Results 11 to 20 of about 1,195 (162)
Foods, 2022 Unmalted wheat grain and barley malt are the basic materials used in the production of Belgian wheat beers known as Witbier. A change in the ingredients defined in the recipe, by which part of the unmalted wheat is replaced with wheat malt, can ...
Józef Gorzelany +2 more
exaly +3 more sources
Weiss or Wit: Chemical Profiling of Wheat Beers via NMR-Based Metabolomics [PDF]
FoodsWheat beers, including Witbier, Hefeweizen, and Weizenbock, are known for their unique sensory profiles, which are shaped by the combination of ingredients, fermentation conditions, and brewing methods.
Plamen Chorbadzhiev +2 more
doaj +2 more sources
Young Consumers’ Preferences for Nonalcoholic Beers: The Impact of Sensory Perception and Label Information [PDF]
International Journal of Food ScienceThe growth of the nonalcoholic beer (NAB) market and diverse consumer preferences across nationalities prompted an evaluation of Polish young consumers’ perceptions of NAB (lager, India pale ale (IPA), wheat) and the impact of brand and label on product ...
Dorota Klensporf-Pawlik +3 more
doaj +2 more sources
Brazilian Archives of Biology and Technology, 2013 This work aimed at determining 4-vinylguaiacol and 4-vinylphenol in the top-fermented wheat beers using different wavelength and the mobile phase for HPLC.
Mingguang Zhu, Yunqian Cui
exaly +3 more sources
Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer [PDF]
MicroorganismsWasted bread (WB) has been studied as an alternative ingredient for increasing the sustainable footprint in the beer production chain. There are gaps in the literature on the impact of WB on beer manufacturing.
Katry Dall’Acua +7 more
doaj +2 more sources
Sensory Evaluation and Physicochemical Analysis of Beers with Old Sardinian Wheats
Applied SciencesThe aim of the present study was to evaluate the acceptability, sensory profile, and physicochemical properties of craft beers produced with unmalted old Sardinian durum (Trigu Murru, Trigu Moru) and soft (Tricu Cossu, Trigu Denti de Cani) wheat ...
Manuela Sanna +7 more
doaj +2 more sources
A unifying approach to wheat beer flavour by chemometric analyses. Could we speak of ‘terroir’?
Current Research in Food Science, 2023 Raw materials are recognized to affect the sensory profile of ‘Blanche’ craft beers and their ‘terroir’. Two common wheat (Triticum aestivum, L.) were harvested in three experimental fields with different pedo-climatic conditions and altitudes, and then ...
Riccardo De Flaviis +4 more
doaj +1 more source
Molecular Characterization of Arabinoxylan from Wheat Beer, Beer Foam and Defoamed Beer [PDF]
Molecules, 2019 This research was to explore the distribution and some molecular characterization of arabinoxylan in wheat beer (B), beer foam (BF) and defoamed beer (DB) because of the crucial influences of arabinoxylan on wheat beer and its foam. The purified arabinoxylan from B, BF, and DB were fractionated by ethanol of 50%, 67%, 75%, and 80%.
Jie Li, Jinhua Du
openaire +3 more sources
Beverages, 2023 White beers owe their name to their straw yellow colour deriving from the use of unmalted wheat, which also supplies a relatively high protein content causing haze formation.
Antonietta Baiano +6 more
doaj +1 more source
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 +2 more
doaj +1 more source