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Production of Beers with the Addition of Functional Plants Cover

Production of Beers with the Addition of Functional Plants

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 29 (2025): Issue 2 (December 2025)
By: Monika Cioch-Skoneczny,  Elżbieta Piłat,  Krystian Klimczak and  Aleksander Poreda  
Open Access
|Feb 2026

Authors

Monika Cioch-Skoneczny

Department of Fermentation Technology and Microbiology, University of Agriculture in Kraków, Kraków, Poland

Elżbieta Piłat

Department of Fermentation Technology and Microbiology, University of Agriculture in Kraków, Kraków, Poland

Krystian Klimczak

Department of Fermentation Technology and Microbiology, University of Agriculture in Kraków, Kraków, Poland

Aleksander Poreda

monika.cioch@urk.edu.pl

Department of Fermentation Technology and Microbiology, University of Agriculture in Kraków, Kraków, Poland
DOI: https://doi.org/10.2478/aucft-2025-0020 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 249 - 262
Submitted on: Nov 10, 2025
|
Accepted on: Dec 30, 2025
|
Published on: Feb 9, 2026
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
beer,
ashwagandha,
moringa leaves,
aniseed,
Jerusalem artichoke,
sensory analysis
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2026 Monika Cioch-Skoneczny, Elżbieta Piłat, Krystian Klimczak, Aleksander Poreda, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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