There is considerable interest in sorghum, millets and pseudocereals for their phytochemical
content, their nutritional potential and their use in gluten-free products. They are generally …

Mainstream lager beer brewing using the tropical cereals sorghum, maize and rice, either as
malt or as raw grain plus commercial enzymes, is becoming widespread. This review …

Celiac disease (CD) is an immune-mediated gluten-sensitive enteropathy. Currently, it
affects around 1% of world population, but it is constantly growing. Celiac patients have to …

In the brewing industry, barley malt is often partially replaced with adjuncts (unmalted barley,
wheat, rice, sorghum and corn in different forms). It is crucial, however, to preserve constant …

In regions and countries worldwide, there is a sustained surge in value-added applications
of sorghum and millets in modern food and beverages products and pet food and animal …

Introduction. Recent studies have shown the benefits of phytolytic enzymes to prepare grain
wort in ethanol production. However, there is a lack of data on the effect of phytases and …

Kafirin, the sorghum prolamin, is the most hydrophobic of the prolamins, and forms disulfide
cross‐links because of its high cysteine content. It is noted for its slow digestibility but does …

A complex of amylases, proteases, and hemicellulases is known to enhance deep
conversion of polysaccharides and proteins, especially in the processing of difficult-to …

This study determined the relationship between waxy (high amylopectin) and high protein
digestibility (HD) traits in sorghum and malting quality with the aim of replacing barley malt in …

Grain, in addition to starch, hemicelluloses and protein, is known to be phytic acid and its
salts. It has been shown that the use of phytolytic enzymes promotes the release of …