Foam, as a structured multi‐scale colloidal system, is becoming increasingly popular in food
because it gives a series of unique textures, structures, and appearances to foods while …

Beer has over 600 flavor compounds and creates a positive tasting experience with
acceptable sensory properties, which are essential for the best consumer experience …

BACKGROUND Hot trub is a macronutrient‐and micronutrient‐rich by‐product generated in
the brewing industry, which is still underrated as a raw material for reprocessing purposes …

A persistent challenge in brewing is the efficient utilization of hop bitter acids, with about
50% of these compounds precipitating with trub during wort boiling. This study aims to …

Triticale stands out as a valuable food ingredient due to its nutritional and functional
attributes derived from both wheat and rye. The growing demand for agrifood diversity has …

Background To remain competitive, brewers must innovate by incorporating novel elements
beyond traditional styles. Thus, exploring triticale as a modern substitute for barley malt is …

Pivo, jedno od najčešće konzumiranih alkoholnih pića u svetu, proizvodi se fermentacijom
vodenog ekstrakta sladovanog ječma sa hmeljom. Za proizvodnju piva potrebne su četiri …