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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 70, 2012 - Issue 3
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Original Articles

Impact of Various Levels of Unmalted Oats (Avena Sativa L.) on the Quality and Processability of Mashes, Worts, and Beers

Birgit SchnitzenbaumerSchool of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
,
Roland KerpesChair of Brewing and Beverage Technology, Technische Universität München, Center of Life and Food Sciences Weihenstephan, Weihenstephaner Steig 20, 85354Freising, Germany
,
Jean TitzeSchool of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
,
Fritz JacobResearch Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Alte Akademie 3, 85354Freising, Germany
&
Elke K. ArendtSchool of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, IrelandCorrespondence[email protected]
Pages 142-149 | Published online: 05 Feb 2018

Citations (12)

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Read on this site (2)

Birgit Schnitzenbaumer, Carina A. Karl, Fritz Jacob & Elke K. Arendt. (2013) Impact of Unmalted White Nigerian and Red Italian Sorghum (Sorghum Bicolor) on the Quality of Worts and Beers Applying Optimized Enzyme Levels. Journal of the American Society of Brewing Chemists 71:4, pages 258-266.
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Birgit Schnitzenbaumer, Carina A. Karl & Elke K. Arendt. (2013) A Comparison of White Nigerian and Red Italian Sorghum (Sorghum Bicolor) as Brewing Adjuncts Based on Optimized Enzyme Additions. Journal of the American Society of Brewing Chemists 71:4, pages 248-257.
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Articles from other publishers (10)

Ana Belén Díaz, Enrique Durán-Guerrero, Cristina Lasanta & Remedios Castro. (2022) From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers. Foods 11:20, pages 3215.
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Raul Santiago ROSA & Suzana Caetano da Silva LANNES. (2022) Impact of the use of unmalted adjuncts on the rheological properties of beer wort. Food Science and Technology 42.
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Marek Zdaniewicz, Aneta Pater, Aleksandra Knapik & Robert Duliński. (2021) The effect of different oat (Avena sativa L) malt contents in a top-fermented beer recipe on the brewing process performance and product quality. Journal of Cereal Science 101, pages 103301.
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Alice Jaeger, Emanuele Zannini, Aylin W. Sahin & Elke K. Arendt. (2021) Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein. Foods 10:6, pages 1389.
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Kristina Habschied, Antonio Živković, Vinko Krstanović & Krešimir Mastanjević. (2020) Functional Beer—A Review on Possibilities. Beverages 6:3, pages 51.
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Niels A. Langenaeken, David P. De Schutter & Christophe M. Courtin. (2020) Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer. Carbohydrate Polymers 239, pages 116257.
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Nazarena Cela, Nicola Condelli, Marisa C. Caruso, Giuseppe Perretti, Maria Di Cairano, Roberta Tolve & Fernanda Galgano. (2020) Gluten-Free Brewing: Issues and Perspectives. Fermentation 6:2, pages 53.
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Paulina Bogdan & Edyta Kordialik-Bogacka. (2017) Alternatives to malt in brewing. Trends in Food Science & Technology 65, pages 1-9.
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L.T. Lusk. 2016. Brewing Materials and Processes. Brewing Materials and Processes 175 198 .
Alexandr MIKYŠKA, Dagmar MATOULKOVÁ, Martin SLABÝ, Petra KUBIZNIAKOVÁ & Ivo HARTMAN. (2015) Characterization of the Strains Isolated from Kefir Grains and their Use for the Production of Beer-based Fermented Beverages from Nontraditional Cereals. Kvasny Prumysl 61:10-11, pages 311-319.
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