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Physiological characterization of brewer’s yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts
High-gravity brewing, which can decrease production costs by increasing brewery yields, has become an attractive alternative to traditional brewing methods. However, as higher sugar concentration isExpand
Cereal-based gluten-free functional drinks
Publisher Summary Cereal-based beverages have a huge potential as functional food. They can serve as carriers for a range of functional compounds, for example antioxidants, dietary fiber, minerals,Expand
Optimization of Malting Conditions for Two Black Rice Varieties, Black Non‐Waxy Rice and Black Waxy Rice (Oryza sativa L. Indica)
J. Inst. Brew. 117(1), 39–46, 2011 Two black rice varieties, “black non-waxy” and “black waxy”, were investigated as possible raw materials for the production of malt. The malting conditions wereExpand
The Use of Response Surface Methodology to Optimise Malting Conditions of Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten‐Free Foods
: Response surface methodology was used to investigate the influence of the three malting parameters, i.e. degree of steeping, germination time, and temperature on the quality of proso milletExpand
Proso millet (Panicum miliaceum L.) : An Evaluation of the Microstructural Changes in the Endosperm during the Malting Process by Using Scanning-Electron and Confocal Laser Microscopy
Scanning electron microscopy (SEM) and confocal scanning laser microscopy (CLSM) were used to investigate the micro-structural changes in the endosperm during the malting process. SEM was a suitableExpand
Determination of Optimised Malting Conditions for the Enrichment of Rutin, Vitexin and Orientin in Common Buckwheat (Fagopyrum esculentum Moench)
Buckwheat (Fagopyrum esculentum Moench) is known to be an excellent source of polyphenols. In this study, common dehulled buckwheat was malted and the changes in the flavonoid content of the kernelsExpand
Production method using fungal or bacterial proteases
Method of making a beer comprising adding a thermostable protease to a must after filtering but before the boiled wort, where thermostable means that the protease activity is at least 70% of theExpand