Malting Barley
Mostrando 13-17 de 17 artigos, teses e dissertações.
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13. Fate of Ochratoxin A and Citrinin During Malting and Brewing Experiments
The fate of ochratoxin A and citrinin during malting and brewing processes was studied by the use of naturally contaminated lots of barley, as well as by the addition of crystalline toxins to the mash. Complete degradation was observed for ochratoxin A from moderately contaminated barley lots and for citrinin added to mash. The use of highly contaminated bar
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14. Allele-Dependent Barley Grain β-Amylase Activity1
The wild ancestor of cultivated barley, Hordeum vulgare subsp. spontaneum (K. Koch) A. & Gr. (H. spontaneum), is a source of wide genetic diversity, including traits that are important for malting quality. A high β-amylase trait was previously identified in H. spontaneum strains from Israel, and transferred into the backcross progeny of a cross with t
American Society of Plant Physiologists.
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15. Microflora of Barley Kernels1
Numbers and kinds of microflora were determined in 160 samples of barley grown in different regions of the United States; microflora were more abundant in the grains grown in the central states than in those grown in the western states. During steeping and germination in micromalting equipment, the number of colonies of filamentous fungi increased from two t
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16. Aleurones from a Barley with Low [alpha]-Amylase Activity Become Highly Responsive to Gibberellin When Detached from the Starchy Endosperm.
The physiological and molecular bases for contrasting [alpha]-amylase phenotypes were examined in germinating seeds of two barley (Hordeum vulgare L.) cultivars, Morex and Steptoe. Morex is a high-quality malting barley that develops high [alpha]-amylase activity soon after germination. Steptoe is a feed barley that develops only low [alpha]-amylase activity
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17. Development of Limit Dextrinase in Germinated Barley (Hordeum vulgare L.) (Evidence of Proteolytic Activation).
Barley (Hordeum vulgare L.) that had been malted for 5 d developed only a small amount of bound (inactive) limit dextrinase, and very little free (active) enzyme was detected. Continuation of malting for up to 10 d only slightly increased the amount of both bound and free forms. Grain grown under conditions of ample moisture (wet grown) for 5 d produced a mu