Zobrazeno 1 - 10
of 47
pro vyhledávání: '"J. Olkku"'
Publikováno v:
Kuusela, P, Hämäläinen, J, Reinikainen, P & Olkku, J 2004, ' A simulation model for the control of beta-glucanase activity and beta-glucan degradation during germination in malting ', Journal of the Institute of Brewing, vol. 110, no. 4, pp. 309-319 . https://doi.org/10.1002/j.2050-0416.2004.tb00626.x
A dynamic model was developed that describes the formation of β‐glucanase and the degradation of β‐glucans at different temperatures and grain moistures during the germination of malting barley. The process was analysed by simulations and by so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00c99f49fcd5925f1e4d23d02e2b91a6
https://doi.org/10.1002/j.2050-0416.2004.tb00626.x
https://doi.org/10.1002/j.2050-0416.2004.tb00626.x
Publikováno v:
Holmberg, J-E, Hämäläinen, J, Reinikainen, P & Olkku, J 2002, ' A model for predicting the effects of a steeping program on the germination of barley with different water sensitivities ', Journal of the Institute of Brewing, vol. 108, no. 4, pp. 416-423 . https://doi.org/10.1002/j.2050-0416.2002.tb00570.x
A method for modelling and simulation of malting barley during and after steeping was developed. The modelling was based on data from laboratory scale experiments with various steeping programs. The developed model takes into account the steeping pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7548708f4479cd9e8304d2e55dad5481
https://doi.org/10.1002/j.2050-0416.2002.tb00570.x
https://doi.org/10.1002/j.2050-0416.2002.tb00570.x
Publikováno v:
Journal of the Institute of Brewing. 104:327-332
The influence of kilning on the ability of malt to oxidise lipids was studied. Barley was malted with a standard programme and subsequently dried with varying kilning procedures. The capability of samples taken during kilning to oxidise lipids was de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11a2cfa86ee3a9be1bec0a368caf36ed
https://doi.org/10.1002/j.2050-0416.1998.tb01004.x
https://doi.org/10.1002/j.2050-0416.1998.tb01004.x
Publikováno v:
Cereal Chemistry Journal. 75:742-746
The dioxygenation of linoleic acid (LA) by aqueous flour suspensions of barley and malting samples was studied. The rate of this lipoxygenase (LOX) reaction varied as the malting process proceeded, giving a characteristic LOX reaction profile for a m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b54bddb3503f7334d2cdb430bc8c829
https://doi.org/10.1094/cchem.1998.75.5.742
https://doi.org/10.1094/cchem.1998.75.5.742
Autor:
J. Olkku, A. Kaukovirta-Norja, Pekka Reinikainen, Pia K. Kotiranta, Simo Laakso, Anne-Mari Aurola
Publikováno v:
Journal of Agricultural and Food Chemistry. 46:1556-1562
The fate of lipids during mashing of malt is not an unambiguously resolved question. To gain insight into the behavior of lipids during mashing, lipid reactions were studied in aqueous slurries of barley, malt, and samples taken during malting and in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5238e74984aa83a647532817d8d4256e
https://doi.org/10.1021/jf970693b
https://doi.org/10.1021/jf970693b
Publikováno v:
Cereal Chemistry Journal. 74:733-738
Barley and malt starches were compared with respect to their lipid content and composition. The starch lipids were first fractionated into internal and surface lipid fractions followed by lipid class and fatty acid analyses of each fraction. Barley s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33e66984bfc7e6561bd1fd6f395e9697
https://doi.org/10.1094/cchem.1997.74.6.733
https://doi.org/10.1094/cchem.1997.74.6.733
Publikováno v:
Journal of the Institute of Brewing. 99:395-403
Lipolytic and oxidative changes of barley lipids were studied during malting and mashing. The amount of lipid decreased by 23% during malting and changes in the composition of lipid classes were minor. On the other hand, during mashing the amount of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f76420a8789fdb82b3ac6541e891593
https://doi.org/10.1002/j.2050-0416.1993.tb01179.x
https://doi.org/10.1002/j.2050-0416.1993.tb01179.x
Autor:
J, Olkku
Publikováno v:
Bibliotheca nutritio et dieta. (47)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::afc54805988a28a92d702c6947c73842
https://pubmed.ncbi.nlm.nih.gov/2282060
https://pubmed.ncbi.nlm.nih.gov/2282060
Publikováno v:
Journal of the American Society of Brewing Chemists. 54:26-27
A multi-task image processing system for halved kernels was developed. The system replaces visual inspection, human evaluation and reporting for pregermination test, determination of water infiltra...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::659f2d7bdd5e1e36ef03503f94bde7b1
https://doi.org/10.1094/asbcj-54-0026
https://doi.org/10.1094/asbcj-54-0026
Publikováno v:
Journal of Food Engineering. 2:243-257
The versatility of an HTST-extrusion cooker provides possibilities for its use as a continuous chemical and/or biochemical reactor. Biopolymer-containing materials may be thermomechanically modified for a variety of end uses or pretreated for subsequ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab89e87cb3656e9b7fbecd0f0b9dc64c
https://doi.org/10.1016/0260-8774(83)90014-6
https://doi.org/10.1016/0260-8774(83)90014-6