ライフサイエンスコーパス: malt

コーパス検索結果 (left1)

通し番号をクリックするとPubMedの該当ページを表示します

1 orbate and lecithin (TSApl) for bacteria and malt extract agar (MEA) for fungi.

2 The roasting of barley and malt products generates colour and flavour, controlled p

3 Orange juice (OJ) and malt extract (ME) samples were treated using an electrok

4 Total N values in wort and malt were positively correlated with the (77)Se content

5 Barley malt was used with BW and WrS flours.

6 llard reaction products isolated from barley malt by gel permeation chromatography and ultrafiltratio

7 omposition and key aroma compounds of barley malt wort beverages produced from fermentation using six

8 liable NIR calibration models for the barley malt quality assessment were developed and exhaustively

9 duct (roasted barley, crystal malt and black malt) and analysed for moisture content, colour and flav

10 ignificant decrease of the capacity of black malt and high molecular weight melanoidins to inhibit Fe

11 lar weight fraction, isolated from the black malt extract, exhibited 4-fold higher reducing power tha

12 y several methods, indicating that buckwheat malt can be used as a food rich in antioxidants.

13 was produced by P. freudenreichii in cereal malt matrices (up to 1.9 mug/100 g) in 24h at 28 degrees

14 of roasted product (roasted barley, crystal malt and black malt) and analysed for moisture content,

15 s were significantly (p<0.05) higher in dark malt fermentations, while the synthesis of esters was in

16 idual fatty acids have a role on determining malt quality in barley.

17 n profiles of TLP8 were studied in different malt and feed varieties using quantitative PCR, immunobl

18 bly due to the combined action of endogenous malt and microbial phytases.

19 rease by more than 90% in both yeast extract-malt extract (YEME) medium and a complex fermentation me

20 ing process on the lipid content of finished malt.

21 h, mainly due to its economic importance for malt production.

22 total polyphenol content in beer comes from malt, and the remaining 30-20% from hops.

23 Diastase alpha-amylase extracted from malt, catalyses break down of starch into maltose.

24 Beers made from malt extract were hopped with 3 distinctive hop varietie

25 d significantly as barley was converted into malt.

26 Further investigations into malt type-yeast strain interactions in relation to flavo

27 e method was applied to 40 samples involving malt beverage (19) and canned coffee (21).

28 ent barley varieties on the lipid content of malt and also on the changes in fatty acid (FA) profile

29 B strain selection may improve the flavor of malt based beverages.

30 in the beta-glucan and extract fractions of malt.

31 e system that is responsible for the overall malt quality properties and chemical characteristics of

32 ry products (e.g., bread and cookie), pasta, malt, spirit, yoghurt, and biodegradable and edible film

33 t of barley and the quality of the resulting malt confirmed the negative influence of lipids.

34 kg) were observed in roasted barley, roasted malt and cocoa powders, with the concomitant presence of

35 addition to normal barley of 6.2% transgenic malt containing a thermotolerant (1,3-1,4)-beta-glucanas

36 and 50%, respectively, by adding transgenic malt to the diet.

37 intestinal tract of chickens with transgenic malt and thereby the possibility of evaluating their eff

38 Brewing blended cooked and uncooked malt with water; the mixture was strained free of husk b

39 lour from raw grain, but sometimes also with malt and with yeast.

40 determine the utility of TSApl versus yeast malt extract agar (YMEA) for the isolation of fungi.

WebLSDに未収録の専門用語（用法）は "新規対訳" から投稿できます。