Biochemical, Physical and Mechanical Modifications of Fruits, Vegetables, Herbs and Cereals and Their Possible Use in Brewing
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 31 December 2025 | Viewed by 40
Special Issue Editors
Interests: brewing; beer; malt; malting; food contaminants; biotechnology
Special Issues, Collections and Topics in MDPI journals
Interests: food science and technology; volatile organic compounds; sensory analysis; cereal traceability; cereal quality
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In recent years, there has been growing interest among consumers in beers other than the traditional ones brewed from barley malt, e.g., wheat, rye, oat, corn, rice or those made with the addition of pseudocereals, e.g., buckwheat or quinoa.An equally interesting alternative is the addition of fruit, vegetables or herbs in various forms (juices, pulps, aromas, extracts, essential oils, freeze-dried products, etc.).These additives are a rich source of bioactive compounds that have antioxidant and antimicrobial properties, which, at the same time, allow for an extended shelf life of the beer products.However, not every proposed additive will have a positive effect on the sensory qualities of the finished product, which is why it is very important to conduct a sensory analysis before introducing a new product to the market.Biochemical, physical or mechanical changes related to the appropriate preparation of raw materials, as well as the possibility of modifying the beer brewing process, constitute a new alternative and innovative direction for the global brewing industry, as well as allowing us to obtain answers in relation to emerging technological problems.
Dr. Kristina Mastanjević
Dr. Riccardo De Flaviis
Guest Editors
Manuscript Submission Information
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Keywords
- cereals
- fruits
- vegetables
- herbs
- beers
- beverages
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