May 2011

Modeling the action of technical mashing enzymes on extracts and free-amino nitrogen yields of the Madjeru sorghum cultivar

  The action of three technical mashing enzymes (hitempase 2XL, bioglucanase-TX and brewers protease) on yields of extract and free amino nitrogen (FAN) of the worts of mashes of unmalted and malted Madjeru sorghum was modeled and analyzed using the response surface methodology. The analysis showed that increasing amounts of hitempase 2XL considerably increased yields of extract during mashing of...

Author(s): Zangué S. C. Desobgo, Emmanuel J. Nso and Dzudie Tenin

May 2011

Polyphenols and antioxidant properties in forced and naturally aged Brazilian beer

  Beer is a beverage obtained through alcoholic fermentation of malt wort, usually made of barley, which could be added of other cereals, such as corn, rice or wheat. Its alcoholic content is between 3 and 8%. It can be considered a good source of polyphenols derived both from malt and hop. Due to its antioxidant capacity and low alcoholic content, its able to improve plasma antioxidant activity, reducing the...

Author(s): Priscila Becker Siqueira, Helena Maria André Bolini and Gabriela Alves Macedo