Results 131 to 140 of about 1,195 (162)

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, Melanie Downs, Joseph L Baumert   +2 more
exaly   +3 more sources

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 ...
De Flaviis, Riccardo, Santarelli, Veronica, Mutarutwa, Delvana, Giuliani, Marialisa, Sacchetti, Giampiero   +4 more
openaire   +2 more sources

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

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

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

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

The Role of Endogenous Enzymes during Malting of Barley and Wheat Varieties in the Mitigation of Styrene in Wheat Beer

Journal of Agricultural and Food Chemistry, 2020
Knowledge of the biochemical processes responsible for the release of phenolic acids (precursors of vinyl aromatics) during malting is important to find mitigation strategies for the toxicologically relevant styrene (formed from cinnamic acid) in wheat beer.
Valerian Kalb, Torsten Seewald, Thomas Hofmann, Michael Granvogl   +3 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  

Isolation, purification and structural characterization of wheat-derived beer protein

International Journal of Biological Macromolecules
Wheat beer is known for its rich and long-lasting foam, which is largely attributed to the proteins derived from wheat. In this study, a wheat-derived protein was isolated and purified from pure wheat malt wort based on foam properties and structurally characterized. The molecular weight of this protein is 15 kDa and its foaming and foam stability were
Kai, Jiang, Xiu, Li, Yuhong, Jin
openaire   +2 more sources