Results 21 to 30 of about 1,195 (162)
Suitability of Selected Winter Cultivars of Wheat from Production of Wheat Beer
Acta Universitatis Cibiniensis. Series E: Food Technology, 2022 Abstract The study investigated the feasibility of three winter cultivars of wheat – Elixer , Rockefeller and Gimantis , for production of wheat beer.
Belcar Justyna +3 more
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Foods, 2021 Traditionally, beers are made with gluten-containing cereals. It is crucial to have rapid analytical methodologies that allow gluten content control of the beers for celiac consumers.
María del Pilar Fernández-Gil +7 more
doaj +1 more source
The impact of caramel and roasted wheat malts on aroma compounds in top‐fermented wheat beer
Journal of the Institute of Brewing, 2022 sponsorship: This IGF Project of the FEI was supported via AiF within the programme for promoting the Industrial Collective Research (IGF) of the German Federal Ministry of Economic Affairs and Climate Action (BMWK), based on a resolution of the German Parliament. Project No. 18669 N.
Klaas Reglitz +4 more
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Bread as a Valuable Raw Material in Craft Ale Beer Brewing
Foods, 2022 One of the ingredients used for brewing is barley, which should be malted; it is considered the most polluting agricultural input. On the other hand, food wastage is today a widespread problem that causes significant environmental damage and also ...
Carlos Martin-Lobera +4 more
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Effects of Different Beer Compounds on Biometrically Assessed Emotional Responses in Consumers
Fermentation, 2023 The study of emotional responses from consumers toward beer products is an important digital tool to obtain novel information about the acceptability of beers and their optimal physicochemical composition.
Claudia Gonzalez Viejo +8 more
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Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality
Beverages, 2021 Brewing with unmalted cereal adjuncts can reduce the requirement for malting, thereby lowering costs and improving the overall sustainability of the brewing chain.
Joanna Yorke, David Cook, Rebecca Ford
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Analysis of the Gluten Map in Beers by LC-MS/MS Combined with Optimized Extraction Protocol [PDF]
Zhipu Xuebao, 2022 Gluten, which accounts for 70%-80% of the total protein content of wheat, is the main family of storage proteins found in the starchy endosperm of Pooideae subfamily, such as wheat, barley, rye and oats.
YU Xin-he1,2, LI Ming-hui1, SUN Zhen1
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Acta Universitatis Cibiniensis. Series E: Food Technology, 2023 Beers are among the most popular drinks all over the world. The introduction of beers to the market must be preceded by lengthy physicochemical studies, which are essential to ensure the food safety of consumers.
Gorzelany Józef +4 more
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Preliminary characterization of an Italian craft durum wheat beer [PDF]
Journal of the Institute of Brewing, 2014 In recent years, there has been increasing interest in the production of beers brewed using raw materials of local origin. Many micro-breweries have been established in Italy, particularly in Sardinia, where some have started to use Sardinian wheat to produce a beer that has a regional connection.
Ilaria Mascia +4 more
openaire +3 more sources
Molecules, 2022 Juice made from sea-buckthorn berries (Hippophae rhamnoides L.) is a valuable source of bioactive compounds, vitamins, as well as micro- and macronutrients.
Justyna Belcar, Józef Gorzelany
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