TY  - CHAP
AU  - Anca Corina Fărcaş
AU  - Sonia Ancuța Socaci
AU  - Elena Mudura
AU  - Francisc
Vasile Dulf
AU  - Dan C. Vodnar
AU  - Maria Tofană
AU  - Liana Claudia Salanță
ED  - Makoto Kanauchi
Y1  - 2017-07-19
PY  - 2017
T1  - Exploitation of Brewing Industry Wastes to Produce Functional Ingredients
N2  - Many alcoholic beverages produced using various methods are consumed throughout the world. Alcoholic beverages made by brewing cereals, such as beer and Japanese sake, are extremely popular. Brewing them requires a complicated process by which the cereal must be saccharified using enzymes such as amylase. For example, with beer brewing, malt enzymes are used for saccharification. By germination, malt is made from barley to produce enzymes. Finally, wort is made by processing at higher temperatures using malt. The actual techniques require high-level skills. In this book, the discussion encompasses leading-edge brewing technology with fermentation using a non-Saccharomyces starter, healthy uses of spent grain from brewing processes, and an electronic nose for quality control, but it also includes descriptions of local traditional alcoholic beverages of Korea and Cameroon.
BT  - Brewing Technology
SP  - Ch. 7
UR  - https://doi.org/10.5772/intechopen.69231
DO  - 10.5772/intechopen.69231
SN  - 978-953-51-3342-1
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-16
ER  -