ReviewFoods (Basel, Switzerland)2021
Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
22 citing papers in PubMed.
- Aroma Profile of Worts and Contents of Selected Mineral Elements in Brewing with Malted and Unmalted Hemp Seeds.Molecules (Basel, Switzerland) · 2026Article
- Novel Applications of Starch and Starch Derivatives in the Food and Alcoholic Beverages Industry: A Review.Foods (Basel, Switzerland) · 2026Review
- Article
- A preliminary study on the characterization of taste and odor attributes in commercial lager and ale beers using E-sensing techniques.Frontiers in nutrition · 2026Article
- Impact of germination and kilning parameters on Eleusine coracana malting for industrial brewing applications.Scientific reports · 2025Article
- Enhancing yeast alcohol production during red sorghum (Sorghum bicolor L. Moench) wort fermentation.AMB Express · 2025Article
- Evaluation of the Profile of Selected Bioactive Compounds and the Potential of Barley Wort Enriched with Malted and Unmalted Hemp Seeds for Brewing Applications.Molecules (Basel, Switzerland) · 2025Article
- Impact of Brown Rice as Adjunct on Beer Brewing.Foods (Basel, Switzerland) · 2025Article
- Brewer's spent grain: Unveiling innovative applications in the food and packaging industry.Comprehensive reviews in food science and food safety · 2025Review
- Immobilized enzymes: exploring its potential in food industry applications.Food science and biotechnology · 2025Review
- Optimization of γ-Aminobutyric Acid Production in Brown Rice via Prolonged Seed Priming.Plants (Basel, Switzerland) · 2024Article
- Non-Conventional Brewers' Spent Grains, an Alternative Raw Material in Bread-Making.Foods (Basel, Switzerland) · 2024Article
- Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Heliyon · 2024Article
- Craft Beer Produced by Immobilized Yeast Cells with the Addition of Grape Pomace Seed Powder: Physico-Chemical Characterization and Antioxidant Properties.Foods (Basel, Switzerland) · 2024Article
- Grains in a Modern Time: A Comprehensive Review of Compositions and Understanding Their Role in Type 2 Diabetes and Cancer.Foods (Basel, Switzerland) · 2024Review
- Modeling and Optimization of Triticale Wort Production Using an Artificial Neural Network and a Genetic Algorithm.Foods (Basel, Switzerland) · 2024Article
- Amaranth and buckwheat grains: Nutritional profile, development of functional foods, their pre-clinical cum clinical aspects and enrichment in feed.Current research in food science · 2024Review
- Recent Developments and Applications of Microbial Levan, A Versatile Polysaccharide-Based Biopolymer.Molecules (Basel, Switzerland) · 2023Review
- Starch Structure of Raw Materials with Different Amylose Contents and the Brewing Quality Characteristics of Korean Rice Beer.Foods (Basel, Switzerland) · 2023Article
- An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends.Molecules (Basel, Switzerland) · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being promoted for the production of a variety of high-quality beers, from sensory and nutritional points of view. The sensory properties of the obtained beer depend on the characteristics of each adjunct but also on the forms in which the adjunct is added: whole cereal, grits, malted, extruded grains, torrefied and syrup. Among these common forms, the extruded grains (maize or rice) produce a higher content of aroma compounds in beer. From a nutritional point of view, the use of non-conventional starch adjuncts, such as black rice, buckwheat or sweet potato, leads to an increase in the polyphenol content of the beer, and thus, its antioxidant capacity. Cereals such as maize, rice, sorghum or millet are the most promising for the production of gluten-free beers. A close relationship can be developed between the use of adjuncts in the beer industry and the use of commercial enzymes. Advances made by biotechnology to design new enzymes with different functionalities could be associated to a future increase in adjunct usage in brewing.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.