scholarly journals The influence of LOX-less barley malt on the flavour stability of wort and beer

2014 ◽  
Vol 120 (2) ◽  
pp. 93-98 ◽  
Author(s):  
Junhong Yu ◽  
Shuxia Huang ◽  
Jianjun Dong ◽  
Wei Fan ◽  
Shuli Huang ◽  
...  
Keyword(s):  
Barley Malt ◽  
Flavour Stability

scholarly journals CRYSTALLINE α-AMYLASE FROM BARLEY MALT

1948 ◽  
Vol 176 (1) ◽  
pp. 465-466
Author(s):  
Sigmund Schwimmer ◽  
A.K. Balls
Keyword(s):  
Barley Malt

Peptidomics of an industrial gluten-free barley malt beer and its non-gluten-free counterpart: characterisation and immunogenicity

2021 ◽  
pp. 129597
Author(s):  
Hellen G. Watson ◽  
Anneleen I. Decloedt ◽  
Lieselot Y. Hemeryck ◽  
Anita Van Landschoot ◽  
Jessica Prenni
Keyword(s):  
Gluten Free ◽  
Barley Malt

scholarly journals Analysis of the Barley Malt Rootlet Proteome

2019 ◽  
Vol 21 (1) ◽  
pp. 179 ◽  
Author(s):  
Ramamurthy Mahalingam
Keyword(s):  
Animal Feed ◽  
Protein Biosynthesis ◽  
In Silico Analysis ◽  
Shotgun Proteomics ◽  
Label Free ◽  
High Coverage ◽  
Barley Malt ◽  
Naturally Occurring ◽  
Two Stages ◽  
Silico Analysis

Barley seeds are one of the main ingredients of the malting industry for brewing beer. The barley rootlets that are separated from the kilned seeds at the end of the malting process and used as animal feed are one of the byproducts of this industry. In this study, the proteome of rootlets derived from two stages of the malting process, germination and kilning, from a popular malting barley variety were analyzed. A label-free shotgun proteomics strategy was used to identify more than 800 proteins from the barley rootlets. A high coverage and high confidence Gene Ontology annotations of the barley genome was used to facilitate the functional annotation of the proteins that were identified in the rootlets. An analysis of these proteins using Kellogg Encyclopedia of Genes and Genomes (KEGG) and Plant Reactome databases indicated the enrichment of pathways associated with phytohormones, protein biosynthesis, secondary metabolism, and antioxidants. Increased levels of jasmonic acid and auxin in the rootlets further supported the in silico analysis. As a rich source of proteins and amino acids use of these by-products of the malting industry for animal feed is validated. This study also indicates rootlets as a potential source of naturally occurring phenylpropanoids and antioxidants that can be further exploited in the development of functional foods.

The flow properties of honey–malt spread

2017 ◽  
Vol 23 (5) ◽  
pp. 415-425 ◽  
Author(s):  
M Dianat ◽  
M Taghizadeh ◽  
F Shahidi ◽  
SMA Razavi
Keyword(s):  
Flow Behavior ◽  
Time Dependent ◽  
Malt Extract ◽  
Barley Malt ◽  
First Order ◽  
Dependent Behavior ◽  
Thixotropic Behaviour ◽  
Order Stress ◽  
Temperature Levels ◽  
Independent Behavior

In this study, the effect of barley malt extract at two brix levels (74 and 79 °Bx) and three ratios of malt extract/honey (65:35, 70:30 and 75:25) on the flow behavior properties of honey–malt spread at three temperature levels (35 ℃, 45 ℃ and 55 ℃) was investigated. Time-dependent behavior data of the spread samples were appropriately fitted to the Weltman, first-order stress decay with a zero stress value and first-order stress decay with a non-zero stress value models. Also, the Power-law, Herschel–Bulkley, Casson and Bingham models were used for curve fitting the time-independent behavior data. Regarding the R2 and root mean square error coefficients, the first-order stress decay with a non-zero stress value and Herschel–Bulkley models were selected as the suitable models to describe the flow behavior of samples. The results for time-dependent properties showed that spread samples exhibit a thixotropic behaviour, as the viscosity for all samples decreased with increase in shearing time at a constant shear rate of 50 s−1.

scholarly journals W.S. Gosset and Some Neglected Concepts in Experimental Statistics: Guinnessometrics II

2011 ◽  
Vol 6 (2) ◽  
pp. 252-277 ◽  
Author(s):  
Stephen T. Ziliak
Keyword(s):  
Experimental Design ◽  
Sample Size ◽  
Large Scale ◽  
Statistical Significance ◽  
Small Sample ◽  
Small Samples ◽  
Significant Advance ◽  
Economic Approach ◽  
Barley Malt ◽  
Level Of Significance

AbstractStudent's exacting theory of errors, both random and real, marked a significant advance over ambiguous reports of plant life and fermentation asserted by chemists from Priestley and Lavoisier down to Pasteur and Johannsen, working at the Carlsberg Laboratory. One reason seems to be that William Sealy Gosset (1876–1937) aka “Student” – he of Student'st-table and test of statistical significance – rejected artificial rules about sample size, experimental design, and the level of significance, and took instead an economic approach to the logic of decisions made under uncertainty. In his job as Apprentice Brewer, Head Experimental Brewer, and finally Head Brewer of Guinness, Student produced small samples of experimental barley, malt, and hops, seeking guidance for industrial quality control and maximum expected profit at the large scale brewery. In the process Student invented or inspired half of modern statistics. This article draws on original archival evidence, shedding light on several core yet neglected aspects of Student's methods, that is, Guinnessometrics, not discussed by Ronald A. Fisher (1890–1962). The focus is on Student's small sample, economic approach to real error minimization, particularly in field and laboratory experiments he conducted on barley and malt, 1904 to 1937. Balanced designs of experiments, he found, are more efficient than random and have higher power to detect large and real treatment differences in a series of repeated and independent experiments. Student's world-class achievement poses a challenge to every science. Should statistical methods – such as the choice of sample size, experimental design, and level of significance – follow the purpose of the experiment, rather than the other way around? (JEL classification codes: C10, C90, C93, L66)

Relationships Among the β-Glucan Contents of Barley, Malt, Malt Congress Extract, and Beer

1998 ◽  
Vol 56 (4) ◽  
pp. 164-168 ◽  
Author(s):  
M. J. Edney ◽  
D. E. LaBerge ◽  
D. E. Langrell
Keyword(s):  
Barley Malt
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