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 …

Dietary fiber (DF) includes the remnants of the edible part of plants and analogous
carbohydrates that are resistant to digestion and absorption in the human small intestine …

A shift from animal protein‐to plant protein‐based foods is crucial in transitioning toward a
more sustainable global food system. Among food products typically stabilized by animal …

This study explores the potential of Maiorca wheat malt as an alternative ingredient in beer
production, investigating its impact on the brewing process and beer quality at different …

Although aesthetic benefits are a desirable effect of the treatment of skin aging, it is also
important in controlling several skin diseases, mainly in aged people. The development of …

The aim was to determine the mycotoxin transfer rate into beer during a semi-industrial
production process and the effect of fungicide treatment in the field on mycotoxins …

Zearalenone (ZEA) is known as a Fusarium-produced mycotoxin, representing a risk to
cereal food safety with repercussions for economies and worldwide trade. Recent studies …

The field of metabolomics has undergone substantial growth, particularly in its application to
cereals and their derived products. This comprehensive analytical technique offers insights …

Wheat beer is a traditional light-colored top-fermenting beer brewed with at least 50%
malted (eg, German Weissbier) or unmalted (eg, Belgian Witbier) wheat (Triticum aestivum) …