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High-ratio adjunct brewing with a supplement of yeast hydrolysateTINGDENG CHEN; LIXING ZHANG; WEI ZHU et al.Journal of the American Society of Brewing Chemists. 2006, Vol 64, Num 4, pp 202-205, issn 0361-0470, 4 p.Article

A High-Maltose Broth Method for Studying the Effects of Amino Acids on FermentabilityGOMEZ, Blanca; EDNEY, M. J.Journal of the American Society of Brewing Chemists. 2011, Vol 69, Num 3, pp 127-132, issn 0361-0470, 6 p.Article

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

The Effect of Barley Adjuncts on Free Amino Nitrogen Contents in WortYANO, Masaaki; TSUDA, Hideki; IMAI, Takeo et al.Journal of the Institute of Brewing. 2008, Vol 114, Num 3, pp 230-238, issn 0046-9750, 9 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

Determination of repeatability and reproducibility of EBC accepted methods-II pale malt colour, hops, solid adjunctsBENARD, M.Journal of the Institute of Brewing. 1993, Vol 99, Num 3, pp 217-218, issn 0046-9750Article

Schnellmethode zum Nachweis von Mais als Malzersatzstoff in Bier = Screening method for the detection of maize in beerPÄTZOLD, R; FENZ, R; KRAUSE, M et al.Deutsche Lebensmittel-Rundschau. 1992, Vol 88, Num 12, pp 390-391, issn 0012-0413Article

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

Unmalted cereal products for beer brewing. Part I. The use of high percentages of extruded or regular corn starch and sorghum = Produits céréaliers non-maltés pour le brassage de la bière - 1ère partie : utilisation de forts pourcentages en sorgho et d'amidons de maïs extrudés ou nonDELCOUR, J. A; HENNEBERT, M. M. E; VANCRAENENBROECK, R et al.Journal of the Institute of Brewing. 1989, Vol 95, Num 4, pp 271-276, issn 0046-9750Article

Microbial enzymes and their effects on extract recoveries from unmalted adjuncts = Les enzymes microbiennes et leurs effets sur la récupération d'extrait de succédanés non maltésALBINI, P. A; BRIGGS, D. E; WADESON, A et al.Journal of the Institute of Brewing. 1987, Vol 93, Num 2, pp 97-104, issn 0046-9750Article

Effect of steeping with sulfite salts and adjunct acids on corn wet-milling yields and starch propertiesYANG, P; HAKEN, A. E; NIU, Y et al.Cereal chemistry. 2005, Vol 82, Num 4, pp 420-424, issn 0009-0352, 5 p.Article

Evaluation de la répétabilité et de la reproductibilité des méthodes publiées par L'EBC. II: Couleur des malts pâles, houblon, succédanés solides (grains crus) = Evaluation of the repeatability and of the reproductibility of EBC's methods. II : Malt colour, hop, solid substitutesBENARD, M.Bios (Paris). 1993, Vol 24, Num 1-2, pp 25-26, issn 0366-2284Article

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

Extract yield in relation to choice of raw materials, brewing regimes and enzyme additionAASTRUP, S; HANNEMANN, W.Technical quarterly - Master Brewers Association of the Americas. 2000, Vol 37, Num 1, pp 85-88, issn 0743-9407Article

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

Determination of moisture and fatty substances contents of solid adjunctsBENARD, M; JOHNSON, B.Technical quarterly - Master Brewers Association of the Americas. 1997, Vol 34, Num 1, pp 328-329, issn 0743-9407Article

Prüfungen an Brauerei-bzw. Mälzereirohstoffen sowie an Würze, Jungbier/Bier vor der Filtration und an filtriertem Bier. Vorschläge der MEBAK für einen Mindestprüfumfang im Rahmen der Qualitätssicherung, 1. Mitteilung = Tests on brewing and malting raw materials, on wort, green beer, beer before filtration and filtered beer. Proposals by MEBAK for minimum extent testing under quality assurance. INEUMANN, L.Monatsschrift für Brauwissenschaft. 1994, Vol 47, Num 6, pp 203-206, issn 0723-1520Article

Small scale mashing experiments with grists containing high proportions of raw sorghumDALE, C. J; YOUNG, T. W; OMOLE, A. T et al.Journal of the Institute of Brewing. 1990, Vol 96, Num 6, pp 403-409, issn 0046-9750, 7 p.Article

Effect of a commercial adjunct culture on organic acid contents of low-fat Feta-type cheeseMANOLAKI, P; KATSIARI, M. C; ALICHANIDIS, E et al.Food chemistry. 2006, Vol 98, Num 4, pp 658-663, issn 0308-8146, 6 p.Article

A study on the suitability of unmalted sorghum as a brewing adjunctRATNAVATHI, C. V; BALA RAVI, S; SUBRAMANIAN, V et al.Journal of the Institute of Brewing. 2000, Vol 106, Num 6, pp 383-387, issn 0046-9750Article

Determination of moisture and fatty substances contents of solid adjunctsBENARD, M; JOHNSON, B.Journal of the Institute of Brewing. 1996, Vol 102, Num 5, pp 319-320, issn 0046-9750Article

The influence of grain components on infusion mash performanceMULLER, R.Journal of the Institute of Brewing. 1991, Vol 97, Num 2, pp 93-100, issn 0046-9750, 8 p.Article

Evaluation of isolated starter lactic acid bacteria in Ras cheese ripening and flavour developmentAWAD, Sameh; AHMED, Nour; MORSI EL SODA et al.Food chemistry. 2007, Vol 104, Num 3, pp 1192-1199, issn 0308-8146, 8 p.Article

A comparison of maize, sorghum and barley as brewing adjunctsAGU, R. C.Journal of the Institute of Brewing. 2002, Vol 108, Num 1, pp 19-22, issn 0046-9750Article

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