Results 71 to 80 of about 1,195 (162)
Effects of wheat malt and mashing process on non-starch polysaccharides in wheat beer
Quality Assurance and Safety of Crops & FoodsNon-starch polysaccharides (NSPs), key components of grain cell walls, serve as a primary source of soluble dietary fiber in beer. They play essential roles in brewing processes, influencing beer quality and contributing to health in humans. We explore changes in NSPs during brewing and their influence on beer quality.
Miaomiao Li +4 more
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Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2023 The study aimed to determine the free sugar and total phenolic contents (TPC), and in vitro antioxidant activity in different wheat and barley malt flour.
YORDAN GEORGIEV +3 more
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Identification and quantitation of benzoxazinoids in wheat malt beer by qNMR and GC–MS
LWT, 2016 Abstract Based on a previous identification of benzoxazinoids in wheat malt beer we performed a more in depth screening of beers that led to the identification and isolation of 6-methoxy-2-(3 H )-benzoxazolone (6MBOA) as a new beer ingredient. In addition, a new methodology for the quantitative measurement of this compound in beer extracts was ...
Paola Manoukian +3 more
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Sensory marketing: the influence of glass shape on the perception of beer by the consumers
Entrepreneurship and Sustainability IssuesIn recent years, there has been a growing interest in the issue of how the quality characteristics of glassware affect the consumer experience of drinking.
Daman Dubis, Jolanta Baran
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Our View, as Scientists, of the Grains We Grow and Use [PDF]
Science Technology and Engineering Journal (STEJ), 2020 Grain production worldwide (annually 3.5 billion tonnes) is equivalent to over one kilogram per person per day, accounting for over half of the energy and protein consumption in our food supply.
Colin W. Wrigley
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Aging of craft durum wheat beer fermented with sourdough yeasts
LWT, 2016 Abstract The shelf life of three different craft durum wheat beers, brewed in a Sardinian micro-brewery, fermented with autochthonous yeasts isolated from sourdough and commercial yeasts, were studied over a period of 6 months at two different temperatures: shelf temperature (28 °C) and normal cold storage temperature (8 °C).
Mascia I +4 more
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International Journal of Food Properties, 2018 In order to explore the effect of okra on the cloudy and flavor characteristics of wheat beer, fresh okra and dried okra were added separately into boiling wort. The beer without okra was used as control sample.
Kang Xu +3 more
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Impact of Lactic Acid Bacteria on Immunoreactivity of Oat Beers
Applied SciencesThe common contamination of oats with gluten cereals represents a problem for celiacs. One way to reduce the level of toxic peptides may be hydrolysis by lactic acid bacteria (LAB). The study examined the influence of the addition of a LAB starter at the
Anna Diowksz +3 more
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Golden Grains in a Glass: The Allure of Wheat Beer
Nepal Journal of BiotechnologyWheat beer, known for its refreshing and light character, has been capturing the hearts of beer enthusiasts worldwide. This article explores the history, brewing process, and diverse styles of wheat beer. From the classic German Hefeweizen to American Wheat Ales, the golden nectar of wheat brings a touch of summer to every season.
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