Results 21 to 30 of about 14,425 (223)
Non-Starch Polysaccharides in Wheat Beers and Barley Malt beers: A Comparative Study
Foods, 2020 Non-starch polysaccharides (NSPs) in beers attract extensive attention due to their health benefits. The aim of this work was to investigate and compare NSPs including arabinoxylan, arabinogalactan, β−glucans, and mannose polymers in wheat and
Miaomiao Li, Jinhua Du, Yaxin Zheng
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Millenium, 2018 Introduction: It is recognized that the character and the quality of the malt is obtained during kilning. Moreover, the changes occurring during kilning affect mashing and wort quality.
Adriana Skendi, Maria Papageorgiou
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Analysis of Grain Yield and Cytolytic Degradation of Winter and Spring Barley Cultivars
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2010 Six barley cultivars were grown in locations of Osijek and Nova Gradiska (Croatia) for three successive years. Our study included cultivars of different seasonal type. ‘Zlatko’, ‘Barun’ and ‘Vanessa’ are two-rowed winter type barley cultivars and ‘Fran’,
Alojzije LALIC +8 more
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Evaluation of malting quality of spring barley genetic resources from different regions of origin
Kvasný průmysl, 2021 A set of 92 genetic resources of spring barley split into groups according to the areas of origin was studied in terms of grain malting quality. The following malting parameters were monitored in this study: nitrogen content in barley grain, malt extract,
Marta Zavřelová +4 more
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Extraction and Assay of Ferulic Acid Esterase From Malted Barley* [PDF]
Journal of the Institute of Brewing, 2000 Ferulic acid esterase activity was detected in extracts of barley malt using an assay employing a novel artificial substrate, mono-feruloyl glycerol. Mono-feruloyl glycerol has been synthesized and analysed to determine its degree of substitution and purity. It consists of a mixture of the two isomers 1-feruloyl glycerol and 2-feruloyl glycerol.
F. J. Humberstone, D. E. Briggs
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Barley varieties registered in the Slovak republic in 2008.
Kvasný průmysl, 2008 In 2008 following malting varieties of spring barley were registered in the Slovak Republic: Shakira, Blaník, Levan and Prodeum. Malt of the varieties Levan and Prodeum provided above average extract content and high activity of all three followed groups
Vratislav PSOTA, Marián SVORAD
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Safety evaluation of the food enzyme β-amylase obtained from barley (Hordeum vulgare) [PDF]
, 2017 Publisher ...
Arcella, Davide +29 more
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Quality of Malting Barley from Harvest 2013 in the Czech Republic
Kvasný průmysl, 2015 Quality of malting barley from harvest 2013 in the Czech Republic was evaluated. The quality parameters of barley samples were determined, malting was conducted in the laboratory micromalting plant and malt quality parameters were assessed.
Ivo Hartman
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IMPROVED EXTRACTION AND ASSAY OF β-AMYLASE BROM BARLEY AND MALT [PDF]
Journal of the Institute of Brewing, 1998 β-Amylase was extracted from barley or malt using four physical techniques to break up grists which had been prepared using a Moulinex coffee grinder. Grinding with a Polytron homogeniser apparently completely disrupted all cells, as determined by transmission electron microscopy, and increased the efficiency of extraction of β-amylase from barley by ...
E. T. Buttimer, D. E. Briggs
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Germination index as an indicator of malting potential
Czech Journal of Food Sciences, 2012 The malting industry requires malt with a high extract yield, high levels of enzyme activity, and good modification to manufacture beer of excellent quality. The basic raw material for the beer production is the malting barley whose quality is of primary
Helena Frančáková +3 more
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