Results 131 to 140 of about 4,206 (179)

Study on Barley and Malt Polyphenoloxidase. I. Chromatography of Barley, Steeped Barley, and Malt Polyphenoloxidase

Journal of the American Society of Brewing Chemists, 1977
A comparative chromatography of polyphenoloxidase isolated from barley, steeped barley, and green malt was made.
N. Van Huynh, J. Jerumanis
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Arabinoxylans in barley, malt and wort

1991
Abstract Arabinoxylans from barley endosperm cell walls may impair the wort preparation process. They were isolated from dehusked barley and malt, and from sweet wort. Their glycosidic linkage composition was determined, showing the presence of a large amount of C2-substituted xylopyranose.
Viëtor, R.J., Angelino, S.A.G.F., Voragen, A.G.J.   +2 more
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Malting Barley

1929
Scanned PDF of Malting ...
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Glucose-isomerase in Barley Malt

Nature, 1960
WORK in this Institute on the enzymatic breakdown of starch has included above all the qualitative and quantitative determination of products resulting from this breakdown1. We have observed that in every case fructose occurred beside the glucose derivatives already in the barley malt extract2.
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Endoproteases of barley and malt

Journal of Cereal Science, 2005
Abstract During seed germination several seed biopolymers, including the storage proteins, must be hydrolysed to provide biochemical building blocks for the growing seedling. This process is particularly important in barley because under the guise of ‘malting’, it forms the basis of the malting and brewing industries.
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MODIFICATION IN MALTING BARLEY

Journal of the Institute of Brewing, 1989
The patterns and degrees of modification found in the same grains, by successively applying the Calcofluor and Methylene Blue techniques, while similar were not identical. The Methylene Blue technique over-estimated modification in short-grown grains because the dye spread around the sheaf-cells, into cracks, and into mealy regions of the starchy ...
S. Y. Oh, D. E. Briggs
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The microflora of barley and malt

1996
The nature and the magnitude of the microflora of barley depend on both the field conditions under which the crop was grown and the post-harvest history of the grain. The microflora includes bacteria, actinomycetes, yeasts and filamentous fungi which contaminate and colonize the grain in the field, as well as others, particularly filamentous fungi ...
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THE SELECTION OF MALTING BARLEY

Journal of the Institute of Brewing, 1949
The importance of an early return to the growing of barley varieties chosen for malting quality rather than for yield or other non-malting properties is emphasized. Modern harvesting methods are discussed in relation to their influence on malting characters. The assessment of malting qualities in a sample is described, attention being paid to ripeness,
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Barley: Malting

2016
L. MacLeod, E. Evans
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