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Humulus lupulus – a story that begs to be told. A review
The hop cones of the female plant of the common hop species Humulus lupulus L. are grown almost exclusively for the brewing industry. Only the cones of the female plants are able to secrete the fineExpand
Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material.
BACKGROUND Brewing with 100% barley using the Ondea® Pro exogenous brewing enzyme product was compared to brewing with 100% barley. The use of barley, rather than malt, in the brewing process and theExpand
Common wheat (Triticum aestivum L.) and its use as a brewing cereal – a review
Wheat (Triticum aestivum L.) has a long tradition as a raw material for the production of malt and beer. Nevertheless, it has been studied to a much lesser extent than barley, which is the number oneExpand
Turbidity and Haze Formation in Beer — Insights and Overview
Beer is a complex mixture of over 450 constituents. In addition, it contains macromolecules such as proteins, nucleic acids, polysaccharides and lipids. Proteins influence the entire brewing processExpand
Processing of a Top Fermented Beer Brewed from 100% Buckwheat Malt with Sensory and Analytical Characterisation
A top fermented beer was brewed from 100% buckwheat malt and sensory and analytical characterisation was carried out. Difficulties with lautering and filtration were encountered during the brewingExpand
Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality.
For the past 100 years, polyphenol research has played a central role in brewing science. The class of phenolic substances comprises simple compounds built of 1 phenolic group as well as monomericExpand
Protein changes during malting and brewing with focus on haze and foam formation: a review
Beer is a complex mixture of over 450 constituents and, in addition, it contains macromolecules such as proteins, nucleic acids, polysaccharides, and lipids. In beer, several different proteinExpand
Fate of Fusarium Toxins during the Malting Process.
Little is known about the fate of Fusarium mycotoxins during the barley malting process. To determine the fungal DNA and mycotoxin concentrations during malting, we used barley grain harvested fromExpand
Fate of enniatins and beauvericin during the malting and brewing process determined by stable isotope dilution assays
The fate of enniatins A, A1, B, B1 and beauvericin during the malting and brewing process was investigated. Three batches of barley grains were used as starting material, one was naturallyExpand
Characterization of the macromolecular and sensory profile of non-alcoholic beers produced with various methods.
Due to changing consumer habits, non-alcoholic beer is the fastest-growing market within the beverage industry. Different processing technologies for limiting the alcohol content of beer yield inExpand
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