Results 11 to 20 of about 158,382 (339)
Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing
Beverages, 2021 (1) Background: In the current highly competitive brewing industry, most breweries may benefit from a reduction in mashing time. In this study, a novel enzymatic assay format was used to investigate the activities of α-amylase and β-amylase during ...
Raimon Parés Viader +6 more
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Frontiers in Microbiology, 2022 Traditional Norwegian Farmhouse ale yeasts, also known as kveik, have captured the attention of the brewing community in recent years. Kveik were recently reported as fast fermenting thermo- and ethanol tolerant yeasts with the capacity to produce a ...
Barret Foster +6 more
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Variation in quality of grains used in malting and brewing
Frontiers in Plant Science, 2023 Cereal grains have been domesticated largely from food grains to feed and malting grains. Barley (Hordeum vulgare L.) remains unparalleled in its success as a primary brewing grain.
Glen P. Fox, Harmonie M. Bettenhausen
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Beverages, 2020 Roselle (Hibiscus sabdariffa L.) is an annual shrub popularly grown in tropical and subtropical areas. Although Roselle fruit has been used for a long time as a herbal tea due to its high content of bioactive compounds like phenolic acids and ...
Quang Vinh Nguyen, Hoang Van Chuyen
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Case-Study: An Industry-Academic Engagement Study of the Brewing and Distilling Sector in Ireland
Irish Journal of Academic Practice, 2023 Industry-academic (I-A) engagement models refer to the collaboration between academic institutions and industry partners to co-create and develop educational programmes that are relevant and responsive to industry needs.
Ciara Walsh +2 more
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Germination: a means to improve the functionality of oat [PDF]
, 2004 The biochemical and physiological reactions of germination have long been utilised to produce barley malt for brewing and other purposes. Also some oat malt has been produced as raw-material of ale and stout production.
Kaukovirta-Norja, Anu +2 more
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Proteomics Answers Which Yeast Genes Are Specific for Baking, Brewing, and Ethanol Production
Bioengineering, 2020 Yeast strains are convenient models for studying domestication processes. The ability of yeast to ferment carbon sources from various substrates and to produce ethanol and carbon dioxide is the core of brewing, winemaking, and ethanol production ...
Svetlana Davydenko +5 more
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The Effect of Fluorine on Animal and Human Health
Kvasný průmysl, 2015 Fluorine is one of the most widespread elements on our planet. Its content in brewing by-products (spent grains, malt culms, yeast), which are used for the preparation of animal feed is limited in accordance with Regulation No 356/08 of the Czech ...
Tomáš Horák +2 more
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Frontiers in Microbiology, 2023 Pickle like odor (PLO) is one of the main defective flavors of Maotai flavor baijiu (MFB). Understanding and controlling the PLO compounds producing strains not only solves the problem of PLO from the source, but also ensures the high-quality production ...
Liang Yang +7 more
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Faba bean as a novel brewing adjunct:consumer evaluation [PDF]
, 2019 The starch in the grains of legumes, such as faba bean (Vicia faba L.), offers an environmentally sustainable raw material for the brewing industry as their entire nitrogen fertiliser requirement can be provided by the natural process of biological ...
Allison +13 more
core +3 more sources