Results 151 to 160 of about 3,103 (184)
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2009
The major targets in malting and brewing are to obtain maximum extract yield, enough nutrients for yeast growth, fermentable sugars for alcohol production and a balanced combination of high molecular weight compounds to achieve a beautiful and stable foam and smooth mouth feel in beer and to avoid haze formation during storage. Wort and beer filtration
J. M. Wang, G. P. Zhang
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The major targets in malting and brewing are to obtain maximum extract yield, enough nutrients for yeast growth, fermentable sugars for alcohol production and a balanced combination of high molecular weight compounds to achieve a beautiful and stable foam and smooth mouth feel in beer and to avoid haze formation during storage. Wort and beer filtration
J. M. Wang, G. P. Zhang
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Hydroxyl radical oxidation of feruloylated arabinoxylan
Carbohydrate Polymers, 2016Feruloylated arabinoxylan (AX) has a unique capacity to form covalent gels in the presence of certain oxidizing agents. The present study demonstrates that hydroxyl radical oxidation does not provoke ferulic acid dimerization and thus oxidative gelation.
Attila Bagdi +2 more
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Carbohydrate Polymers, 2003
Abstract A water-soluble, high molecular weight arabinoxylan was isolated from corn fiber. This arabinoxylan was a highly branched and complex polysaccharide composed of xylose, arabinose, galactose, glucuronic acid and glucose. Treatment of this arabinoxylan with a C2–C4 aliphatic anhydride using methanesulfonic acid as a catalyst or trifluoroacetic
Charles M Buchanan +7 more
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Abstract A water-soluble, high molecular weight arabinoxylan was isolated from corn fiber. This arabinoxylan was a highly branched and complex polysaccharide composed of xylose, arabinose, galactose, glucuronic acid and glucose. Treatment of this arabinoxylan with a C2–C4 aliphatic anhydride using methanesulfonic acid as a catalyst or trifluoroacetic
Charles M Buchanan +7 more
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Arabinoxylan and Arabinoxylan Hydrolysing Activities in Barley Malts and Worts Derived from Them
Journal of Cereal Science, 1997Abstract The water-extractable and total arabinoxylan contents of six barley malts varied between 0·49–0·69% (all analytical data expressed as a proportion of dry malt) and 6·40–6·93% respectively. Centrifuged wort arabinoxylan (0·62–0·93%) represented 10 to 14% of the total barley malt arabinoxylan.
W. Debyser, G. Derdelinckx, J.A. Delcour
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Studies on water-extractable arabinoxylans during malting and brewing
Food Chemistry, 2005Guoxian Gu, Zhongping Shi
exaly