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MATOS ÍTSR, MOTA MLF, CARMO EJD. Using Purple Amerindian Yam (cará roxo, Dioscorea trifida L.) as brewing adjunct: technical and sensorial analysis. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.48521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Demeester A, Laureys D, Baillière J, Huys J, Vermeir P, De Leyn I, Vanderputten D, De Clippeleer J. Comparison of Congress Mash with Final 65 °C Mash for Wort Production with Unmalted Barley, Tritordeum, and Quinoa, with or without Pregelatinization and/or Enzyme Addition. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1989571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Arne Demeester
- IBF – Innovation centre for Brewing & Fermentation, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - David Laureys
- IBF – Innovation centre for Brewing & Fermentation, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Jeroen Baillière
- IBF – Innovation centre for Brewing & Fermentation, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Joren Huys
- IBF – Innovation centre for Brewing & Fermentation, Research centre AgroFoodNature, School of Bioscience and Industrial Technology, HOGENT University of Applied Sciences and Arts, Ghent, Belgium
| | - Pieter Vermeir
- LCA – Laboratory for Chemical Analysis, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Ingrid De Leyn
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Dana Vanderputten
- IBF – Innovation centre for Brewing & Fermentation, Research centre AgroFoodNature, School of Bioscience and Industrial Technology, HOGENT University of Applied Sciences and Arts, Ghent, Belgium
| | - Jessika De Clippeleer
- IBF – Innovation centre for Brewing & Fermentation, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- IBF – Innovation centre for Brewing & Fermentation, Research centre AgroFoodNature, School of Bioscience and Industrial Technology, HOGENT University of Applied Sciences and Arts, Ghent, Belgium
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