Barley
Mostrando 1-12 de 1320 artigos, teses e dissertações.
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1. Comparison between barley malt protein quantification methods
Abstract Brazil imports about 60% of all the malt used by the brewing industry which is spread throughout the country. Even though it is an agricultural country, only a small portion of the barley production has the characteristics to produce barley malt for brewing. Seeking supply to the ever-growing demand and reducing the dependency on other countries and
Food Sci. Technol. Publicado em: 2021-06
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2. Buckwheat (Fagopyrum esculentum Moench) characterization as adjunct in beer brewing
Abstract Given the scenario of buckwheat cultivation in Brazil, the research was developed evaluating its insertion in beer production as adjunct. The samples of interest were made with 55% (w/w) barley malt and 45% (w/w) buckwheat malt (45BWM), referenced to 100% Pilsen malt beer (AM). The results showed that the buckwheat malt wort had a 96.27% dry base ex
Food Sci. Technol. Publicado em: 2021-06
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3. Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute
Abstract Beer is a fermented beverage made from barley malt and hops under the action of a suitable yeast. The main function of hops in the brewing process is to provide bitterness, characteristic flavours and aromas to the beverage. However, hops only began to be added to the formulation of this beverage starting in the ninth century. Therefore, the use of
Food Sci. Technol. Publicado em: 2020-03
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4. Expression Analysis of Pyrenophora teres f. maculata-Responsive Loci in Hordeum vulgare
Abstract Pyrenophora teres f. maculata is the causal agent of barley spot form net blotch (SFNB), a major stubble-borne disease in many barley-growing areas worldwide. In plants, the Nucleotide-Binding Site-Leucine-Rich Repeat (NBS-LRR) gene family functions in immunity against a variety of pathogens and pests. From a pre-established set of NBS-type resistan
Braz. arch. biol. technol.. Publicado em: 20/12/2019
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5. β-Glucanase Addition in Brewing Malt Produced by Reduced Time of Germination
Abstract The β-Glucans content has straight influence on the quality of malt and beer, mainly during the filtration step. Barley presenting high β-Glucan content demands longer germination time at malting. The application of commercial β-Glucanase is an alternative to accelerate the process and preserve the quality of malt. This work aimed to evaluate the
Braz. arch. biol. technol.. Publicado em: 20/12/2019
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6. Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute
Abstract Beer is a fermented beverage made from barley malt and hops under the action of a suitable yeast. The main function of hops in the brewing process is to provide bitterness, characteristic flavours and aromas to the beverage. However, hops only began to be added to the formulation of this beverage starting in the ninth century. Therefore, the use of
Food Sci. Technol. Publicado em: 13/12/2019
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7. Malting of preharvest sprouted wheat
RESUMO Germinação pré-colheita é um importante problema da cultura do trigo, sendo necessário encontrar alternativas para uso desses grãos porque eles são rejeitados pelos moinhos. No campo, sob determinadas condições climáticas, os grãos são estimulados a germinar, a atividade metabólica aumenta e as enzimas hidrolíticas alteram proteínas e c
Rev. Ciênc. Agron.. Publicado em: 04/11/2019
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8. Changes in leaf appearance and developmental phases associated with breeding progress in six-rowed barley in the Pannonian Plain
Abstract The aim of this study was to analyze traits of leaf appearance and phenological development related to grain yield gain in winter barley cultivars released over the past 50 years. Field trials with 15 six-rowed winter barley cultivars were conducted during two growing seasons. The main leaf appearance and developmental traits were studied. The durat
Crop Breed. Appl. Biotechnol.. Publicado em: 31/10/2019
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9. Prediction of pressure drop through packed beds of granular materials: influence of moisture reduction and air velocity
Resumo Neste estudo foi investigada a influência da umidade do sólido sobre a queda de pressão em leitos fixos de soja, cevada, lentilha e aveia. As propriedades dos grãos e do leito foram determinadas variando-se a umidade dos sólidos entre o valor de equilíbrio até 0,24 g g-1 (massa de água por massa de sólido seco). As quedas de pressão nos leit
Braz. J. Food Technol.. Publicado em: 07/10/2019
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10. Effects of waterlogging stress on plant-pathogen interaction between Fusarium poae and wheat/ barley
ABSTRACT. Waterlogging stress is one of the abiotic factors which causes damage to crops affecting yield components and grain quality of wheat and barley. On the other hand, Fusarium poae is one of the most common Fusarium species isolated from wheat and barley. The aim of this study was to evaluate the effects of waterlogging and F. poae on disease paramete
Acta Sci., Agron.. Publicado em: 13/06/2019
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11. Export of N, P and K in barley subjected to fertilizer doses formulated with and without humic substance at sowing
ABSTRACT. The aim of this study was to evaluate the effect of nitrogen fertilization with and without humic acid in barley cultivars on the export of nitrogen, phosphorus and potassium grains. The experiment was performed in the city of Guarapuava, PR, during the 2015 and 2016 growing seasons. The experimental design was in RCB in factorial 5 x 2, with the f
Acta Sci., Agron.. Publicado em: 13/06/2019
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12. Genetic parameters and agronomic characterization of elite barley accessions under irrigation in the Cerrado
ABSTRACT. There is a demand for barley cultivars that are suitable for the malt industry as well as genotypes that are stable and better adapted for irrigation in the Cerrado. This study aimed to estimate the genetic parameters by assessing 69 barley genotypes from different countries, from 2012 to 2014, under irrigation in the Cerrado. Six agronomic charact
Acta Sci., Agron.. Publicado em: 13/06/2019