Results 31 to 40 of about 1,195 (162)

Technological properties and composition of volatile compounds in winter wheat malts grown with addition of seed meals into soil

Scientific Reports, 2023
Wheat malts are necessary to produce wheat beers. In this study, wheat was grown with addition of seed meals into the soil, to determine whether such agricultural practice could improve the quality of the grain and, therefore, improve the quality of ...
Alan Gasiński, Elżbieta Pytlarz, Oliwia Hamkało, Joanna Kawa-Rygielska   +3 more
doaj   +1 more source

Influence of Brewing Process on the Profile of Biogenic Amines in Craft Beers

Sensors, 2022
The evaluation of the biogenic amines (BAs) profile of different types of craft beers is herein presented. A previously developed and validated analytical method based on ion-pair chromatography coupled with potentiometric detection was used to determine
Renato L. Gil, Célia M. P. G. Amorim, Henrique G. Amorim, Maria da Conceição B. S. M. Montenegro, Alberto N. Araújo   +4 more
doaj   +1 more source

Measuring hordein (gluten) in beer--a comparison of ELISA and mass spectrometry.

PLoS ONE, 2013
BackgroundSubjects suffering from coeliac disease, gluten allergy/intolerance must adopt a lifelong avoidance of gluten. Beer contains trace levels of hordeins (gluten) which are too high to be safely consumed by most coeliacs.
Gregory J Tanner, Michelle L Colgrave, Malcolm J Blundell, Hareshwar P Goswami, Crispin A Howitt   +4 more
doaj   +1 more source

Determination of antioxidant activity and phenolic compounds in different Mexican craft beers

Revista Colombiana de Investigaciones Agroindustriales, 2022
The objective of the present study was to evaluate and compare the phenolic content (total phenols and flavonoids) and the antioxidant capacity of seventeen craft beers produced in Mexico.
Daniel Gonzalez Mendoza, Olivia Tzintzun-Camacho, Vianey Mendez-Trujillo   +2 more
doaj   +1 more source

The Effect of Selected Winter Wheat Cultivars and the Growing Season on the Antioxidant Activity, Polyphenol Profile, and Organoleptic Assessment of Beers Produced from Them

Applied Sciences
Wheat cultivars significantly affect the quality of grain and then malt, which are used in the production of wheat beers, determining their potential use in brewing.
Justyna Belcar, Ireneusz Tomasz Kapusta, Józef Gorzelany   +2 more
doaj   +1 more source

Antiradical and reducing potential of commercial beers

Czech Journal of Food Sciences, 2015
The antioxidant properties of commercial beers and their changes during storage were investigated. The relationship between the antioxidant capacity and total polyphenol contents of a range of commercial beers were evaluated.
Maciej DITRYCH, Edyta KORDIALIK-BOGACKA, Agata CZYŻOWSKA   +2 more
doaj   +1 more source

Comparison of Physicochemical Properties and Metabolite Profiling Using ¹H NMR Spectroscopy of Korean Wheat Malt

Foods, 2020
The objective of this study was to compare the physicochemical, enzymatic, and metabolic properties of two control wheat malts imported from Germany and the US to those of malts made from three Korean wheat varieties: Triticumaestivum L., var ...
Yang Soo Byeon, Dabeen Lee, Young-Shick Hong, Seung-Taik Lim, Sang Sook Kim, Han Sub Kwak   +5 more
doaj   +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

Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer

Foods, 2021
In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being promoted for the production of a variety of high-quality ...
Raquel Cadenas, Isabel Caballero, Dieudonné Nimubona, Carlos A. Blanco   +3 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