husk, rice hull, buckwheat hull) to enhance the mash filtration and sensory characteristics of wheat beer

European Food Research and Technology
The study explored the potential of using various grain shells (coffee bean husk, cocoa bean husk, rice hull and buckwheat hull) as a filtration aid in wheat beer brewing.
Monika Cioch-Skoneczny, Arkadiusz Cempa, Krystian Klimczak, A. Poreda   +3 more
semanticscholar   +1 more source