Results 141 to 150 of about 2,450 (174)

Genetic Complexity of the Malt Extract Trait in Barley Suggested by QTL Analysis

Journal of the American Society of Brewing Chemists, 1997
S E Ullrich, B L Jones
exaly   +2 more sources

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: XI. SIMULTANEOUS RELATIONS BETWEEN MALT EXTRACT AND TWO OR MORE BARLEY PROPERTIES

Canadian Journal of Research, 1941
Inter- and intravarietal relations between malt extract and barley properties (extract, starch, total nitrogen, 1000-kernel weight, salt-soluble nitrogen, saccharifying activity, cellulose-lignin residue, and steeping time) have been investigated by developing prediction equations for malt extract.The most useful single factors for intervarietal ...
H. R. Sallans, W. O. S. Meredith, J. A. Anderson   +2 more
openaire   +1 more source

Relationships Among the β-Glucan Contents of Barley, Malt, Malt Congress Extract, and Beer

Journal of the American Society of Brewing Chemists, 1998
Malting barley breeders have directed a sustained effort toward reducing β-glucan problems through selection of lines exhibiting low barley β-glucan content.
M. J. Edney, D. E. LaBerge, D. E. Langrell   +2 more
openaire   +1 more source

Extraction of FAN from Malting Barley During Malting and Mashing

Journal of the American Society of Brewing Chemists, 2014
Optimization of utilizable extract from raw materials is a high priority in both potable and industrial alcohol production.
openaire   +1 more source

THE RELATIONSHIP BETWEEN SOME BARLEY AND GREEN MALT PROPERTIES AND MALT HOT WATER EXTRACT

Journal of the Institute of Brewing, 1984
Further studies have been made on the relationships between malt hot-water extract (HWE) and some barley and green malt characters previously identified as influencing HWE.17,18 Relationships were found to be relatively consistent between spring and winter barleys and over years, suggesting that these characters play an important fundamental role in ...
A. G. Morgan, A. A. Gill, R. L. Freeman
openaire   +1 more source

Barley Malt Limit Dextrinase: Its Extraction, Heat Stability, and Activity During Malting and Mashing

Journal of the American Society of Brewing Chemists, 1995
The importance of limit dextrinase in malting and brewing has been reevaluated by using a specific dyed substrate assay.
Michael Sissons, Marcus Taylor, Michael Proudlove   +2 more
openaire   +2 more sources

Comparison of Wort Osmolyte Concentration and Malt Extract to Wort Sugars from Malting Barley Breeding Lines

Journal of the American Society of Brewing Chemists, 2021
In 2007 wort osmolyte concentration (OC) was introduced as a method of measuring malt quality. The OC (molar concentration of solutes) of a mash is predominantly due to the conversion of starch to ...
Cynthia A. Henson, Stanley H. Duke, Marcus A. Vinje   +2 more
openaire   +1 more source

Effects of Malted Barley Extract and Banaba Extract on Blood Glucose Levels in Genetically Diabetic Mice

Journal of Medicinal Food, 2004
This study investigated the therapeutic effects of a malted barley extract (MBE) and of banaba extract on blood glucose, insulin, and other biochemical parameters in genetically diabetic mice (C57BL/KsJ(-) m (+/+) Lepr (db)). The mice were divided into three groups-control, MBE, and banaba-according to supplementation. Both MBE and banaba extracts were
Heeok, Hong, Won, Jai Maeng
openaire   +2 more sources

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: VIII. CORRELATIONS BETWEEN ENZYMATIC ACTIVITIES AND MALT EXTRACT, MALTING LOSS, AND STEEPING TIME

Canadian Journal of Research, 1940
Significant negative inter-varietal correlation coefficients between steeping time and barley saccharifying (− 0.706), malt saccharifying (− 0.814), starch-liquefying (− 0.954), autolytic diastatic (−0.937), and proteolytic (−0.822) activities are shown to be dependent on the same fundamental barley properties as similar positive coefficients between ...
Henry R. Sallans, J. Ansel Anderson
openaire   +1 more source

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: X. CORRELATIONS OF CARBOHYDRATES WITH NITROGEN FRACTIONS AND WITH MALT EXTRACT, STEEPING TIME, AND MALTING LOSS

Canadian Journal of Research, 1940
Glutelin is the only nitrogen fraction that is significantly correlated with starch, barley extract, and insoluble carbohydrate, between varieties. In each case the correlation coefficient barely attains the 5% level of significance. Within varieties the correlation coefficients for starch and barley extract with glutelin, hordein, and salt-soluble ...
Henry R. Sallans, J. Ansel Anderson
openaire   +1 more source