Results 11 to 20 of about 20,690 (212)

Identification of QTL for barley grain size [PDF]

PeerJ, 2021
Background Barley grain size is one of the key factors determining storage capacity during grain filling. Large, well-filled grains also have a high malt extract potential.
Junmei Wang, Xiaojian Wu, Wenhao Yue, Chenchen Zhao, Jianming Yang, Meixue Zhou   +5 more
doaj   +2 more sources

The effect of treatment of barley grain and malt with low-temperature plasma discharge on the malt gushing potential

Kvasný průmysl, 2018
In 2015, the effect of treatment of spring barley grain and malt produced from it with low-temperature plasma discharge on the malt gushing potential was studied. Malting barley and malt produced from it were plasma-treated.
Sylvie Běláková, Zbyněk Havelka, Andrea Bohatá, Ivo Hartman, Hana Kábelová, Pavel Kříž, Miroslav Dienstbier, Petr Bartoš, Petr Špatenka   +8 more
doaj   +1 more source

Evaluation of malting quality of spring barley genetic resources from different regions of origin

Kvasný průmysl, 2021
A set of 92 genetic resources of spring barley split into groups according to the areas of origin was studied in terms of grain malting quality. The following malting parameters were monitored in this study: nitrogen content in barley grain, malt extract,
Marta Zavřelová, Vratislav Psota, Pavel Matušinsky, Markéta Musilová, Michaela Némethová   +4 more
doaj   +1 more source

MYCOLOGICAL EVALUATION OF SALTED HYDROCYNUS FORSKALII FISH IN ASSIUT GOVERNORATE [PDF]

Assiut Veterinary Medical Journal, 2015
The present study was performed to evaluate the mycological quality of 25 samples of commercially available salted fish (Hydrocynus forskalii) sold in retails outlets in Assiut Governorate, Egypt.
H.A. ISMAIL, M.A. ISMAIL, H.Y. AHMED, A.K. YOUSSEF   +3 more
doaj   +1 more source

Comprehensive Comparative Study of the Malting Qualities of Winter Hull-Less and Hulled Barley (2016–2019)

Fermentation, 2021
This paper aimed to compare the quality indicators of hull-less (naked) barley malt with malt obtained from hulled barley, according to the recommended values for standard pale malt.
Kristina Habschied, Alojzije Lalić, Vinko Krstanović, Krešimir Dvojković, Ivan Abičić, Gordana Šimić, Krešimir Mastanjević   +6 more
doaj   +1 more source

The effect of technological characters of barley grain on malt quality.

Kvasný průmysl, 2013
The study evaluated 572 samples of barley grain from harvest years 2010, 2011 and 2012 . Six technological parameters of barley were determined: volume weight, thousand grain weight, sensitivity to water, germination capacity and content of nitrogenous ...
Ivo HARTMAN
doaj   +1 more source

Impact of malt concentration in solid substrate on mycelial growth and network connectivity in Ganoderma species

Scientific Reports, 2023
With its distinctive material properties, fungal mycelium has emerged as an innovative material with a diverse array of applications across various industries.
Natalie Nussbaum, Tabea von Wyl, Antoni Gandia, Edwina Romanens, Patrick Alberto Rühs, Peter Fischer   +5 more
doaj   +1 more source

Modeling and Optimization of Processes for Craft Beer Production: Malt Mixture Modeling and Mashing Optimization for Lager Beer Production

Applied Sciences, 2023
Beer ranks third in terms of consumption worldwide, and its technology is constantly being improved and perfected. The boom in craft brewing has led to the production of thousands of new types of beer, but most often without scientific justification of ...
Alexander Ivanov, Kristina Ivanova, Georgi Kostov   +2 more
doaj   +1 more source

The examination of commercial malt extracts [PDF]

The Analyst, 1901
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Sykes, W. J., Mitchell, C. A.
openaire   +2 more sources

MYCOLOGICAL STATUS OF READY-TO-EATER SALTED FISH [PDF]

Assiut Veterinary Medical Journal, 1994
A total of 16 mould genera representing 29 species and one sp < /strong>ecies variety were isolated from forty five ready-to-eat Egyptian salted fish samples.
M.A. ISMAIL, A. NASSAR, AMAL AHMED, H. YOUSSEF   +3 more
doaj   +1 more source