34 Result(s)
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Article
Open AccessInfluence of dextrins and β-glucans on palate fullness and mouthfeel of beer
Palate fullness (PF) and mouthfeel are important sensory attributes influencing beer quality. The molar mass of starch (dextrins) and non-starch (β-glucans) polysaccharides may influence PF (pleasant) or mouthfee...
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Article
Open AccessQuantification methods of determining brewer’s and pharmaceutical yeast cell viability: accuracy and impact of nanoparticles
For industrial processes, a fast, precise, and reliable method of determining the physiological state of yeast cells, especially viability, is essential. However, an increasing number of processes use magnetic...
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Article
Open AccessEvolution of Alternaria toxins during the brewing process and the usability of optical sorting methods to reduce mycotoxin concentrations in beer
To assess the impact of black-colored grain on Alternaria mycotoxin concentrations in different stages of the brewing process, brewing experiments were conducted in a microscale brewhouse. Different mixtures of v...
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Article
Open AccessAnalytical determination of antioxidant capacity of hop-derived compounds in beer using specific rapid assays (ORAC, FRAP) and ESR-spectroscopy
There is a relationship between antioxidant activity and ageing stability of beer. The high-throughput antioxidant capacity assays ORAC and FRAP, which rely on specific reaction mechanisms, are validated as an...
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Article
Open AccessAroma profile of a gluten-free barley malt beer crafted to remove gluten using a barley malt extract with high peptidase activity
Gluten-free beer (GFB) was produced from gluten-containing barley malt wort by adding an enzyme-enriched malt extract to the wort, intended for patients with celiac disease. Nevertheless, the aroma profile of ...
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Article
Open AccessChanges in bioavailability of zinc during malting process and wort production
Trace metals, particularly zinc, influence the growth and metabolism of yeast. In the literature the recommended concentration of zinc in pitching wort is > 0.15 mg/L; lower concentrations cause fermentation p...
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Article
Open AccessEvaluation of microtiter plate as a high-throughput screening platform for beer fermentation
Downscaling the anaerobic fermentation in a microtiter plate (MTP) facilitates high throughput screening (HTS) applications. This study investigates the impacts of MTP configurations (scale, shaking, and cover...
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Open AccessTexture design of gluten-free bread by mixing under controlled headspace atmosphere
Gluten-free breads often show a reduced specific bread volume, in comparison to gluten-containing products, caused by non-adapted processing technologies of gluten-free dough. In this investigation, different ...
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Article
Open AccessFundamental characterization of wheat gluten
Vital wheat gluten plays an important role in the food industry, especially in baking to help standardize dough properties and improve bread volume. However, a fundamental characterization of a wide variety of...
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Article
Open AccessInfluence of malt modification and the corresponding macromolecular profile on palate fullness in cereal-based beverages
The sensory attribute palate fullness of cereal-based beverages was shown to be affected by polymeric compounds and their macromolecular profile. During malting, the enzymatic degradation of polymers is techno...
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Article
Open AccessFlavor stability assessment of lager beer: what we can learn by comparing established methods
Beer is prone to flavor changes during aging that influence consumer acceptance within shelf life. The shelf life of beer is defined as the period over which flavor changes remain acceptable. Assessment of fla...
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Article
Online sensor validation in sensor networks for bioprocess monitoring using swarm intelligence
Sensor faults can impede the functionality of monitoring and control systems for bioprocesses. Hence, suitable systems need to be developed to validate the sensor readings prior to their use in monitoring and ...
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Article
Inhomogeneity in the lauter tun: a chromatographic view
The purpose of lautering in beer brewing is to separate the wort, which contains soluble malt components from the solids, the brewer’s spent grains. Lautering is a critical point in wort production and its pri...
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Article
Development of fibre-enriched wheat breads: impact of recovered agroindustrial by-products on physicochemical properties of dough and bread characteristics
Dietary fibre is easily available in plant foods. However, western diet frequently does not meet recommended levels. Fibre supplementation of bread is an opportunity due to its daily consumption. In this work,...
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Article
Kinetic studies of main wort flavor compounds and iso-α-acids during wort boiling: a review
During wort boiling, the biochemical and physical reactions in wort give beer its characteristics flavors, color, and bitterness. These reactions are affected by many process factors, such as temperature, boil...
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Article
Characterization of polymeric substance classes in cereal-based beverages using asymmetrical flow field-flow fractionation with a multi-detection system
Cereal-based beverages contain a complex mixture of various polymeric macromolecules including polysaccharides, peptides, and polyphenols. The molar mass of polymers and their degradation products affect diffe...
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Article
Effect of mechanically modified wheat flour on dough fermentation properties and bread quality
The swelling properties and thus baking performance of starch strongly depend on mechanical starch modification (MSM), which can be influenced by grinding. To analyze the effect of starch influencing factors o...
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Article
Rapid cultivar identification of barley seeds through disjoint principal component modeling
Classification of barley varieties is a crucial part of the control and assessment of barley seeds especially for the malting and brewing industry. The correct classification of barley is essential in that a m...
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Article
Phenotypical and molecular characterization of yeast content in the starter of “Tchoukoutou,” a Beninese African sorghum beer
Tchoukoutou is a Beninese African sorghum beer obtained by mixed fermentation including different yeast and lactic acid bacteria (LAB). Until now, the make-up of the starter’s whole micro...
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Article
Production and application of barley malt extract with high peptidase activity for the degradation of gluten in wort
Special malt with high gluten-specific peptidase activity was prepared by germinating barley grain for 8 days at 18 °C and 48 % humidity. Endogenous malt peptidases were characterized and used to degrade glut...
