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Results 1 to 25 of 143

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Impact of Mashing-off Temperature and Alternative Kettle-Hopping Regimes on Hop α-Acids Utilization upon Wort BoilingJASKULA, Barbara; SPIEWAK, Magdalena; DE COCK, Jan et al.Journal of the American Society of Brewing Chemists. 2009, Vol 67, Num 1, pp 23-32, issn 0361-0470, 10 p.Article

Effects of mashing parameters on mash β-glucan, FAN and soluble extract levelsKÜHBECK, F; DICKEL, T; KROTTENTHALER, M et al.Journal of the Institute of Brewing. 2005, Vol 111, Num 3, pp 316-327, issn 0046-9750, 12 p.Article

On-line control of the sake mashing process by trajectory control of the ethanol production rateMATSUURA, K; HIROTSUNE, M; HAMACHI, M et al.Seibutsu-Kogaku Kaishi. 1994, Vol 72, Num 6, pp 453-460, issn 0919-3758Article

Influence of salts on pasting characteristics of cassava (Manihot esculenta Crantz) = Influence des sels sur les paramètres d'empâtage de farine de manioc (Manihot esculenta)RAJA, K. C. M; RAMAKRISHNA, S. V.Food chemistry. 1988, Vol 28, Num 4, pp 311-317, issn 0308-8146Article

Development of a new rheological laboratory method for mash systems : Its application in the characterization of grain modification levelsGOODE, Declan L; RAPP, Lisa; SCHOBER, Tilman J et al.Journal of the American Society of Brewing Chemists. 2005, Vol 63, Num 2, pp 76-86, issn 0361-0470, 11 p.Article

Effect of mashing with commercial enzymes on the properties of sorghum wortsAGU, R. C; PALMER, G. H.World journal of microbiology & biotechnology. 1998, Vol 14, Num 1, pp 43-48, issn 0959-3993Article

Development of a mashing profile for the use of microbial enzymes in brewing with raw sorghum (80%) and malted barley or sorghum malt (20%)BAJOMO, M. F; YOUNG, T. W.Journal of the Institute of Brewing. 1992, Vol 98, Num 6, pp 515-523, issn 0046-9750Article

Low-temperature processing of wheat for bioethanol production Part I. Studies on the use of commercial enzymesMIEDL, Michaela; CORNFINE, Susanne; LEIPER, Kenneth A et al.Journal of the American Society of Brewing Chemists. 2007, Vol 65, Num 4, pp 183-191, issn 0361-0470, 9 p.Article

Low-temperature processing of wheat for bioethanol production Part II. Exploitation of endogenous wheat enzymesMIEDL, Michaela; CORNFINE, Susanne; LEIPER, Kenneth A et al.Journal of the American Society of Brewing Chemists. 2007, Vol 65, Num 4, pp 192-196, issn 0361-0470, 5 p.Article

Control of glucanolysis in mashingHOME, S; PIETILÄ, K; SJÖHOLM, K et al.Journal of the American Society of Brewing Chemists. 1993, Vol 51, Num 3, pp 108-113, issn 0361-0470Article

Oxalate and Oxalate Oxidase in MaltKANAUCHI, Makoto; MILET, Jérôme; BAMFORTH, Charles W et al.Journal of the Institute of Brewing. 2009, Vol 115, Num 3, pp 232-237, issn 0046-9750, 6 p.Article

The effects of malting and mashing on barley protein extractabilityCELUS, Inge; BRIJS, Kristof; DELCOUR, Jan A et al.Journal of cereal science (Print). 2006, Vol 44, Num 2, pp 203-211, issn 0733-5210, 9 p.Article

Mashing of rice with barley malt under non-conventional process conditions for use in food processesMOE, T; ADLER-NISSEN, J.International journal of food science & technology. 1994, Vol 29, Num 6, pp 635-649, issn 0950-5423Article

Effect of mashing procedures on brewingMONTANARI, Luigi; FLORIDI, Simona; MARCONI, Ombretta et al.European food research & technology (Print). 2005, Vol 221, Num 1-2, pp 175-179, issn 1438-2377, 5 p.Article

Kettle boil and 170°F water control project = Ebullition de la chaudière et projet de contrôle à 170°FHODGE-MUSE, Lee; MOORE, R.Technical quarterly - Master Brewers Association of the Americas. 2001, Vol 38, Num 1, pp 37-40, issn 0743-9407Conference Paper

Variations in Solubility of Barley β-Glucan During Malting and Impact on Levels of β-Glucan in Wort and BeerLEE, Young-Tack; BAMFORTH, Charles W.Journal of the American Society of Brewing Chemists. 2009, Vol 67, Num 2, pp 67-71, issn 0361-0470, 5 p.Article

Characterization of the enzymatic degradation of arabinoxylans in grist containing wheat malt using response surface methodologyYIN LI; JIAN LU; GUOXIAN GU et al.Journal of the American Society of Brewing Chemists. 2005, Vol 63, Num 4, pp 171-176, issn 0361-0470, 6 p.Article

Behavior of lipid hydroperoxides during mashingKOBAYASHI, N; KANEDA, H; KANO, Y et al.Journal of the American Society of Brewing Chemists. 1994, Vol 52, Num 4, pp 141-145, issn 0361-0470Article

Impact of Mashing Conditions on Extract, Its Fermentability, and the Levels of Wort Free Amino Nitrogen (FAN), β-Glucan, and LipidsEVANS, D. Evan; GOLDSMITH, Mark; REDD, Kevin S et al.Journal of the American Society of Brewing Chemists. 2012, Vol 70, Num 1, pp 39-49, issn 0361-0470, 11 p.Article

The Relevance of Different Enzymes for the Hydrolysis of β-glucans in Malting and MashingKANAUCHI, Makoto; BAMFORTH, Charles W.Journal of the Institute of Brewing. 2008, Vol 114, Num 3, pp 224-229, issn 0046-9750, 6 p.Article

Online Monitoring of Gravity, FAN and β-Glucan during MashingMITZSCHERLING, M; BECKER, T; DELGADO, A et al.Journal of the Institute of Brewing. 2007, Vol 113, Num 3, pp 293-301, issn 0046-9750, 9 p.Article

Effects of arabinoxylan solubilization on wort viscosity and filtration when mashing with grist containing wheat and wheat maltJIAN LU; YIN LI.Food chemistry. 2006, Vol 98, Num 1, pp 164-170, issn 0308-8146, 7 p.Article

Endoproteases of barley and maltJONES, Berne L.Journal of cereal science (Print). 2005, Vol 42, Num 2, pp 139-156, issn 0733-5210, 18 p.Article

A mathematical model of the formation of fermentable sugars from starch hydrolysis during high-temperature mashingMULLER, R.Enzyme and microbial technology. 2000, Vol 27, Num 3-5, pp 337-344, issn 0141-0229Article

Changes in the concentrations of the polyphenolic constituents of sorghum during malting and mashingNWANGUMA, B. C; EZE, M. O.Journal of the science of food and agriculture. 1996, Vol 70, Num 2, pp 162-166, issn 0022-5142Article

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