Results 71 to 80 of about 2,450 (174)
RELATIONSHIPS BETWEEN PEARLING RESISTANCES OF BARLEYS AND THE EXTRACT POTENTIAL OF THE SUBSEQUENT MALTS [PDF]
Journal of the Institute of Brewing, 1990 A modified pearling instrument was used to determine the hardness of samples of barley and the results correlated with the extracts achieved by the malts made from those barleys. The influence of variety was such that the procedure could not be applied to selection of progeny from a breeding programme.
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Evaluation of Antioxidant Activities of Cereals and their Malts
Nova Biotechnologica et Chimica, 2014 The aim of this study was to determine the influence of malting on the antioxidant content in cereals such as wheat (PS Sunanka, Zaira, PS 57/11 and Vanda), oat (Dunajec) and barley (Laudis 550) harvested in 2013.
Ondrejovič Miroslav +4 more
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Quality of malting barley crop 2011 in the Czech Republic.
Kvasný průmysl, 2012 The study evaluates the quality of malting barley from the 2011 harvest in the Czech Republic . It detected above average starch content and portion of sieving fractions over 2.5 mm and below average content of nitrogenous substances when compared to the
Ivo HARTMAN
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Genetic Analysis and Molecular Breeding Applications of Malting Quality QTLs in Barley
Frontiers in Genetics, 2019 Malting quality is an important determinant of the value of barley grain used in malting and brewing. With recent sequencing and assembling of the barley genome, an increasing number of quantitative trait loci (QTLs) and genes related to malting quality ...
Yunxia Fang, Xiaoqin Zhang, Dawei Xue
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Journal of ChemistryBacterial isolate which can produce acetic acid has been isolated from a coffee pulping process. Primary screening of acetic acid-producing bacteria was performed by using YPG medium. Then, positive isolates on YPG were further screened on GYC medium. It
Gizatie Dereje +2 more
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Development of technology for the oat wort’s production using over 50% husked oat malt with the application of enzymatic preparations [PDF]
BIO Web of ConferencesOat malt is of considerable interest for the development of new functional beverages due to its high dietary fiber content. In order to harness the biopotential of non-starch polysaccharides, which are present in the cell walls of the aleurone layer and ...
Ivanov Vladimir +2 more
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Agricultural EngineeringAbstract The paper presents the results of research on the problem of the influence of various types of unmalted grain and its quantitative share on important parameters of the malt extract. The aim of the work was to control what precentage of unmalted grain can be added to malt, so that their starch is saccharified only thanks to ...
Leszek Rydzak +5 more
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DEVELOPMENT OF A PROBİOTİC GLUTEN-FREE KVASS USİNG BUCKWHEAT MALT EXTRACT
Harčova Nauka ì TehnologìâNon-alcoholic beverages constitute one of the key groups of functional food products. When developing a technology, the scientific justification and selection of primary raw materials and functional ingredients are of paramount importance. Buckwheat is a
N. Gadimova
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Journal of Food Protection, 1997 Brine shrimp and conductimetric Saccharomyces cerevisiae bioassays were used to investigate the toxicity of green barley malt prepared at 16 and 25°C from grain inoculated with a strain of Aspergillus clavatus known to produce the mycotoxins cytochalasin E and patulin during malting.
Teresa-Maria, Lopez-Diaz +1 more
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Quality of farm malt: the impact of production methods
Kvasný průmyslThis case study examines the impact of production methods and barley varieties on the quality of farm malts. The experiment used samples of three spring barley varieties: the two-row varieties Domen and Thermus, and the six-row variety Bredo.
Vratislav Psota +6 more
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