Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Blaise P. Nic Phiarais"'
Publikováno v:
Journal of the American Society of Brewing Chemists. 64:187-194
Buckwheat is a novel ingredient in malting and brewing, and therefore, requires optimization of the malting and brewing processes. In this study, three temperature regimens, 48 hr at 40°C (KR1), 5 hr at 40°C + 11 hr at 50°C (KR2), and 5 hr at 40°
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::487c24a56fad819dd2e5ac0f07d6d2d5
https://doi.org/10.1094/asbcj-64-0187
https://doi.org/10.1094/asbcj-64-0187
Publikováno v:
Journal of the Institute of Brewing. 112:324-332
The influence of two factors, total concentration and fraction of three pairs of commercial enzymes, which showed statistical significance (Biocellulase W with Hitempase 2XL, Biocellulase W with Amylo 300 and Amylo 300 with Hitempase 2XL), were studi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6a48fee633a8d768455f43dd2ff18fb
https://doi.org/10.1002/j.2050-0416.2006.tb00738.x
https://doi.org/10.1002/j.2050-0416.2006.tb00738.x
Publikováno v:
Journal of the Institute of Brewing. 111:290-298
This study investigated the impact of kilning on α-amylase, β-amylase (total and soluble), β-glucanase and protease activities in buckwheat malt. Common buckwheat (Fagopyrum esculentum) was steeped at 10°C for 12 h, germinated at 15°C for 4 days
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dba9f265bf38db19df34c4b3d414f804
https://doi.org/10.1002/j.2050-0416.2005.tb00685.x
https://doi.org/10.1002/j.2050-0416.2005.tb00685.x
Autor:
Elke K. Arendt, S.R. Bean, James N. BeMiller, Emmerich Berghofer, Joe Bogue, Carlo Catassi, Christophe M. Courtin, Fabio Dal Bello, Maria De Angelis, Jan A. Delcour, Hertha Deutsch, Raffaella Di Cagno, M. Naushad Emmambux, Alessio Fasano, Eimear Gallagher, Marco Gobbetti, Hans Goesaert, Heereluurt Heeres, Florian Hübner, Anu Kaukovirta-Norja, Alan L. Kelly, Stefan Kreisz, Pekka Lehtinen, Cristina Marco, Michelle M. Moore, Andrew Morrissey, Blaise P. Nic Phiarais, Roland Poms, Carlo Giuseppe Rizzello, Cristina M. Rosell, T.J. Schober, Regine Schoenlechner, Susanne Siebenhandl, Tuula Sontag-Strohm, Douglas Sorenson, Constantinos E. Stathopoulos, John R.N. Taylor, Jan-Willem van der Kamp, Herbert Wieser, Martin Zarnkov
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce6cf35234c61098c593343d8329cefe
https://doi.org/10.1016/b978-012373739-7.50001-0
https://doi.org/10.1016/b978-012373739-7.50001-0
Autor:
Blaise P. Nic Phiarais, Elke K. Arendt
Publisher Summary The search for new gluten-free brewing materials is still in its infancy. Limited studies are opening a new area of brewing and once process conditions are adjusted to accommodate gluten-free raw materials. The production of satisfa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ad0ccc0295ba6a8ff1b244d7afe0f3f
https://doi.org/10.1016/b978-012373739-7.50017-4
https://doi.org/10.1016/b978-012373739-7.50017-4
Autor:
Alexander Mauch, Emanuele Zannini, Markus Herrmann, Blaise P. Nic Phiarais, Martina Gastl, Martin Zarnkow, Elke K. Arendt, Beatus D. Schehl
Publikováno v:
Scopus-Elsevier
A top fermented beer was brewed from 100% buckwheat malt and sensory and analytical characterisation was carried out. Difficulties with lautering and filtration were encountered during the brewing process, which resulted in problems during fermentati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72907efe68483e706b66e424606ec77c
http://www.scopus.com/inward/record.url?eid=2-s2.0-79751472062&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-79751472062&partnerID=MN8TOARS