Step Mashing - Food Technology

Relevant Publications

Use of Botanical Ingredients: Nice Opportunities to Avoid Premature Oxidation of NABLABs by Increasing Their ORAC Values Strongly Impacted by Dealcoholization or Pasteurization.

Issue Release: 2024

A binary dumbbell visible light driven photocatalyst for simultaneous hydrogen production with the selective oxidation of benzyl alcohol to benzaldehyde.

Issue Release: 2024

The potential for scotch malt whisky flavour diversification by yeast.

Issue Release: 2024

Relevant Mycotoxins in Malt and Beer.

Issue Release: 2022

Tricothecenes and enzyme activities in the mashing step of the brewing process.

Issue Release: 2022

Tracking Gluten throughout Brewing Using N-Terminal Labeling Mass Spectrometry.

Issue Release: 2021

Free and conjugated Alternaria and Fusarium mycotoxins during Pilsner malt production and double-mash brewing.

Issue Release: 2021

Evaluation of craft beers through the direct determination of amino acids by capillary electrophoresis and principal component analysis.

Issue Release: 2020

Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based worts.

Issue Release: 2020

Posttranslational Modifications Drive Protein Stability to Control the Dynamic Beer Brewing Proteome.

Issue Release: 2019

Tracking polysaccharides through the brewing process.

Issue Release: 2018

Spectral refractive index technique for monitoring the beer mashing process.

Issue Release: 2018

Purification and characterization of a new metallo-neutral protease for beer brewing from Bacillus amyloliquefaciens SYB-001.

Issue Release: 2013

Characterization of lipids and lignans in brewer\'s spent grain and its enzymatically extracted fraction.

Issue Release: 2012

Oxidative degradation of lipids during mashing.

Issue Release: 2007

Behavior of myclobutanil, propiconazole, and nuarimol residues during lager beer brewing.

Issue Release: 2005

The effect of mashing on malt endoproteolytic activities.

Issue Release: 2002

Improvement of malt modification by use of Rhizopus VII as starter culture.

Issue Release: 2001

Mycotoxins transmitted into beer from contaminated grains during brewing.

Issue Release: 0000

Can You Have Too Much or Too Little of a Macronutrient?

What Are the Economic Implications?

How Do Best Before Dates Affect Food Waste?

What is Food Waste?

What is Microbial Safety in Food?

What is Food Processing?

What Role Do Ingredients Play in Cuisines?

How Can We Maintain Good Nutrition?

What are the Health Benefits of Olive Oil?

What is Food?

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