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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

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

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

Advantages of fine wet milling with a rotor/stator system and lautering with a thin-layer chamber mash filterMENGER, Hans-Jörg.Technical quarterly - Master Brewers Association of the Americas. 2006, Vol 43, Num 1, pp 52-57, issn 0743-9407, 6 p.Article

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

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

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

Characterization of factors involved in the production of 2(E)-nonenal during mashingKURODA, Hisao; FURUSHO, Shigeki; MAEBA, Hideo et al.Bioscience, biotechnology, and biochemistry. 2003, Vol 67, Num 4, pp 691-697, issn 0916-8451, 7 p.Article

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

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

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

Kilning conditions for the optimization of enzyme levels in buckwheatNIC PHIARAIS, Blaise P; WIJNGAARD, Hilde H; ARENDT, Elke K et al.Journal of the American Society of Brewing Chemists. 2006, Vol 64, Num 4, pp 187-194, issn 0361-0470, 8 p.Article

Effects of mashing on total phenolic contents and antioxidant activities of malts and wortsHAIFENG ZHAO; MOUMING ZHAO.International journal of food science & technology. 2012, Vol 47, Num 2, pp 240-247, issn 0950-5423, 8 p.Article

A Comprehensive Revaluation of Small-Scale Congress Mash Protocol Parameters for Determining Extract and FermentabilityEVANS, D. Evan; GOLDSMITH, Mark; DAMBERGS, Robert et al.Journal of the American Society of Brewing Chemists. 2011, Vol 69, Num 1, pp 13-27, issn 0361-0470, 15 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

Quality assessment and performance of malted barley for food processingAGU, R. C.Technical quarterly - Master Brewers Association of the Americas. 2005, Vol 42, Num 3, pp 199-203, issn 0743-9407, 5 p.Article

Wheat starch pasting measured with a minipaster = Empâtage de l'amidon de blé mesuré à l'aide d'un minipasterDENGATE, H. N; MEREDITH, P.Stärke. 1984, Vol 36, Num 6, pp 200-206, issn 0038-9056Article

Inherent variation in wheat starch pasting due to cultivar = Variations, inhérentes au cultivar, du comportement à l'empâtage de l'amidon de bléDENGATE, H. N; MEREDITH, P.Stärke. 1984, Vol 36, Num 7, pp 238-240, issn 0038-9056Article

Research mash: A simple procedure for conducting congress mashes using reduced quantitites of maltSCHMITT, Mark R; BUDDE, Alien D; MARINAC, Laurie A et al.Journal of the American Society of Brewing Chemists. 2006, Vol 64, Num 4, pp 181-186, issn 0361-0470, 6 p.Article

Component interactions in the extrusion cooking process : influence of process conditions on the functional viscosity of the wheat flour system = Interactions des constituants lors de la cuisson par extrusion : influence des paramètres technologiques sur la viscosité fonctionnelle d'un système représentant la farine de bléPATON, D; SPRATT, W. A.Journal of food science. 1984, Vol 49, Num 5, pp 1380-1385, issn 0022-1147Article

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