Effect of cold shock on the enhancement ofβ-amylase activity during malting and malt processability for a red sorghum intended for brewing use
Author:
Affiliation:
1. University of Kinshasa; Agricultural Faculty; Kinshasa 1 BP 14071 Democratic Republic of Congo
Publisher
Wiley
Subject
Food Science
Reference20 articles.
1. Novel food and non-food uses for sorghum and millets;Taylor;J. Cereal Sci.,2006
2. Roles of β-amylase and starch breakdown during temperatures stress;Kaplan;Physiol. Plant.,2006
3. Optimizing red sorghum malt quality when B. subtilis is used during steeping to control mould growth;Bwanganga;J. Inst. Brew.,2012
4. Suitability of the Weibull 4-parameters model to predict the induction phase of α-amylase production during red sorghum malting when a steep in dilute NaOH is used prior to a resteep in a Bacillus subtilis-S499 based treatment;Bwanganga;J. Inst. Brew.,2013
5. Modelling the β-amylase activity during red sorghum malting when B. subtilis is used to control mould growth;Bwanganga;J. Cereal Sci,2013
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1. Exploring diverse sorghum ( Sorghum bicolor (L.) Moench) accessions for malt amylase activity;Journal of the Institute of Brewing;2020-12-17
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