Volume 249, Issue 1

Search all European Food Research and Technology articles

January 2023

Special Issue: The chemistry behind malt and beer production—from raw material to product quality

Issue Editor:

Martina Gastl

18 articles in this issue

A special issue of European Food Research and Technology: The chemistry behind malt and beer production—from raw material to product quality
Martina Gastl
Thomas Henle
Editorial Open access 27 November 2022 Pages: 1 - 2
The physics and chemistry of beer foam: a review
Charles W. Bamforth
Review Article 21 October 2022 Pages: 3 - 11
Changes in beer bitterness level during the beer production process
Krystian Klimczak
Monika Cioch-Skoneczny
Review Article Open access 20 October 2022 Pages: 13 - 22
Aroma profile of a gluten-free barley malt beer crafted to remove gluten using a barley malt extract with high peptidase activity
Roland Kerpes
Fritz Göller
Thomas Becker
Original Paper Open access 01 June 2022 Pages: 23 - 32
Balance of volatile phenols originating from wood- and peat-smoked malt during the brewing process
Rudolf Jung
Marcel Karabín
Pavel Dostálek
Original Paper 12 October 2022 Pages: 33 - 45
Effects on beer colloidal stability of full-scale brewing with adjuncts, enzymes, and finings
Kamil Królak
Katarzyna Kobus
Edyta Kordialik-Bogacka
Original Paper Open access 31 October 2022 Pages: 47 - 53
Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids
Kristoffer Krogerus
Nils Rettberg
Brian Gibson
Original Paper Open access 12 October 2022 Pages: 55 - 69
Effects of the mashing process on polyphenols and antiradical activity of beer
Alexandr Mikyška
Martin Dušek
Martin Slabý
Original Paper 14 November 2022 Pages: 71 - 80
Analytical determination of antioxidant capacity of hop-derived compounds in beer using specific rapid assays (ORAC, FRAP) and ESR-spectroscopy
Julia Rothe
Riana Fischer
Thomas Becker
Original Paper Open access 25 October 2022 Pages: 81 - 93
Effect of malting regimes on the malt quality of tritordeum for beer brewing
Esben Due Yding
Marcus Pagenstecher
Birthe M. Jespersen
Original Paper 12 October 2022 Pages: 95 - 102
Metabolization of the glycation compounds 3-deoxyglucosone and 5-hydroxymethylfurfural by Saccharomyces yeasts
Anna-Lena Kertsch
Michael Brysch-Herzberg
Thomas Henle
Original Paper Open access 21 October 2022 Pages: 103 - 118
Amino acids and glycation compounds in hot trub formed during wort boiling
Wendelin Böhm
Robin Stegmann
Thomas Henle
Original Paper Open access 19 October 2022 Pages: 119 - 131
Brewing and probiotic potential activity of wild yeasts Hanseniaspora uvarum PIT001, Pichia kluyveri LAR001 and Candida intermedia ORQ001
Renan Eugenio Araujo Piraine
Gustavo Maas Retzlaf
Fabio Pereira Leivas Leite
Original Paper 15 October 2022 Pages: 133 - 148
Impact of storage conditions on the oxidative stability of beer
Inês M. Ferreira
Daniel O. Carvalho
Luís Ferreira Guido
Original Paper 21 October 2022 Pages: 149 - 156
Changes in bioavailability of zinc during malting process and wort production
Arndt Nobis
Benjamin Berg
Thomas Becker
Original Paper Open access 11 October 2022 Pages: 157 - 165
Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer
Laura Nyhan
Aylin W. Sahin
Elke K. Arendt
Original Paper 27 November 2022 Pages: 167 - 181
Influence of oak chips addition on the physicochemical properties of beer
Monika Cioch-Skoneczny
Mateusz Bajerski
Szymon Skoneczny
Original paper Open access 21 October 2022 Pages: 183 - 197
Kilning invokes oxidative changes in malt proteins
Kristina Fleischer
Michael Hellwig
Short Communication Open access 19 October 2022 Pages: 199 - 206

Volume 249, Issue 1

A special issue of European Food Research and Technology: The chemistry behind malt and beer production—from raw material to product quality

The physics and chemistry of beer foam: a review

Changes in beer bitterness level during the beer production process

Aroma profile of a gluten-free barley malt beer crafted to remove gluten using a barley malt extract with high peptidase activity

Balance of volatile phenols originating from wood- and peat-smoked malt during the brewing process

Effects on beer colloidal stability of full-scale brewing with adjuncts, enzymes, and finings

Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids

Effects of the mashing process on polyphenols and antiradical activity of beer

Analytical determination of antioxidant capacity of hop-derived compounds in beer using specific rapid assays (ORAC, FRAP) and ESR-spectroscopy

Effect of malting regimes on the malt quality of tritordeum for beer brewing

Metabolization of the glycation compounds 3-deoxyglucosone and 5-hydroxymethylfurfural by Saccharomyces yeasts

Amino acids and glycation compounds in hot trub formed during wort boiling

Brewing and probiotic potential activity of wild yeasts Hanseniaspora uvarum PIT001, Pichia kluyveri LAR001 and Candida intermedia ORQ001

Impact of storage conditions on the oxidative stability of beer

Changes in bioavailability of zinc during malting process and wort production

Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer

Influence of oak chips addition on the physicochemical properties of beer

Kilning invokes oxidative changes in malt proteins

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