Results 161 to 170 of about 20,690 (212)

Chemical composition, aroma profile, antioxidant activity, and sensory attributes of beer according to roasting degree and malt type. [PDF]

Food Chem X
Yu SM, Song DH, Lee YR, Kim KN, Kim SH, An JH.   +5 more
europepmc   +1 more source

Influence of Malting on Volatile Composition and Technological Properties of Polish Pea Varieties. [PDF]

Foods
Gasiński A, Pietrzak W, Śniegowska J, Kawa-Rygielska J.   +3 more
europepmc   +1 more source

Genome sequence of the novel Cystobasidiomycetes fungal isolate EMM_F5. [PDF]

Microbiol Resour Announc
Pokhrel S, Noel ZA.
europepmc   +1 more source

Using a 'one strain-many compounds' approach to screen a collection of diverse fungi from Aotearoa New Zealand for antibacterial activity against <i>Escherichia coli</i>. [PDF]

Microbiology (Reading)
van de Pas S, Cadelis MM, Grey ABJ, Flemming JM, Park D, Lumley T, Weir BS, Copp BR, Wiles S.   +8 more
europepmc   +1 more source

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MALT EXTRACT IN INFANT FEEDING

Lancet, The, 1946
Frank Wokes
exaly   +2 more sources

Fermentation of Malt Extract

Nature, 1951
AN investigation is being carried out on a sample of malt extract which, after standing for some months, was found to have fermented. As the extract contains about 50 per cent of sugars, mostly maltose, any organism capable of ferment must be highly osmophilic.
openaire   +2 more sources

Antioxidant Activity of Malt Rootlet Extracts

Journal of Agricultural and Food Chemistry, 2000
To improve the malt rootlet value, the antioxidant potentialities of this byproduct of the malting industry have been analyzed. Three extracts have been considered from the points of view of dry matter yield, level of antioxidant compounds, and efficiency and cost of the extraction protocols.
S, Bonnely, M N, Peyrat-Maillard, L, Rondini, D, Masy, C, Berset   +4 more
openaire   +2 more sources

Rate processes in the extraction of malt

2021
This thesis was scanned from the print manuscript for digital preservation and is copyright the author. Researchers can access this thesis by asking their local university, institution or public library to make a request on their behalf. Monash staff and postgraduate students can use the link in the References field.
openaire   +1 more source

AMMONIUM PERSULPHATE IN MALTING: CONTROL OF NDMA AND INCREASED YIELD OF MALT EXTRACT

Journal of the Institute of Brewing, 1986
Application of ammonium persulphate to barley just beginning to germinate, allows the production of malts with a low NDMA content, even when high NO, conditions are used during kilning. No other palliative, such as sulphuring, is required. Like bromate, the persulphate reduces root growth and malting loss but, unlike bromate, it does not restrict ...
T. Wainwright, D. D. O'Farrell, R. Horgan, M. Tempone   +3 more
openaire   +1 more source