Pascal and Francis Bibliographic Databases

Help

Search results

Your search

kw.\*:("Malt substitute")

Publication Year[py]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Discipline (document) [di]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Author Country

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Results 1 to 19 of 19

  • Page / 1
Export

Selection :

  • and

THE EFFECT OF ADJUNCT CULTURES ON SOME CHEMICAL AND BIOCHEMICAL PROPERTIES OF WHITE-BRINED CHEESETARAKCI, Zekai; TUNCTURK, Yusuf.Journal of food biochemistry. 2008, Vol 32, Num 4, pp 490-505, issn 0145-8884, 16 p.Article

Fermentation studies of wort made using malt and different adjuncts : Rice and maltose syrupAGU, R. C.Technical quarterly - Master Brewers Association of the Americas. 2006, Vol 43, Num 4, pp 277-280, issn 0743-9407, 4 p.Article

Application of the rapid visco analyser as a rheological tool for the characterisation of mash viscosity as affected by the level of barley adjunctGOODE, Declan L; WILTSCHKO, Eric A; ULMER, Helge M et al.Journal of the Institute of Brewing. 2005, Vol 111, Num 2, pp 165-175, issn 0046-9750, 11 p.Article

Mashing with unmalted barley-impact of malted barley and commercial enzyme (Bacillus spp.) additionsGOODE, Declan L; WIJNGAARD, Hilde H; ARENDT, Elke K et al.Technical quarterly - Master Brewers Association of the Americas. 2005, Vol 42, Num 3, pp 184-198, issn 0743-9407, 15 p.Article

The use of unmalted triticale in brewing and its effect on wort and beer qualityGLATTHAR, Jens; HEINISCH, Jürgen J; SENN, Thomas et al.Journal of the American Society of Brewing Chemists. 2003, Vol 61, Num 4, pp 182-190, issn 0361-0470, 9 p.Article

Influence of adjuncts as a debittering aids in encountering the bitterness developed in cheese slurry during accelerated ripeningSUDHIR, Kumar; YOGESH KUMAR JHA; PRATIBHA, Singh et al.International journal of food science & technology. 2010, Vol 45, Num 7, pp 1403-1409, issn 0950-5423, 7 p.Article

Probiotic bacteria as adjunct starters : Influence of the addition methodology on their survival in a semi-hard Argentinean cheeseBERGAMINI, C. V; HYNES, E. R; QUIBERONI, A et al.Food research international. 2005, Vol 38, Num 5, pp 597-604, issn 0963-9969, 8 p.Article

Differentiation of intracellular peptidases of starter and adjunct cultures using matrix-assisted laser desorption/ionization time-of-flight mass spectrometrySOERYAPRANATA, Elly; POWERS, Joseph R; WELLER, Karen M et al.Lebensmittel - Wissenschaft + Technologie. 2004, Vol 37, Num 1, pp 17-22, issn 0023-6438, 6 p.Article

Impact of Various Levels of Unmalted Oats (Avena sativa L.) on the Quality and Processability of Mashes, Worts, and BeersSCHNITZENBAUMER, Birgit; KERPES, Roland; TITZE, Jean et al.Journal of the American Society of Brewing Chemists. 2012, Vol 70, Num 3, pp 142-149, issn 0361-0470, 8 p.Article

Influence of backslopping on the acidifications curves of Tomme type cheeses made during 10 successive daysDALMASSO, Marion; HENNEQUIN, Didier; DUC, Céline et al.Journal of food engineering. 2009, Vol 92, Num 1, pp 50-55, issn 0260-8774, 6 p.Article

Impact of full-scale brewing processes on lager beer nitrogen compoundsDARIA FUMI, Maria; GALLI, Roberta; LAMBRI, Milena et al.European food research & technology (Print). 2009, Vol 230, Num 2, pp 209-216, issn 1438-2377, 8 p.Article

Influence of an adjunct culture of Lactobacillus on the free amino acids and volatile compounds in a Roncal-type ewe's-milk cheeseIRIGOYEN, A; ORTIGOSA, M; JUANSARAS, I et al.Food chemistry. 2007, Vol 100, Num 1, pp 71-80, issn 0308-8146, 10 p.Article

A study of the effects of adjunct cultures on the aroma compounds of Feta-type cheeseBINTSIS, T; ROBINSON, R. K.Food chemistry. 2004, Vol 88, Num 3, pp 435-441, issn 0308-8146, 7 p.Article

Freeze-Drying Preservation of Yeast Adjunct Cultures for Cheese ProductionPOTOMSKA, Xymena; WOJTATOWICZ, Maria; ZAROWSKA, Barbara et al.Polish journal of food and nutrition sciences. 2012, Vol 62, Num 3, pp 143-150, issn 1230-0322, 8 p.Article

Influence of a defined-strain starter and Lactobacillus plantarum as adjunct culture on volatile compounds and sensory characteristics of Manchego cheeseGOMEZ-RUIZ, José Angel; CABEZAS, Lourdes; MARTINEZ-CASTRO, Isabel et al.European food research & technology (Print). 2008, Vol 227, Num 1, pp 181-190, issn 1438-2377, 10 p.Article

Unmalted triticale cultivars as brewing adjuncts: effects of enzyme activities and composition on beer wort qualityGLATTHAR, Jens; HEINISCH, Jürgen J; SENN, Thomas et al.Journal of the science of food and agriculture. 2005, Vol 85, Num 4, pp 647-654, issn 0022-5142, 8 p.Article

Stable carbon isotopic composition of Brazilian beers—A comparison between large- and small-scale breweriesMARDEGAN, Silvia Fernanda; BERTELI ANDRADE, Tatiana Morgan; RODRIGUES DE SOUSA NETO, Eráclito et al.Journal of food composition and analysis (Print). 2013, Vol 29, Num 1, pp 52-57, issn 0889-1575, 6 p.Article

Influence of bacteria used as adjunct culture and sunflower oil addition on conjugated linoleic acid content in buffalo cheeseVAN NIEUWENHOVE, Carina P; OLISZEWSKI, Rubén; GONZALEZ, Silvia N et al.Food research international. 2007, Vol 40, Num 5, pp 559-564, issn 0963-9969, 6 p.Article

Effect of bitter gourd (Momordica charantia) on glycaemic status in streptozotocin induced diabetic ratsSHETTY, A. K; SURESH KUMAR, G; SAMBAIAH, K et al.Plant foods for human nutrition (Dordrecht). 2005, Vol 60, Num 3, pp 109-112, issn 0921-9668, 4 p.Article

  • Page / 1