Results 41 to 50 of about 2,450 (174)
Cereal Chemistry, EarlyView.ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai +2 more
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Multivariate principal component analysis of beer quality with addition of triticale grain and malt [PDF]
Известия Саратовского университета. Новая серия: Серия Химия. Биология. ЭкологияExpanding the beer assortment by partially replacing barley malt with new types of raw materials based on grain crops is a promising direction for the industry development. A promising grain crop that can partially replace barley malt is triticale.
Kozhukhov, Alexander N. +3 more
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Biomolecules, 2020 The aim of this study is to determine the quality of water treated with low-temperature, low-pressure glow plasma, either in the air or under nitrogen, in order to obtain high-quality brewer’s malt. To this end, plasma-treated spring water was used
Aneta Pater +4 more
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Barley varieties registered in the Czech Republic after the harvest of 2021
Kvasný průmysl, 2022 Ten new varieties of malting barley were registered in the Czech Republic after the 2021 harvest. After four years of testing, the malting barley varieties Fangio and LG Slovan were registered, and after three years of testing, the spring barley ...
Vratislav Psota +2 more
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THE RELATIONSHIP BETWEEN BARLEY EXTRACT VISCOSITY CURVES AND MALTING ABILITY [PDF]
Journal of the Institute of Brewing, 1977 Twelve barley varieties, representing a wide range of malting ability, were examined using the Falling Time technique to determine their raw grain extract viscosities following extraction times ranging from 1 to 6 h. The shape of the viscosity curve was characteristic of each variety and was related to malting ability.
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Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency. Findings Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37‐fold increase in ...
Qi Pan +3 more
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Influence of drought stress during the grain-filling stage on malt main quality traits of barley
浙江大学学报. 农业与生命科学版, 2022 This experiment was carried out to investigate the effects of drought stress treatments during the grain-filling stage on the malt main qualities of the two barley genotypes, Zheda No.
HONG Ye, ZHANG Guoping
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Effect of Hull-Less Barley Flakes and Malt Extract on Yoghurt Quality
, 2014 {"references": ["M.C. Casiraghi, E. Canzi, R. Zanchi, E. Donati, L.Villa, \"Effects of Symbiotic Milk Product on Human Intestinal Ecosystem\", Journal of Applied Microbiology 2007, vol. 103, pp. 499-506.", "T. Pohjanheimo, M.Sandall, \"Explaining the Liking for Drinking Yoghurt: The Role of Sensory Quality, Food Choice Motives, Health Concern and ...
Ilze Beitane, Evita Straumite
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Environmental Progress &Sustainable Energy, EarlyView.Abstract The search for sustainable alternatives for bioethanol production has encouraged the valorization of agro‐industrial residues. This study evaluated the use of residual barley as a feedstock for bioethanol production and as a potential ingredient for ruminant feed.
Gabrielle Fusiger Berwian +4 more
wiley +1 more source
Healthy substances in barley and beer.
Kvasný průmysl, 2000 The steadily improved care of health leads to an increased interest in healthy nourishment. Apart from other angles, the nutriments and their raw materials are evaluated in compliance with the content of nutritively valuable substances.
J. PRÝMA +5 more
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