Results 141 to 150 of about 585,897 (183)

Semiochemical applications for managing the grey field slug (Deroceras reticulatum Müller), a major pest of arable crops. [PDF]

Pest Manag Sci
Mustapha S, Loveridge EJ, Butt TM, Vuts J, Ortega-Ramos PA, Cook SM.   +5 more
europepmc   +1 more source

Traditional Brewery (Atella) and Distillery (Brint) By-Products Utilisation Practices as Dairy Feed Source in Machakel District of East Gojjam, Amhara Region, Ethiopia. [PDF]

Vet Med Sci
Mossie T, Mekuriaw Y, Ebro A, van der Lee J, Ayantunde AA, Aranguiz AA.   +5 more
europepmc   +1 more source

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From malt to wheat beer: A comprehensive multi-toxin screening, transfer assessment and its influence on basic fermentation parameters

Food Chemistry, 2018
The aim was to determine the mycotoxin transfer rate into beer during a semi-industrial production process and the effect of fungicide treatment in the field on mycotoxins concentrations in beer.
Vinko Krstanovic, Rudolf Krska, Kristina Mastanjević   +2 more
exaly   +2 more sources

Isolation, purification and structural characterization of wheat-derived beer protein.

International Journal of Biological Macromolecules
Wheat beer is known for its rich and long-lasting foam, which is largely attributed to the proteins derived from wheat. In this study, a wheat-derived protein was isolated and purified from pure wheat malt wort based on foam properties and structurally ...
Kai Jiang, Xiu Li, Yuhong Jin
semanticscholar   +3 more sources

The Role of Endogenous Enzymes during Malting of Barley and Wheat Varieties in the Mitigation of Styrene in Wheat Beer.

Journal of Agricultural and Food Chemistry, 2020
Knowledge of the biochemical processes responsible for the release of phenolic acids (precursors of vinyl aromatics) during malting is important to find mitigation strategies for the toxicologically relevant styrene (formed from cinnamic acid) in wheat ...
Valerian Kalb, T. Seewald, T. Hofmann, M. Granvogl   +3 more
semanticscholar   +3 more sources

The impact of traditional wheat landraces on lambic beer production is limited.

International Journal of Food Microbiology
As defined by law, at least 30 % of the total amount of starch- or carbohydrate-containing raw materials used for the production of Belgian lambic beers should be unmalted wheat, since this is important for the longevity of the lambic beer production ...
D. Bongaerts, Atena Sadat Sombolestani, J. De Roos, Arne Bouchez, A. P. Croonenberghs, M. Cnockaert, A. Wieme, Peter Vandamme, S. Weckx, L. De Vuyst   +9 more
semanticscholar   +3 more sources

Beer wheat residue as a probiotic carrier: physicochemical properties via fluid bed granulation (Beer wheat residue for lactic acid bacteria encapsulation)

Journal of the Science of Food and Agriculture
In recent years, consumer preference for symbiotics containing live bacteria has surged, driven by the acknowledged health benefits. Wheat residue from beer brewing, rich in dietary fiber, remains an unexplored prebiotic raw material for developing vegan
Huei-Rong Guo, Cheng-Di Dong, A. Patel, V. Sharma, R. Singhania, Mei-Ling Tsai   +5 more
semanticscholar   +3 more sources