Visual discrimination between barley varieties is difficult, and it requires training and experience. The development of automatic methods based on computer vision could have positive implications for the food processing industry. In the brewing industry, varietal uniformity is crucial for the production of high quality malt. The varietal purity of thousands of tons of grain has to be inspected...

The aim of this study was to evaluate the influence of different starch liberation and saccharification methods on microbiological contamination of distillery mashes. Moreover, the effect of hop α-acid preparation for protection against microbial infections was assessed. The quality of agricultural distillates was also evaluated. When applying the pressureless liberation of starch (PLS) and mal...

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...