Mashing performance as a function of malt particle size in beer production-Reference-Cited by-同舟云学术

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Mashing performance as a function of malt particle size in beer production

Published:2021-12-22 Issue: Volume: Page:1-16
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Yin Tan Wan¹,Li Ming²³,Devkota Lavaraj¹,Attenborough Edward¹,Dhital Sushil¹^ORCID

Affiliation:

1. Department of Chemical and Biological Engineering, Monash University, Clayton, Australia

2. Laboratory of Cereal Processing and Quality Control, Institute of Food Science and Technology, CAAS, Beijing, China

3. Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.2018673

Reference105 articles.

1. Starch as oral colon-specific nano- and microparticulate drug carriers

2. Effect of particle size on kinetics of starch digestion in milled barley and sorghum grains by porcine alpha-amylase

3. Effects of gibberellic acid on the process of organic reserve mobilization in barley grains germinated in the presence of cadmium and molybdenum

5. Processing of Barley Grain for Food and Feed

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1. Quantitative modelling of Plato and total flavonoids in Qingke wort at mashing and boiling stages based on FT-IR combined with deep learning and chemometrics;Food Chemistry: X;2024-10

2. Does sustainability matter in the global beer industry? Bibliometrics trends in recycling and the circular economy;Frontiers in Sustainable Food Systems;2024-08-27

3. Gluten-free beer with unmalted millet;European Food Research and Technology;2024-01-19

4. The Role of Emergent Processing Technologies in Beer Production;Beverages;2023-01-16

5. Changes in the raffinose family oligosaccharides content in the lentil and common bean seeds during malting and mashing processes;Scientific Reports;2022-10-26

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