Results 31 to 40 of about 14,425 (223)
Foods, 2022 Barley is the most popular raw material for malting, and recently, the demand for malt-based products has increased several folds in India and other South Asian countries.
Dinesh Kumar +5 more
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Foods, 2021 This study was conducted to produce malt from legume seeds (chickpea, lentil, pea, and vetch) and test whether malting with parameters, typically barley grain, will result in well-modified legume seed malt.
Alan Gasiński +4 more
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The dependence of malt quality on the variety and year.
Kvasný průmysl, 2013 Eleven spring barley varieties from harvest years 2009, 2010 and 2011 were studied. Eight basic technological parameters of malt for the determination of malting quality of barley were assessed: content of nitrogenous substances in barley, malt extract ...
Štefan DRÁB +5 more
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Occurrence of ochratoxin A and citrinin in Czech cereals and comparison of two HPLC methods for ochratoxin A detection. [PDF]
, 2010 The aims of the study were to obtain information about the occurrence of ochratoxin A (OTA) and citrinin (CIT) in cereals harvested in the Czech Republic and to compare two analytical procedures for detecting OTA.
Denesova, Olga +7 more
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Barley varieties registered in the Slovak Republic in 2007.
Kvasný průmysl, 2007 In 2007, the malting varieties of spring barley Anaconda, Marthe and Sebastian were registered in the Slovak Republic. Malt of the varieties Anaconda and Marthe provided above average extract and high activity of all three studied groups of enzymes. Malt
Vratislav PSOTA, Marián SVORAD
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Journal of Food Quality, 2022 Quinoa (Chenopodium quinoa Willd) is a nutritious pseudocereal that is more stress-tolerant compared with traditional cereals. It is an excellent example of a climate-smart crop that is more resilient to climate change compared with barley.
Esther Tatenda Chawanda +5 more
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The Effect of Superheated Water Extraction Conditions on Properties of Quinoa-Barley Malt Extract
Journal of Nutrition and Food Security, 2022 Background: Superheated water extraction (SWE), is a novel method, used to extract proteins or other bioactive component from agriculture products. Methods: In this study, the extract from quinoa-barley malt (in a proportion of 30:70) was treated by SWE method.
Samireh Sabah +4 more
openaire +1 more source
Saccharomyces cerevisiae in the production of whisk(e)y [PDF]
, 2016 Whisk(e)y is a major global distilled spirit beverage. Whiskies are produced from cereal starches that are saccharified, fermented and distilled prior to spirit maturation.
Hill, Annie E., Walker, Graeme M.
core +3 more sources
MALTING BARLEY IN THE REPUBLIC OF CROATIA IN THE PERIOD 1970-1999 [PDF]
Poljoprivreda, 2000 Regression analysis of grain yield based on State Statistics Department of The Republic of Croatia data in period from year 1971 to 1999 pointed at annual growing trend in rate of 56 kg/ha/year. Grain yield decreasing in rate of 90 kg/ha/year years was
Alojzije Lalić +2 more
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Kvasný průmysl, 2002 Based on demands of Czech beer and malt producers the evaluation system of malting barley variety technological quality was amended. It was agreed that in the scope of the malting quality index further parameters will be evaluated in the future: protein ...
V. PSOTA, K. KOSAŘ
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