Results 81 to 90 of about 5,506 (168)

The application of triticale variety Adonis as the substitute for barley malt in wort production [PDF]

Journal on Processing and Energy in Agriculture, 2013
Adjuncts are also used in beer production to increase beer stability, and possibly to reduce the production costs. Triticale, the first man-made cereal, is the product of a cross between wheat and rye.
Pejin Jelena, Grujić Olgica, Mojović Ljiljana, Radosavljević Miloš, Kocić-Tanackov Sunčica, Đukić-Vuković Aleksandra   +5 more
doaj  

SOME ASPECTS OF THE USE OF WHEAT MALT IN BREWING [PDF]

Journal of the Institute of Brewing, 1939
J. H. Collett, J. W. Green
openaire   +1 more source

Determinants of malt barley varietal adoption decisions of farmers: Evidence from the central highlands of Ethiopia

Food and Energy Security
Barley is one of Ethiopia's most important cereal crops, ranking fifth in total cereal production, after maize, wheat, teff, and sorghum. Based on its intended use, it is divided into two types: food barley and malt barley.
Mekonen Haile, Fetien Abay, Zewdie Bishaw, Berhane Lakew, Yemane Tsehaye   +4 more
doaj   +1 more source

Preliminary research on wheat lipoxygenase during malting [PDF]

Journal of the Institute of Brewing, 2012
Wentao Sun, Jinhua Du, Yuhong Jin, Jianjun Liu, Lingwen Kong   +4 more
openaire   +1 more source

Fundamental studies of the application of wheat for malting and brewing

, 2015
Wheat (Triticum aestivum L.) has a long tradition as a raw material for the production of malt and beer. While breeding and cultivation efforts for barley have been highly successful in creating agronomically and brew- technical optimal specialty cultivars that have become well established as brewing barley varieties, the picture is completely ...
openaire   +1 more source

Gushing potential of wheat malt infected with Fusarium culmorum

Journal of hygienic engineering and design, 2014
Gushing is uncontrolled, eruptive foaming of beer after a bottle has been opened, without previous shaking. This is a phenomenon that affects breweries worldwide and all brands and types of beer. Gushing can be divided into primary (secretion of hydrophobins class II and other fungal metabolites from Fusarium fungi) and secondary gushing (calcium ...
Krstanović, Vinko, Slačanac, Vedran, Mastanjević, Kristina, Novak, Mario, Velić, Natalija, Šantek, Božidar   +5 more
openaire   +2 more sources

Effects of Wheat Malt Extract on Molecular and Behavioral Markers in Aged APP/PS1 and Wild-Type Mice. [PDF]

Int J Mol Sci
Kassenova A, Svirin E, Sitdikova K, Chaprov K, Tsoy A, Munter J, Nurzhanov A, Kuznetsova M, Veremeyko T, Deykin A, Ponomarev E, Strekalova T, Askarova S.   +12 more
europepmc   +1 more source

Research Progress on Raw Materials, Adjuncts, and Flavor Formation in Craft Beer. [PDF]

Foods
Xu Y, Zhao X, Zhang Y, Ren H, Zhang L, Yi J, Cao X, Li Q.   +7 more
europepmc   +1 more source

Environmental Evaluation in Bakery and Brewing Sectors in a Circular Economy Context. [PDF]

Foods
Drăgan I, Korbel E, Petit G, Aissani L, Jury V.   +4 more
europepmc   +1 more source

Quantitation of Vitamin B6 Vitamers and Glycosides in German Alcohol-Free and Full-Strength Beer by a Stable Isotope Dilution LC-MS/MS Method. [PDF]

J Agric Food Chem
Jahner S, Geilich E, Hagenauer C, Rychlik M.   +3 more
europepmc   +1 more source