Results 141 to 150 of about 1,195 (162)

The impact of traditional wheat landraces on lambic beer production is limited

International Journal of Food Microbiology
As defined by law, at least 30 % of the total amount of starch- or carbohydrate-containing raw materials used for the production of Belgian lambic beers should be unmalted wheat, since this is important for the longevity of the lambic beer production process.
Dries, Bongaerts, Atena Sadat, Sombolestani, Jonas, De Roos, Arne, Bouchez, Alejandro Pinilla, Croonenberghs, Margo, Cnockaert, Anneleen D, Wieme, Peter, Vandamme, Stefan, Weckx, Luc, De Vuyst   +9 more
openaire   +2 more sources

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
openaire   +2 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

Beer wheat residue as a probiotic carrier: physicochemical properties via fluid bed granulation (Beer wheat residue for lactic acid bacteria encapsulation)

Journal of the Science of Food and Agriculture
AbstractBACKGROUNDIn recent years, consumer preference for symbiotics containing live bacteria has surged, driven by the acknowledged health benefits. Wheat residue from beer brewing, rich in dietary fiber, remains an unexplored prebiotic raw material for developing vegan probiotic powdered products.
Huei‐Rong Guo, Cheng‐Di Dong, Anil Kumar Patel, Vishal Sharma, Reeta Rani Singhania, Mei‐Ling Tsai   +5 more
openaire   +2 more sources

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

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

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

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
Józef Gorzelany, Ireneusz Kapusta, Justyna Belcar   +2 more
exaly  

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
Józef Gorzelany, Ireneusz Kapusta, Justyna Belcar   +2 more
exaly  

Investigation of Filtration-inhibitory Substances in German Wheat Beer

BrewingScience, 2017
Kupetz, Michael, Zeh, Adrian, Fischer, Susann, Becker, Thomas   +3 more
openaire   +1 more source