Results 31 to 40 of about 68,678 (261)
Kvasný průmysl, 2015 Standard malting technology was adapted for malting of einkorn wheat. The aim was to find the optimal variant of malting while maintaining traits decisive for high quality of malt made from einkorn wheat. Basic characters of wheat grain were assessed and
Lenka Sachambula +2 more
doaj +1 more source
Pilot brewery tests of Czech flavour hop varieties registered in 2022
Kvasný průmysl, 2022 Seven new Czech “flavour hop” varieties were tested in pilot brewing trials (50 l), in which samples of Ale-style beer were prepared using dry hopping.
Alexandr Mikyška +5 more
doaj +1 more source
Germination: a means to improve the functionality of oat [PDF]
, 2004 The biochemical and physiological reactions of germination have long been utilised to produce barley malt for brewing and other purposes. Also some oat malt has been produced as raw-material of ale and stout production.
Kaukovirta-Norja, Anu +2 more
core +3 more sources
Low-Molecular Weight Proteins in Malt and Gushing
Kvasný průmysl, 2018 Gushing – overfoaming of beer – can be aff ected by hydrophobic polypeptides and high surface activity. The study focused on lipid transfer proteins ( LTP) and hydrophobins – products of microscopic fi lamentous fungi. For the experiment, barley samples,
Zdeněk Svoboda +4 more
doaj +1 more source
Toxins, 2018 Two of the most common species of toxin-producing Fusarium contaminating small cereal grains are Fusarium graminearum and F. poae; with both elaborating diverse toxins, especially deoxynivalenol (DON) and nivalenol (NIV), respectively.
M. S. Nogueira +6 more
semanticscholar +1 more source
Food Science & Nutrition, 2017 The research was aimed to observe the effect of malting and fermentation on antinutritional component and functional characteristics of sorghum flour. For whole sorghum flour, cleaned sorghum grain was milled to pass through 40 mesh sieve.
Pravin Ojha +5 more
semanticscholar +1 more source
Brewing trials with spring and winter barley varieties
Czech Journal of Food Sciences, 2012 The effects of a set of barley varieties on the brewing process and quality of beer production intermediaries were studied in trial brews (40 l) prepared using the two-mash decoction process. The varieties included in the trial were selected based on the
Alexandr Mikyška +2 more
doaj +1 more source
The role of acetic acid bacteria in brewing and their detection in operation
Kvasný průmysl, 2021 Acetic acid bacteria (AAB) are often considered a threat of the past because today’s equipment allows to perform post-fermentation processes under greatly reduced level of oxygen. This paper deals with the current importance of AAB in brewing.
Petra Kubizniaková +4 more
doaj +1 more source
Monitoring of potential contaminants in beer from the Czech Republic
Kvasný průmysl, 2019 The health safety of beer is still a discussed topic. In the Czech Republic, there is a well-developed system for controlling the content of potential beer contaminants, which are regularly attended by a number of large and medium-sized breweries and are
Jana Olšovská +5 more
doaj +1 more source
Food Science & Nutrition, 2018 Background Deficiency of essential minerals is a widespread nutritional disorder in the world, particularly in developing economies. Poor mineral accessibility from foods is a major contributing factor to deficiency and associated health problems.
H. Udeh, K. Duodu, A. Jideani
semanticscholar +1 more source