Management practices are needed to reduce dryland soil CO(2) emissions and to increase C sequestration. We evaluated the effects of tillage and cropping sequence combinations and N fertilization on dryland crop biomass (stems + leaves) and soil surface CO(2) flux and C content (0- to 120-cm depth) in a Williams loam from May to October, 2006 to 2008, in eastern Montana. Treatments were no-tille...

in this project, the quantitative and qualitative characteristics of malt obtained from barley, (var. sahra), wheat (var tajan) and triticale, and their admixtured malts were investigated in a completely randomized design with eight treatments to determine the optimal treatment using diastatic power, hot water extract and production of suitable raw materials for the malt beverage and bakery ind...

non- alcoholic malt drinks are popular in many countries including muslim countries. in iran, these drinks are prepared in a manner similar to beer, but without fermentation and are generally produced using barley malt. in this study, malt drinks with ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 of barley to oat malts, the latter obtained under optimum conditions in terms of its enzymes activ...

Protection of barley grain against contamination by fungi such as Fusarium spp., particularly by those producing mycotoxins, secondary metabolites with adverse health effects, is of principal importance. Fungicides applied immediately after full heading of spring barley is one method of direct protection. In this work, extensive two-year field experiments combined with a detailed chemical labor...

Barley grain carries a numerous, variable, and complex microbial population that mainly consists of bacteria, yeasts, and filamentous fungi and that can partly be detected and quantified using plating methods and microscopic and molecular techniques. The extent and the activity of this microflora are determined by the altering state of the grain and the environmental conditions in the malt prod...

Several substances, including glutamine and propionic acid but in particular butyric acid, have been proposed to be important for colonic health. β-Glucans lead to the formation of comparatively high amounts of butyric acid, and germinated barley foodstuff obtained from brewer's spent grain (BSG), containing high amounts of β-glucans and glutamine, has been reported to reduce the inflammatory r...

In the grain samples of five malting barley varieties harvested in 2011, the amount of basic components as well as physiological characteristics of barley were determined. These samples were micromalted and resulting malt was analyzed mainly according to the European Brewery Convention (EBC) and the Mitteleuropäische Brautechnische Analysenkommission (MEBAK) methodologies. The same samples of m...

this research studied the addition of hull-less barley and wheat malt flour on the qualitative parameters of semi-voluminous bread (form, softness, porosity, upper and under surface characters, chewing capability, aroma, taste, hardness). a completely randomized design was used with 3 treatments (control, use of malted wheat, use of barley flour) in 4 replications. a sensory evaluation and the ...

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...