Gluten reduction in beer: Effect of sorghum:quinoa ratio and protein rest time on brewing parameters and consumer acceptability-Reference-Cited by-同舟云学术

Gluten reduction in beer: Effect of sorghum:quinoa ratio and protein rest time on brewing parameters and consumer acceptability

Published:2023-01 Issue: Volume:109 Page:103607
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Cela Nazarena^ORCID,Condelli Nicola,Perretti Giuseppe,Di Cairano Maria^ORCID,Tolve Roberta,Galgano Fernanda

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

1. Assessment of malting performance of maize and sorghum of similar total nitrogen content in providing the hydrolytic enzymes in the brewing of gluten-free beers;Amadi;J. Am. Soc. Brew. Chem.,2022

2. Factors influencing the choice of beer: a review;Betancur;Food Res. Int.,2020

3. Rice malting optimization for the production of top-fermented gluten-free beer;Ceccaroni;J. Sci. Food Agric.,2019

4. Gluten-free brewing : issues and perspectives;Cela;Ferment,2020

5. Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production;Cela;Food Chem.,2022

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1. Preliminary Evaluation of Minor Cereals as Non-Traditional Brewing Raw Materials;Beverages;2023-12-20

2. Development of gluten‐free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties;Journal of Food Science;2023-10-25

3. Brewing with Unmalted and Malted Sorghum: Influence on Beer Quality;Fermentation;2023-05-20

4. A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception;Beverages;2023-02-14