Brewing is among the oldest biotechnological processes, in which barley malt and—to a
lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of …

In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet),
pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch …

Background Due to the competitiveness of the beer market, breweries are under pressure to
lower the cost of beer production. They have also attempted to widen their offers by …

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 …

Malted barley is the main source for fermentable sugars used by yeasts in the traditional
brewing of beers but its use has been increasingly substituted by unmalted barley and other …

Brewing with unmalted cereal adjuncts can reduce the requirement for malting, thereby
lowering costs and improving the overall sustainability of the brewing chain. However …

The traditional production of wort with adjunct-introduced was achieved by double mashing
procedure, which hindered the utilization of proteins in adjunct and led to a deficiency of …

Corn: Chemistry and Technology, Third Edition, provides a broad perspective on corn from
expert agronomists, food scientists and geneticists. This encyclopedic storehouse of …

There is increasing consumer demand for craft beer, and for clarification of its definition in
the face of widespread (mis) marketing. In recent years many small scale and independent …

Fusarium species threaten yield and quality of cereals worldwide due to their ability to
produce mycotoxins and cause plant diseases. Trichothecenes and zearalenone are the …