Influence of kilning temperature on chemical composition of a Greek barley malt and its wort properties

Autor: Adriana Skendi, Maria Papageorgiou

Publikováno v: Millenium, Iss 7, Pp 49-58 (2018)

Introduction: It is recognized that the character and the quality of the malt is obtained during kilning. Moreover, the changes occurring during kilning affect mashing and wort quality. Objectives: Till now, in Greece, for the malt production othe

Externí odkaz: https://doaj.org/article/99bf161c554844918f193b9fca7cde0c

Comparison of β-Glucan Content in Milled Rice, Rice Husk and Rice Bran from Rice Cultivars Grown in Different Locations of Thailand and the Relationship between β-Glucan and Amylose Contents

Autor: Pattraporn Phuwadolpaisarn

Publikováno v: Molecules, Vol 26, Iss 21, p 6368 (2021)

β-glucan is a dietary fiber that is beneficial to human health, and its content varies according to its different parts, type of cereal grain, and growing environment. In this study, the β-glucan of milled rice, rice husk, and rice bran fractions,

Externí odkaz: https://doaj.org/article/697317357c8b4a8b806bdd8632822778

The Influence of Biomolecule Composition on Colloidal Beer Structure

Autor: Irina N. Gribkova, Michail N. Eliseev, Yuri D. Belkin, Maxim A. Zakharov, Olga A. Kosareva

Publikováno v: Biomolecules, Vol 12, Iss 24, p 24 (2022)
Biomolecules

Recent studies have revealed an interest in the composition of beer biomolecules as a colloidal system and their influence on the formation of beer taste. The purpose of this research was to establish biochemical interactions between the biomolecules

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ace9e01abad99c266716060182379eca
https://www.mdpi.com/2218-273X/12/1/24

La influencia de la temperatura de secado en la composición química de una malta de cebada Griega y las propiedades de su mosto

Autor: Skendi, Adriana, Papageorgiou, Maria

Publikováno v: Millenium, Iss 7, Pp 49-58 (2018)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Millenium-Journal of Education, Technologies, and Health; No. 7 (2018): Série 2 Nº7; 49-58
Millenium-Journal of Education, Technologies, and Health; Núm. 7 (2018): Série 2 Nº7; 49-58
Millenium-Journal of Education, Technologies, and Health; N.º 7 (2018): Série 2 Nº7; 49-58
Millenium-Journal of Education, Technologies, and Health; No. 7 (2018): Serie 2, n.º 7; 49-58
Millenium-Journal of Education, Technologies, and Health; Núm. 7 (2018): Serie 2, n.º 7; 49-58
Millenium-Journal of Education, Technologies, and Health; N.º 7 (2018): Série 2, n.º 7; 49-58
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Agência para a Sociedade do Conhecimento (UMIC)-FCT-Sociedade da Informação

Introduction: It is recognized that the character and the quality of the malt is obtained during kilning. Moreover, the changes occurring during kilning affect mashing and wort quality. Objectives: Till now, in Greece, for the malt production other b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d77c8d815733b3a5a658048fceab4147
https://revistas.rcaap.pt/millenium/article/view/14677

Domestic hulless barley and malt as an easily available source of β-glucan

Autor: Mastanjević, Kristina, Kotris, Maja, Mastanjević Krešimir, Horvat, Daniela, Krstanović, Vinko

Publikováno v: Hranom do zdravlja : zbornik radova s 11. međunarodnog znanstveno-stručnog skupa
Hranom do zdravlja

β-Glucans are described as non-starch polysaccharides, characterized by (1→3), (1→4) β-D-glucose linkage. In human nutrition, they are regarded as extremely wanted because of their bioactive and medicinal properties. Since β-glucans comprise s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::32dcdebec83e02f8393a8d50dce561f1
https://repozitorij.ptfos.hr/islandora/object/ptfos:1902