Zobrazeno 1 - 10
of 67
pro vyhledávání: '"T W, Young"'
Some ten years. have passed since the publication of the first edition of Malting and Brewing Science, a period of many changes. As before, this edition is an aid to teaching, particularly the MSc course in Brewing Science at Birmingham University, b
Autor:
M. F. Bajomo, T. W. Young
Publikováno v:
Journal of the Institute of Brewing. 100:79-84
Worts made from raw sorghum and enzymes were successfully fermented even though the level of FAN present (51 mg/l) is well below that essential for fermentation of wort made from malted barley. Changes in typical fermentation parameters such as speci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f836b5ae799726663ca90cd807f90e09
https://doi.org/10.1002/j.2050-0416.1994.tb00810.x
https://doi.org/10.1002/j.2050-0416.1994.tb00810.x
Publikováno v:
AIAA Journal. 31:629-636
In spite of many attempts at modelling natural transition, it has not been possible to predict the streamwise intensities. A procedure is developed that incorporates some results of linear stability theory into one-equation and stress model formulati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0cc33a31aae3dc082b3af25925aa0304
https://doi.org/10.2514/3.11596
https://doi.org/10.2514/3.11596
Autor:
M. F. Bajomo, T. W. Young
Publikováno v:
Journal of the Institute of Brewing. 99:153-158
A mashing regime was developed using 100% raw sorghum which enabled commercially acceptable hot water extracts to be obtained in 85 minutes with minimal use of a heat stable α-amylase and proteolytic enzymes. This gave worts of HWE 295 1°/kg, with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::473ed0ddceea129a953262fc9d9f4871
https://doi.org/10.1002/j.2050-0416.1993.tb01158.x
https://doi.org/10.1002/j.2050-0416.1993.tb01158.x
Autor:
T. W. Young, M. F. Bajomo
Publikováno v:
Journal of the Institute of Brewing. 98:515-523
Different time and temperature programmes were used to evaluate the production of hot water extract (HWE) and free amino nitrogen (FAN) from mashes containing raw sorghum and either malted sorghum or malted barley in the presence of microbial enzymes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e37aeff6b0f806b54130a131359106c
https://doi.org/10.1002/j.2050-0416.1992.tb01138.x
https://doi.org/10.1002/j.2050-0416.1992.tb01138.x
Autor:
T. W. Young, C. J. Dale
Publikováno v:
Journal of the Institute of Brewing. 98:123-127
Addition of low molecular weight nitrogenous components, nucleoside (adenosine), nucleotide (AMP), amino acids (glutamic acid, glycine, proline and asparagine) and a tripeptide (glycylglycylglycine) had no effect on the head retention value of beer.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0de357637da809365224546328aed0a
https://doi.org/10.1002/j.2050-0416.1992.tb01098.x
https://doi.org/10.1002/j.2050-0416.1992.tb01098.x
Autor:
C. J. Dale, T. W. Young
Publikováno v:
Journal of the Institute of Brewing. 98:117-121
The nitrogenous constituents of beer were investigated by several Fast Protein Liquid Chromatography (FPLC) techniques. Size exclusion chromatography of dialysed beer material using columns of Superose 6 and Superose 12 suggested that beer polypeptid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2805c600add955c897b2fb4006b1aa9a
https://doi.org/10.1002/j.2050-0416.1992.tb01097.x
https://doi.org/10.1002/j.2050-0416.1992.tb01097.x
Publikováno v:
Journal of the Institute of Brewing. 96:403-409
Small scale mashes (50 g total grist) with grists containing high proportions of raw sorghum (50%–80% malt replacement) showed high values of extract recovery and produced worts of lower total nitrogen, free amino nitrogen, viscosity and colour but
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fd868940979d7e869ce736d892d51bf
https://doi.org/10.1002/j.2050-0416.1990.tb01047.x
https://doi.org/10.1002/j.2050-0416.1990.tb01047.x
Autor:
O T, Elekima, C O, Mills, A, Ahmad, G R, Skinner, D B, Ramsden, J, Bown, T W, Young, E, Elias
Publikováno v:
Liver. 20(1)
Dehydroepiandrosterone sulphotransferase (DHEA ST) is the enzyme responsible for sulphation of lithocholic acid and other potentially hepatotoxic steroids. We have previously shown that DHEA ST activity is reduced in cytosol of liver from miscellaneo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::439480c37a6c293defb3a4267c2ef6da
https://pubmed.ncbi.nlm.nih.gov/10726960
https://pubmed.ncbi.nlm.nih.gov/10726960
Autor:
T. W. Young
Publikováno v:
Brewing Microbiology ISBN: 9781468400403
Brewing Microbiology ISBN: 9781475746815
Brewing Microbiology ISBN: 9781475746815
When introduced into a suitable aqueous environment, containing an adequate supply of nutrients, at moderate temperature and value of pH, viable yeast cells grow. Growing yeast cells increase in volume and mass until they reach a critical size when b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1601798904b5d073f5a25cb5876db87
https://doi.org/10.1007/978-1-4684-0038-0_2
https://doi.org/10.1007/978-1-4684-0038-0_2