Results 31 to 40 of about 2,450 (174)

Utilization of Grain Physical and Biochemical Traits to Predict Malting Quality of Barley (Hordeum vulgare L.) under Sub-Tropical Climate

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, Amit Kumar Sharma, Sneh Narwal, Sonia Sheoran, Ramesh Pal Singh Verma, Gyanendra Pratap Singh   +5 more
doaj   +1 more source

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, Vratislav PSOTA, Helena FRANČÁKOVÁ, Lenka SACHAMBULA, Jiří HARTMANN, Marián TOKÁR   +5 more
doaj   +1 more source

Analysis of Physicochemical Parameters of Congress Worts Prepared from Special Legume Seed Malts, Acquired with and without Use of Enzyme Preparations

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, Józef Błażewicz, Joanna Kawa-Rygielska, Joanna Śniegowska, Maciej Zarzecki   +4 more
doaj   +1 more source

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
doaj   +1 more source

Aroma profile of a gluten-free barley malt beer crafted to remove gluten using a barley malt extract with high peptidase activity

European Food Research and Technology, 2022
AbstractGluten-free beer (GFB) was produced from gluten-containing barley malt wort by adding an enzyme-enriched malt extract to the wort, intended for patients with celiac disease. Nevertheless, the aroma profile of such beer is unknown. The results indicated that the treatment reduced 3-methylbutyl acetate, 2-methylbutyl acetate, ethyl hexanoate, 2 ...
Roland Kerpes, Fritz Göller, Hubert Kollmannsberger, Thomas Becker   +3 more
openaire   +1 more source

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, Josip Kovaĉević, Darko Babić   +2 more
doaj  

Malting quality index.

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
doaj   +1 more source

Optimisation of Malting Parameters for Quinoa and Barley: Application of Response Surface Methodology

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, Shepherd Manhokwe, Talknice Z. Jombo, Desmond T. Mugadza, Michael Njini, Pepukai Manjeru   +5 more
doaj   +1 more source

Comparison of spring barley quality from harvest 2000 and harvest 2004.

Kvasný průmysl, 2005
Quality of malting barley of given harvest is proved in RIBM, Plc., Malting Institute Brno, every year for a long time. There is comparison of results from 2000 and 2004 harvests, which were - every from different point of view - problematic, presented ...
Josef PROKEŠ
doaj   +1 more source

What Do We Know About Scope 3 Emissions in Small‐ and Medium‐Sized Enterprises? Mapping Current Knowledge and Advancing a Theory–Practice‐Oriented Framework

Business Strategy and the Environment, EarlyView.
ABSTRACT Although SMEs comprise over 90% of firms globally, research on their engagement with Scope 3 (value‐chain) greenhouse gas emissions remains limited. This PRISMA‐guided systematic review synthesises 49 SME‐relevant studies to develop a theory‐informed, practice‐oriented framework for more credible and sustained Scope 3 engagement.
Chidinma Uchendu, Okechukwu Okorie, Fatemeh Khosravi, Stuart Connop, Hebba Haddad, Mike Medas   +5 more
wiley   +1 more source