Comparison of rheological and colorimetric measurements to determine α-amylase activity for malt used for the beverage Bozo-Reference-Cited by-同舟云学术

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Comparison of rheological and colorimetric measurements to determine α-amylase activity for malt used for the beverage Bozo

Published:2017-01-18 Issue:9 Volume:20 Page:2060-2070
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Iskakova Janyl¹^ORCID,Smanalieva Jamila¹^ORCID,Kulmyrzaev Asylbek¹,Fischer Peter²,Methner Frank-Juergen³

Affiliation:

1. Department of Food Engineering, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, Kyrgyzstan

2. Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland

3. Department of Brewing Science, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Berlin, Germany

Funder

Kyrgyz-Turkisch University “Manas”

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1230869

Reference28 articles.

1. Cereal-based fermented foods and beverages

2. Microflora identification of the Bulgarian cereal-based fermented beverage boza

3. Identification of lactic acid bacteria and yeast from boza

4. Microflora of Boza, a traditional fermented Turkish beverage

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Milk- and cereal-based Kyrgyz ethnic foods;International Journal of Gastronomy and Food Science;2022-09

2. Influence of weather conditions on the activity and properties of alpha-amylase in maize grains;Journal of Cereal Science;2022-01

3. Effect of the combined use of β-amylase and pullulanase on the carbohydrate composition of maltose syrups;Ukrainian Food Journal;2021-12

4. DETERMINATION OF FLOW AND VISCOELASTIC PROPERTIES OF THE KYRGYZ ETHNIC FOOD “SÜZMÖ” DEPENDING ON TEMPERATURE AND MOISTURE CONTENT;Trakya University Journal of Natural Sciences;2021-09-22

5. The Transformation of Food Culture on the Case of Kyrgyz Nomads—A Historical Overview;Sustainability;2021-07-27

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