During the brewing process, lipid oxidation can lead to undesirable flavours in beer [I]. Naturally occuring phenols in malt (germinated barley) have proven their effectiveness as antioxidants [2]. Ferulic acid (4-hydroxy-3methoxy cinnamic acid) is the most abundant phenolic acid in barley. It acccounts for 0.14% of dry matter in barley grains 131, and it is mainly esterified to arabinofuranosy...

Malt is a preferred base for fermentations that produce beer or whisky. Barley for malt is grown under diverse environments in different geographical locations. Malt provides an ecological niche for a varied range of microorganisms with both positive and negative effects on its quality for brewing. Little information exists in the literature on the microbial community structure of Australian ma...

The low nutritional value of barley for poultry is because of the absence of an intestinal enzyme for efficient depolymerization of (1, 3-1,4)-beta-glucan, the major polysaccharide of the endosperm cell walls. This leads to high viscosity in the intestine, limited nutrient uptake, decreased growth rate, and unhygienic sticky droppings adhering to chickens and floors of the production cages. Con...

Barley fields reach 1.7 million hectares in Spain, of which 320,000 are used to produce malt, generating 450,000 tons crop residue from barley intended for malt production. One way treat this waste an environmentally sound, energy-sustainable and economically cost-effective manner is anaerobic digestion. The biogas generated can be as fuel a renewable source energy (providing solution the suppl...

We report for the first time application of HS-SPME-GC coupled with sulfur-specific pulsed flame photometric detection to sensitively analyze volatile sulfur compounds (VSC’s) present in drum roasted malt and barley samples typically used brewing. Twenty-five VSC’s were identified across a range 9 products produced from barley/malt. Thiophenes (n = 10) major class heterocyclic identified, along...

poses a marketing problem for brewing companies because nobody wants to consume a “toxin” and DON has Fusarium head blight (FHB), incited by Fusarium graminearum been associated with beer gushing (Schwarz et al., 1995). Schwabe, has caused devastating losses in both yield and quality of barBeer gushing or overfoaming is the most easily identifiley (Hordeum vulgare L.) produced in the northern G...

Quinoa (Chenopodium quinoa Willd) is a nutritious pseudocereal that more stress-tolerant compared with traditional cereals. It an excellent example of climate-smart crop resilient to climate change barley. The purpose the study was investigate optimum malting conditions required produce malt using barley as control. Response surface methodology (RSM) used influence two parameters steeping time ...