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Elucidation of Nutritional Quality, Antinutrients, and Protein Digestibility of Dehulled and Malted Flours Produced from Three Varieties of Bambara Groundnut (Vigna subterranean) [PDF]
FoodsBambara groundnut (Vigna subterranean) is an important legume grain in sub-Saharan Africa, including South Africa. Nevertheless, the peculiarity of being hard to cook and mill and the availability of antinutritional factors often limit Bambara groundnut (
Mpho Edward Mashau +3 more
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Monitoring of gluten in Czech commercial beers
Czech Journal of Food Sciences, 2020 Between 2014 and 2019, a total of 361 commercially available Czech beer samples (103 brands) were analysed for gluten content using a competitive enzyme immunoassay. The gluten levels in different types of beers ranged from < 10 mg L-1 to 3 380.0 mg L-
Marek Pernica +4 more
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Kvasný průmysl, 2022 Various malts are suitable for the production of a certain type of beer, which can also be selected on the basis of their sensory properties. Sensory evaluation of malts is part of the development of sensory tools (maps) used in malting and brewing ...
Zdeněk Svoboda +5 more
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Effect of malting process duration on malting losses and quality of wheat malts
Acta Universitatis Cibiniensis. Series E: Food Technology, 2021 The study assesses impact of malting process duration on malting losses and quality of malts obtained from three varieties of winter wheat, i.e., Elixer, Rockefeller and Gimantis.
Belcar Justyna +3 more
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The occurrence of the selected Fusarium mycotoxins in Czech malting barley, harvested in 2012-2017
Czech Journal of Food Sciences, 2019 In 2012-2017, the occurrence of deoxynivalenol, zearalenone and T-2 toxin in 592 samples of malting barley from different regions of the Czech Republic was studied using the ELISA immunochemical method.
Zdeněk Svoboda +3 more
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Optimization of Determination of Dimethyl Sulfi de in Wort and Beer
Kvasný průmysl, 2017 Sulphur compounds present in barley, malt and beer are mostly non-volatile substances (amino acids, proteins, inorganic sulphates) from which volatile sensory active substances can be produced under certain conditions. The presence of these substances in
Zdeněk Svoboda +3 more
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Current Research in Food Science, 2022 Microbial activity is present at every step of the malting process. It is, therefore, critical to manage the grain-associated microbial communities for the production of high-quality malts. This study characterized barley and malt epiphytic microbiota by
Wen Chen +5 more
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Determination of proteolytic enzyme activity during malting
Kvasný průmysl, 2018 Proteolytic enzymes (proteases) are widely represented in living organisms where they catalyze the hydrolysis of peptide bonds in proteins and peptides.
Karolína Benešová +3 more
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Activity of Proteolytic Enzymes During Malting and Brewing
Kvasný průmysl, 2017 Malting is controlled germination of barley grain under certain conditions to the time of grain modifi cation and it is a key process of the brewing and distilling industries.
Karolína Benešová +3 more
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Malting quality indicators of Croatian dual-purpose barley varieties
Croatian Journal of Food Science and Technology, 2017 Malting barley varieties usually demand higher expences than feed varieties, at least as far as management practice is concerned. For this reason, many growers in Croatia search for a quality replacement of malting varieties.
Kristina Mastanjević +4 more
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