Evaluation of Antioxidant Activities of Cereals and their Malts
Nova Biotechnologica et Chimica, 2014 The aim of this study was to determine the influence of malting on the antioxidant content in cereals such as wheat (PS Sunanka, Zaira, PS 57/11 and Vanda), oat (Dunajec) and barley (Laudis 550) harvested in 2013.
Ondrejovič Miroslav +4 more
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Use of D-optimal combined design methodology to describe the effect of extraction parameters on the production of quinoa-barley malt extract by superheated water extraction. [PDF]
Food Sci Nutr, 2021 Sabah S +4 more
europepmc +1 more source
Quality of malting barley crop 2011 in the Czech Republic.
Kvasný průmysl, 2012 The study evaluates the quality of malting barley from the 2011 harvest in the Czech Republic . It detected above average starch content and portion of sieving fractions over 2.5 mm and below average content of nitrogenous substances when compared to the
Ivo HARTMAN
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Brewer's spent grain : a valuable feedstock for industrial applications [PDF]
, 2014 Brewer's spent grain (BSG) is the most abundant by-product generated from the beer-brewing process, representing approximately 85% of the total by-products obtained.
Mussatto, Solange I.
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Testing for Market Power in Multiple-Input, Multiple-Output Industries: The Australian Grains and Oilseeds Industries [PDF]
Recent empirical studies have found significant evidence of departures from competition in the input side of the Australian bread, breakfast cereal and margarine end-product markets.
Griffith, Garry R. +3 more
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Spring Barley Variety Trial [PDF]
, 2013 With the revival of the small grains industry in the Northeast and the strength of the localvore movement, craft breweries and distilleries have expressed an interest in sourcing local barley for malting.
Cummings, Erica +4 more
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Banana as adjunct in beer production: applicability and performance of fermentative parameters [PDF]
, 2009 Traditionally, the raw materials for beer production are barley, hops, water, and yeast, but most brewers use also different adjuncts. During the alcoholic fermentation, the contribution of aroma compounds from other ingredients to the final beer flavor ...
0. S. Younis +32 more
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Penicillium verrucosum occurrence and Ochratoxin A contents in organically cultivated grain with special reference to ancient wheat types and drying practice [PDF]
, 2005 This study addresses the relationship between the ochratoxigenic strains of Penicillium verrucosum and ochratoxin A (OTA) contents in organically cultivated grain. It included 37 combined, non-dried grain samples from farmers with no drying facilities as
BG Osborne +21 more
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Genetic Analysis and Molecular Breeding Applications of Malting Quality QTLs in Barley
Frontiers in Genetics, 2019 Malting quality is an important determinant of the value of barley grain used in malting and brewing. With recent sequencing and assembling of the barley genome, an increasing number of quantitative trait loci (QTLs) and genes related to malting quality ...
Yunxia Fang, Xiaoqin Zhang, Dawei Xue
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Development of technology for the oat wort’s production using over 50% husked oat malt with the application of enzymatic preparations [PDF]
BIO Web of ConferencesOat malt is of considerable interest for the development of new functional beverages due to its high dietary fiber content. In order to harness the biopotential of non-starch polysaccharides, which are present in the cell walls of the aleurone layer and ...
Ivanov Vladimir +2 more
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