Results 131 to 140 of about 2,450 (174)

Study on quality evaluation of the entire stir-frying process of charred stir-fried malt based on intelligent sensing and machine learning. [PDF]

Food Chem X
Wang X, Zhu Y, Yang S, Su Y, Lu T, Zhong L, Yang M, Yu H, Liu H, Zhu J.   +9 more
europepmc   +1 more source

Novel Applications of Starch and Starch Derivatives in the Food and Alcoholic Beverages Industry: A Review. [PDF]

Foods
Vilela A, Gonçalves B, Gonçalves C, Cosme F, Pinto T.   +4 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Predicting barley malt extract with a Rapid Viscoanalyser

Journal of Cereal Science, 2005
Abstract Sixty barley samples with differing malting quality were used to study the relationships between Rapid Viscoanalyser (RVA) measurements and fine extract after micromalting. Many RVA measurements had significant correlations with fine extract. Pasting temperature (in the presence of 0.1 M silver nitrate) showed the best correlation ( r =0.82)
M.X. Zhou, N.J. Mendham
exaly   +2 more sources

RAPID SMALL-SCALE DETERMINATION OF MALT EXTRACT IN BARLEY BREEDING

Journal of the Institute of Brewing, 1984
A simple procedure for the determination of malt extract requiring only 0·5 g of malt is described. A constant volume of hot water is added and the mash is centrifuged rather than filtered. The extract is then estimated directly from a refractometer reading.
Robert Henry
exaly   +5 more sources

Factors predicting malt extract within a single barley cultivar

Journal of Cereal Science, 2008
Abstract The amount of extract a malting barley cultivar can produce in the brewhouse will always be of crucial economic importance, and malts with high extract are desired. While the extract level of a particular cultivar is influenced, by genetics, environment and malting practice, it is anticipated that if quality grain is selected and optimally ...
Y. Li, P.B. Schwarz, J.M. Barr, R.D. Horsley   +3 more
exaly   +2 more sources

Sulphur fertilization of barley crops improves malt extract and fermentability

Journal of Cereal Science, 2019
Fil: Prystupa, Pablo. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Parque Centenario. Instituto de Investigaciones en Biociencias Agricolas y Ambientales. Universidad de Buenos Aires. Facultad de Agronomia.
Eduardo Pagano, Peton Andres, Pablo Prystupa   +2 more
exaly   +3 more sources

Detecting Corn Syrup in Barley Malt Extracts

Cereal Chemistry, 2001
ABSTRACTMethods for detecting corn syrup in barley (Hordeum vulgare L.) malt extract were evaluated. Twelve samples representative of commercially available 2‐rowed and 6‐rowed malting barleys were malted. Extracts prepared from the finely ground malts were analyzed for 13C/12C ratios, expressed as δ13C, and concentrations of protein and sugars.
David M. Peterson, Allen D. Budde, Cynthia A. Henson, Berne L. Jones   +3 more
openaire   +1 more source

The effects of malting and mashing on barley protein extractability

Journal of Cereal Science, 2006
Abstract Proteins in unmalted and malted barley and in brewers’ spent grain (BSG) obtained after mashing were fractionated on the basis of their differential extractability in different media and characterised by SDS-polyacrylamide gel electrophoresis (SDS-PAGE) and high-performance liquid chromatography (HPLC).
Inge Celus, Kristof Brijs, Jan A. Delcour   +2 more
openaire   +1 more source

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: V. WORT NITROGEN AND MALT EXTRACT AND THEIR CORRELATIONS WITH BARLEY NITROGEN FRACTIONS

Canadian Journal of Research, 1939
Data representing 12 barley varieties grown at 12 experimental stations in Canada were used to examine relations among wort nitrogen (w), malt extract (e), barley nitrogen fractions (x), and total barley nitrogen (n).Significant inter-varietal partial correlations, independent of total nitrogen, were found between wort nitrogen and salt-soluble ...
J. A. Anderson, C. A. Ayre, W. O. S. Meredith   +2 more
openaire   +1 more source