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 …

The changes were studied in the GABA content (gamma aminobutyric acid), chemical
composition, total phenolics content and antioxidant capacity from the germination process …

Background: Pigmented rice varieties are gaining interest due to their superior nutritional
and phenolic properties compared to white rice varieties. With the rising risk of diabetes …

Hordeum spontaneum Koch, the progenitor of cultivated barley, shares the same number of
chromosomes as cultivated barley and can be easily crossed without any biological barriers …

Rice grains riched in gamma-amino butyric acid (GABA) are increasingly popular,
particularly in the health food market. It has a major inhibitory effect on neurotransmitter …

Abstract Background and Objective The use of wheat for brewing is associated with its
influence on protein content, phenolic compounds, and organoleptic properties, such as …

Grain barley (Hordeum vulgare L.) is the predominant raw material used to produce malt for
industries such as brewing and the food industry. In Thailand, barley has been introduced to …

The effect of mashing temperature on the quality of wort and beer from Thai rice malt was
studied using two nonglutinous rice varieties; Homnin and PathumThani 1. The mashing …

This research is an investigation of a malting rice beverage process using three different
varieties of glutinous rice. The malted beverages produced in this study were made using …

Malting is the three step-process for achieving high quality and nutritious cooking rice with
specific characteristics and flavor. Considerations for time and temperature are important in …