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Impact of Barley Malt with Different Row-Types on the Volatile Compounds in Beer
FoodsAs the primary raw material for beer production, barley is classified into two-row barley and six-row barley. The nutrient content is different in the different row-types of malts, and the beer volatile compounds (VCs) will be influenced when using them.
Jinglong Zhang +5 more
doaj +1 more source
Kvasný průmysl, 2002 In the article we compare size of the acreage, variety composition and malting barley yield quality in the years 2000 and 2001 in the Czech Republic and in Europe.
J. PROKEŠ
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Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review [PDF]
Food Research International, 2018 Beer is the most consumed alcoholic beverage in the world. Its contamination with mycotoxins is of public health concern, especially for heavy drinkers. Beer production implies a variety of operations which might impact the initial level of mycotoxins in a positive or negative way. The complexity of these operations do not give to the brewer a complete
Xenia Pascari +3 more
openaire +3 more sources
Advanced Materials Interfaces, EarlyView.Using femtosecond ablation, we show that an ordered, stoichiometric crystalline PdSe2 target can be controllably converted into a stable, disordered, non‐stoichiometric, and highly functional amorphous nanomaterial, PdSe2−x${\rm PdSe}_{2-x}$. The obtained nanoparticles offer significant advantages over conventional planar plasmon‐free substrates due to
Andrei Ushkov +18 more
wiley +1 more source
, 2017 Until now, commercial hop (Humulus lupulus L.) production has not occurred in the northeast (NE) region of the United States for 150 years. Vermont production peaked in 1860 when the state produced 289,690 kg of dried hops (Kennedy 1860).
Bruce, John +4 more
core +1 more source
Saccharomyces cerevisiae in the production of fermented beverages [PDF]
, 2016 Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae.
Stewart, Graham G., Walker, Graeme M.
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Advanced Materials Interfaces, EarlyView.ABSTRACT Capturing proteins is easy since their amphiphilic nature allows them to bind to almost any surface. Because of this, releasing them is challenging since various interactions need to be considered for this. We present a simple method to reversibly adsorb proteins on stabilized electrodes.
Erik J. Postma +3 more
wiley +1 more source
The impact of microorganisms on barley and malt quality
Glasnik Zaštite Bilja, 2022 Microorganisms are inevitably present in barley, malt, wort, and sometimes in finished beer. They are the cause of numerous problems in the brewing industry. Microbial colonization of barley occurs already in the field during the vegetation transition of
Vinko Krstanović +5 more
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Kvasný průmysl, 2016 The study showed that the South Bohemian beer industry is developing in a specific way within the Czech beer production. Only in the South Bohemian region during the small privatization, sales of two major breweries were implemented.
František Stellner, Lukáš Polánecký
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A Historical Approach to Alcohol Abuse [PDF]
, 2013 Alcohol consuming is so present in human history to the extent that it has become ‘a universal language’. Under this point of view, studying historical trends regarding alcohol consume, geographical profile of its abuse, political approaches at the level
Nikaj, Afërdita, Vyshka, Gentian
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