Metal nanoparticles (MNPs) and metal oxide nanoparticles (MONPs) are used in numerous
fields. The new nano-based entities are being strongly generated and incorporated into …

Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make
nutrients available for plant growth and development. Consumption of sprouted grains is …

The role of nitrogenous components in malt and wort during the production of beer has long
been recognized. The concentration and range of wort amino acids impact on ethanolic …

Traditional sorghum beers are produced in several countries of Africa, but variations in the
manufacturing process may occur depending on the geographic localization. These beers …

Germinated brown rice has been reported to be nutritious due to increased free gamma‐
aminobutyric acid (GABA). The physicochemical properties of brown rice (BR) and glutinous …

Spontaneously fermented sorghum beers remain by far the most popular traditional cereal-
based alcoholic beverages in Africa. Known under various common names (traditional …

This research tested the hypothesis that barley genotype can affect beer flavor and
assessed the relative contributions of genotype and location to beer sensory descriptors …

The out-of-steep moisture of sorghum is lower than expected (33–36%), but is adequate for
enzymic modification of endosperm substrates of sorghum, producing sufficient amylolytic …

The traditional malted cereal used primarily for beverages is barley (Hordeum vulgare L.),
while rye (Secale cereale L.) is mainly used in baked goods. In contrast, quinoa …

L'étude a concerné sept variétés de sorgho blanc sélectionnées à l'ISRA de Bambey et
consommées dans de nombreuses régions du Sénégal. Certains caractères et composés …