Results 91 to 100 of about 156,944 (222)

Characterization of Brewers' Spent Grains (Major Brewery Waste) From Local Breweries Around Columbus, Ohio in the United States

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT Brewers' spent grains (BSG), a major byproduct of the brewing industry, accounts for 85% of its total waste. Due to its high initial moisture content, BSG has a limited shelf life. However, once dried, BSG contains around 60% dietary fibers and 20% protein making them a promising high fiber and high‐protein ingredient to be incorporated in ...
Veeramani Karuppuchamy, Osvaldo Campanella   +1 more
wiley   +1 more source

Evaluating the costs of alternative malting grains for market adaptation: a case study on rice malt production in the U.S

npj Sustainable Agriculture
Climate change, import restrictions, and global conflicts are significantly impacting brewing raw material supply and costs. To shield the malting and brewing industries from these disruptions, alternative crops to barley must be explored.
Bernardo P. Guimaraes, Lawton L. Nalley, Scott R. Lafontaine   +2 more
doaj   +1 more source

Winter Barley Seeding Rate, Cover Crop and Variety Trial [PDF]

, 2017
With the revival of the small grains industry in the Northeast and the strength of the localvore movement, craft breweries and distilleries have expressed an interest in sourcing local barley for malting.
Cummings, Erica, Darby, Heather, Emick, Hillary, Gupta, Abha, Ruhl, Lindsey, Ziegler, Sara   +5 more
core   +1 more source

Characterizing Origin of Differences in Chemical Composition, Rumen Degradability, Intestinal Digestibility and Amino Acid Profile of Traditional Beer Brewing Byproducts

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
This study evaluated the effects of heat treatment and cereal type to produce tella (a traditional Ethiopian household beer) on crude protein (CP) and amino acid (AA) rumen degradability and intestinal digestibility of traditional beer brewing byproduct (atella). Temperature differences in preparation of tella didn't affect rumen CP/AA degradation. Low‐
Alemayehu Tadesse, Nympha De Neve, Yayneshet Tesfay, Pieter Vermeir, Bruno De Meulenaer, Veerle Fievez   +5 more
wiley   +1 more source

Morphology, Carbohydrate Distribution, Gene Expression, and Enzymatic Activities Related to Cell Wall Hydrolysis in Four Barley Varieties during Simulated Malting

Frontiers in Plant Science, 2017
Many biological processes, such as cell wall hydrolysis and the mobilisation of nutrient reserves from the starchy endosperm, require stringent regulation to successfully malt barley (Hordeum vulgare) grain in an industrial context.
Natalie S. Betts, Laura G. Wilkinson, S. F. Khor, N. Shirley, Finn Lok, B. Skadhauge, R. Burton, G. Fincher, H. Collins   +8 more
semanticscholar   +1 more source

Correlating Molecular and Textural Properties of Raw Soy‐Based and Beef Burgers Using TD‐NMR and TPA

Journal of Food Science, Volume 91, Issue 1, January 2026.
ABSTRACT The accelerating demand for plant‐based meat alternatives necessitates advanced analytical approaches capable of characterizing and optimizing texture—a key determinant of consumer acceptance. This study develops an integrated framework combining time‐domain nuclear magnetic resonance (TD‐NMR) and texture profile analysis (TPA) to elucidate ...
Moshe Hai Azachi, Zeev Wiesman
wiley   +1 more source

Predicting malting barley protein concentration [PDF]

, 2007
The preferred grain protein concentration (CP) of malting barley is 10.5-11.0%, but 9.5-11.5% is acceptable. It is a challenge for farmers to achieve this target with crops grown in heterogeneous fields and exposed to fluctuating weather conditions ...
Pettersson, C.G.
core  

Chemical composition and hepatoprotective effect of free phenolic extract from barley during malting process

Scientific Reports, 2018
In this study, No.Ganpi4 of barley was steeped and malted to investigate the changes of phenolic compounds during malting process. The free phenolic extract from raw barley (FPEB) was analyzed by HPLC and predominant compounds were (+)-catechin ...
Meiping Quan, Qin Li, Pei Zhao, Cheng-rui Tian   +3 more
semanticscholar   +1 more source

Varieties Registered in The Slovak Republic in 2005.

Kvasný průmysl, 2005
Based on the results of tests for registration running in 2002-2004, the spring barley malting varieties Bojos, Braemar, Margret, and Radegast were registered in the Slovak Republic in 2005.
Vratislav PSOTA
doaj   +1 more source

Danish Barley Variety Trial [PDF]

, 2013
With the revival of the small grains industry in the Northeast and the strength of the localvore movement, craft breweries and distilleries have expressed an interest in local barley for malting.
Darby, Heather
core   +1 more source