Results 91 to 100 of about 15,841 (232)
The Roasting of Barley and Malt [PDF]
Journal of the Institute of Brewing, 1920 n ...
openaire +2 more sources
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos +1 more
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar +4 more
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT In the context of the circular economy and the increasing demand for safe and sustainable packaging, this work addresses the safety assessment of food contact materials (FCMs) derived from agro‐industrial by‐products. Despite growing interest in these bio‐based materials, the literature still lacks a structured safety‐assessment framework able
Marianna Ciccone +6 more
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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
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Underutilised crops in Europe: An interdisciplinary approach towards sustainable practices
Archaeometry, Volume 68, Issue S2, Page S31-S46, May 2026.Abstract In the context of a rapidly growing global population and significant climatic and environmental change, there is an urgent need to produce nutritious food in a sustainable manner. Some crops are underutilised in Europe, despite their suitability to local environments, viability for sustainable production and potential to improve diets.
Meriel McClatchie +18 more
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Plant, Soil and Environment, 2002 Both spring and winter barley were sown after a forecrop of winter rape. Three registered model varieties of six row and two row winter barley reached in the period 1999-2001 significantly higher yield than three model varieties of spring barley. Two row
J. Špunar +3 more
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, 1993 Barley production in Missouri usually increases following a drought. Livestock producers need feed if corn supplies are low or need pasture if grass is not recovered.
Munson, Ralph Eugene +2 more
core
Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.Brewer's spent grain (BSG) was dried using hot air, microwave, infrared, and freeze drying to improve stability and functionality. The resulting BSG flours were incorporated into bread and cake formulations, enhancing protein and dietary fiber content without compromising sensory acceptability. ABSTRACT Research on the processing of organic solid waste
Merve Sılanur Yilmaz, Özge Şakiyan
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Plant Production Science, 2002 The msm 1 and msm 2 cytoplasms cause male sterility in barley. In order to clarify whether these cytoplasms can be used for hybrid seed production in Japan, we investigated the fertility restoration under environmental conditions in Japan using ...
Katsuhiro Matsui +4 more
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