Described is a process for the manufacture of beer using amaranth as adjunct, where the amaranth is treated so as to be burst. The amaranth is used up to the 100% of the total mass to be fermented.MARTINEZ ROMERO JUAN BENITOGOMEZ ROMERO JACOB...
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Sing, T., Sander, O., Beerenwinkel, N. & Lengauer, T. ROCR: visualizing classifier performance in R. Bioinformatics 21(20), pp. 7881, http://rocr.bioinf.mpi-sb.mpg.de (2005). Baumgartner, J. & Wilson, P. Tools for working with Maxent in R, https://github.com/johnbaums/rmaxen...
Described is a process for the manufacture of beer using amaranth as adjunct, where the amaranth is treated so as to be burst. The amaranth is used up to the 100% of the total mass to be fermented.MARTNEZ ROMERO JUAN BENITOGMEZ ROMERO JACOB...
beer wortcalciummagnesiumquinoazincPseudocereals such as quinoa and amaranth can be used as partial replacements for malt in the production of new beers. Quinoa and amaranth are of interest due to their high levels of nutrients and micronutrients, including minerals which can significantly improve the...
The food industry is formulating new products adding amaranth to cereal-based food and gluten-free products such as bread, muffins, cookies, pasta, breakfast, beer, and beef. This comprehensive review is focused on the important aspects of amaranth such as ...
Production of brown malt for beer from gluten-free grain e.g. millet, buckwheat, amaranth and/or quinoa comprises adjusting grain to a soft degree of 52% at 27[deg]C, which is grounded and kilned over 90[deg]C to produce dark malt. Produced malt is scrapped, mashed at 30-100[deg]...
doi:10.1108/BFJ-06-2016-0240de Beer, HanliNorth West UnivMielmann, AnnchenNorth West UnivCoetzee, LizelleNorth West UnivEmerald Publishing LimitedBritish Food Journal
Effects of quinoa and amaranth on zinc, magnesium and calcium content in beer wortdoi:10.1111/ijfs.14052Edyta Kordialik‐BogackaPaulina BogdanAneta CiosekJohn Wiley & Sons, Ltd
This review explores the development of pseudocereal-based beverages, emphasizing their potential as milk alternatives, fermented drinks, and beer products. The fermentation process enhances their nutritional value, bioavailability, and sensory attributes, while also reducing antinutritional factors like ...