Results 221 to 230 of about 6,662,160 (268)

Elucidation of Nutritional Quality, Antinutrients, and Protein Digestibility of Dehulled and Malted Flours Produced from Three Varieties of Bambara Groundnut (<i>Vigna subterranean</i>). [PDF]

Foods
Mashau ME, Takalani T, Bamidele OP, Ramashia SE.   +3 more
europepmc   +1 more source

Malted Soybeans as a Substrate for Plant-Based Beverages-Analysis of Nutritional Properties, Antioxidant Activity, and Volatiles. [PDF]

Molecules
Opiela E, Czubaszek A, Gasiński A, Miedzianka J, Kawa-Rygielska J.   +4 more
europepmc   +1 more source

Conventional and Advanced Processing Techniques and Their Effect on the Nutritional Quality and Antinutritional Factors of Pearl Millet Grains: The Impact on Metabolic Health. [PDF]

Antioxidants (Basel)
Oliveira Moura LDS, Guimarães RCA, Inada AC, Donadon JR, Pott A, Ferreira RDS, Fernandes CDP, Costa CM, Moura FDS, Freitas KC, Bogo D, do Nascimento VA, Hiane PA.   +12 more
europepmc   +1 more source

Development and Characterization of Low-Glycemic Couscous Enriched With β-Glucans and Proteins. [PDF]

Food Sci Nutr
Surek E, Ozkan K, Ozer C, Jilal A, Salih G, Yildirim H, Visioni A, Sestili F, Aktas-Akyildiz E, Sagdic O, Koksel H.   +10 more
europepmc   +1 more source

Identification and genomic location of resistance to bacterial leaf streak of barley. [PDF]

Plant Genome
Velasco DD, Shi G, Bruggeman R, Horsley R, Baldwin T, Liu Z.   +5 more
europepmc   +1 more source

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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.
exaly   +2 more sources

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.
Celik, SÜEDA, Koksel, HAMİT, Ozkara, R
openaire   +2 more sources

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