Results 181 to 190 of about 15,635 (233)

Barley Can Utilise Algal Fertiliser to Maintain Yield and Malt Quality Compared to Mineral Fertiliser

Ashworth DJ, Masson S, Mulholland T, Bulgarelli D, Houston K.   +4 more
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Glycosidases from malted barley

Phytochemistry, 1972
Abstract An α-mannosidase, which is able to hydrolyse p -nitrophenyl-α-mannoside and yeast mannan, has been partially purified from malted barley. The barley extract contained activities of α-galactosidase, β-galactosidase, α-glucosidase, β-glucosidase and N -acetylglucosaminidase as measured by hydrolysis of their various p -nitrophenyl ...
Earl D. Mitchell, Jeff Newmann
openaire   +1 more source

Study on Barley and Malt Polyphenoloxidase. I. Chromatography of Barley, Steeped Barley, and Malt Polyphenoloxidase

Journal of the American Society of Brewing Chemists, 1977
A comparative chromatography of polyphenoloxidase isolated from barley, steeped barley, and green malt was made.
N. Van Huynh, J. Jerumanis
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MODIFICATION IN MALTING BARLEY

Journal of the Institute of Brewing, 1989
The patterns and degrees of modification found in the same grains, by successively applying the Calcofluor and Methylene Blue techniques, while similar were not identical. The Methylene Blue technique over-estimated modification in short-grown grains because the dye spread around the sheaf-cells, into cracks, and into mealy regions of the starchy ...
S. Y. Oh, D. E. Briggs
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Glucose-isomerase in Barley Malt

Nature, 1960
WORK in this Institute on the enzymatic breakdown of starch has included above all the qualitative and quantitative determination of products resulting from this breakdown1. We have observed that in every case fructose occurred beside the glucose derivatives already in the barley malt extract2.
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Thermostability of Barley Malt Proteases in Western Canadian Two‐Row Malting Barley

Cereal Chemistry, 2011
ABSTRACTDuring the malting process, barley is germinated via a carefully controlled procedure so that its components are degraded to sugars, amino acids, and other low molecular weight compounds that can be used for subsequent fermentation. One of the most important of these processes is the hydrolysis of proteins into peptides and amino acids.
Syed Masood Hasan Rizvi, Aaron D. Beattie, Brian Rossnagel, Graham Scoles   +3 more
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Predicting Malt Fermentability in Malting Barley Breeding Lines

Journal of the American Society of Brewing Chemists, 2019
Malt fermentability, along with malt extract, helps determine the amount of malt needed for beer production.
Ramon Huerta-Zurita, John Barr, Richard D. Horsley, Paul B. Schwarz   +3 more
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Arabinoxylans in barley, malt and wort

1991
Abstract Arabinoxylans from barley endosperm cell walls may impair the wort preparation process. They were isolated from dehusked barley and malt, and from sweet wort. Their glycosidic linkage composition was determined, showing the presence of a large amount of C2-substituted xylopyranose.
Viëtor, R.J., Angelino, S.A.G.F., Voragen, A.G.J.   +2 more
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