Drying float barley recovered from washing water in malt houses.
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چکیده
منابع مشابه
Study on Barley and Malt Polyphenoloxidase. I. Chromatography of Barley, Steeped Barley, and Malt Polyphenoloxidase
A comparative chromatography of polyphenoloxidase isolated from barley, steeped barley, and green malt was made. It consisted ofextraction, precipitation, ion-exchange chromatography, gel filtration, and electrofocusing. Polyphenoloxidase was resolved into a high-molecularweight enzyme and a low-molecular-weight one. The proportion of the two enzymes underwent variations during malting. An incr...
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Malt extract is a highly viscous, rich in sugars, water-based solution. It is produced by means of vacuum evaporation of a sugar solution (mash) in the brewing industry. It is a natural flavour and colorant and is widely used in baking, confectionery, breakfast cereals, malt beverages, dairy products, sauces and as a caramel substitute. The difficult handling and dosing of that viscous liquid p...
متن کاملBeta-amylase degradation by serine endoproteinases from green barley malt
Proteolytic degradation of barley proteins is examined in green (unkilned) malt and germinating seeds from Hordeum vulgare L. cv. Harrington. Zymographic analysis of the Harrington green malt extracts using commercial preparations of barley beta-amylase incorporated as a proteolytic substrate in 2-D SDS gels shows multiple proteolytic activities. A developmental study shows that the several gre...
متن کاملThe Effect of Superheated Water Extraction Conditions on Properties of Quinoa-Barley Malt Extract
Superheated water extraction (SWE), is a novel method, used to extract proteins or other bioactive component from agriculture products. Methods: In this study, the extract from quinoa-barley malt (in a proportion of 30:70) was treated by SWE method. The effect of extraction time (15, 30, and 45 min) on physicochemical and functional properties of the extract was determined at 120 ºC. Results: T...
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This study aimed to decrease the cholesterol content of egg yolk of laying hens through inclusion of barley malt rootlets in the diets. Forty-two, 54-week-old, Lohman laying hens were fed for a 12 weeks laying period on 3 iso-caloric and iso-nitrogenous diets contained 0 (control), 25.5 or 51.1g barley malt rootlets/kg. Inclusion of barley malt rootlets at 25.5 or 51.1g/kg diet significantly de...
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ژورنال
عنوان ژورنال: Kvasny Prumysl
سال: 1960
ISSN: 0023-5830
DOI: 10.18832/kp1960032