Results 81 to 90 of about 1,195 (162)
Whole Wheat Bread Improves the Nutritional Composition and Quality of Beer During Long-Term Storage
BeveragesBeer is one of the most widely consumed alcoholic beverages worldwide, whereas surplus bread constitutes a significant environmental burden; repurposing this bread as a brewing adjunct offers a sustainable mitigation strategy.
Carlos Martin-Lobera +2 more
doaj +1 more source
Traditional wheat varieties as a potential material for beer production
VII naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i tržište" - zbornik radovaAlthough wheat has been used for centuries in beer production, it has long been considered secondary to barley. However, in recent decades, wheat has begun to assert its significance within the brewing industry. Among the diverse array of beers, wheat beers occupy a distinctive position, esteemed for several distinct qualities, including characteristic
Sanja Mikić +4 more
openaire +1 more source
Data in Brief, 2019 Objective of this data isn brief article is to present the associated data set regarding the revised article entitled “Unfiltered beer based marinades reduced exposure to carcinogens and suppressed conjugated fatty acid oxidation in grilled meats ...
Charles F. Manful +7 more
doaj +1 more source
Encapsulation of Wine Industry By-product by Ionotropic Gelling for a Wheat Beer
Chemical Engineering Transactions, 2019 Best encapsulation conditions of wine industry by-products (WIBP) with sodium alginate by ionotropic gelling with Ca2+ ions were selected by a 24 central composite rotational design. The erosion degree of the beads immersed for 15 and 90 days in a wheat beer was reduced with lower CaCl2 concentrations, higher WIBP amounts and reduced complexation times
Vieira Anna Carolyna Goulart +6 more
openaire +2 more sources
Solution to wheat beer challenge [PDF]
Analytical and Bioanalytical Chemistry, 2020 openaire +1 more source
Food Research InternationalA deeper knowledge of the effect of wheat origin on the volatile organic compounds (VOCs) profile of craft wheat beer is crucial for its quality improvement and local product valorisation. The VOCs profile of 17 craft wheat beers obtained by common and durum, heritage and modern, wheat varieties grown in different fields sited at different altitudes ...
De Flaviis, Riccardo +4 more
openaire +3 more sources
Quality Characteristics of Craft Wheat Beers in Bosnia and Herzegovina and Croatia
Current Research in Nutrition and Food Science JournalThis research contributes to the understanding of craft wheat beer characteristics and preferences on the market in Bosnia and Herzegovina and, Croatia. For most consumers, general knowledge about the brewing process and health benefits can enhance the desire to purchase specific beers.
Anita Lalić +4 more
openaire +3 more sources
Applied SciencesThe development of new food processes and formulations begins at the laboratory stage, progresses through pilot plant trials, and culminates in industrial production.
Antonietta Baiano +6 more
doaj +1 more source
Development, characterization and shelf life of craft wheat beer
, 2015 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.
openaire +1 more source