Results 21 to 30 of about 10,411 (269)
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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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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Barley Varieties Registered in the Czech Republic after Harvest 2016
Kvasný průmysl, 2017 In 2016, following spring barley malting varieties were registered in the Czech Republic: Soulmate, Remark, Pop, Leenke, and LG Monus. The variety LG Monus fulfi lled the requirements given in the application for the protected geographical indication ...
Vratislav Psota +4 more
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Kvasný průmysl, 2020 The growth of 7 strains belonging to the order of Enterobacterales, represented by the species of Citrobacter Freundii, Enterobacter cloacae, Escherichia coli, Klebsiella oxytoca, Obesumbacterium proteus, Rahnella aquatilis, Raoultella terrigena ...
Petra Kubizniaková +5 more
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System for the evaluation of malting quality of wheat varieties
Kvasný průmysl, 2020 A new system for the calculation of malting quality of wheat varieties was designed. The malting parameters affected by a variety more than by a year or a site were used in the system.
Psota Vratislav, Musilová Markéta
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Problems and possibilities of studying malting quality in barley using molecular genetic approaches
Вавиловский журнал генетики и селекции, 2021 About one-third of the world’s barley crop is used for malt production to meet the needs of the brewing industry. In this regard, the study of the genetic basis of malting quality traits and the breeding of malting barley varieties that are adaptive to ...
N. V. Trubacheeva, L. A. Pershina
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