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1 tive odor activity value (rOAV), imparting a malt-like odor, while hexanal (green grass-like odor) an
2 matographic analysis of DMS in lager and all-malt beer samples.
3 re, aroma boundary compositions inside/among malt groups were explored with PLS-DA.
4 orbate and lecithin (TSApl) for bacteria and malt extract agar (MEA) for fungi.
5                   The roasting of barley and malt products generates colour and flavour, controlled p
6 , 2,688 and 3,034 proteins in the barley and malt samples were detected respectively.
7  Barley is primarily used in animal feed and malt production, and the structure-property relationship
8 gate the proteome level changes of grain and malt from the malting barley cultivar, Sloop, and single
9                        Orange juice (OJ) and malt extract (ME) samples were treated using an electrok
10 application to dewater orange juice (OJ) and malt extract (ME) was investigated.
11                   Total N values in wort and malt were positively correlated with the (77)Se content
12 ce of TFA in beer is most likely the applied malt.
13 of different dephytinisation methods such as malt flour addition, phytase enzyme application and citr
14                                       Barley malt was used with BW and WrS flours.
15                          Therefore, a barley malt suspension was consecutively incubated at 45, 62, 7
16 sed in brewer's spent grain (BSG) and barley malt rootlets (BMR), common waste products of beer proce
17  phenolics are mainly originated from barley malt and can be found in free and bound forms, in concen
18 llard reaction products isolated from barley malt by gel permeation chromatography and ultrafiltratio
19 amine were released continuously from barley malt during mashing and were stable during fermentation
20 ng on the overall phenolic content of barley malt and beer.
21                Partial replacement of barley malt by adjuncts is a common practice adopted by large b
22  aroma formation during production of barley malt is critical to provide consistent and high-quality
23                Partial replacement of barley malt with GF grains led to a significant decrease of ext
24 omposition and key aroma compounds of barley malt wort beverages produced from fermentation using six
25 liable NIR calibration models for the barley malt quality assessment were developed and exhaustively
26 d beta-amylase activities compared to barley malt ~ 90 % of the FS (~110 g/L) could be produced withi
27  different rye malts were compared to barley malt.
28 and lower diastatic power compared to barley malt.
29 D), and the aroma profiles among RM and base malt were holistically compared via HS-SPME-GC-MS/O-base
30     The amounts released from different base malt types were in a similar range but tended to be high
31 duct (roasted barley, crystal malt and black malt) and analysed for moisture content, colour and flav
32 ignificant decrease of the capacity of black malt and high molecular weight melanoidins to inhibit Fe
33 lar weight fraction, isolated from the black malt extract, exhibited 4-fold higher reducing power tha
34 y several methods, indicating that buckwheat malt can be used as a food rich in antioxidants.
35  was produced by P. freudenreichii in cereal malt matrices (up to 1.9 mug/100 g) in 24h at 28 degrees
36 d malts and the generation of characteristic malt aromas remains unclear.
37  enzymes compared to conventional commercial malt.
38  of roasted product (roasted barley, crystal malt and black malt) and analysed for moisture content,
39 s were significantly (p<0.05) higher in dark malt fermentations, while the synthesis of esters was in
40 idual fatty acids have a role on determining malt quality in barley.
41 n profiles of TLP8 were studied in different malt and feed varieties using quantitative PCR, immunobl
42 te wine, a prosecco white wine, and a double malt beer leading to the values of pH(wine)= 3.30, pH(pr
43 bly due to the combined action of endogenous malt and microbial phytases.
44 ess limits our ability to assess and enhance malt quality.
45 rease by more than 90% in both yeast extract-malt extract (YEME) medium and a complex fermentation me
46 activity and less flavor impact on the final malt.
47 ing process on the lipid content of finished malt.
48 h, mainly due to its economic importance for malt production.
49  total polyphenol content in beer comes from malt, and the remaining 30-20% from hops.
50        Diastase alpha-amylase extracted from malt, catalyses break down of starch into maltose.
51                              Beers made from malt extract were hopped with 3 distinctive hop varietie
52 In this study, millet was used as a model GF malt demonstrating that despite the low alpha-amylase an
53 oteins, was observed in the ultra-low gluten malt sample.
54 trate (barley, pale malt or germinated green malt) on formation of 20 key odour active aroma volatile
55     The formation of 3-DG increased for high malt modification levels and high final kilning temperat
56 fine-tuning of malting conditions to improve malt quality for beer production and other malt-based ap
57 minate legislated and emerging mycotoxins in malt and beer was evaluated for the first time.
58 y, non-linear patterns have been observed in malt coloration, precursors consumption, and volatile de
59 loss in polyphenols and proteins occurred in malt germinated for 96 h.
60 nd ENB1) are emerging mycotoxins reported in malt used for brewing.
61 d significantly as barley was converted into malt.
62                  Further investigations into malt type-yeast strain interactions in relation to flavo
63 e method was applied to 40 samples involving malt beverage (19) and canned coffee (21).
64  encompasses a comprehensive analysis of key malt parameters, revealing Maiorca malt's positive influ
65 .22 ug.K(gmalt)(-1) and 12.49 to 16.75 ug.Kg(malt)(-1) respectively, at samples produced under 100 de
66 n the development and optimisation of kilned malt specialities.
67 orrelation between the proportion of Maiorca malt in the formulation and intensified estery, fruity,
68 is of key malt parameters, revealing Maiorca malt's positive influence on maltose, glucose, filterabi
69  a complex product due to its raw materials (malt, hops, yeast, and water).
70 had slightly elevated fructan-levels, in oat malt 0.8 g/100 g DM fructans were de novo synthesized.
71 C, decluming, grinding and sieving to obtain malt flour.
72 ent barley varieties on the lipid content of malt and also on the changes in fatty acid (FA) profile
73 B strain selection may improve the flavor of malt based beverages.
74  in the beta-glucan and extract fractions of malt.
75        Cocoa pulp reduction and inclusion of malt residue and banana peel partially affected the vola
76 rmining malting step, followed by mashing of malt during brewing.
77 re successfully modelled, including blend or malt status, use of peated malt, alcohol strength, gener
78 t render grain unsuitable for food, feed, or malt.
79 e malt quality for beer production and other malt-based applications.
80 e system that is responsible for the overall malt quality properties and chemical characteristics of
81 erature and roasting substrate (barley, pale malt or germinated green malt) on formation of 20 key od
82 ry products (e.g., bread and cookie), pasta, malt, spirit, yoghurt, and biodegradable and edible film
83 ncluding blend or malt status, use of peated malt, alcohol strength, generic authentication and matur
84                                  The Pilsner malt producing process, together with double-mash brewin
85 tential of rye malt for beverage production, malt quality indicators and the volatile composition of
86 t of barley and the quality of the resulting malt confirmed the negative influence of lipids.
87 kg) were observed in roasted barley, roasted malt and cocoa powders, with the concomitant presence of
88             To evaluate the potential of rye malt for beverage production, malt quality indicators an
89 y of Maillard precursors directly affect the malt aroma formation.
90 uced to their initial level contained in the malt before mashing, or even lower, however in none of t
91                          Similarities in the malt volatile patterns were detected but the perceived i
92                                 Notably, the malt exhibited heightened levels of alpha-amylase and be
93 addition to normal barley of 6.2% transgenic malt containing a thermotolerant (1,3-1,4)-beta-glucanas
94  and 50%, respectively, by adding transgenic malt to the diet.
95 intestinal tract of chickens with transgenic malt and thereby the possibility of evaluating their eff
96 ial gluten-free prolyl-endopeptidase treated malt beer (<10 ppm gluten) was compared to its untreated
97 ions between the odorant markers and typical malt flavour attributes, endorsing the applicability of
98          Brewing blended cooked and uncooked malt with water; the mixture was strained free of husk b
99 al design of experiments was applied varying malt modification degree, curing temperature and time in
100 tudy explores the potential of Maiorca wheat malt as an alternative ingredient in beer production, in
101  the favorable contribution of Maiorca wheat malt to enhancing both the brewing process and final bee
102                Furthermore, beers with wheat malt transformed the Ale beers into a Lager-like chemica
103 lour from raw grain, but sometimes also with malt and with yeast.
104  determine the utility of TSApl versus yeast malt extract agar (YMEA) for the isolation of fungi.

 
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