Results 51 to 60 of about 9,920 (243)
The Occurrence of Mycotoxins in Beers from Retail Shops
Kvasný průmysl, 2017 In 2016, contents of mycotoxin deoxynivalenol, its metabolite deoxynivalenol-3-β-D-glucopyranoside and ochratoxin A, in beers from Czech, Polish and Slovak retail shops were studied. Totally, 30 beer samples were analyzed.
Sylvie Běláková +2 more
doaj +1 more source
Environmental Progress &Sustainable Energy, EarlyView.Abstract The search for sustainable alternatives for bioethanol production has encouraged the valorization of agro‐industrial residues. This study evaluated the use of residual barley as a feedstock for bioethanol production and as a potential ingredient for ruminant feed.
Gabrielle Fusiger Berwian +4 more
wiley +1 more source
Flavour and Fragrance Journal, EarlyView.This framework transposes the perfumery olfactory pyramid to whisky maturation by sequencing aromas into top, heart, and base notes according to their temporal persistence. Using Log P as a behaviour‐based classification axis and oak macromolecules as natural fixative analogues, it proposes a behaviour‐based aromatic wheel bridging flavour chemistry ...
Magali Picard
wiley +1 more source
Bioavailability through lactic fermentation in millet for combating hidden hunger
Food Biomacromolecules, EarlyView.Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan +3 more
wiley +1 more source
Hordein polypeptide patterns in relation to malting quality in Brazilian barley varieties
Pesquisa Agropecuária Brasileira, 2001 Since there is evidence that malting quality is related to the storage protein (hordein) fraction, in the present work the hordein polypeptide patterns from 13 barley (Hordeum vulgare L.) varieties of different malting quality were analysed in order to ...
Echart-Almeida Cinara +1 more
doaj
Enhancing nutritional value of Italian legumes: An NMR metabolomics study of malting process effects
Applied Food ResearchMalting, a traditional grain processing technique, was applied to three Italian legume varieties: Gradoli Purgatory beans, Solco Dritto chickpeas, and Onano lentils.
Mattia Spano +7 more
doaj +1 more source
HEDONIC PRICES IN THE MALTING BARLEY MARKET [PDF]
An important characteristic in the malting barley market is the multitude of quality variables which affect the value of particular samples. The purpose of this study was to estimate implicit (or hedonic) prices for selected quality factors.
Wilson, William W.
core
, 2022 Differentiating agricultural products has been adopted as a strategy to improve farm profitability and thereby business sustainability. This study aimed to evaluate unique barley varieties for craft malting and brewing markets to enhance profitability ...
Evan B. Craine +3 more
core +1 more source
Future Postharvest and Food, EarlyView.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
wiley +1 more source