Search results for "brew"

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers.

2019

The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a growing appreciation of the role of yeasts in determining beer character as well as a better understanding of the ecology and biogeography of yeasts. Multiple studies in recent years have highlighted the potential of wild Saccharomyces and non‐Saccharomyces yeasts for production of beers with novel flavour profiles and other desirable properties. Yeasts isolated from spontaneously fermented beers as well as from other food systems (wine, bread, and kombucha) have shown promise for brewing application, and there is evidence that such cross‐system transfers have occurred naturally in the past. We revie…

Reducing the effect of beauvericin on neuroblastoma SH-SY5Y cell line by natural products

2020

Abstract In the present work, different natural compounds from coffee by-product extracts (coffee silverskin and spent coffee) rich in polyphenols, was investigated against beauvericin (BEA) induced-cytotoxicity on SH-SY5Y cells. Spent coffee arise as waste products through the production of instant coffee and coffee brewing; while the silverskin is a tegument which is removed and eliminated with toasting coffee grains. First of all, polyphenol extraction methods, measurement of total polyphenols content and its identification were carried out. Afterwards evaluating in vitro effects with MTT assay on SH-SY5Y cells of coffee by-product extracts and mycotoxins at different concentrations and …

Screening of durum wheat landraces (Triticum turgidum subsp. durum) for the malting suitability

2018

Abstract Durum (T. turgidum subsp. durum) wheat production worldwide is substantially less than that of common wheat (Triticum aestivum) mainly due to the relatively limited end-users. In order to evaluate malting and brewing suitability, sixteen old durum wheat landraces were malted at micro scale. Results show malt quality parameters in the range 78.2–85.9% for the extract, 72.9–80.9% for the fermentability, 3–5 EBC units for the colour, 0.49–0.79% dm for water-extractable arabinoxylans and 0.043–0.059% dm for the β-glucans. Regarding wort viscosity (1.53–1.92 mPa s), we found negative correlation with endo-1,4-β-D-xylanase, positive correlation with endo-β-glucanases and soluble proteins…

The application of electroanalytical methods to determine affinity series of metal cations for functional biosorbent groups

2018

Abstract The affinity of the selected heavy metal cations: Mn 2 + , Ni 2 + , Cu 2 + , Zn 2 + , Cd 2 + , Pb 2 + and Na + , K + , Mg 2 + , Ca 2 + was determined for the functional groups located on the surface of leached barley middlings, so called Brewer's spent grain (BSG) – a by-product of the brewing industry. A simple method for determining the affinity series, with the use of a conductivity meter and a pH-meter, was described. It was demonstrated that the affinity of cations for the functional groups located on the surface of the BSG increases in the series: Na + + 2 + 2 +  ≈ Zn 2 + 2 +  ≈ Ca 2 + 2 + 2 + 2 + , and the series was determined by comparing concentrations expressed in gram e…

Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts

2018

The widespread production of fermented food and beverages has resulted in the domestication of Saccharomyces cerevisiae yeasts specifically adapted to beer production. While there is evidence beer yeast domestication was accelerated by industrialization of beer, there also exists a farmhouse brewing culture in western Norway which has passed down yeasts referred to as kveik for generations. This practice has resulted in ale yeasts which are typically highly flocculant, phenolic off flavor negative (POF-), and exhibit a high rate of fermentation, similar to previously characterized lineages of domesticated yeast. Additionally, kveik yeasts are reportedly high-temperature tolerant, likely due…

Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten

2021

On August 12, 2020, the U.S. Food and Drug Administration (FDA) has finalized a rule related to gluten-free labeling for foods containing fermented, hydrolyzed ingredients. The FDA believes that there is no scientifically valid analytical method effective for determining gluten in fermented or hydrolyzed foods. In the absence of an analytical method, the FDA has decided to evaluate gluten-free claims on these foods based only on evidence that the food or ingredient used is gluten-free before fermentation or hydrolysis. For example, barley-based beers from which gluten is removed during brewing using special filtration, adsorption and/or enzymatic treatment are therefore excluded from bearin…

Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces

2021

Abstract 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 material with great potential to improve beer properties such as mouthfeel, foam, haze, and flavour. In this study, the malting quality of eight wheat varieties (four common and four durum) was evaluated to explore the feasibility of producing 100 % wheat malt beer from old landraces. The physicochemical characteristics such as friability, Kolbach index, viscosity, and colour, of the wheat malts indicated a better degree of modification in the common wheat varieties when compared to that of the durum wheat v…

Dead Sea Scrolls Fragments in the Museum Collection, written by Emanuel Tov, Kipp Davis, and Robert Duke

2017

Das jhwh-Heiligtum am Garizim: ein archäologischer Befund und seine literar- und theologiegeschichtliche Einordnung

2018

AbstractNo later than the midst of the 5th century the recently discovered sanctuary on Mt.Gerizim was the cultic center of the SamarianYhwh-worshippers, later known as the Samaritans. The sanctuary was in every way comparable to its counterpart in Jerusalem. The author investigates the question why there is so little mentioning of the sanctuary in the Bible at all; only the location “Mount Gerizim” is mentioned a few times in the Tora. Albeit its obvious absence in the texts, there seem to be several, enciphered mentions of the Samaria sanctuary in the later part of the (Judean) canon (Ketubim and Nebi’im). Altogether they criticize the cult on Mt.Gerizim in this very indirect way. The aut…

Ritual Experts and Participants in the Ancient Near East and the Hebrew Bible

2020

AbstractThe chapter summarizes the roles and tasks of ritual experts and participants within the Hebrew Bible and its cultural environment. The first part reflects on the responsibilities of the kings, the priests, and the priestesses within the ancient Near East (Mesopotamia, Mari, Hittite Anatolia) and ancient Egypt. Then the chapter turns to the concepts of the Hebrew Bible. The second part demonstrates how the priests and Levites take care for the rituals, the sacrifices, purity, teaching, and administration. Cult prophets and the king have their limited and special functions. Third, at certain points lay people may participate in the cult: the offering person, women, children, and the …