Results 221 to 230 of about 22,091 (263)

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

Performance Evaluation of Malt Barley: from Malting Quality and Breeding Perspective

Journal of Crop Science and Biotechnology, 2018
Lack of suitable malt barley varieties that exhibit high yielding, stable performance, and good malting quality is the major factor among several production constraints contributing to low productivity of malt barley in the North Gondar Zone. The present study was done to evaluate and recommend the best performing varieties in the major potential areas
Tazebchew Asres, Daniel Tadesse, Tesfaye Wossen, Assefa Sintayehu   +3 more
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A NEW MALTING INDEX: PREDICTION OF MALTING QUALITY BY ENDOSPERM HYDRATION

Journal of the Institute of Brewing, 1992
The hydration of barley samples, representing all nine NIAB malting grades, has been measured by determining the levels of a tracer ion using x-ray analysis with a scanning electron microscope. There was a linear relationship between hydration of the ventral endosperm and NIAB malting grade.
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Barley Genomics and Malting Quality Improvement

2009
Genomics can be defined as ‘the generation of information about living things by a systematic approach that can be performed on an industrial scale’ (Brent 2000). It can be subdivided into structural and functional genomics, with the former being genome mapping and sequencing, and the latter all of the other genomics; trascriptomics, proteomics ...
Druka, A., Waugh, R.
openaire   +2 more sources

Recent evaluation of malt quality

1995
Abstract Evaluation of malt quality has much improved in recent years. There is still a lack of understanding in the malt extract determination where false results are obtained with old obsolete methods. A method with a precise mass balance is available, which is also applicable to industrial brewhouses.
openaire   +1 more source

Evaluation of a Malting Barley Quality Assessment System

Journal of the American Society of Brewing Chemists, 1998
New malting barley varieties are annually tested for their malting and brewing potential according to a field trial set-up combined with quality evaluation on pilot scale. To assess the effects of trial year and location on quality evaluation data, a data base consisting of quality data from Dutch malting and brewing trials of new malting barley ...
Lonkhuijsen, H.J. van, Douma, A.C., Angelino, S.A.G.F.   +2 more
openaire   +2 more sources

Improvement of malting barley quality

1991
Abstract The current trend in one of the major malting barley growing areas of the world—Central Europe, is that more and more feed barley is grown on expense of especially row spring barley types. To revert this development and to breed even better malting barley for the future a research programme to “Adapt Barley to Industrial Needs”—(
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Green Malt Osmolyte Concentration as an Early Indicator of Finished Malt Quality

Journal of the American Society of Brewing Chemists, 2007
This study was conducted to test the hypothesis that barley green malt osmolyte concentration (GMOC) can be used as an early indicator of finished barley malt quality. Seeds of three two-row genotypes and three six-row genotypes were steeped and germinated in a mircomalter for 6 days.
Stanley H. Duke, Cynthia A. Henson
openaire   +1 more source

Hordein and Malting Quality

Journal of the American Society of Brewing Chemists, 1979
E. D. Baxter, T. Wainwright
openaire   +2 more sources

Kernel filling and malting barley quality

1993
Abstract In order to improve malting barley quality, barley breeders need a definition of barley quality in terms of intrinsic grain quality characteristics rather than in terms of processing quality specifications. It is therefore essential to define these characteristics and provide a good translation into processing quality.
I D C Duijnhouwer, C Grashoff, S A G F Angelino   +2 more
openaire   +1 more source