Results 21 to 30 of about 4,206 (179)

Comprehensive Comparative Study of the Malting Qualities of Winter Hull-Less and Hulled Barley (2016–2019)

Fermentation, 2021
This paper aimed to compare the quality indicators of hull-less (naked) barley malt with malt obtained from hulled barley, according to the recommended values for standard pale malt.
Kristina Habschied, Alojzije Lalić, Vinko Krstanović, Krešimir Dvojković, Ivan Abičić, Gordana Šimić, Krešimir Mastanjević   +6 more
doaj   +1 more source

The effect of treatment of barley grain and malt with low-temperature plasma discharge on the malt gushing potential

Kvasný průmysl, 2018
In 2015, the effect of treatment of spring barley grain and malt produced from it with low-temperature plasma discharge on the malt gushing potential was studied. Malting barley and malt produced from it were plasma-treated.
Sylvie Běláková, Zbyněk Havelka, Andrea Bohatá, Ivo Hartman, Hana Kábelová, Pavel Kříž, Miroslav Dienstbier, Petr Bartoš, Petr Špatenka   +8 more
doaj   +1 more source

Identification and Characterization of Three Epichloë Endophytes Isolated from Wild Barley in China

Journal of Fungi
Epichloë endophytes have been found in cool-season grasses and can produce alkaloids that are toxic to vertebrates and insects. Due to their beneficial effects, Epichloë can provide plants with resistance to some abiotic and biotic stresses.
Zhengfeng Wang, Feng Zhao, Qijun Bao, Xiaoning Liu, Cheng Guo   +4 more
doaj   +1 more source

The spillover effect of foreign direct investment - the case of Slovak beer and malt production sector

Agricultural Economics (AGRICECON), 2006
The paper deals with the FDI spillover effects in production of beer and malt in Slovakia. Malt producers have a dominant position in the market. The use of the almost monopsonistic power of malt producers is constrained the by low asset specificity of ...
P. Bielik, J. Pokrivčák, A. Qineti, N. Pokrivčáková   +3 more
doaj   +1 more source

Enzymatic Hydrolysis of Cassava Starch Using Barley Malt Amylases

Orbital: The Electronic Journal of Chemistry, 2021
Barley malt was used as a source of amylases for the hydrolysis of cassava starch to produce reducing sugars for the alcoholic fermentation. Two routes of hydrolysis were evaluated in this work.
Felipe Staciaki da Luz, Adrielle Ferreira Bueno, Renata Nascimento Caetano, Paulo Rogério Pinto Rodrigues, Everson do Prado Banczek   +4 more
doaj   +3 more sources

Participatory evaluation of malt barley (Hordium disticum L.) varieties in barley-growing highland areas of Northwestern Ethiopia

Cogent Food & Agriculture, 2020
Although in Ethiopia, improved varieties of malt barley are released year after year, on-time promotion and distribution of released varieties to smallholder farmers are major research limitations.
Misganaw Ferede, Zina Demsie
doaj   +1 more source

The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of Beer

Fermentation, 2022
This study highlights the dynamics of phenolic acids, antioxidation, and 4-vinylguaiacol in beer produced with dark purple rice malt, also known as Riceberry rice malt, as an adjunct and base malt. Riceberry rice malt substituted barley malt at 40% (w/w),
Hellie Gonu, Ulaiwan Withayagiat
doaj   +1 more source

What Do We Know About Scope 3 Emissions in Small‐ and Medium‐Sized Enterprises? Mapping Current Knowledge and Advancing a Theory–Practice‐Oriented Framework

Business Strategy and the Environment, EarlyView.
ABSTRACT Although SMEs comprise over 90% of firms globally, research on their engagement with Scope 3 (value‐chain) greenhouse gas emissions remains limited. This PRISMA‐guided systematic review synthesises 49 SME‐relevant studies to develop a theory‐informed, practice‐oriented framework for more credible and sustained Scope 3 engagement.
Chidinma Uchendu, Okechukwu Okorie, Fatemeh Khosravi, Stuart Connop, Hebba Haddad, Mike Medas   +5 more
wiley   +1 more source

Barley storage system and its impact on malt and beer quality.

Kvasný průmysl, 2009
An influence of barley storage on malt quality was tested in a laboratory scale. After dormancy had come to end barleys of varieties Jersey and Tolar were stored at amount of 50 kg at the temperature was 10 °C in aerobic and anaerobic conditions. Malting
Alexandr MIKYŠKA, Josef PROKEŠ
doaj   +1 more source

Impact of Intermediate Wheatgrass as an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, EarlyView.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source