The Influence of Glumes on Malting and Brewing of Hulled Wheats
|
|
- Lewis Williamson
- 6 years ago
- Views:
Transcription
1 The Influence of Glumes on Mlting nd Brewing of Hulled Whets Ombrett Mrconi, 1 Deprtment of Economic nd Food Science, University of Perugi, Vi Sn Costnzo, 06126, Perugi, Itly; Heidi Myer, Itlin Brewing Reserch Centre, University of Perugi, 06126, Perugi, Itly; Frncesco Chicchieroni nd Eros Ricci, Deprtment of Economic nd Food Science, University of Perugi; nd Giuseppe Perretti nd Polo Fntozzi, Itlin Brewing Reserch Centre, University of Perugi, 06126, Perugi, Itly ABSTRACT J. Am. Soc. Brew. Chem. 71(1):41-48, 2013 The composition nd mlting behviors of different mlts nd worts of the hulled whet vrieties Rossorubino (Triticum dicoccum) nd Monlis (T. monococcum) mlted with nd without glumes were studied. During mlting, crospires were removed together with the rootlets fter kilning from the dehulled smples, wheres only the rootlets were removed from the hulled smples. The mlt nlysis reveled tht the hulled mlts exhibit lower soluble protein content with higher free mino nitrogen nd totl free mino cid vlues. The mount of the dimethyl sulfide precursors ws lower in the dehulled mlts thn in the hulled ones. Bsed on its positive mlt prmeters, Rossorubino ws chosen to produce three beers: 100% hulled Emmer mlt beer nd, mixed with brley mlt, 40% hulled Emmer mlt beer nd 40% dehulled Emmer mlt beer. The technologicl prmeters of the reltive beers were in the stndrd rnge. The 100% hulled Emmer mlt beer showed lower polyphenol content thn the brley mlt beers nd hd good fom stbility. The descriptive sensory nlysis showed tht ll descriptors were present in the 100% Rossorubino beer with medium-low scores. All pnelists observed refreshing chrcter with notes of honey nd florl, citric rom of the beer. Keywords: Brewing, Glumes, Lignns, Mlting, Triticum dicoccum, Triticum monococcum. RESUMEN El comportmiento de mltedo y composición de ls mlts diferentes y mostos de l vriedd de trigo cscdo Rossorubino (Triticum dicoccum) y Monlis (Triticum monococcum) mlt con y sin glums fueron estudidos. Durnte el mltedo, ls plúmuls fueron retirron junto con ls ricills después del secdo de ls muestrs descscrdos, mientrs que sólo ls ricills se hn retirdo de ls muestrs con cscrill. El nálisis de mlt reveló que ls mlts con cscrill exhiben menor contenido de proteín soluble con myor FAN y los vlores totles de minoácidos libres. El importe de los precursores de dimetil sulfuro (DMS-P) fue menor en ls mlts descscrdos que en los con cscrill. Bsándose en sus prámetros de mlt positivos, Rossorubino fue elegido pr producir tres cervezs: un cervez de 100% de mlt Emmer cscdo, y mezcldo con mlt de cebd, un cervez de 40% de mlt Emmer cscdo, y un cervez de 40% de mlt Emmer descscdo. Los prámetros tecnológicos de ls reltivs cervezs estbn en el rngo norml. L cervez de 100% de mlt Emmer cscdo mostrron un menor contenido de polifenoles de l cervez de mlt de cebd y tení buen estbilidd de l espum. El nálisis sensoril descriptivo mostró que todos los descriptores estbn presentes en el cervez de 100% Rossorubino con medio-bjos puntjes. Todos los pnelists observó un crácter refrescnte con nots de miel y un rom florl, cítrico de l cervez. Plbrs clves: Elborción de l cervez, Glums, Lignnos, Mltedo, Triticum dicoccum, Triticum monococcum 1 Corresponding uthor. Phone: ; Fx: ; E-mil: omrconi@unipg.it Americn Society of Brewing Chemists, Inc. Hulled whets such s Triticum dicoccum (emmer) nd T. monococcum (einkorn) re mong the most ncient of cerels. They belong to the fmily Pocee, genus Triticum, nd re cultivted whet species like the more common T. estivum nd T. durum. Einkorn whet hs diploid number of chromosomes (2n = 14) while emmer whet is tetrploid (2n = 28) (28). Hulled whets re chrcterized by tough, lrge glumes which give them dded protection in the field nd during storge. The cultivtion of hulled whets originted in the Middle Est (Irn, Irq, Turkey, Syri, nd Plestine) bout 10,000 yers go nd spred during the Neolithic period into Europe. During the Romn period, emmer whet ws mjor food source but, tody, hulled whets re underutilized crops becuse they hve lrgely been replced by free-threshing whets which re esier nd cheper to process nd provide higher yields (17,44). In modern griculture, emmer nd einkorn whet re mostly found in orgnic griculture (22). They hve lso been noted to possess positive nutritionl nd helth-promoting properties such s improving glycemic control nd lowering cholesterol levels, s well s hving high ntioxidnt, vitmin, nd minerl contents (4,16,36,37). Unsurprisingly, these whets re becoming incresingly sought fter by consumers. Tody, einkorn whet is grown in Western Turkey, the Blkn countries, Itly, Spin, Switzerlnd, nd Germny (42). Emmer whet remins n importnt crop in Ethiopi nd minor crop in Indi, Itly, nd Turkey (30). In Itly, these whets hve been commonly consumed in regionl specilties such s slds nd soups but more nd more emmer nd einkorn whets re being used in the production of bred, biscuits, nd pst, nd emmer whet is now sold in nerly every Itlin supermrket (8,9). Recently, locl breweries in Germny nd Itly hve ttempted to crete new beer styles with these ncient whets in the interest of developing new nd different products nd to ensure tht the consumer hs lrge selection in flvors nd tstes of beer. At the sme time, vrious scientific studies were conducted tht confirmed the suitbility of emmer nd einkorn whets s rw mterils for the brewing nd mlting industry. In these studies, different mlting procedures were used, For exmple, Zrnkow et l (45) nd Jentsch (20) mlted the cerel without the husk while Myer et l (32) mlted with the husk. In generl, the mount of husk is between 20 nd 30% of the whole weight of the cerel (32). Normlly, prior to the processing of grins for soups, slds, nd flour, the glumes re eliminted. The procedure is simple mechnicl dehulling process, lthough it does require investments of time nd money. Dehulling is generlly recommended for mlting nd brewing s well (33) becuse, especilly when husk content is high, the yield is smller. This hs been confirmed by the nlysis of the extrct of the Congress wort (32). Furthermore, the presence of the husk could chnge the flvor nd technologicl prmeters of the wort. In fct, ccording to some uthors, thick husks of brley mlt contin more polyphenols nd bitter substnces which cn negtively ffect colloidl stbility nd tste of the finl beer (18,26). Moreover, in contrst to hulled brley, which is used commonly in breweries nd hs husks tht 41
2 42 / Mrconi, O., Myer, H., Chicchieroni, F., Ricci, E., Perretti, G., nd Fntozzi, P. strictly dhere to the cryopsis, the dehulling of emmer nd einkorn whets is comprtively esy nd cn be done with suitble equipment nd cre to void the mechnicl or microbiologicl dmge of the germ (17). However, the hull cn be useful during mlting for protecting nd conserving the crospires nd lso during lutering, when the hulls form cke tht cts s filter (15). Lignns re polyphenols found in plnts tht exhibit vrying estrogenic, ntiestrogenic, nd ntioxidnt ctivities (2). With the help of the intestinl microflor, they cn be converted in the intestine into enterolignns which my protect ginst certin types of cncer nd crdiovsculr disese (34). Lignns re found primrily in flxseeds, nuts, cerels, legumes, berries, nd fruits (7,40). The only dt bout the lignn content of T. dicoccum, s totl secoisolriciresinol, hs been reported s 8.1 µg per 100 g (1), while there is no informtion in the literture bout the content of lignns in mlts nd beers mde from hulled whet. Other reserch on lignns in rye nd whet indicte tht they my influence the flvor of these cerels (10,13,19,27). An objective evlution of the contribution of the hull to wort composition cn only be mde by mlting nd brewing emmer nd einkorn whets with nd without the hull nd compring the results. The purpose of this study ws to determine the different mlting behviors nd compositions of mlts from the Rossorubino vriety of emmer whet (T. dicoccum) nd the Monlis vriety of einkorn whet (T. monococcum), mlted with nd without glumes. We lso investigted the brewing behvior of nontrditionl cerels by compring 100% emmer mlt beer (brewed with hulled mlt), brley mlt beer with 40% hulled emmer mlt, nd brley mlt beer with 40% dehulled emmer mlt. Becuse mlting releses bioctive compounds due to the formtion nd ctivtion of enzymes (13,23,27) the lignn content ws lso ssessed, s were other prmeters, including totl nd soluble nitrogen content, free mino nitrogen (FAN), Kolbch index, nd pprent limit of ttenution. EXPERIMENTAL Apprtus An utomtic micromlting system from Custom Lbortory Products (Scotlnd) ws used s previously described (32). Unmlted Cerel Smples The unmlted grin smples were supplied by Prometeo srl (Urbino, Itly), nd cultivted in centrl Itly. The T. dicoccum vriety Rossorubino ws hrvested in 2009 nd the T. monococcum vriety Monlis ws hrvested in The dehulling process ws performed by the producer. The smples were stored t 4 C before their use. The brley mlt ws obtined from commercil supplier nd the mlting qulity ws confirmed by nlyticl determintion. Grin Qulity Prmeters Qulity prmeters in the grins were determined using the Anlytic-EBC methods (12) for the following vribles: grin moisture (%), EBC method 3.2; protein content (% d.m.), EBC method (totl N 5.7 for whet nd totl N 6.25 for brley); nd germintive energy nd wter sensitivity, EBC method Wter Uptke by the Hulled nd Unhulled Cerels Wter uptke during steeping of the hulled mlt ws studied in previous rticle (32). For the dehulled mlts, the two smples were steeped in 15 C wter for 18 hr. Every hour, wter uptke ws determined by mesuring the weight difference of the smples. This nlysis ws performed in duplicte. Mlting Procedure The mlting procedures were lso performed in duplicte. The hulled grins were mlted following the procedure described in previous work (32) using the following prmeters: steeping-out moisture, 47%; steeping wter temperture nd temperture of the ir during rest, 15 C; first steeping durtion, 4 hr; ir rest, 20 hr; second steeping durtion, 2 hr. For the dehulled grins, the following prmeters were used: steeping wter temperture, 15 C; first steep durtion, 1 hr; then, the steeping wter ws chnged; second steep durtion, 7 hr. A steeping-out moisture of 40% ws chieved. For ll trils for both hulled nd dehulled grins, the vegettive period ws 120 hr (steeping nd germintion) nd the kilning regime ws 15 h, t 55 C, 4.5 h, t 72 C, nd 3.5 h, t 82 C. After drying, the rootlets nd crospires were removed from the dehulled mlts wheres only the rootlets were removed from the hulled mlts becuse the crospires were protected from the glumes. Mlt Anlysis Mlt qulity ws ssessed by nlysis of the mlt in duplicte with the following Anlytic-EBC (12): moisture content (%), EBC method 4.2; extrct yield (% d.m.) nd scchrifiction time (min), EBC method 4.5.1; totl N content (% d.m.), EBC method 4.3.1; soluble N content (% d.m.), EBC method 4.9.1; Kolbch index; FAN content (mg/100 g), EBC method 4.10; viscosity (mps t 20 C nd 8.6 P), EBC method 4.8; pprent finl ttenution (%), EBC method ; disttic power (WK), EBC method 4.12; ph, EBC method 8.17; mlt color (EBC-U), EBC method 4.7.1; nd totl polyphenols (Congress wort), EBC method Free mino cid content in the crude grins, mlt, Congress worts, nd beers. Asprtic cid, glutmic cid, serine, threonine, rginine, histmine, methionine, vline, leucine, isoleucine, lysine, glycine, lnine, tyrosine, nd phenyllnine were determined in the crude grins, mlt, Congress worts, nd beers by HPLC quntifying the fluorescence of the orthophtldildehyde (OPA)/mecptoethnol derivtives (29). Aliquots (1 g of cerel or 1 ml of wort or beer) were extrcted with 10 ml of 5% (w/v) trichlorocetic solution for 30 min with stirring. Then, the smple ws centrifuged t 3,000 rpm for 5 min nd the superntnt ws pssed through 0.45-µm filter, derivtized with OPA in the presence of mercptoethnol, nd nlyzed by HPLC coupled with fluorimetric detection (Agilent, Snt Clr, CA). The detector ws set t λ emission of 330 nm nd λ excittion of 420 nm. The chromtogrphic seprtion ws performed by C 18 Inertsil ODS 3 (Vrin) (150 by 4.6 mm, 5 µm) using the following grdient: t = 0 min 100% A, t = 30 min 70% A, t = 43 min 48% A, t = 45 min 30% A, nd t = 60 min 0% A. Solvent A ws 0.05 M solution of K 2 HPO 4 (81%), methnol (18%), nd tetrhydrofurn (THF) (1%) t ph 7.5 nd solvent B ws 0.05 M solution of K 2 HPO 4 (30%) nd methnol (70%). The flow rte ws set t 1 ml/min nd the loop ws 20 µl. The mino cids were identified by comprison of their retention times with those of the stndrds mix for fluorescence detection (Fluk, Buchs, Switzerlnd) nd they were quntified by using their clibrtion curves in the liner rnge of nmol/ml. Clibrtion curves were determined for six different concentrtions of stndrd solutions. Ech clibrtion smple ws injected in triplicte nd clibrtion grphs for ech compound were obtined for the different concentrtions by plotting concentrtion ginst pek re. The coefficient of determintion ws r 2 > nd the repetbility (RSD%) of the methods ws lower thn 14% for ll the mino cids. Lignns in Congress worts nd beers. The secoisolriciresinol diglucoside (SDG), isolriciresinol (ISOLARI), hydroxymtiresinol (HYDROXY), secoisolriciresinol (SECO), lriciresinol
3 Glumes in Mlting nd Brewing / 43 (LARI), pinoresinol (PINO), nd mtiresinol (MATA) in wort nd beer were extrcted nd purified following solid-phse extrction method (3) nd nlyzed by HPLC coupled with coulometric detection (14). Two Jsco PU-1580 pumps were used, connected to grdient solvent system, Bsic Mrthon Sprk (Erkerode, The Netherlnds) utosmpler with 100-µL loop, n Inertsil ODS-3V column (C by 4.6 mm Ø; prticle size 5 µm), CoulArry detector (ESA Inc., Chelmsford, MA), nd softwre for Windows for cquisition nd elbortion of dt. The eight electrode potentils were mv t increments of 115 mv. Mobile phse A ws 0.05 M KH 2 PO 4 nd 0.05 µm sodium luryl sulfte (SLS) nd mobile phse B ws phse A/CH 3 - OH/CH 3 CN, 30:20:50 (v/v/v), 0.05 µm SLS. The mobile phses were djusted to ph 3.35 with 85% orthophosphoric cid nd were filtered with 0.22-µm membrne filter (Type GSWP for queous solvents, GVWP for orgnic solvents; Millipore, Bedford, MA). The voltmmetric dt were collected nd nlyzed by CoulArry softwre. The lignns were identified by comprison of their retention times with those of stndrds nd they were quntified by using their clibrtion curves in the liner rnge of 50 1,050 µg/l. The coefficient of determintion (r 2 level) ws bove 0.99 nd the repetbility (RSD%) of the method ws lower thn 3% for ll the nlytes. Totl dimethyl sulfide nd dimethyl sulfide precursor contents. The totl dimethyl sulfide (DMS) nd dimethyl sulfide precursor (DMS-P) contents were determined ccording to the method from Stfisso et l 2011 (41). Brewing The mlt smples were processed in 20-L pilot-scle brewery (Brumeister, Speidel, Germny) in duplicte. Mlt (3.5 kg) ws crushed in two-roller mill (120 kg hr 1 cpcity; Engl, Engl- Mschinen GmbH, Schwebheim, Germny) with gp of 0.5 mm between the rollers. The grist ws then mixed with 14 L of brewing wter t 52 C. Mshing ws executed by incresing the temperture by 1 C /min nd mintining the following rests: 30 min t 52 C, 45 min t 65 C, 20 min t 72 C, nd 20 min t 76 C. Afterwrd, the msh ws filtered in luter tun. Sprging ws executed twice with 3 L nd once with 2 L of brewing wter t 78 C. Next, the msh ws boiled for 90 min until reching pproximtely 12 P. At the beginning of this phse, hop pellets (Styrin Golding vriety, 46 g/kg [w/w] of α-cids) were dded to chieve 20 Interntionl Bitter Units (IBU). After boiling nd elimintion of the hot trub, the wort ws cooled to 15 C. Aertion of the wort ws chieved. Fermenttion Pitching of the yest ws crried out t 15 C using 11.5 g of commercil English le yest (Sfle Fermentis, S-04, Mrcq-en- Broeul Cedex, Frnce) fter rehydrtion with sterile wter. The pitching rte ws cells/ml. The fermenttion temperture ws mintined t 16 C for 3 dys. After cooling, when the finl ttenution ws chieved, the mturtion lsted for week t 4 C. At the sme time, the dischrge of the yest from the bottom of the tnk ws performed. After this phse of mturtion, the beer ws refermented in the bottle with the ddition of sucrose (4.5 g/l) nd plced in thermostt t 20 C for 1 week. At the end of the re-fermenttion, the beer ws stored t 4 5 C until nlysis. Wort Anlysis The following nlyses were performed in duplicte ccording to the officil Anlytic-EBC methods (12): extrct ( P), EBC method 8.3; ph, EBC method 8.17; color (EBC-U), EBC method 8.5; viscosity (mps t 20 C), EBC method 8.4; fermentbility, ttenution limit (%), EBC method 8.6.2; totl nitrogen (mg/l), EBC method 8.9.1; nd FAN (mg/l), EBC method Beer Anlysis The beer smples were chrcterized for the following prmeters in duplicte by the Anlytic-EBC methods (12): originl, rel, nd pprent extrct nd originl grvity ( P), EBC methods 9.4 nd ; lcohol (% v/v), EBC method 9.2.1; ph, EBC method 9.35; color (EBC-U), EBC method 9.6; totl Nitrogen (mg/l), EBC method 9.9.1; FAN (mg/l), EBC method 9.10; fom stbility (NIBEM 30 s), EBC method 9.42; nd totl polyphenols (mg/l), EBC method Sensory Descriptive Anlysis Sensory tests were crried out with trined, 12-member tsting pnel (2 women nd 10 men ged yers old). The pnelists were trined in the identifiction nd determintion of the globl intensity nd primry descriptors of beer (mlt chrcter, hop chrcter, ester chrcter, sweetness, bitterness, body, nd ftertste). A score of 0 ment tht the descriptor ws bsent wheres score of 5 indicted tht the descriptor ws extremely strong. Some comments bout secondry descriptors were lso expressed by the pnelists. Sttisticl Anlysis Sttisticl nlysis ws performed using SigmStt softwre (version 11; Jndel Scientific, Sn Rfel, CA). Comprisons of the different mtrices were mde by one-wy repeted mesures nlysis of vrince, nd the results were further nlyzed using the Holm-Sidk test. The unpired t test ws used t P < 0.05 to determine sttisticlly significnt difference between two mtrices. RESULTS AND DISCUSSION In the current study, two hulled whet species, T. dicoccum nd T. monococcum, were mlted with nd without the glumes. Mlting the grin with the hull offers the dvntge tht the crospires nd the germ re protected during mlting but the cerels re wter sensitive. This mens tht the germintive energy is gretly decresed when more wter is vilble thn is needed for germi- TABLE I Grin Qulity Prmeters of Triticum dicoccum (Rossorubino) nd T. monococcum (Monlis) Monlis Rossorubino Hulled Dehulled Hulled Dehulled Moisture (%) b 12.0 c 12.6 d Germintive energy (%) Wter sensitivity (%) b 87 b 92 b Totl protein (N 5.7) (% d.m. b ) b 11.3 c 12.3 d Vlues in the sme row followed by different letters re sttisticlly different (P < 0.05). Number of repetitions: 2. b Dry mtter.
4 44 / Mrconi, O., Myer, H., Chicchieroni, F., Ricci, E., Perretti, G., nd Fntozzi, P. ntion. Generlly, the wter sensitivity depends on the vriety, growing re, climtic conditions, nd husk (33). In this study, hulled nd dehulled cerels from the sme btch were used, so the wter sensitivity depended only on the presence of glumes (Tble I). We found tht, during mlting of the hulled smples, n ir rest of 20 hr between the two steeping times ws necessry to overcome this issue. In this cse, the turning of the grin hppened utomticlly. In contrst, the dehulled whet is not wter sensitive (Tble I). This behvior is opposite to the wter sensitivity reported for whet (33). As result, the first steep of 1 hr ws relly only clening process. The second steep lsted 7 hr, until the steeping-out moisture of 40% ws chieved. No ir rest ws done. The smples were turned by hnd no more thn two times per dy to preserve the crospires nd germs. The dehulled grins showed decresed germintive energy (Tble I), probbly due to dehulling, which ws performed by the supplier. The totl protein content ws %. These vlues re cceptble, even if the vlue for the dehulled Monlis smple (13.9%) ws slightly incresed from norml. Generlly, mximum protein content of 11.5% for brley nd 12.5% for whet re required for brewing (33). The mlting qulity prmeters of the T. monococcum nd T. dicoccum hulled nd dehulled mlts re reported in Tble II. The fine extrcts of the dehulled Monlis nd Rossorubino mlts were clerly higher thn their respective hulled mlts becuse the glumes contributed minor mount to the extrct, negtively influencing the yield. The dehulled Monlis nd Rossorubino mlt extrct vlues re similr to the extrct vlue of stndrd whet mlt, which generlly hs no glumes (>83%) (20,24,33). The color of ll the mlts ws between 5.3 nd 5.7 EBC units, excluding the hulled Rossorubino mlt, which ws higher (7.4 EBC). Rossorubino mens ruby red, nd it seems tht these coloring substnces re locted in the glumes. The wort viscosities of the hulled nd dehulled Monlis mlts were very high in comprison with brley or whet mlt while the wort viscosities of hulled nd dehulled Rossorubino mlt were comprble with brley mlts. These dt re in greement with dt of previous study (20). The dehulled mlts of ech vriety hd higher viscosity vlues thn the hulled mlts. The pprent finl ttenution ws higher in the hulled mlts, with the vlue for Rossorubino similr to those of brley mlts nd even better thn reported, perhps due to the different vrieties used (20). Monlis, on the other hnd, hd very low vlues of pprent finl ttenution nd this could be correlted with its low disttic power vlues. The totl protein contents, rnging from 9.8 to 12.8%, were considered cceptble for brewing (11,31,38). All mlts hve high content of soluble nitrogen which is greter in dehulled mlts thn hulled mlts, indicting high proteolytic ctivity. For whet mlt, excessive proteolytic ctivity could be negtive for the sensoril qulity, resulting in low rom (6,25). For ll the smples, the trend of the soluble nitrogen vlues ws higher thn the stndrd commercil requirements for brley nd whet mlts nd greed TABLE II Qulity Prmeters for Triticum dicoccum (Rossorubino) nd T. monococcum (Monlis) Mlts Monlis Rossorubino Prmeters b Hulled Dehulled Hulled Dehulled Brley Whet (32) Fine extrct (% d.m.) b 68.1 c 88.3 d 81.1 e >83 ph b Color (EBC-U) b c 4.0 Scchrifiction time (min) <10 15 <10 <10 Viscosity 8.6 P (mps) b 1.54 c 1.64 c 1.51 c <1.8 Apprent finl ttenution (%) b 83.9 c 78.6 d 79.4 e 81 Totl protein (N 5.7) (% d.m.) b 10.1 c 12.3 d 11.5 e (N 6.25) Kolbch index b c Soluble nitrogen (mg/l) 8.6 P 883 1,094 b 910 1,312 c 736 d FAN 8.6 P (mg/l) b ,b 144,b Disttic power b 264 c 294 b >250 Totl polyphenols 8.6 P (mg/l) b 54 c c Totl free mino cids 8.6 P (mg/l) b 780 c 655 Totl lignns 8.6 P (mg/l) b 1.80 c 2.08 d Totl DMS (mg/kg d.m.) ,b b DMS-P (mg/kg d.m.) 9.4,b 9.2,b b Vlues in the sme row followed by different letters re sttisticlly different (P < 0.05). Number of repetitions: 2. b Abbrevitions: d.m. = dry mtter; FAN = free mino nitrogen; DMS = dimethyl sulfide. TABLE III Comprison of the Amino Acid Profile (mg/kg d.m.) of the Crude Cerels nd Their Corresponding Mlts Cerel, mlt Asp Glu Ser His Arg Gly Thr Al Tyr Met Vl Phe Leu Ile Lys Totl Rossorubino Hulled ,e ,c ,c ,c 917 Hulled mlt 199 b 377 b 146 b 167 b 441 b 85 b 188 b 284 b 193 b 116 b 240 b 259 b 164 b 163 b 138 b 3,160 b Dehulled 187 b 310,b 43 25,e ,c ,019 c Dehulled mlt 26 c c c c 84 c 60 c 55 c c 1,143d Monlis Hulled 188 b 200 c c 61 d c ,c 804 e Hulled mlt 312 d 425 d 264 c 179 d 699 c 104 c 234 d 322 e 247 c 157 d 308 d 346 d 276 d 345 c 230 d 4,448 f Dehulled 252 e 297,b e 98 d 34 28,c 61 d c 30,c 49 c e 1,218 d Dehulled mlt 85 f 333 b 189 d 115 f 268 e 94 b,c 145 e 327 e 132 d 109 b 205 e 197 e 159 b 188 b 103 e 2,664 g Brley mlt d 198 d 80 g 178 f 13d 108 f 221 f 282 e 38 c 405 f 415 f 209 e 342 d 164 f 3,464 h Vlues in the sme column followed by different letters re sttisticlly different (P < 0.05). Number of repetitions: 4. Abbrevitions: d.m. = dry mtter; Asp = sprtic cid; Glu = glutmic cid; Ser = serine; Thr = threonine; Arg = rginine; His = histmine; Met = methionine; Vl = vline; Leu = leucine; Ile = isoleucine; Lys = lysine; Gly = glycine; Al = lnine; Tyr = tyrosine; Phe = Phenyllnine.
5 Glumes in Mlting nd Brewing / 45 with the totl protein vlues (39), such tht high contents of totl protein corresponded to high vlues of soluble nitrogen. Conversely, the FAN vlues showed the opposite trend: the hulled mlts, with less soluble nitrogen, presented clerly higher FAN vlues thn the dehulled ones. To further confirm the result of the FAN vlues, the totl free mino cid contents of the cerels nd the respective mlts were evluted. The totl free mino cid content of the hulled cerels ws very low in comprison with the dehulled ones but incresed with mlting from 917 to 3,160 mg/kg for Rossorubino nd 804 to 4,448 mg/kg for Monlis (Tble III). The dehulled crude cerels hd higher mino cid contents thn the hulled ones, but did not increse very much during mlting: 1,019 to 1,143 mg/kg for Rossorubino nd 1,218 to 2,664 mg/kg for Monlis. This behvior of the mino cid nd FAN vlues probbly ws connected to the loss of the crospires together with the rootlets of the dehulled mlts when clened fter kilning wheres, for the hulled mlts, only the rootlets were eliminted. It is likely tht significnt mount of free mino cids nd FAN is locted in the ctive tissues of the crospires. Asprtic cid nd glutmic cid re the min mino cids present in the cerels. During mlting, the mount of sprtic cid in the dehulled mlts decresed clerly with respect to the other mino cids. The rginine content of Rossorubino nd, especilly, of Monlis hulled mlt ws much higher thn in brley mlt. On the other hnd, the vline, isoleucine, nd leucine contents of ll the whet mlts were lower thn in brley mlt. It is known from the literture tht low content of these mino cids is n indictor of incresed dicetyl production during fermenttion (35). The DMS-P of the emmer nd einkorn mlts were significntly higher thn expected for brley mlt (<5 mg/kg) (26), with the exception of Rossorubino dehulled mlt. This could be due to the high mount of methionine in these smples. It is well known tht one of the DMS precursors, S-methyl-methionine (SMM), is synthesized by L-methionine S-methyltrnsferse (SMM synthetse) during germintion simultneously in the germ nd rootlets from S-denosyl-L-methionine nd methionine (5,43). The dehulled smples without crospires nd rootlets hd lower vlues compred with the hulled ones. The mount of totl polyphenols in Congress worts of the hulled mlts were surprisingly low compred with the brley mlt wort despite the gret content of the hulls. This trend ws confirmed in the 100% Rossorubino mlt wort. The lignn contents in the Congress worts were 4.14 nd 4.64 mg/l for Monlis nd 1.80 nd 2.08 mg/l for Rossorubino in the hulled nd dehulled grins, respectively. In both species, the lignn content of the dehulled mlt ws higher (Tble II). Mshing The Rossorubino mlt ws chosen to produce top-fermented beer becuse its technologicl prmeters re in the rnge of suitble brewing mlts in comprison with brley nd whet mlt requirements. The Monlis vriety ws less suitble to mlting due to its high mlt viscosity, high protein modifiction, pprent limit ttenution, nd disttic power. As is well known, high viscosity with high protein modifiction do not permit for compenstion for the mlt qulity with n dequte mlting technology (6). For the 100% Rossorubino beer, the mlt ws milled with two-roller mill. The glumes remined nerly intct, wheres the grin ws well ground. This might ccount for the low content of polyphenols in the finl beer (Tble IV) becuse the less the husk is broken, the less substnces like polyphenols would be extrcted. During mshing, the glumes bsorbed lrge mount of wter, with n optiml wter/grist rtio of t lest 4:1. The volume of the spent grins per kilogrm of milled cerel ws quite high: 2.73 L/kg for emmer mlt compred with 1.56 L/kg for brley mlt. As result, emmer mlt needed lot of sprging wter to reduce the extrct of the second wort. Alterntively, the residul extrct of the lst run ws high nd the corresponding yield ws low. The lutering ws excellent, with filtrtion rte of 1.8 L/min compred with 0.6 L/min in the brley mlt wort. The glumes of the hulled whet were very good filter mteril for both the 100 nd 40% hulled Rossorubino mlt beers, with filtrtion rtes of 1.8 L/min. This is becuse the husk cretes less compct cke thn pure brley mlt, llowing for fster filtrtion. The opposite hppened with the dehulled Rossorubino mlt, such tht dding 40% dehulled mlt to the grist cused lower filtrtion rte becuse of less spent grins nd higher viscosity. In this cse, the filtrtion rte ws 0.4 L/min. The nlyticl prmeters of the resulting worts re shown in Tble IV. The soluble protein content of the wort ws high for the 100% Rossorubino hulled mlt, 40% hulled Rossorubino mlt, nd 40% dehulled Rossorubino mlt worts t 1,530, 1,227, nd TABLE IV Technologicl nd Qulity Prmeters of the Worts nd Beers Obtined with Triticum dicoccum (Rossorubino) Mlt Prmeters 100% Hulled mlt 40% Hulled mlt 40% Dehulled mlt 100% Brley mlt Wort Extrct ( P) b 12.0 c 13.0 d ph b 5.19 b Color (EBC-U) b 7.4 b 7.6 b Viscosity (mps) Apprent fermentbility (%) Totl nitrogen (mg/l, 12 P) 1,530,c 1,227 b,c 1,381 c 1,145 b FAN b (mg/l, 12 P) b 197 c 221 d Beer Originl extrct ( P) b 12.3 c 12.5 c Apprent extrct ( P) b 1.8 c 2.2 d Rel extrct ( P) b Alcohol (% v/v) b 5.43 b 5.16 b Color (EBC- U) b 6.4 c 7.6 b ph b 4.23 b 4.17 b Totl nitrogen (mg/l, 12 P) b b FAN (mg/l, 12 P) b 37,b 158 c Fom stbility (Nibem 30 sec) b 146 c 171 b,c Totl polyphenols (mg/l) b 137 b 210 c Vlues in the sme row followed by different letters re sttisticlly different (P < 0.05). Number of repetitions: 2. b Free mino nitrogen.
6 46 / Mrconi, O., Myer, H., Chicchieroni, F., Ricci, E., Perretti, G., nd Fntozzi, P. 1,381 mg/l, respectively, wheres it ws 1,145 mg/l for the 100% brley mlt wort. The FAN content ws quite low, between 179 nd 206 mg/l for the Rossorubino mlts compred with 221 mg/l for the brley mlt; nevertheless, the fermenttion ws not influenced negtively. The fermenttion ws completed fter four dys. The pprent fermentbility ws good for ll the smples. Brewing The technologicl prmeters of the reltive beers were in the stndrd rnge. The color decresed from the 100% Rossorubino hulled mlt beer to the 40% Rossorubino hulled mlt beer nd, finlly, to the 40% dehulled Rossorubino mlt beer. A lower polyphenol concentrtion for the Rossorubino beers compred with TABLE V Amino Acid Profiles of Wort nd Beer Obtined with 100% Triticum dicoccum (Rossorubino) Mlt Profiles (mg/l) Amino cids b Wort Beer Group A Asp 56 1 b Glu 61 1 b Ser 66 n.d. Thr 49 6 b Arg b Group B His 52 1 b Met b Vl b Leu b Ile 120 n.d. Lys 93 3 b Group C Gly 43 1 b Al b Tyr b Phe b Totl 1, b Vlues in the sme row followed by different letters re sttisticlly different (P < 0.001); n.d. = not determined. Number of repetitions: 4. b Abbrevitions: Asp = sprtic cid; Glu = glutmmic cid; Ser = serine; Thr = threonine; Arg = rginine; His = histmine; Met = methionine; Vl = vline; Leu = leucine; Ile = isoleucine; Lys = lysine; Gly = glycine; Al = lnine; Tyr = tyrosine; Phe = Phenyllnine. the 100% brley mlt beer is shown in Tble IV, confirming the lower polyphenol content for emmer whet in the Congress wort. The mino cid profiles of the 100% Rossorubino hulled mlt wort nd beer divided into groups (A, B, nd C) with respect to the mino cid uptke by yest during fermenttion, s suggested by Jones nd Pierce (21), is shown in Tble V. Almost ll the mino cids were consumed by the yest t the end of the fermenttion. The totl lignn content of the 100% Rossorubino mlt beer ws 2.31 mg/l in the wort nd decresed in the finl beer to mg/l (Tble IV). There ws 76% loss of the lignns during brewing. No dt re present in the literture bout the lignn content of beer. This study found tht the lignn content in the 100% Rossorubino mlt wort ws mostly secoisolriciresinol diglucoside nd isolriciresinol. Hydroxymtiresinol, secoisolriciresinol, lriciresinol, nd pinoresinol were present in low mounts while mtiresinol ws bsent (Tble VI). In beer, the lignns were represented minly by secoisolriciresinol diglucoside nd secoisolriciresinol. At the end of the mturtion time, the 100% Rossorubino hulled mlt beer nd the 100% brley mlt beer were subjected to pnel test with 12 trined tsters who evluted the sensory profile of the beers (Fig. 1). The descriptive sensory nlysis TABLE VI Lignn Concentrtion in Wort nd Beer Obtined with 100% Triticum dicoccum (Rossorubino) Mlt Concentrtion (µg/l) Lignn b Wort Beer SDG 1, b ISOLARI 883 n.d. HYDROXY 29 n.d. SECO LARI PINO b MATA n.d. n.d. Totl 2, b Vlues in the sme row followed by different letters re sttisticlly different (P < 0.001); n.d. = not determined. Number of repetitions: 4. b Abbrevitions: SDG = secoisolriciresinol diglucoside, ISOLARI = isolriciresinol, HYDROXY = hydroxymtiresinol, SECO = secoisolriciresinol, LARI = lriciresinol, PINO = pinoresinol, MATA = mtiresinol. Fig. 1. Spider web plots of scores (0 5) on primry descriptors of 100% emmer mlt beer.
7 Glumes in Mlting nd Brewing / 47 showed tht ll studied descriptors were present in the 100% Rossorubino beer, with scores in the medium to low rnge. All pnelists observed refreshing chrcter with notes of honey nd florl, citric rom to the beer. A slight senstion of stringency ws perceived. The beer presented the typicl turbidity of whet beer nd hd good fom stbility (250 Nibem t 30 sec). Generlly, ll the pnelists greed tht the body of the beer ws wek. The 40% Rossorubino hulled mlt beer nd 40% Rossorubino dehulled mlt beer were lso subjected to screening, which gve positive evlution for these beers. In conclusion, we found tht both T. dicoccum (vr. Rossorubino) nd T. monococcum (vr. Monlis) cn be successfully mlted with nd without the glumes. The min difference between the two mlting procedures ws the elimintion of the crospires together with the rootlets fter kilning in the cse of the dehulled smples wheres, in the cse of the hulled smples, only the rootlets were eliminted becuse the crospires were covered by the glumes. This leds to higher FAN, pprent limited fermentbility, nd free mino cid contents in the hulled smples. The reltively high content of methionine could cuse high content of DMS-P. Bsed on the good mlt prmeters, the vriety Rossorubino ws chosen to produce finished beers. The mlt without the glumes cnnot be used becuse it lcks hulls for the wort filtrtion. The high mount of glumes in the hulled smple did not led to high polyphenol content in the wort or beer. The hulled emmer mlt cn be used to produce 100% hulled emmer mlt beer tht is refreshing nd pltble. The Monlis vriety of einkorn whet ws not suitble for brewing 100% Einkorn beer. ACKNOWLEDGMENTS We thnk the Itlin Ministry of Agriculturl, Food nd Forestry Policies for finncil support of the project CERSUOM, nd Mr. M. Fiorni nd PROMETEO SRL (Urbino, Itly) for supplying the smples. LITERATURE CITED 1. Adlercreutz, H., nd Mzur, W. Phytoestrogens nd western diseses. Ann. Med. 29:95-120, Aehle, E., Müller, U., Eklund, P. C., Willför, S. M., Sippl, W., nd Dräger, B. Lignns s food constituents with estrogen nd ntiestrogen ctivity. Phytochemistry 72: , Alonso Grcí, A., Cncho Grnde, B., nd Siml Gándr, J. Development of rpid method bsed on solid-phse extrction nd liquid chromtogrphy with ultrviolet detection for the determintion of polyphenols in lcohol-free beers. J. Chromtogr. A. 1054: , Andersson, A., Kml-Eldin, A., Frś, A., Boros, D., nd Åmn, P. Alkylresorcinols in whet vrieties in the HEALTHGRAIN diversity screen. J. Agric. Food Chem. 56: , Anness, B. J., nd Bmforth, C. W. Dimethyl sulphide review. J. Inst. Brew. 88: , Bck, W., Diener, C., Scher, nd Hefeweizenbier, B. Tste spectrum nd technology. Bruwelt Int. 2: , Brvi, E., Perretti, G., Mrconi, O., Ptrizi, E., nd Fntozzi, P. Seicolriciresinol di glucoside determintion in flxseed (Linum usittissimum L.) oil nd ppliction to shelf life study. Food Chem. 126: , Buerli, M. Frro in Itly: desk-study. Globl Fcilittion Unit for Underutilized Species, Rome, Documents/PUBLICATIONS/frro_in_Itly.pdf 9. Cubdd, R., nd Mrconi, E. Technologicl nd nutritionl spects in emmer nd spelt. In: Hulled Whets, Promoting the Conservtion nd Use of Underutilized nd Neglected Crops. S. Pdulosi, K. Hmmer, nd J. Heller, eds. Proc. First Int. Workshop Hulled Whets. IPGRI, Rome. Pp , Dinelli, G., Mrotti, I., Bosi, S., Benedettelli, S., Ghiselli, L., Cortcero-Rmírez, S., Crrsco-Pncorbo, A., Segur-Crretero, A., nd Fernández-Gutiérrez, A. Lignn profile in seeds of modern nd old Itlin soft whet (Triticum estivum L.) cultivrs s reveled by CE-MS nlyses. Electrophoresis 28: , EBC Technology nd Engineering Forum. Mlting Technology, Mnul of Good Prctice, vol. 6. Mlting Technology Fchverlg Hns Crl, Nürnberg, Germny, Europen Brewery Convention. Anlytic-EBC, 5th ed. Fchverlg Hns Crl, Nürnberg, Germny, Frdet, A. New hypotheses for the helth-protective mechnisms of whole-grin cerels: wht is beyond fibre? Nutr. Res. Rev. 23:65-134, Floridi, S., Montnri, L., Mrconi, O., nd Fntozzi, P. Determintion of free phenolic cids in wort nd beer by Coulometric Arry Detection. J. Agric. Food Chem. 51: , Fox, G. P., Kelly, A. M., Ckir, M., Bloustein, G., Poulsen, D. M. E., Inkermn, P. A., nd Henry, R. J. Genetic Impcts of the Hull on Brley Grin Qulity. J. Inst. Brew. 112: , Gebruers, K., Dornez, E., Boros, D., Frś, A., Dynkowsk, W., Bedő, Z., Rkszegi, M., Delcour, A., nd Courtin, C. M. Vrition in the content of dietry fiber nd components thereof in whets in the HEALTHGRAIN diversity screen. J. Agric. Food Chem. 56: , Giulini, A., Krgöz, A., nd Zencirci, N. Mrketing underutilized crops: livelihoods nd mrkets of emmer (Triticum dicoccon) in Turkey. TIONS/emmer_in_turkey_my_2008.pdf 18. Gresser, A. In: Il mnule del birrio prtico, chpter 1. Fchverlg Hns Crl, Nürnberg, Germny. Pge 52, Heiniö, R.-L., Liukkonen K.-H., Myllymäki, O., Pihlvc, J.-M., Adlercreutzd, H., Heinonend, S.-M., nd Poutnen, K. Quntities of phenolic compounds nd their impcts on the perceived flvor ttributes of rye grin. J. Cerel Sci. 47: , Jentsch, M. Top-fermented beer specilities in focus. Bruwelt Int. 25: , Jones, M., nd Pierce, J. Absorption of mino cids from wort by yests. J. Inst. Brew. 70: , Kovcs, G. Ancient Cerels: Einkorn nd Emmer s Source of Helthy Orgnic Food. Europen Reserch nd Innovtion Exhibition, Pris, Krhl, M., Hgel, C., Zrnkow, M., Bck, W., nd Kreisz, S. Chnges of the content of wter-soluble bioctive compounds during the mlting process of Spelt whet (Triticum estivum vr. spelt). Brew. Sci. September/October: , Krhl, M., Zrnkow, M., Bck, W., nd Becker, T. Determintion of the influence of mlting prmeters on the wter-extrctble rbinoxyln content of whet (Triticum estivum), rye (Secle cerele), nd spelt whet (Triticum estivum spp. spelt). J. Am. Soc. Brew. Chem. 68:34-40, Kreisz, S., Hrtmnn, K., Zrnkow, M., Herrmnn, M., Bck, W., Scher, nd Verschiedenheit von Gerste und Weizen, B. Aussgekrft von Weizenmlzmerkmlen. Bruindustrie 90:12-15, Kunze, W. Rw mterils. In: Technology Brewing nd Mlting. VLB, Berlin. Pp , Liukkonen, K. H., Ktin, K., Wilhelmsson, A., Myllymäki, O., Lmpi, A. M., Kriluoto, S., Piironen, V., Heinonen, S. M., Nurmi, T., Adlercreutz, H., Peltoketo, A., Pihlv, J. M., Hietniemi, V., nd Poutnen, K. Process-induced chnges on bioctive compounds in whole grin rye. Proc. Nutr. Soc. 62: , Løje, H., Møller, B., Lustsen, A. M., nd Hnsen, Å. Chemicl composition, functionl properties nd sensory profiling of einkorn (Triticum monococcum L.). J. Cerel Sci. 37: , Lookhrt, G. L., nd Jones, B. High performnce liquid chromtogrphy nlysis of mino cids t the picomole level. Cerel Chem. 62:97-102, Mrino, S., Tognetti, R., nd Alvino, A. Crop yield nd grin qulity of emmer popultions grown in centrl Itly, s ffected by nitrogen fertiliztion. Eur. J. Agron. 31: , Mrte, L., Belloni, P., Genorini, E., Sileoni, V., Perretti, G., Montnri, L., nd Mrconi, O. Ner infrred reflectnce models for the rpid prediction of qulity of brewing rw mterils. J. Agric. Food Chem. 57: , Myer, H., Mrconi, O., Perretti, G., Sensidoni, M., nd Fntozzi, P. Investigtion on suitbility of hulled whets for mlting nd brewing. J. Am. Soc. Brew. Chem. 69: , 2011.
8 48 / Mrconi, O., Myer, H., Chicchieroni, F., Ricci, E., Perretti, G., nd Fntozzi, P. 33. Nrziß, L., nd Bck, W. In: Die Bierbruerei: Bnd 1: Die Technologie Der Mlzbereitung, chpter 1. John Wiley & Sons, Weinheim, Germny. Pp. 5-8, Ptel, D., Vghsiy, J., Pncholi, S. S., nd Pul, A. Therpeutic potentil of secoisolriciresinol diglucoside: plnt lignn. Int. J. Phrm. Sci. Drug Res. 4:15-18, Petersen, E. E., Mrgritis, A., Stewrt, R. J., Pilkington, P. H., nd Mensour, N. A. The effects of wort vline concentrtion on the totl dicetyl profile nd levels lte in btch fermenttions with brewing yest Scchromyces crlsbergensis. J. Am. Soc. Brew. Chem. 62: , Piironen, V., Edelmnn, M., Kriluoto, S., nd Bedő, Z. Folte in whet genotypes in the HEALTHGRAIN diversity screen. J. Agric. Food Chem. 56: , Serpen, A., Gökmen, V., Krgöz, A., nd Köksel, H. Phytochemicl quntittion nd totl ntioxidnt cpcities of emmer (Triticum dicoccon Schrnk) nd einkorn (Triticum monococcum L.) whet lndrces. J. Agric. Food Chem. 56: , Sileoni, V., Perretti, G., Mrte, L., Mrconi, O., nd Fntozzi, P. Ner-Infrred spectroscopy for proficient qulity evlution of mlt nd mize in beer industry. J. Inst. Brew. 116: , Sileoni, V., vn den Berg, F., Mrconi, O., Perretti, G., nd Fntozzi, P. Internl nd Externl Vlidtion Strtegies for the Evlution of Long-Term Effects in NIR Clibrtion Models. J. Agric. Food Chem. 59: , Smeds, A. I., Eklund, P. C., Sjöholm, R. E., Willför, S. M., Nishibe, S., Deym, T., nd Holmbom, B. R. Quntifiction of brod spectrum of lignns in cerels, oilseeds, nd nuts. J. Agric. Food Chem. 55: , Stfisso, A., Mrconi, O., Perretti, G., nd Fntozzi P. Determintion of dimethyl sulphide in brewery smples by hedspce gs chromtogrphy mss spectrometry (HS-GC/MS). Int. J. Food Sci. 23:19-27, Wieser, H., Mueller, K. J., nd Koeh Hler, P. Studies on the protein composition nd bking qulity of einkorn lines. Eur. Food Res. Technol. 229: , Yng, B., nd Schwrz, P. Fctors involved in the formtion of two precursors of dimethylsulfide during mlting. J. Am. Soc. Brew. Chem. 56:85-92, Zhriev, M., Gelet Ayn, N., Al Hkimi, A., Misr, S. C., nd Monneveux, P. Cultivted emmer whet (Triticum dicoccon Schrnk), n old crop with promising future: review. Genet. Resour. Crop Evol. 57: , Zrnkow, M., Voigt, J., Burberg, F., Bck, W., Arendt, E. K., Richter, A., Geyer, T., Krus-Weyermnn, T., nd Gstl, M. The use of response surfce methodology to optimise mlting conditions of emmer (Triticum dicoccum L.) s rw mteril for highly romtic mlts nd beers. In: Proc. 30th Conv. Inst. Brew. Distill. (Asi-Pc. Sect.) Aucklnd. Institute of Brewing, London, 2008.
ScienceDirect. Development of a method for manufacturing noodles from finger millet
Avilble online t www.sciencedirect.com ScienceDirect Procedi Food Science 6 (2016 ) 293 297 Interntionl Conference of Sbrgmuw University of Sri Lnk 2015 (ICSUSL 2015) Development of method for mnufcturing
More informationEvaluation of Yogurt with Enhanced Cysteine Content
Diry Foods Evlution of Yogurt with Enhnced Cysteine Content S. Bl nd K. A. Schmidt Summry Amino cids re the uilding locks of protein nd ssist with metolism in the ody. In the humn ody, the mino cid cysteine
More information2011 ORGANIC SOYBEAN VARIETY TRIAL MATERIALS AND METHODS
2011 ORGANIC SOYBEAN VARIETY TRIAL In 2011, the University of Vermont Extension conducted soyben vriety tril in Alburgh, VT. The purpose of this tril ws to provide yield comprisons of food- nd feed-grde
More informationThe Effect of Oat Bran Fiber on Texture, Moisture and Palatability of Pumpkin Muffins
The Effect of Ot Brn Fiber on Texture, Moisture nd Pltbility of Pumpkin Muffins M. Montrsi & K. Reidenbch 11/19/2012 NUTR 453 Finl Report Abstrct: Reserch hd shown n lrmingly low fiber intke of United
More informationPostharvest Application of 1-Methylcyclopropene (1-MCP) Extends Shelf Life of Kiwifruit
Posthrvest Appliction of 1-Methylcyclopropene (1-MCP) Extends Shelf Life of Kiwifruit C.M. Cntin 1, D. Holcroft 2 nd C.H. Crisosto 1 1 University of Cliforni, Dvis, Deprtment of Plnt Sciences, Dvis, CA
More informationThe Effect of Quinoa on the Taste and Texture of Chocolate Chip Cookies. Hannah Doren Tarryn Hake Mitch Simmonds NUTR 453.
The Effect of Quino on the Tste nd Texture of Chocolte Chip Cookies Hnnh Doren Trryn Hke Mitch Simmonds NUTR 453 November 19, 2012 Title: The Effect of Quino on the Tste nd Texture of Chocolte Chip Cookies
More informationMALTING CONDITIONS FOR EVALUATION OF RYE CULTIVARS
MALTING CONDITIONS FOR EVALUATION OF RYE CULTIVARS A Thesis Submitted to the Grdute Fculty of the North Dkot Stte University of Agriculture nd Applied Science By Yujun Wng In Prtil Fulfillment of the Requirements
More informationEVALUATION OF SEED AND IN-FURROW AT-PLANTING APPLIED INSECTICIDES ON SORGHUM
EVALUATION OF SEED AND IN-FURROW AT-PLANTING APPLIED INSECTICIDES ON SORGHUM Texs Agriculturl Experiment Sttion, Corpus Christi, TX, nd Michel nd Wlter Kuck Frm, Lvc County, 1999 Roy D. Prker, Emil D.
More informationAsian Journal of Food and Agro-Industry ISSN Available online at
As. J. Food Ag-Ind. 2010, 3(04), 368-372 Asin Journl of Food nd Agro-Industry ISSN 1906-3040 Aville online t www.jofi.info Reserch Article Effect of drying nd frying time on texturl nd sensory chrcteristics
More informationHow to get the best eating quality of pork
The effect of ft on the eting qulity of pork Ensuring the best eting qulity Ensuring the best flvours The effect of cooking ft on the eting qulity of pork How to get the best eting qulity of pork The cooking
More informationCentral NC Organic Bell and Hot Pepper Variety Trial, Summer 2014
Ojective Centrl NC Orgnic Bell nd Hot Pepper Vriety Tril, Summer 2014 North Crolin A&T Stte University John Beck, Aron Moore, nd Dr. Snjun Gu NC A&T Frm, Greensoro, NC To evlute the performnce of some
More informationPreview. Chapter 3. Labor Productivity and Comparative Advantage: The Ricardian Model
hpter 3 Lbor roductivity nd omprtive Advntge: The Ricrdin Model review Opportunity costs nd comprtive dvntge roduction possibilities Reltive supply, reltive demnd & reltive prices Trde possibilities nd
More informationRapid Reduction in Aroma Volatiles of Pacific Rose Apples in Controlled Atmospheres
Rpid Reduction in Arom Voltiles of Pcific Rose Apples in Controlled Atmospheres H.J. Tough nd E.W. Hewett Centre for Posthrvest nd Refrigertion Reserch Institute of Nturl Resources, Mssey University Plmerston
More informationCoffee Berry Processing By-Product Valorization: Coffee Parchment as a Potential Fiber Source to Enrich Bakery Goods
Reserch Article imedpub Journls www.imedpub.com Journl of Food, Nutrition nd Popultion Helth Coffee Berry Processing By-Product Vloriztion: Coffee Prchment s Potentil Fiber Source to Enrich Bkery Goods
More informationProduction of Two Types of Pocket-Forming Flat Bread by the Sponge and Dough Method
Production of Two Types of Pocket-Forming Flt Bred y the Sponge nd Dough Method A. Amr 1,2 nd R. Ajo 1 ABSTRACT Cerel Chem. 82(5):499 503 Two types of flt red (thin nd thick) were produced from strightgrde
More informationAcknowledgements. Recent Research: Vine Balance and Fruit Thinning. Brief Outline. Take Aways. How many of you have read? Vine Balance.
Recent Reserch: Vine Blnce nd Fruit Thinning Sustinble Ag Expo Monterey County Jim Wolpert Extension Viticulturist Deprtment of Viticulture nd Enology UC Dvis Acknowledgements Funding Americn Vineyrd Foundtion
More informationFood Research International
Food Reserch Interntionl 43 (2010) 2284 2288 Contents lists vilble t ScienceDirect Food Reserch Interntionl journl homepge: www.elsevier.com/locte/foodres Effect of honey powder on dough rheology nd bred
More informationINTERNATIONAL JOURNAL OF FOOD ENGINEERING
INTERNATIONAL JOURNAL OF FOOD ENGINEERING Discrimintion of Wines Produced from Cbernet Suvignon Grpes Treted with Aqueous Ethnol Post-Bloom Using n Electronic Nose Amnd Mrtin 1, Kumr Mllikrjun, 2 nd Bruce
More informationThe effect of seed treatments on the yield and yield components of various levels of sprouted wheat
Brnrd nd Booyse (2018). Seed Science nd Technology, 46, 1, 53-63. https://doi.org/10.15258/sst.2018.46.1.05 The effect of seed tretments on the yield nd yield components of vrious levels of sprouted whet
More informationPREPARATION AND HANDLING FRESH-CUT ROOT VEGETABLES. MERETE EDELENBOS DEPT. OF FOOD SCIENCE AARHUS UNIVERSITY DENMARK
PREPARATION AND HANDLING FRESH-CUT ROOT VEGETABLES MERETE EDELENBOS DEPT. OF FOOD SCIENCE AARHUS UNIVERSITY DENMARK merete.edelenos@food.u.dk Preprtion nd hndling fresh-cut root vegetles Production Hndling
More informationResearch Article Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing
Hindwi Journl of Food Qulity Volume 2017, rticle ID 8524073, 12 pges https://doi.org/10.1155/2017/8524073 Reserch rticle Oenologicl nd Qulity Chrcteristic on Young White Wines (Suvignon Blnc): Effects
More informationEffects of chemical treatments on dormancy breaking and some sprouting characteristics of two potato cultivars in different tuber sizes
Avilble online t www.pelgireserchlibrry.com Europen Journl of Experimentl Biology, 2014, 4(4):98-102 ISSN: 2248 9215 CODEN (USA): EJEBAU Effects of chemicl tretments on dormncy breking nd some sprouting
More informationEffect of Cross-Linked Resistant Starch on Wheat Tortilla Quality
Effect of Cross-Linked Resistnt Strch on Whet Tortill Qulity J. N. Alviol, 1 T. Jondiko, 1 nd J. M. Awik 1,2 ABSTRACT Cerel Chem. 87(3):221 225 Resistnt strch (RS) ingredients re n ttrctive option to increse
More informationAbstract. Ramiréz-Aristizabal, L. S. * ; Ortiz, A. ; Restrepo-Aristizabal, M.F.; Salinas-Villada, J.F. Universidad Tecnológica de Pereira,Colombia
Evlution of the ntioxidnt cpcity nd content of polyphenols obtined from te (Cmelli sinensis) of four brnds sold in Colombi by extrction t room temperture Rmiréz-Aristizbl, L. S. * ; Ortiz, A. ; Restrepo-Aristizbl,
More informationSemi-commercial evaluation of SmartFresh with South African export avocados in static containers at the Westfalia packhouse during 2002
South Africn Avocdo Growers' Assocition Yerbook. 2003. 26:55-64 Semi-commercil evlution of SmrtFresh with South Africn export vocdos in sttic continers t the Westfli pckhouse during 2002 D Lemmer #, J
More information2014 Sunflower Planting Date Trial
214 Sunflower Plnting Dte Tril Dr. Hether Drby, UVM Extension Agronomist Sr Ziegler, Eric Cummings, Susn Monhn, nd Julin Post UVM Extension Crops nd Soils Technicins (82) 524-651 Visit us on the web t
More informationJ. //«/. Brew., May-June, 1976, Vol. 82, pp FACTORS RESPONSIBLE FOR THE DECREASE IN ph DURING BEER FERMENTATIONS
J. //«/. Brew., My-June, 19, Vol. 82, pp. 149-3 149 ACTOS ESPONSIBLE O THE DECEASE IN ph DUING BEE EMENTATIONS By N. Coote nd B. H. Kirsop (Brewing Industry eserch oundtion. Nutfield, edhill, Surrey, Englnd)
More information2006 BELL PEPPER VARIETY EVALUATION TRIALS
26 BELL PEPPER VARIETY EVALUATION TRIALS In Sn Joquin County University of Cliforni Coopertive Extension 42 South Wilson Wy Stockton, CA 9525 1 26 BELL PEPPER VARIETY EVALUATION TRIAL In Sn Joquin County
More informationEffect of AVG Application on Fruit Set, Yield and Fruit Size in Abate Fetel and Packam s Triumph Pears in a Semi-Commercial Statistical Trial
Effect of AVG Appliction on Fruit Set, Yield nd Fruit Size in Ate Fetel nd Pckm s Triumph Pers in Semi-Commercil Sttisticl Tril E. Sánchez nd M. Curetti Instituto Ncionl de Tecnologí Agropecuri Estción
More informationby high-performance liquid chromatography
Journl of Chromtogrphy A, 922 (2001) 359 363 www.elsevier.com/ locte/ chrom Short communiction Anlysis of phenolic constituents of biologicl interest in red wines q by high-performnce liquid chromtogrphy
More informationVALUE ADDITION OF IDLI THROUGH INCORPORATION OF GREENS AND LEGUMES
VALUE ADDITION OF IDLI THROUGH INCORPORATION OF GREENS AND LEGUMES Thesis submitted to Pondicherry University for the wrd of the degree DOCTOR OF PHILOSOPHY in FOOD SCIENCE AND NUTRITION By S. UMA MAHESWARI
More informationEFFECT OF SPIRULINA (SPIRULINA PLATENSIS) ADDITION ON TEXTURAL AND QUALITY PROPERTIES OF COOKIES
PAPER EFFECT OF SPIRULINA (SPIRULINA PLATENSIS) ADDITION ON TEXTURAL AND QUALITY PROPERTIES OF COOKIES S. ONACIK-GÜR*, A. ŻBIKOWSKA nd B. MAJEWSKA Division of Fts & Oils nd Food Concentrtes Technology,
More informationArchives 2015 vol
December 30, 2015 Archives 2015 vol.3 149-159 EVALUATION OF THE ANTIOXIDANT CAPACITY AND CHARACTERIZATION OF PHENOLIC COMPOUNDS OBTAINED FROM TEA (CAMELLIA SINENSIS) FOR PRODUCTS OF DIFFERENT BRANDS SOLD
More informationGarlic Sprouts Grown Indoors at Kitchen Sites
Medicinl nd Aromtic Plnt Science nd Biotechnology 008 Globl Science Books Grlic Sprouts Grown Indoors t Kitchen Sites FeiFei Qin,,3* HuiLin Xu Gng M 4 Interntionl Nture Frming Reserch Center, Ht, Ngno,
More informationArchived at
Archived t http://orgprints.org/13657/ Results from three yer testing project of new strwberry cultivrs in Verticillium infested soils nd under orgnic frming conditions A. Spornberger 1, H. Weissinger
More informationThe Impact of Supplementation of Green Tea Powder in Yellow Cupcakes. Teryn Sapper & Christian Ordaz November 22, 2010 F&N 453
The Impct of Supplementtion of Green Te Powder in Yellow Cupckes Teryn Spper & Christin Ordz Novemer 22, 2010 F&N 453 Astrct: Green te is known to hve mny helth enefits to the humn ody. Cumultive studies
More informationRelationship between fermentation behaviour, measured with a 3D vision Structured Light technique, and the internal structure of bread.
Reltionship between fermenttion behviour, mesured with 3D vision Structured Light technique, nd the internl structure of bred. Smuel Verdú 1*, Eugenio Ivorr 2, Antonio J. Sánchez 2, Jose M. Brt 1, Rúl
More informationEffect of Ultra-high Pressure Treatment on the Chemical Properties, Colour and Sensory Quality of Young Red Wine
Effect of Ultr-high Pressure Tretment on the Chemicl Properties, Colour nd Sensory Qulity of Young Red Wine X. Sun#, X. Chen#, L. Li, T. M, F. Zho, W. Hung, J. Zhn* College of Food Science nd Nutritionl
More informationThe Effect of Acetic and Lactic Acid on the Oil Uptake, Texture and Color of Rice (Sang Tarom) During Cooking
World Applied Sciences Journl 4 (2): 183-187, 2008 ISSN 1818-4952 IDOSI Publictions, 2008 The Effect of Acetic nd Lctic Acid on the Oil Uptke, Texture nd Color of Rice (Sng Trom) During Cooking 1 1 2 E.
More informationThe determination of iron in grapes and their alcoholic
OLALLA ET AL.: JOURNAL OF AOAC INTERNATIONAL VOL. 83, NO. 1, 2000 189 RESIDUES AND TRACE ELEMENTS Optimized Determintion of Iron in Grpe Juice, Wines, nd Other Alcoholic Beverges by Atomic Absorption Spectrometry
More informationThe effects of UV-C treatment on the quality of orange, carrot and celery juice blend
Review Article http://www.lliedcdemies.org/journl-food-science-nutrition/ The effects of UV-C tretment on the qulity of ornge, crrot nd celery juice blend Nik Nornis, Chndrn Somsundrm*, Zulin Rzli Biotechnology
More informationInfluence of Soil Salinity on Sensory Characteristics and Volatile Aroma Compounds of Nero d Avola Wine
Influence of Soil Slinity on Sensory Chrcteristics nd Voltile Arom Compounds of Nero d Avol Wine Antonio Sccco, 1 Antonell Verzer, 2 * Crmel M. Lnz, 1 Antonio Sprcio, 3 Giuseppe Genn, 3 Slvtore Rimondi,
More informationFactors Associated with Dough Stickiness as Sensed by Attenuated Total Reflectance Infrared Spectroscopy
Fctors Associted with Dough Stickiness s Sensed by Attenuted Totl Reflectnce Infrred Spectroscopy Ewoud J. J. vn Velzen, 1,2 John P. M. vn Duynhoven, 1 Pul Pudney, 3 Peter L. Weegels, 1 nd John H. vn der
More informationColonization of chasmothecia of grapevine powdery mildew by Ampelomyces quisqualis
Biocontrol of powdery mildew Coloniztion of chsmotheci of grpevine powdery mildew y Ampelomyces quisqulis Drio Angeli, Frnc Vlentini, Chir Msiero, Oscr Giovnnini, Ilri Pertot Fondzione Edmund Mch, S.Michele
More informationInfluence of Gibberellic Acid (GA 3 ) on Fruit Quality of Sweet Cherries John Cline
Influence of Gibberellic Acid (GA 3 ) on Fruit Qulity of Sweet Cherries John Cline University of Guelph, Simcoe & Vinelnd Cmpuses Tel: 519-426-7127 Ext 331 Jcline@uoguelph.c 1 Presenttion Outline Introduction
More informationOptimized wine quality potential through fruit-zone management practices in red varieties
Finl Progress Report Virgini Wine Bord, 20 July 2016 Optimized wine qulity potentil through fruit-zone mngement prctices in red vrieties Principl Investigtor: Tony K. Wolf AHS Jr. AREC 595 Lurel Grove
More informationChemical Characterization of Wines Fermented
APPLIED MICROBIOLOGY, JUIY, 1966 Copyright 1966 Americn Society for Microbiology Vol. 14, No. 4 Printed in U.S.A. Chemicl Chrcteriztion of Wines Fermented with Vrious Mlo-lctic Bcteri' GORDON J. PILONE,2
More informationInternational Journal of PharmTech Research CODEN (USA): IJPRIF, ISSN: Vol.8, No.4, pp , 2015
Interntionl Journl of PhrmTech Reserch CODEN (USA): IJPRIF, ISSN: 0974-4304 Vol.8, No.4, pp 551-557, 2015 Anlysis of Totl Protein nd Non Protein Nitrogen in Wter nd Met (Cocos Nucifer L.) by using Kjeldhl
More informationThe Relationship Between Palm Oil Index Development and Mechanical Properties in the Ripening Process of Tenera Variety Fresh Fruit Bunches
Reserch Journl of Applied Sciences, Engineering nd Technology 3(3): 218-226, 211 ISSN: 24-7467 Mxwell Scientific Orgniztion, 211 Received: Jnury 31, 211 Accepted: Ferury 23, 211 Pulished: Mrch 3, 211 The
More informationApplication of Toasted Oak and Micro-oxygenation to Ageing of Cabernet Sauvignon Wines
Appliction of Tosted Ok nd Micro-oxygention to Ageing of Cernet Suvignon Wines Dr. Jeff McCord StVin Inc., Cliforni, USA Introduction For mny yers, tosted ok in the form of rrels hs een used for wine storge
More informationDocument downloaded from: This paper must be cited as:
Document downloded from: http://hdl.hndle.net/10251/38948 This pper must be cited s: Ivorr Mrtínez, E.; Verdú Amt, S.; Sánchez Slmerón, AJ.; Brt Bvier, JM.; Gru Meló, R. (2014). Continuous monitoring of
More information*Joseph Adubofuor, Michael Amoafo Mensah and Sylvia Dabri
Africn Journl of Food Science nd Technology (ISSN: 2141-5455) Vol. 3(10) pp. 244-251, December, 2012 Avilble Online http://www.interesjournls.org/ajfst Copyright 2012 Interntionl Reserch Journls Full Length
More informationSeparation of Sunlight and Temperature Effects on the Composition of Vitis vinifera cv. Merlot Berries
Sunlight nd Temperture Effects on Merlot Berries 171 Seprtion of Sunlight nd Temperture Effects on the Composition of Vitis vinifer cv. Merlot Berries S.E. Spyd, 1 * J.M. Trr, 2 D.L. Mee, 1 nd J.C. Ferguson
More informationInfluence of Citrus Rootstocks in Bioactive Compounds of Clementines
Journl of Food nd Nutrition Reserch, 2017, Vol. 5, No. 8, 545-552 Avilble online t http://pubs.sciepub.com/jfnr/5/8/3 Science nd Eduction Publishing DOI:10.12691/jfnr-5-8-3 Influence of Citrus s in Bioctive
More informationRudd Report. Are Fast-Food Restaurants Keeping Their Promises to Offer Healthier Kids Meals? Summary. August 2017
Rudd Report UCONNRUDDCENTER.ORG August 2017 Are Fst-Food Resturnts Keeping Their Promises to Offer Helthier Kids Mels? AUTHORS: Jennifer Hrris, PhD, MBA Mi Hyry, MPA Nicole Seymour, MSW Yoon-Young Choi,
More informationCluster-zone leaf removal refers to deliberate removal of selected
Lef Removl s Influence on Pinot Noir Bsl lef removl chnges chemicl nd voltile compositions By Hui Feng, Fng Yun, Ptrici A. Skinkis nd Michel C. Qin Cluster-zone lef removl refers to delierte removl of
More informationModeling Impacts of Viticultural and Environmental Factors on 3-Isobutyl-2-Methoxypyrazine in Cabernet franc Grapes
Modeling Impcts of Viticulturl nd Environmentl Fctors on 3-Isobutyl-2-Methoxypyrzine in Cbernet frnc Grpes Justin J. Scheiner, 1 Justine E. Vnden Heuvel, 2 Bruce Pn, 3 nd Gvin L. Scks 4 * Abstrct: A study
More informationEffect of wheat bran on gluten network formation as studied through dough development, dough rheology and bread microstructure.
Effect of whet brn on gluten network formtion s studied through dough development, dough rheology nd bred microstructure by Hym Gjul B.Tech., Osmni University, Indi, 2003 M.S., Knss Stte University, 2007
More informationImpact of Shoot and Cluster Thinning on Yield, Fruit Composition, and Wine Quality of Corot noir
Impct of Shoot nd Cluster Thinning on Yield, Fruit Composition, nd Wine Qulity of Corot noir Qun Sun, 1 Gvin L. Scks, 2 Steven D. Lerch, 3 nd Justine E. Vnden Heuvel 4,5 * Abstrct: Cluster thinning (CL),
More informationEffects of Prohexadione-calcium on Grape Yield Components and Fruit and Wine Composition
Effects of Prohexdione-C on Yield nd Composition 73 Effects of Prohexdione-clcium on Grpe Yield Components nd Fruit nd Wine Composition Dnielle Lo Giudice, 1 Tony K. Wolf, 2 * nd Bruce W. Zoecklein 3 Abstrct:
More informationInfluence of Fermentation Temperature on Composition and Sensory Properties of Semillon and Shiraz Wines
Influence of Fermenttion on Properties of Semillon nd Shirz Wines 235 Influence of Fermenttion Temperture on Composition nd Sensory Properties of Semillon nd Shirz Wines Andrew Reynolds, 1* Mrgret Cliff,
More informationPilot Malting and Brewing Trials with 2011 Crop CDC Meredith Barley
2012 Pilot Malting and Brewing Trials with 2011 Crop Barley 7/5/2012 Pilot Malting and Brewing Trails with 2011 Crop Samples of Barley Executive summary CMBTC conducted several pilot malting and brewing
More informationI. RESURSE GENETICE, AMELIORAREA SPECIILOR POMICOLE GENETIC RESOURCES, BREEDING OF DECIDUOUS FRUIT TREES SPECIES
Sientifi ppers, R.I.F.G. Pitesti, Vol. XXVII, 211 I. RESURSE GENETICE, AMELIORAREA SPECIILOR POMICOLE GENETIC RESOURCES, BREEDING OF DECIDUOUS FRUIT TREES SPECIES EVALUAREA CALITĂŢII FRUCTELOR LA SELECŢIILE
More informationCharacterization of Fruitbody Morphology on Various Environmental Conditions in Pleurotus ostreatus
Mycobiology 31(3): 145-150 (2003) Copyright 2003 by The Koren Society of Mycology Chrcteriztion of Fruitbody Morphology on Vrious Environmentl Conditions in Pleurotus ostretus Kb-Yeul Jng, Chng-Sung Jhune,
More informationEncapsulation of Michelia Champaca L. Extract and Its Application in Instant Tea
Interntionl Journl of Food Engineering Vol. 3, No. 1, June 2017 Encpsultion of Micheli Chmpc L. Extrct nd Its Appliction in Instnt Te Nirmon Utm-Ang Lnn Rice Reserch Center, Ching Mi University, Ching
More informationEffect of Whitener Type and Paddy Moisture Content on Rice Grain Damage During Milling Process
Americn-Eursin J. Agric. & Environ. Sci., (3): 470-474, 2011 ISSN 1818-6769 IDOSI Publictions, 2011 Effect of Whitener Type nd Pddy Moisture Content on Rice Grin Dmge During Milling Process 1 2 Seed Firouzi
More informationTHE EXTRACTION KINETICS OF ANTHOCYANINS AND PROANTHOCYANIDINS FROM GRAPE TO WINE IN THREE DIFFERENT VARIETIES
THE EXTRACTION KINETICS OF ANTHOCYANINS AND PROANTHOCYANIDINS FROM GRAPE TO WINE IN THREE DIFFERENT VARIETIES An B. BAUTISTA-ORTÍN 1, Nir BUSSE-VALVERDE 1, José I. FERNÁNDEZ-FERNÁNDEZ 2, Encrn GÓMEZ-PLAZA
More informationArchives 2016 vol *
August 30, 2016 Archives 2016 vol.1 1-9 EVALUATION OF THE ANTIOXIDANT CAPACITY AND CONTENT OF POLYPHENOLS OBTAINED FROM TEA (Cmelli Sinensis) OF FOUR BRANDS SOLD IN COLOMBIA BY EXTRACTION AT ROOM TEMPERATURE
More informationAtmospheric CO2 Levels
Adpting to Chnging Climte: Forges for Drought Prone Conditions Chris Teutsch Southern Piedmont AREC Blckstone, VA Atmospheric CO2 Levels 1 Temperture Chnge Hnsen, J.E., R. Ruedy, Mki. Sto, M. Imhoff, W.
More informationOptimization of extraction of phenolic antioxidants from peanut skins
Journl of the Science of Food nd Agriculture J Sci Food Agric 85:33 38 (2005) DOI: 102/jsf.1933 Optimiztion of extrction of phenolic ntioxidnts from penut skins Vleri Nepote, 1 Nelson R Grosso 2 nd Crlos
More informationArticle. Discrimination of Commercial Roasted and Ground Coffees According to Chemical Composition. Romilaine M. N. de Souza and Marta T.
Article J. Brz. Chem. Soc., Vol. 23, No. 7, 1347-1354, 2012. Printed in Brzil - 2012 Sociedde Brsileir de Químic 0103-5053 $6.00+0.00 A Discrimintion of Commercil Rosted nd Ground Coffees According to
More informationTALLINN, ESTONIA APRIL 25, 2017 TECHNICAL OVERVIEW ON CIDER PRODUCTION
TALLINN, ESTONIA APRIL 25, 2017 TECHNICAL OVERVIEW ON CIDER PRODUCTION 23 LALLEMAND OENOLOGY TALLINN, ESTONIA, APRIL 25, 2017 TECHNICAL OVERVIEW ON CIDER PRODUCTION PROCEEDINGS OF THE XXVII es ENTRETIENS
More informationEffect of Phosphate Salts on the Pasting Properties of Korean Instant-Fried Noodle
Effect of Phosphte Slts on the Psting Properties of Koren Instnt-Fried Noodle Li Wng, 1,2 Gry G. Hou, 2,3 Y-Hsun Hsu, 2 nd Lirong Zhou 4 ABSTRACT Cerel Chem. 88(2):142 146 Up to 15% modified potto strch
More informationEFFECT OF DISSOLVED OXYGEN AND DEOXYGENATION ON THE QUALITY OF ORANGE JUICE
EFFECT OF DISSOLVED OXYGEN AND DEOXYGENATION ON THE QUALITY OF ORANGE JUICE By ROSALIA GARCIA TORRES A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT
More informationRelationship Between Microclimatic Data, Aroma Component Concentrations and Wine Quality Parameters in the Prediction of Sauvignon blanc Wine Quality
Reltionship Between Microclimtic Dt, Arom omponent oncentrtions nd Wine Qulity Prmeters in the Prediction of Suvignon blnc Wine Qulity J. Mris, F. litz 2 nd P. D. Hsbroek3 1) AR lnfruiiec-nietvoorbij,
More informationComparative of fermentation in red and yellow watermelon juice by lactic acid bacteria
Comprtive of fermenttion in red nd yellow wtermelon juice by lctic cid bcteri 1 Zhr sdt lvi Islmic Azd University Deprtment of Food Science nd Technology Vrmin, Irn zhr.lvi110@yhoo.com 2 Seyed HdiRzvi,
More informationAgronomic approaches in yield and quality stability of high oleic sunflowers (Helianthus annuus L.)
Agronomic pproches in yield nd qulity stbility of high oleic sunflowers (Helinthus nnuus L.) to obtin the Ph. D. degree in the Fculty of Agriculturl Sciences, Georg-August-University Göttingen, Germny
More informationCERTIFIED CLONE AND POWDERY MILDEW IMPACT ROTUNDONE IN DURAS WINES
Olivier GEFFROY *, Olivier YOBRÉGAT, Thierry DUFOURCQ, Trcey SIEBERT,Éric SERRANO IFV Pôle Sud-Ouest, V innopôle, BP, 80 Lisle sur Trn Frnce IFV Pôle Sud-Ouest, Domine de Mons, 00 Cussens Frnce The Austrlin
More informationPerformance of Seyval Blanc Grape in Four Training Systems Over Five Years
CROP PRODUCTON HORTSCENCE 37(7): 1023-1027.2002. Performnce of Seyvl Blnc Grpe in Four Trining Systems Over Five Yers D. Ferree, T. Steiner, J. Gllnder, D. Scurlock, G. Johns, nd R. Riesen Deprtment of
More informationVolume 2, ISSN (Online), Published at:
SEASONAL VARIATION OF THE PHYSICAL AND CHEMICAL PARAMETERS OF WILD GENOTYPES OF CORNELIAN CHERRY (Cornus ms L.) Aldin Islmovic 1, Merjem Mlco 1, Ndir Berbic 1, Asim Begic-Akgic 1, Snj Orucevic 1, Amel
More informationMACLIT INDICATOR PILOT LAMP & INDICATOR FEATURES SPECIFICATIONS (RATINGS, PERFORMANCE)
MACLIT INDICATO INDICATO FEATUES The Mclit indictor is operted y the electromgnetic polrity inversion method. The sttus is displyed y rotting the disply prt. The SS nd MS types hve uilt-in LED for night
More informationEvaluation of the Malting and Brewing Performance of the New Canadian Malting Barley Variety Norman
Evaluation of the Malting and Brewing Performance of the New Canadian Malting Barley Variety Norman Summary Malting Performance Water Uptake Good Chitting at end of Steep Good Acrospire Growth Good Malt
More informationConsumer evaluation of cold smoked fat in beef sausages
Interntionl Food Reserch Journl 23(4): 1782-1786 (2016) Journl homepge: http://www.ifrj.upm.edu.my Consumer evlution of cold smoked ft in beef susges Mrtinez, C.C. nd * Mchdo, T.J. Deprtment of Animl,
More informationEffects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt
doi: 1.1111/j.1471-37.211.75.x ORIGINAL RESEARCH Effects of gur gum nd ric gum on the physicochemicl, sensory nd flow ehviour chrcteristics of frozen yoghurt RAHIL REZAEI, MORTEZA KHOMEIRI,* MAHDI KASHANINEJAD
More informationJournal of Food Engineering
Journl of Food Engineering 97 (1) 135 143 Contents lists vilble t ScienceDirect Journl of Food Engineering journl homepge: www.elsevier.com/locte/jfoodeng Noodle qulity ffected by different cerel strches
More informationEffects of transglutminase on the quality of white salted noodles made from Korean wheat cultivars
Interntionl Food Reserch Journl 21(1): 195-202 (2014) Journl homepge: http://www.ifrj.upm.edu.my Effects of trnsglutminse on the qulity of white slted noodles mde from Koren whet cultivrs 1 Kng, C. S.,
More information2014 Crop Merit 57 Pilot Malting and Brewing Trials
2014 Crop Merit 57 Pilot Malting and Brewing Trials 3/27/2015 2014 Crop Merit 57 Pilot Malting and Brewing Trials Summary CMBTC conducted a pilot malting and a pilot brewing trial with a 2014 crop barley
More informationComparative Study of Nutritional Quality of Orange (Citrus sinensis) at Different Maturity Stages in Relation to Significance for Human Health
Americn-Eursin Journl of Toxicologicl Sciences 7 (4): 209-213, 2015 ISSN 2079-2050 IDOSI Pulictions, 2015 DOI: 10.5829/idosi.ejts.2015.7.4.95200 Comprtive Study of Nutritionl Qulity of Ornge (Citrus sinensis)
More information[ application note note ] ]
[ application note note ] ] AC QUIT Y U P L C FO R T H E R A P I D ANA LYSIS O F AM INO AC I DS IN W IN E Andrew Aubin, Matthew Hynes and John Shockcor Waters Corporation, Milford, MA, USA INT RODUCTION
More informationTHE EFFECTS OF BERRY THINNING AND GIBBERELLIN ON RECEL UZUMU TABLE GRAPES
Perfor. of Summer forge legumes in Pothowr Pk. J. Agri. Sci., Vol. 49(2), 105-112; 2012 ISSN (Print) 0552-9034, ISSN (Online) 2076-0906 http://www.pkjs.com.pk THE EFFECTS OF BERRY THINNING AND GIBBERELLIN
More informationResearch Note Relationship between Skin Break Force and Anthocyanin Extractability at Different Ripening Stages
Reserch Note Reltionship etween Skin Brek Force nd Anthocynin Extrctility t Different Ripening Stges Luc Rolle, 1 * Frizio Torchio, 2 Giuseppe Zepp, 1 nd Vincenzo Geri 3 Astrct: The extrctility of nthocynins
More informationFlax: a user s guide, with recipes
Flx: user s guide, with recipes Access our ltest version of this resource, with new recipes, online t www.flxflour.com/resources/resources-for-helth-cre Revised 20181005 2 Tble of Contents Introduction...
More informationAssessment of Metal Chelating, Bioautography and Spot Screening by TLC of Green Tea (Camellia sinensis)
Int.J.urr.Microbiol.pp.Sci (2017) 6(10): 302-313 Interntionl Journl of urrent Microbiology nd pplied Sciences ISSN: 2319-7706 Volume 6 Number 10 (2017) pp. 302-313 Journl homepge: http://www.ijcms.com
More informationAbstract. 1. Introduction. Journal of Nutrition & Pharmacy Research
Tomto Fruits (Solncee Lycopersicon esculentum Mill.) Feedck Mechnism in The Presence of Exogenous Ethylene under Prolonged Chilling Temperture Storge M. Mkky,, *, K. A. Pschlidis, P. Soni, A. Mngnris,
More informationRESPONSE OF SUNFLOWER HYBRIDS TO DIFFERENT NITROGEN LEVELS FOR PHYSIOLOGICAL AND AGRONOMICAL TRAITS UNDER FIELD CONDITIONS
Pkistn J. Agric. Res. Vol. 9 No1, 016 RESPONSE OF SUNFLOWER HYBRIDS TO DIFFERENT NITROGEN LEVELS FOR PHYSIOLOGICAL AND AGRONOMICAL TRAITS UNDER FIELD CONDITIONS Doult Big*, Fid Mohmmd Asi*, Hi Ahmed*,
More informationSome Physical Properties of Sweet Cherry (Prunus avium L.) Fruit
Americn-Eursin J. Agric. & Environ. Sci., (4): 51-50, 008 ISSN 1818-6769 IDOSI Publictions, 008 Some Physicl Properties of Sweet Cherry (Prunus vium L.) Fruit 1 1 4 M. Nderiboldji, A. Khdivi khub, A. Tbtbeefr,
More informationEnsiling characteristics and aerobic stability of temperate grasses containing different concentrations of water soluble carbohydrates
REPORT TO THE STAPLEDON MEMORIAL TRUST Ensiling chrcteristics nd eroic stility of temperte grsses contining different concentrtions of wter solule crohydrtes Aner A. Rodríguez-Crís Deprtment of Animl Science,
More informationGrowth and yield of three sunflower hybrids cultivated for two years under mediterranean conditions
Emirtes Journl of Food nd Agriculture. 2016. 28(2): 136-142 doi: 10.9755/ejf.2015-05-291 http://www.ejf.me/ REGULAR ARTICLE Growth nd yield of three sunflower hyrids cultivted for two yers under mediterrnen
More informationUNIVERSITÀ DEGLI STUDI DI FOGGIA
UNIVERSITÀ DEGLI STUDI DI FOGGIA DIPARTIMENTO DI SCIENZE AGRARIE, DEGLI ALIMENTI E DELL AMBIENTE TESI DI DOTTORATO DI RICERCA IN BIOTECNOLOGIE DEI PRODOTTI ALIMENTARI (XXVII CICLO) COORDINATORE: PROF.
More informationMalting and Brewing Trials with 2011 Crop Barley Samples of CDC PolarStar and AC Metcalfe
2012 Malting and Brewing Trials with 2011 Crop Barley Samples of and 7/10/2012 Malting and Brewing Trials with 2011 Crop Barley Samples of and Summary Pilot malting and brewing trials were conducted at
More information