The effect of malting and brewing on antioxidant activity, flavour compounds and colour of malt and beer

Determination of critical factors in malt production related to the flavour stability of final beer

Filipowska, Weronika

Flavour instability can be regarded as one of the most important quality problems faced by the brewi...

Effects of the microflora of barley on malt characteristics

Healy, R

January 1985

SIGLEAvailable from British Library Document Supply Centre- DSC:D65154/86 / BLDSC - British Library ...

Malting and brewing characteristics of new malting barley varieties (winter - Diamond; spring - Spire) (2001/2002 trials)

Booer, C.
Home Grown Cereals Authority (HGCA), London (United Kingdom)

January 2002

SIGLEAvailable from British Library Document Supply Centre-DSC:4303.4478(no 287) / BLDSC - British L...

Influence of malt composition on the quality of a top fermented beer

Liguori L.
De Francesco G.
Orilio P.
Perretti G.
Albanese D.

January 2021

The beer is a widely consumed drink, appreciated for its sensory characteristics, and it also contai...

Comparative Study on Phenolic Content and Antioxidant Activity of Different Malt Types

Vesela Shopska
Rositsa Denkova-Kostova
Mina Dzhivoderova-Zarcheva
Desislava Teneva
Petko Denev
Georgi Kostov

July 2021

Malt is the main raw material for beer production, which determines not only its taste and aroma pro...

Antioxidant properties of kilned and roasted malts

Samaras, T.S.
Camburn, P.A.
Chandra, S.X.
Gordon, M.H.
Ames, J.M.

January 2005

Compounds possessing antioxidant activity play a crucial role in delaying or preventing lipid oxidat...

Impact of Dealcoholization by Osmotic Distillation on Metabolic Profile, Phenolic Content, and Antioxidant Capacity of Low Alcoholic Craft Beers with Different Malt Compositions

Petrucci R.
Di Matteo P.
Sobolev A. P.
Liguori L.
Albanese D.
Proietti N.
Bortolami M.
Russo P.

January 2021

Beer antioxidants originate mainly from malts, classified as colored, caramel, and roasted, accordin...

Significance of barley microflora for malting and brewing

Muller, R.
Home Grown Cereals Authority (HGCA), London (United Kingdom)

January 1999

SIGLEAvailable from British Library Document Supply Centre-DSC:4303.4478(211) / BLDSC - British Libr...

Changing of antioxidant and sugar contents of self brewed beers during the brewing steps

Tóth-Szabó, Edina
Bora, Lilla
Sipos, Péter

July 2019

Beer is a valuable beverage, its composition is influenced by raw materials and technology. We tried...

Mechanisms by which maltol and talin potentiate flavour

Bingham, A.F

January 1990

SIGLEAvailable from British Library Document Supply Centre- DSC:DX96267 / BLDSC - British Library Do...

Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes

Do, TTD
Cozzolino, D
Muhlhausler, B
Box, A
Able, AJ

January 2015

Profiling the Volatile and Non-Volatile Compounds along with the Antioxidant Properties of Malted Barley

Fouad El Mansouri
Hammadi El Farissi
Francesco Cacciola
Joaquim C. G. Esteves da Silva
Miguel Palma Lovillo
Yassine Oulad El Majdoub
Emanuela Trovato
Luigi Mondello
Mohamed Khaddor
Jamal Brigui

May 2022

In this work, the stability of antioxidant compounds in malting barley seeds before and after the pr...

Critical stages of the brewing process for changes in antioxidant activity and levels of phenolic compounds in ale

Pascoe, H.M.
Ames, J.M.
Chandra, S.

January 2003

Samples were taken at each stage of brewing (malt, milling, mashing, wort separation, hop addition, ...

Brewing industry and the MMC report on the supply of beer

Brewers' Society (Bahamas), London (United Kingdom)

January 1990

SIGLEAvailable from British Library Document Supply Centre- DSC:q90/16258(Brewing) / BLDSC - British...

Modelling of Malt Mixture for the Production of Wort with Increased Biological Value

Vesela Shopska
Desislava Teneva
Rositsa Denkova-Kostova
Kristina Ivanova
Petko Denev
Georgi Kostov

July 2022

Wort can be used as a basis for functional beverages production because of its content of fibres, an...

Determination of critical factors in malt production related to the flavour stability of final beer

Filipowska, Weronika

Flavour instability can be regarded as one of the most important quality problems faced by the brewi...

Effects of the microflora of barley on malt characteristics

Healy, R

January 1985

SIGLEAvailable from British Library Document Supply Centre- DSC:D65154/86 / BLDSC - British Library ...

Malting and brewing characteristics of new malting barley varieties (winter - Diamond; spring - Spire) (2001/2002 trials)

Booer, C.
Home Grown Cereals Authority (HGCA), London (United Kingdom)

January 2002

SIGLEAvailable from British Library Document Supply Centre-DSC:4303.4478(no 287) / BLDSC - British L...

Influence of malt composition on the quality of a top fermented beer

Liguori L.
De Francesco G.
Orilio P.
Perretti G.
Albanese D.

January 2021

The beer is a widely consumed drink, appreciated for its sensory characteristics, and it also contai...

Comparative Study on Phenolic Content and Antioxidant Activity of Different Malt Types

Vesela Shopska
Rositsa Denkova-Kostova
Mina Dzhivoderova-Zarcheva
Desislava Teneva
Petko Denev
Georgi Kostov

July 2021

Malt is the main raw material for beer production, which determines not only its taste and aroma pro...

Antioxidant properties of kilned and roasted malts

Samaras, T.S.
Camburn, P.A.
Chandra, S.X.
Gordon, M.H.
Ames, J.M.

January 2005

Compounds possessing antioxidant activity play a crucial role in delaying or preventing lipid oxidat...

Impact of Dealcoholization by Osmotic Distillation on Metabolic Profile, Phenolic Content, and Antioxidant Capacity of Low Alcoholic Craft Beers with Different Malt Compositions

Petrucci R.
Di Matteo P.
Sobolev A. P.
Liguori L.
Albanese D.
Proietti N.
Bortolami M.
Russo P.

January 2021

Beer antioxidants originate mainly from malts, classified as colored, caramel, and roasted, accordin...

Significance of barley microflora for malting and brewing

Muller, R.
Home Grown Cereals Authority (HGCA), London (United Kingdom)

January 1999

SIGLEAvailable from British Library Document Supply Centre-DSC:4303.4478(211) / BLDSC - British Libr...

Changing of antioxidant and sugar contents of self brewed beers during the brewing steps

Tóth-Szabó, Edina
Bora, Lilla
Sipos, Péter

July 2019

Beer is a valuable beverage, its composition is influenced by raw materials and technology. We tried...

Mechanisms by which maltol and talin potentiate flavour

Bingham, A.F

January 1990

SIGLEAvailable from British Library Document Supply Centre- DSC:DX96267 / BLDSC - British Library Do...

Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes

Do, TTD
Cozzolino, D
Muhlhausler, B
Box, A
Able, AJ

January 2015

Profiling the Volatile and Non-Volatile Compounds along with the Antioxidant Properties of Malted Barley

Fouad El Mansouri
Hammadi El Farissi
Francesco Cacciola
Joaquim C. G. Esteves da Silva
Miguel Palma Lovillo
Yassine Oulad El Majdoub
Emanuela Trovato
Luigi Mondello
Mohamed Khaddor
Jamal Brigui

May 2022

In this work, the stability of antioxidant compounds in malting barley seeds before and after the pr...

Critical stages of the brewing process for changes in antioxidant activity and levels of phenolic compounds in ale

Pascoe, H.M.
Ames, J.M.
Chandra, S.

January 2003

Samples were taken at each stage of brewing (malt, milling, mashing, wort separation, hop addition, ...

Brewing industry and the MMC report on the supply of beer

Brewers' Society (Bahamas), London (United Kingdom)

January 1990

SIGLEAvailable from British Library Document Supply Centre- DSC:q90/16258(Brewing) / BLDSC - British...

Modelling of Malt Mixture for the Production of Wort with Increased Biological Value

Vesela Shopska
Desislava Teneva
Rositsa Denkova-Kostova
Kristina Ivanova
Petko Denev
Georgi Kostov

July 2022

Wort can be used as a basis for functional beverages production because of its content of fibres, an...

Determination of critical factors in malt production related to the flavour stability of final beer

Filipowska, Weronika

Flavour instability can be regarded as one of the most important quality problems faced by the brewi...

Effects of the microflora of barley on malt characteristics

Healy, R

January 1985

SIGLEAvailable from British Library Document Supply Centre- DSC:D65154/86 / BLDSC - British Library ...

Malting and brewing characteristics of new malting barley varieties (winter - Diamond; spring - Spire) (2001/2002 trials)

Booer, C.
Home Grown Cereals Authority (HGCA), London (United Kingdom)

January 2002

SIGLEAvailable from British Library Document Supply Centre-DSC:4303.4478(no 287) / BLDSC - British L...

The effect of malting and brewing on antioxidant activity, flavour compounds and colour of malt and beer

Abstract

Extracted data

The effect of malting and brewing on antioxidant activity, flavour compounds and colour of malt and beer

Abstract

Extracted data

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