Results 211 to 220 of about 22,091 (263)

The influence of systematic heat and drought applications at defined growth stages on malting barley starch properties. [PDF]

J Sci Food Agric
Franz V, Hör S, Petermeier H, Neugrodda C, Becker T, Gastl M.   +5 more
europepmc   +1 more source

Genomic prediction for yield and malting traits in barley using metabolomic and near-infrared spectra. [PDF]

Theor Appl Genet
Raffo MA, Sarup P, Jensen J, Guo X, Jensen JD, Orabi J, Jahoor A, Christensen OF.   +7 more
europepmc   +1 more source

Whole-genome resequencing of the wild barley diversity collection: a resource for identifying and exploiting genetic variation for cultivated barley improvement. [PDF]

G3 (Bethesda)
Spanner R, Sallam AH, Guo Y, Jayakodi M, Himmelbach A, Fiebig A, Simmons J, Bethke G, Lee Y, Pacheco Arge LW, Qiu Y, Badea A, Baum M, Belzile F, Ben-David R, Brueggeman R, Case A, Cattivelli L, Davis M, Dockter C, Doležel J, Dreiseitl A, Gavin R, Glick L, Greiner S, Hamilton R, Hayes PM, Heisel S, Henson C, Kilian B, Komatsuda T, Li C, Liu C, Mahalingam R, Maruschewski M, Matny O, Maurer A, Mayer KFX, Mayrose I, Moscou M, Muehlbauer GJ, Oono Y, Ordon F, Özkan H, Pecinka A, Perovic D, Pillen K, Pourkheirandish M, Russell J, Šafář J, Salvi S, Sanchez-Garcia M, Sato K, Schmutzer T, Scholz U, Scott J, Singh Brar G, Smith KP, Sorrells ME, Spannagl M, Stein N, Tondelli A, Tuberosa R, Tucker J, Turkington T, Valkoun J, Verma RPS, Vinje MA, von Korff M, Walling JG, Waugh R, Wise RP, Wulff BBH, Yang S, Zhang G, Morrell PL, Mascher M, Steffenson BJ.   +77 more
europepmc   +1 more source

Effect of Bioprocessing on the Nutritional Composition, Antinutrients, Functional Properties, and Metabolites of Bambara Groundnut and Its Prospective Food Applications: A Review. [PDF]

Molecules
Mashau ME, Ramatsetse KE, Takalani T, Bamidele OP, Ramashia SE.   +4 more
europepmc   +1 more source

Biochemical and agro-morphological traits-based mining for Malt Barley Germplasm. [PDF]

Front Nutr
Khera S, Kumar P, Tripathi SB, Jacob SR, Kumar D, Singh C, Bhardwaj R, Ahlawat SP, Rana JC, Riar A.   +9 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

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

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

A Comparison of Barley Malt Quality Measurements and Malt Sugar Concentrations

Journal of the American Society of Brewing Chemists, 2008
This study was conducted to test two hypotheses: 1) that malt osmolyte concentration (OC) values would be better correlated with malt sugar concentrations than malt extract (ME) values; and 2) that...
Stanley H. Duke, Cynthia A. Henson
openaire   +1 more source