Results 101 to 110 of about 14,425 (223)

Brewer’s spent grains protects against oxidative DNA damage in Saccharomyces cerevisiae [PDF]

, 2017
Brewer’s spent grain (BSG), obtained from barley malt during brewing, contains high amounts of phenolic acids, predominantly ferulic and p-coumaric acids.
Carvalho, Daniel O., Guido, Luís F., Johansson, Björn, Moreira, Manuela M., Oliveira, Rui Pedro Soares de   +4 more
core   +1 more source

Screening of Acetic Acid-Producing Bacteria from Coffee Pulping Process and Their Efficiency in Malt Vinegar Production

Journal of Chemistry
Bacterial isolate which can produce acetic acid has been isolated from a coffee pulping process. Primary screening of acetic acid-producing bacteria was performed by using YPG medium. Then, positive isolates on YPG were further screened on GYC medium. It
Gizatie Dereje, Chandran Masi, Mesfin Tafesse   +2 more
doaj   +1 more source

Characterization of craft beer through flavour component analysis by GC-MS and multivariate statistical tools [PDF]

, 2018
Beer is a rather popular drink and represents the most widely consumed alcoholic beverage in the world.The present research aims at characterizing the flavour profile of lager pilsner, the category of low fermentation beers most common in Europe.
Boccacci Mariani Maurizio, Giannetti Vanessa, TORRELLI, PAOLA   +2 more
core  

Plant-based beverages as good sources of free and glycosidic plant sterols [PDF]

, 2017
To address the ever-growing group of health-conscious consumers, more and more nutritional and health claims are being used on food products. Nevertheless, only very few food constituents, including plant sterols, have been appointed an approved health ...
Decloedt, Anneleen, Van Landschoot, Anita, Vanderputten, Dana, Vanhaecke, Lynn, Watson, Hellen   +4 more
core   +2 more sources

Economics of Dockage Removal in Barley: Background, Cleaning Costs, Handling, and Merchandising Practices [PDF]

Marketing,
Cobia, David W., Johnson, D. Demcey, Scherping, Daniel J., Wilson, William W.   +3 more
core   +1 more source

DEVELOPMENT OF A PROBİOTİC GLUTEN-FREE KVASS USİNG BUCKWHEAT MALT EXTRACT

Harčova Nauka ì Tehnologìâ
Non-alcoholic beverages constitute one of the key groups of functional food products. When developing a technology, the scientific justification and selection of primary raw materials and functional ingredients are of paramount importance. Buckwheat is a
N. Gadimova
doaj   +1 more source

Mycotoxins of Aspergillus clavatus: Toxicity of Cytochalasin E, Patulin, and Extracts of Contaminated Barley Malt

Journal of Food Protection, 1997
Brine shrimp and conductimetric Saccharomyces cerevisiae bioassays were used to investigate the toxicity of green barley malt prepared at 16 and 25°C from grain inoculated with a strain of Aspergillus clavatus known to produce the mycotoxins cytochalasin E and patulin during malting.
Teresa-Maria, Lopez-Diaz, Brian, Flannigan   +1 more
openaire   +2 more sources

BENEFITS AND COSTS OF A VOLUNTARY WHEAT BOARD FOR THE PROVINCE OF ALBERTA [PDF]

Agribusiness,
Bouma, Jerry, Martin, Larry J., Mayer, Holly   +2 more
core   +1 more source

SUPPLY CHAIN COMPETENCY: RECIPE FOR CEREAL AND LIVESTOCK MARKETING IN ALBERTA? [PDF]

This study examines the nature of Supply Chain Management (SCM) in the Canadian barley industry, economic theories related to SCM, identifies SCM drivers and reviews the Canadian barley marketing system. Two surveys were conducted; one on the feed barley
Lee, Michelle, Lerohl, Mel L., Unterschultz, James R.   +2 more
core   +1 more source

The Role of the Food & Beverage Sector in Expanding Economic Opportunity [PDF]

, 2007
The food and beverage industry has a unique role in expanding economic opportunity because it is universal to human life and health. The industry operates at multiple levels of society where billions of people grow, transform, and sell food, particularly
Marc Pfitzer, Ramya Krishnaswamy
core