Evolution of folate content during barley malt production
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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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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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A study was conducted to investigate the effects of different betaine (BET) (0.0, 0.5 or 1.0 g/kg) and folic acid (FA) (0.0, 4.0 or 8.0 mg/kg) levels on performance, egg FA concentration and egg production of laying quails using 288 forty-two day-old Japanese quail in a 3 × 3 factorial arrangement of treatment based on randomized complete design. The results showed that none of the performance ...
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The frequent appearance on the French market of new barley varieties, especially two-row and six-row winter types, has caused some delays in adapting malting and brewing procedures. Malting studies with several quantities (10 and 250 g; 2 and 300 kg) of barley have been conducted, and evaluations were made of malt at various malting times. Some of these malts were tested by microbrewing (7 L) a...
متن کاملAscorbic Acid Oxidase in Barley and Malt and Its Possible Role During Mashing
J. Am. Soc. Brew. Chem. 72(1):30-35, 2014 Ascorbic acid oxidase (AAO) develops in the embryo tissues of barley during steeping and initial stages of germination. Two AAO enzymes have been identified. One of them is of remarkably low molecular weight (<10,000). Both are very heat tolerant and capable of acting over a broad pH range. Both enzymes would be expected to function during conversion te...
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ژورنال
عنوان ژورنال: Acta Alimentaria
سال: 2021
ISSN: 0139-3006,1588-2535
DOI: 10.1556/066.2020.00317