Results 161 to 170 of about 2,194 (205)

Optimizing functional, stability, and sensory attributes of quinoa beverages through bioprocessing, ultrasonication, and hydrocolloids. [PDF]

Food Chem X
El-Sohaimy SA, Mehany T, Shehata MG, Zeitoun AA, Alharbi HM, Alwutayd KM, Zeitoun MAM.   +6 more
europepmc   +1 more source

Functional and Nutritional Properties of Proteins From Barley Malting By-Products. [PDF]

J Food Sci
Pilla N, De Arcangelis E, Pannella G, Marconi E.   +3 more
europepmc   +1 more source

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
europepmc   +1 more source

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Influence of maltings microflora on malt quality

1993
Abstract Variation in the pH of batches of malt can lead to inconsistent brewhouse performance, including inefficient removal of cold break and subsequent wort clarity problems. A major contributor to this variation is process-dependent fluctuation in the organic acid profile of the malt.
A C Stars, J B South, N A Smith
openaire   +1 more source

EFFECTS OF GAMMA IRRADIATION OF BARLEY AND MALT ON MALTING QUALITY

Journal of the Institute of Brewing, 1998
Two two-rowed barley cultivars, Tokak and Clerine, were irradiated at two different dose ranges (0.05-0.75 kGy and 0.5-5.0 kGy) using a 60 Co source. Irradiation of barley at the medium levels before malting had detrimental effects on most of the malt quality criteria.
H. Köksel, S. ÇElik, R. ÖZkara
openaire   +1 more source

INFLUENCE OF MALTING CONDITIONS ON QUALITY OF FINGER MILLET MALT

Journal of the Institute of Brewing, 1986
Effect of processing conditions on DM loss and quality characteristics of malt from Indaf-6 variety of finger millet was studied. Increasing the temp. of malting from 15 to 35 degree C caused increased DM loss. Germination at 15-20 degree C gave malts of higher alpha-amylase activities than those germinated at 30-35 degree C. Germination at 20 degree C
N. G. Malleshi, H. S. R. Desikachar
openaire   +1 more source

Effect of Malting Conditions on Pearl Millet Malt Quality

Journal of the Institute of Brewing, 2002
The effect of malting conditions on pearl millet malt quality in two varieties, SDMV 89004 and SDMV 91018, was investigated. Grain was steeped and germinated at four temperatures, 20°, 25°, 30° and 35°C, over 5 days. Generally, malt quality parameters (percentage of roots and shoots, diastatic power (DP), α- and β-amylase activity, free α-amino ...
L. A. M. Pelembe, J. Dewar, J. R. N. Taylor   +2 more
openaire   +1 more source

Image Processing of Halved Kernels in the Control of Malting and Malt Quality

Journal of the American Society of Brewing Chemists, 1996
A multi-task image processing system for halved kernels was developed. The system replaces visual inspection, human evaluation and reporting for pregermination test, determination of water infiltra...
P. Reinikainen, J. Hirvonen, N. Jaakkola, J. Olkku   +3 more
openaire   +2 more sources