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Trends in Food Science & Technology, ISSN 0924-2244, 03/2014, Volume 36, Issue 1, pp. 44 - 54
Beer is one of the most frequently consumed alcoholic beverages. However, the consumption of conventional barley beer is not safe for coeliac patients. The... 
SATIVA L | RAW-MATERIAL | SORGHUM MALT | PANICUM-MILIACEUM L | FOOD SCIENCE & TECHNOLOGY | DOUBLE-BLIND | CELIAC-DISEASE PATIENTS | FREE FOODS | RICE MALT | FINAL MALT QUALITY | OF-LIFE | Gluten-free diet | Precipitation (Meteorology) | Beverages | Gluten | Beer | Barley | Reduction | Legislation | Labelling | Patients
Journal Article
Food and Chemical Toxicology, ISSN 0278-6915, 11/2016, Volume 97, pp. 217 - 223
Journal Article
African Studies Review, ISSN 0002-0206, 03/2015, Volume 58, Issue 1, pp. 91 - 111
African beer markets are increasingly being commercialized. Select brewers are going to extraordinary lengths to attract new customers on the continent.... 
sorghum | Heineken | neocolonialism | branding | Castel | SABMiller | Diageo | Multinational corporations | marketing | cassava | chibuku | industry life cycles | beer | AREA STUDIES | INNOVATION | Beer | Breweries | Brewing industry | Management | Economists | Social responsibility
Journal Article
Journal of the Institute of Brewing, ISSN 0046-9750, 2018, Volume 124, Issue 1, pp. 16 - 22
The brewing process of opaque beer suffers of lack of sophisticated measurement and good hygienic practices. Breweries of opaque beer experience variation in... 
MCUSUM | control chart | monitoring | opaque beer | quality | FOOD SCIENCE & TECHNOLOGY | FERMENTATION | SORGHUM BEER | MALT | WATER | Viscosity | Distillation | Organoleptic properties | Inspection | Shelf life | Brewing | Fermentation | Beer | Alcohols | Mashing | Control charts | Packaging | Breweries | Hygiene
Journal Article
Journal of Food Protection, ISSN 0362-028X, 06/2015, Volume 78, Issue 6, pp. 1167 - 1177
Journal Article
Food Microbiology, ISSN 0740-0020, 10/2019, Volume 83, pp. 181 - 186
The selection of Saccharomyces yeast which is able to produce high amounts of relevant aroma components from sorghum wort has been scarcely explored.... 
Esters | Saccharomyces | aromagenesis | Higher alcohols | Vicinal diketones | FOOD SCIENCE & TECHNOLOGY | MICROBIOLOGY | MASH BIO-ACIDIFICATION | GRAIN | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | AMINO-ACIDS | AFRICAN SORGHUM | FERMENTATION | DIGESTIBILITY | Ecosystem components | Ketones | Amino acids | Fermentation | Beverages | Beverage industry | Beer
Journal Article
Journal of the Institute of Brewing, ISSN 0046-9750, 2014, Volume 120, Issue 1, pp. 77 - 81
In the brewing industry, barley malt is often partially replaced with adjuncts (unmalted barley, wheat, rice, sorghum and corn in different forms). It is... 
FAN | DMS | adjunct | corn grist | wort | beer | Corn grist | Wort | Adjunct | Beer | FOOD SCIENCE & TECHNOLOGY | SORGHUM | BARLEY | MAIZE | RICE | Barley malt | Worts | Corn | Brewing | Fermentation | Colour | Alcohols
Journal Article
LWT, ISSN 0023-6438, 07/2017, Volume 80, pp. 51 - 58
Tchoukoutou is a Beninese traditional sorghum beer obtained by mixed fermentation including yeast and lactic acid bacteria (LAB). The starter's LAB communities... 
MALDI-TOF MS | Aryl-β-d-glucosidase | Biodiversity | African beers | Traditional starter | Aryl-β-D-glucosidase | STRAINS | MAWE | TCHOUKOUTOU | FOOD SCIENCE & TECHNOLOGY | TREES | Aryl beta-D-glucosidase | CYANIDE CONTENTS | BEVERAGES | MYCOTOXINS | Enzymes | Microbiota (Symbiotic organisms) | RNA | Analysis | Bacteria | Fermentation | Beer | Biological diversity
Journal Article
Food Control, ISSN 0956-7135, 02/2014, Volume 36, Issue 1, pp. 253 - 256
A total of 9 traditional maize based opaque beers were randomly collected from tribal (chewa) rituals and commercial village brewers from Lilongwe and Dowa... 
Maize-based beer | Traditional | Mycotoxins | SORGHUM MALT | AFLATOXIN | FOOD SCIENCE & TECHNOLOGY | FUSARIUM MYCOTOXINS | FATE | Surveys | Methyl ether | Corn | College administrators | Mass spectrometry | Beer
Journal Article
International Food Research Journal, ISSN 1985-4668, 2018, Volume 25, Issue 2, pp. 612 - 619
The general trend in sorghum beer production is now the use of starter culture to alleviate the problems of variations in organoleptic quality and... 
Starter cultures | Candida tropicalis | Sorghum beer | Saccharomyces cerevisiae | Ethanol effect | WINE | BUDDING YEAST | TOLERANCE | FOOD SCIENCE & TECHNOLOGY | SACCHAROMYCES-CEREVISIAE | FATTY-ACID | CULTURE-CONDITIONS | GROWTH | LIPID-COMPOSITION | FERMENTED FOODS | STRESS
Journal Article