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 …

Despite decades of extensive research, beer flavour instability remains a challenge for both
brewing and malting industries. Malt impacts the brewing process as well as the quality of …

Triacylglycerols (TAGs) as the major component of milk fat are significant factors to ensure
the healthy growth of infants. An efficient method for identifying TAGs in human milk (HM) …

Whiskey's complex and diverse flavor stems from a range of reactions that create congeners
that are primarily dependent upon the cereal source/mash bill and each stage of the …

The impact of barley variety and its geographical growth location (environment) on the
flavour of new make spirit was investigated to determine if “terroir” can be applied in the …

The impact of malting on antioxidant, nutritional, and antinutritional features of two industrial
hemp cultivars was investigated. The seeds were steeped (5 h; RT), germinated (3-days; 24° …

Cereal grains have been domesticated largely from food grains to feed and malting grains.
Barley (Hordeum vulgare L.) remains unparalleled in its success as a primary brewing grain …

This work aims to formulate shortbreads by partial substitution of wheat flour with brewers'
spent grains (BSGs), valorization strategy of this by-product. This study has underlined that …

Avocado seeds account for 13% of the waste from industrial production of cold-pressed
avocado oil (CPAO). Therefore, the aim of this study was to valorise avocado seeds by …

Craft beers produced by small breweries are becoming increasingly popular worldwide due
to their unique composition, taste, and flavour. Wheat malt is a traditional brewing raw …