Results 191 to 200 of about 14,425 (223)
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Extraction of FAN from Malting Barley During Malting and Mashing
Journal of the American Society of Brewing Chemists, 2014Optimization of utilizable extract from raw materials is a high priority in both potable and industrial alcohol production.
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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 +2 more
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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 +2 more
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THE RELATIONSHIP BETWEEN SOME BARLEY AND GREEN MALT PROPERTIES AND MALT HOT WATER EXTRACT
Journal of the Institute of Brewing, 1984Further 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
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The effects of malting and mashing on barley protein extractability
Journal of Cereal Science, 2006Abstract 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 +2 more
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Structural Characteristics of Water‐Extractable Nonstarch Polysaccharides from Barley Malt
Cereal Chemistry, 2002ABSTRACTWater‐extractable (WE) material was isolated from a Canadian barley malt (cv. Harrington). The purified WE material contained mainly arabinoxylans, β‐glucans, proteins, and small amounts of arabinogalactans and mannose‐containing polymers. WE material was treated with specific enzymes to obtain two fractions: one enriched in arabinoxylan (AX ...
M. Cyran +2 more
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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
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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
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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
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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
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Journal of Cereal Science, 2003
Abstract This paper presents an exploratory multivariate approach for analysis of malting barley quality data. By using principal component analysis (PCA) and partial least squares regression (PLSR) complex malting quality data are combined into functional factors which are used for malting barley quality characterisation.
Nielsen, J.P., Munck, L.
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Abstract This paper presents an exploratory multivariate approach for analysis of malting barley quality data. By using principal component analysis (PCA) and partial least squares regression (PLSR) complex malting quality data are combined into functional factors which are used for malting barley quality characterisation.
Nielsen, J.P., Munck, L.
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Journal of the Institute of Brewing, 1991
The validity of the Recommended Methods used as a basis for trading malt by some maltsters and distillers for the decade 1979–1988, during which time there have been some major malting and distilling process changes, have been reviewed. In the ten years, the barley varieties used gradually changed, the use of indirect fired malt kilning, often ...
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The validity of the Recommended Methods used as a basis for trading malt by some maltsters and distillers for the decade 1979–1988, during which time there have been some major malting and distilling process changes, have been reviewed. In the ten years, the barley varieties used gradually changed, the use of indirect fired malt kilning, often ...
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Journal of the Institute of Brewing, 2000
Some maltsters and distillers have now used the Recommended Methods of Analysis for Malt Extract and Unboiled Wort Fermentability as a basis for trade for twenty years (1979–1998). As in the first decade of use, there have been ongoing changes in laboratory analysis, barley varieties and production scale processes in the second decade.
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Some maltsters and distillers have now used the Recommended Methods of Analysis for Malt Extract and Unboiled Wort Fermentability as a basis for trade for twenty years (1979–1998). As in the first decade of use, there have been ongoing changes in laboratory analysis, barley varieties and production scale processes in the second decade.
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