Results 11 to 20 of about 68,678 (261)
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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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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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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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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Rootlets, a Malting By-Product with Great Potential
, 2020 Barley rootlets are the most abundant by-product from the malting industry. Due to the inherent association of the malting industry with brewing and distilling industries, it is also considered a by-product of these industries.
Emma Neylon +6 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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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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3-MCPD Process Contaminant in Malt
Kvasný průmysl, 2018 3-MCPD (3-chloropropane-1,2-diol) is a process contaminant formed during food processing, namely protein hydrolysis. This substance can also occur in a number of foods produced without hydrolysis, e.g. thermally processed cereals (malt, bakery products).
Renata Mikulíková +3 more
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The Barley Variety Registered in the Slovak Republic after Harvest 2016
Kvasný průmysl, 2017 After three-year tests (2014–2016), the spring barley malting variety Soulmate was registered in the Slovak Republic. Extract content in malt dry matter in the studied variety was high, it moved in the scope of 83.4–84.4 %.
Vratislav Psota +3 more
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