Full Length Research Paper
References
Adebowale AA, Sanni SA, Karim OR, Ojoawo JA (2010). Malting characteristics of Ofada rice: Chemical and sensory qualities of malt from Ofada rice grains. International Food Research Journal 17:83-88. |
|
Agu R, Yukihiro C, Goodfellow V, MacKinlay J, Brosnan J, Bringhurst T, Jack F, Macdonald HB, Pearson S, Bryce JH (2012). Effect of germination temperatures on proteolysis of the gluten-free rice and buckwheat during malting and mashing. Journal of Agricultural Food Chemistry 60(40):10147-10154. |
|
Analytica-EBC (1998). European Brewery Convention. Fachverlag Hans Carl, Numberg. |
|
Aroh K (2019). Review: Beer Production. SSRN Electronic Journal 10.2139/ssrn.3458983. |
|
ASBC (2004). American Society of Brewing Chemists 1-5 DOI:10.1094/ASBCMOA-Barley Glossary. |
|
Briggs DE (1998). Grain and pulses. In: Briggs DE (ed). Malts and malting. 1st edition. Blackie Academic and Professional, United Kingdom pp. 35-78. |
|
Briggs DE, Boulton C, Brookes PA, Stevens R (2004). Brewing: Science and Practice. Brewing: Science and Practice pp. 1-881. |
|
Ceccaroni D, Marconi O, Sileoni V, Wray E, Perretti G (2019). Rice malting optimization for the production of top-fermented gluten-free beer. Journal of the Science of Food and Agriculture 99(6):2726-2734. |
|
Cela N, Condelli N, Caruso MC, Perretti G, Cairano MD, Tolve R, Galgano F (2020). Gluten-Free Brewing: Issues and Perspectives. Fermentation 6(53):1-26. |
|
Ceppi ELM, Brenna OV (2010). Experimental studies to obtain rice malt. Journal of Agricultural Food Chemistry 58(13):7701-7707. |
|
Dangat S, Patel D, Kuchekar A (2021). Design Space by Design of Experiments. Journal of Pharmaceutical Research International 33(44A):7-18. |
|
De Clerck (1982). Cours de Brasserie, Méthode d'Analyse control de fermentation 2éme Edition Volume II, Belgique, pp. 120-135. |
|
De Meo B, Freeman G, Marconi O, Booer C, Perretti G, Fantozzi P (2011). Behaviour of malted cereals and pseudo-cereals for Glutan-free Beer production. Journal of the Institute of Brewing 117(4):541-546. |
|
Disharoon AO (2020). Enzymatic Targets for Improvement of Malting Sorghum. All Theses. 3376. |
|
Desobgo ZSC (2012). Modelisation et optimisation de l'action des enzymes exogenes (Hitempase, Bioglucanase et Brewers Protease) sur quelques caracteristiques physico-chimiques des mouts : application à deux cultivars de sorgho (Safrari et Madjeru). Thèse de doctorat au Département de Génie des Procédés de l'Ecole Nationale Supérieure des Sciences Agro-Industrielles (ENSAI) de Ngaoundéré. P. 240. |
|
Desobgo ZSC, Naponni FY, Nso EJ (2013). Caractérisation des moûts et bières du sorgho Safrari houblonnés avec Vernonia amygdalina et Nauclea diderrichii. International Journal of Innovation and Applied Studies 2(1):83-91. |
|
Dicko MH, Gruppen H, Zouzouho OC, Traoré AS, van Berkel WJH, Voragen AGJ (2006). Effects of germination on amylases and phenolics related enzymes in fifty sorghum varieties grouped according to food-end use properties. Journal of the Science of Food and Agriculture 86(6):953-963. |
|
FAOSTAT (2015). Production: Crops. |
|
Ferreira SLC, Bruns RE, Ferreira HS, Matos GD, David JM, Brandao GC, Da Silva EGP, Portugal LA, Dos Reis PS, Souza AS, Dos Santos WNL (2007). Box-Behnken design: An alternative for optimization of analytical methods. Analytica Chimica Acta 597:179-186. |
|
Fisher EH, Stein EA (1961). Alpha-amylase from human saliva. Biochemical Preparation 8:27-33. |
|
Fox G (2018). Starch in Brewing Applications. In: Malin S, Lars N (eds), Starch in Food, 2nd edition, Woodhead Publishing, pp. 633-659. |
|
Hager AS, Taylor JP, Waters DM, Arendt EK (2014). Gluten free beer - A review. Trends in Food Science and Technology 36(1):44-54. |
|
Howe S (2020). Raw materials. In Smart C (Ed). The Craft Brewing Handbook, A Practical Guide to Running a Successful Craft Brewery. Woodhead Publishing Series in Food Science, Technology and Nutrition pp. 1-46. |
|
Kebler M, Zarnkow M, Kreisz S, Back W (2005). Gelatinisation Properties of Different Cereals and Pseudocereals Monatsschrift fur Brauwissenschaft 58:82-88. |
|
Lantasi AID, Syafrudin B (2020). Rice husk as renewable energy for biogas production from biomass: prospect and challenges E3S Web of Conferences 202:1-10. |
|
Marconi O, Sileoni V, Ceccaroni D, Perretti G (2017). The use of Rice in Brewing. In: Li J, (Ed). Advances in International Rice Research [Online]. London: IntechOpen. |
|
Marto J, Neves A, Gonçalves LM, Pinto O, Almeida C, Simoes S (2018). Rice water: Traditional Ingredient with Anti-Aging Efficacy. Cosmetics 5(2):26. |
|
Mayer H, Marconi O, Regnicoli GF, Perretti G, Fantozz P (2014). Production of a saccharifying Rice malt for brewing using different rice cultivars and malting parameters. Journal of Agricultural and Food Chemistry 62:5369-5377. |
|
MINADER (2020). Cameroon could become self-sufficient in rice production over the next 5 years. In Indepth new. P 5. |
|
MEBAK (2011). Raw Materials: Barley; Adjuncts; Malt; Hops and Hop Products.1 Barley: 1.5.3 Micromalting; Malz: 3.1.4.11 Maischmethode nach Hartong-Kretschmer VZ 45 °C. Collection of Brewing Analysis Methods of the Mitteleuropäische Brautechnische Analysenkommission (MEBAK), Freising-Weihenstephan, Germany 341 p. |
|
Ofoedu CE, Akosim CQ, Iwouno JO, Obi CD, Shorstkii I, Okpala COR (2021). Characteristic changes in malt, wort and beer produced from different Nigerian rice varieties as influenced by varying malting conditions. Peer J 19(9):e10968. |
|
Owuama C (1999). Brewing beer with sorghum. Journal of the Institute of Brewing 105(1):23-34. |
|
Owusu-Mensah E, Oduro I, Sarfo KJ (2011). Steeping: A way of improving the malting of rice grain. Journal of Food Biochemistry 35(1):80-91. |
|
Palmer GH (1989). Cereals in Malting and Brewing. In: Palmer GH, (ed),. Cereal Science and Technology, Aberdeen University Press, Aberdeen pp. 61-242. |
|
Quispe I, Navia R, Kahhat R (2019). Life Cycle Assessment of rice husk as an energy source. A Peruvian case study. Journal of Cleaner Production 209:1235-1244. |
|
Quispe I, Navia R, Kahhat R (2016). Energy potential from husk through direct combustion and fast pyrolysis: A review. Waste Management 59:200-210. |
|
Savic IM, Nikolic VD, Savic-Gajic, Nikolic L, Ibric S, Gajic D (2015). Optimization of technological procedure for amygdalin isolation from plum seeds (Pruni domesticate semen). Frontiers in Plant Science 6:276. |
|
Stewart GG (2013). Biochemistry of Brewing. In Eskin MN, Shahidi F. (eds), Biochemistry of Foods, Elsevier, New York pp. 291-318. |
|
Taylor JRN, Dlamini BC, Kruger J (2013). 125th Anniversary Review: The science of the tropical cereals sorghum, maize and rice in relation to lager Beer Brewing. Journal of the Institute of brewing 119(1-2):1-14. |
|
Usansa U, Burberg F, Geiger E, Black W, Chokchai W, Arendt EK, Kreisz S, Boonkerd N, Teamuroong N, Zarnkow M (2011). Optimization of malting conditions for two Black rice cultivars. Black Non-way rice and Black waxy rice (Oryza sativa L. indica). Journal of the Institute of Brewing 117(1):39-46. |
|
Usansa U, Sampong N, Wanapu C, Boonkerd N, Teaumroong N (2009). The influences of steeping duration and temperature on the α- and β-amylase activities of six Thai rice malt cultivars (Oryza sativa L. indica). Journal of the Institute of Brewing 115(2):140-147. |
|
Yorke J, Cook D, Ford R (2021). Brewing with unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality. Beverages 7(4):1-20. |
Copyright © 2025 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0