Results 51 to 60 of about 1,195 (162)
BeveragesGreat attention has recently been dedicated to the use of non-Saccharomyces yeast strains for the development of new beer formulations. However, the effect of the Saccharomyces strain used in the refermentation of this type of beer has never been ...
Antonietta Baiano +2 more
doaj +1 more source
Frontiers in Nutrition, 2020 The protein/peptide composition of five beer kinds, including two experimental beer-like products brewed with einkorn (Triticum monococcum), a beer labeled as “gluten-free,” a traditional all-barley malt and a wheat (T.
Valentina Spada +6 more
doaj +1 more source
Risks of concealing environmental degradation
Conservation Biology, EarlyView.Abstract Current practice seeks to conceal the visual impact of land‐use change (i.e., development). Six percent of development impact assessments in Australia and 14% of the World Bank's assessments recommend visual impact mitigation. This mitigation results in, for example, vegetated buffer strips alongside cleared agricultural areas and earthen ...
Matt W. Hayward +8 more
wiley +1 more source
The commercialization of labour markets: Evidence from wage inequality in the Middle Ages
The Economic History Review, EarlyView.Abstract This paper moves beyond the focus on ‘average’ wage trends in pre‐industrial economies by examining the broad diversity of pay rates and forms of remuneration across occupations and regions in medieval England. We find that whilst some workers enjoyed substantial growth in wage rates after the Black Death, there was a large group who ...
Jordan Claridge +2 more
wiley +1 more source
Maize and Sorghum as Raw Materials for Brewing, a Review
Applied Sciences, 2021 Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of beer production is now produced with adjuvants, with wide variations on different ...
Adriana Dabija +3 more
doaj +1 more source
Plant Biotechnology Journal, EarlyView.ABSTRACT Sugar crops, including but not limited to sugarcane, sugar beet, sweet sorghum and stevia, are major sources of sugar production in the world. However, conventional breeding approaches, limited by long breeding cycles, low efficiency and restricted capacity to improve complex traits in sugar crops, are increasingly insufficient to address the ...
Peilin Wang +7 more
wiley +1 more source
Grain number, wheat yield, and bottling beer: An analysis
Field Crops Research, 2006 Grain number has long been considered to be a key determinant of yield in wheat crops and cultivars. In this paper, we argue that both yield and grain number are constrained by a crop's ability to gather resources. In this sense, grain numbers can be considered more as a consequence of yield than a determinant.
Agronomy Physiology Laboratory, University of Florida, P.O. Box 110965, Gainesville, FL 32611-0965, USA ( host institution ) +2 more
openaire +2 more sources
A Wild Emmer Wheat B3 Transcription Factor Regulates Seed Growth and Nutrient Allocation
Plant, Cell &Environment, EarlyView.ABSTRACT Seed weight (SW) and nutrient allocation are key determinants of yield and grain quality in wheat, yet the regulatory basis of naturally occurring variation in these traits remains poorly resolved. Wild emmer wheat (Triticum dicoccoides), the progenitor of modern wheat, retains extensive eco‐geographically structured genetic diversity that was
Davinder Sharma +22 more
wiley +1 more source
Using Local Expert Knowledge to Measure Prices: Evidence From a Survey Experiment in Vietnam
Review of Development Economics, EarlyView.ABSTRACT Many countries lack spatially disaggregated consumer price data needed to estimate real inequality and spatial patterns of poverty. Such data are especially absent in poor countries where weak infrastructure and high transport costs create large price variation over space.
John Gibson, Trinh Le
wiley +1 more source
Production and Characterization of Malt and Beer Produced From Wheat Varieties [PDF]
, 2020 Abstract The objective of this research was to produce beer using local wheat to substitute or minimize imported barley malt. The physicochemical properties of malt beer were studied and the results revealed the alcoholic content in all malt samples ranged between 3.53-6.92 European Brewery Convention (EBC), pH (5.88-6.24), moisture content (6 ...
Molla Tefera, Mazaw Admassie
openaire +1 more source