Zobrazeno 1 - 10
of 46
pro vyhledávání: '"I. C. MacWilliam"'
Autor:
E. ANDERSON, C. M. BROWN, D. T. BOURNE, I. CAMPBELL, J. R. M. HAMMOND, W. F. HEMMENS, J. A. HOSSACK, A. W. LOMATH, I. C. MACWILLIAM, D. J. MANNERS, D. A. MAYO, R. MULLER, J. C. SLAUGHTER, R. STEVENS, J. D. WOODWARD, R. J. R. REED
Publikováno v:
Journal of the Institute of Brewing. 100:27-49
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e505d8903635499b9008c75960a05148
https://doi.org/10.1002/jib.1994.100.1.27
https://doi.org/10.1002/jib.1994.100.1.27
Autor:
W. P. K. Findlay, I. C. MacWilliam, J. C. Slaughter, P. A. Leedham, D. A. Lovett, C. Rainbow, R. Stevens, J. D. Woodward
Publikováno v:
Journal of the Institute of Brewing. 82:184-194
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ccdb67c481eca831bdbf80f4c89f8d34
https://doi.org/10.1002/j.2050-0416.1976.tb03749.x
https://doi.org/10.1002/j.2050-0416.1976.tb03749.x
Publikováno v:
Journal of the Institute of Brewing. 82:14-26
The physiological and biochemical consequences of water uptake by the barley grain are reviewed, and their significance in malting assessed.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d4dc9fd30e9a334e1081057f171b90f
https://doi.org/10.1002/j.2050-0416.1976.tb03716.x
https://doi.org/10.1002/j.2050-0416.1976.tb03716.x
Autor:
I. C. MacWilliam
Publikováno v:
Journal of the Institute of Brewing. 81:65-70
Variations in pH during malting, kilning, mashing, lautering, wort boiling and fermentation are reviewed. The fragmentary information available suggests that the pH of cold water extracts of barley falls during steeping, rises during germination and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbdb0d53a5697cc546a06e90d39d8b48
https://doi.org/10.1002/j.2050-0416.1975.tb03663.x
https://doi.org/10.1002/j.2050-0416.1975.tb03663.x
Publikováno v:
Journal of the Institute of Brewing. 60:464-472
Samples of Proctor and Spratt-Archer barleys of the 1953 harvest grown under comparable conditions were selected by the Institute of Brewing for use in trials designed to evaluate the malting and brewing quality of the new variety. It is understood t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2d3dd2770ee3d9ebfa26dcaeb63e1e2
https://doi.org/10.1002/j.2050-0416.1954.tb06238.x
https://doi.org/10.1002/j.2050-0416.1954.tb06238.x
Autor:
I. C. MacWilliam
Publikováno v:
Journal of the Institute of Brewing. 78:76-81
Examination of starches separated from green malt and from kilned malts of colour ranging between 3 and 23 shows that only small amounts of “new” carbohydrate linkages are formed in the starches during kilning, though the colour changes from whit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69066274796a4fefcc10de9cd449b5bb
https://doi.org/10.1002/j.2050-0416.1972.tb03433.x
https://doi.org/10.1002/j.2050-0416.1972.tb03433.x
Autor:
I. C. MacWilliam, G. Harris
Publikováno v:
Journal of the Institute of Brewing. 60:387-392
Variations in the amounts of the constituent carbohydrates of the barley grain which occur during the last weeks of ripening, harvesting, drying and storage have been examined. Although glucose, fructose, sucrose, glucodifructose, and raffinose were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f14945882ad1dc1d2afbeb8aac5e267
https://doi.org/10.1002/j.2050-0416.1954.tb02766.x
https://doi.org/10.1002/j.2050-0416.1954.tb02766.x
Publikováno v:
Journal of the Institute of Brewing. 69:303-308
Laboratory investigations of the quality of worts produced from green malt, from mixed grists of green malt and unmalted cereals, and by the action of commercial enzymes on barley starch are described. Green malt alone gives sweet worts which are ver
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2e0ba8e444c3c0e962d5c9711d89559
https://doi.org/10.1002/j.2050-0416.1963.tb01930.x
https://doi.org/10.1002/j.2050-0416.1963.tb01930.x
Autor:
G. Harris, I. C. MacWilliam
Publikováno v:
Journal of the Institute of Brewing. 67:144-151
During an infusion mashing period of 1 hr. at 150° F. (65.5° C), “hexose carbohydrate” was extracted with an efficiency greater than 95% over the range of mash concentrations from 8 up to 42% from a number of malts tested, with the exception of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c87e75e5171abc46b3e0b9a5be3a7f8
https://doi.org/10.1002/j.2050-0416.1961.tb01772.x
https://doi.org/10.1002/j.2050-0416.1961.tb01772.x
Autor:
G. Harris, I. C. MacWilliam
Publikováno v:
Journal of the Institute of Brewing. 66:147-150
The principal oligosaccharides in wort—viz., sucrose, maltose, maltotriose and dextrins—are individually estimated within a few hours by specific enzymic hydrolysis followed by measurement by means of Barfoed's reagent of the amount of hexose mon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d84f6d450db258fc3299fade8ac08d9
https://doi.org/10.1002/j.2050-0416.1960.tb06322.x
https://doi.org/10.1002/j.2050-0416.1960.tb06322.x