An investigation into proteolysis in mashing-Reference-Cited by-同舟云学术

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An investigation into proteolysis in mashing

Published:2020-12-22 Issue:1 Volume:127 Page:21-26
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Aldred Peter¹,Kanauchi Makoto²,Bamforth Charles W.³^ORCID

Affiliation:

1. Federation University PO Box 663 Ballarat VIC 3353 Australia

2. Department of Food Management Miyagi University 2‐2‐1 Hatatate, Taihaku‐ku Sendai Miyagi 982‐0215 Japan

3. Department of Food Science and Technology University of California Davis CA 95616‐8598 USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.635

Reference14 articles.

1. Protein changes during malting and brewing with focus on haze and foam formation: a review

2. Malt endoproteinases; their synthesis and inactivation during malting and mashing;Jones BL.;Eur Symp Enzymes Grain Process Proc,1997

3. Germinating barley grains contain five acid carboxypeptidases with complementary substrate specificities

4. Characterisation and Assessment of the Role of Barley Malt Endoproteases During Malting and Mashing1

5. Factors Contributing to Wort Nitrogen. I. Contributions of Malting and Mashing, and Effect of Malting Time

Cited by 7 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. The lowering of gushing potential from hydrophobin by the use of proteolytic enzymes;Journal of the Institute of Brewing;2024-05-22

2. Proteomics and Metabolomics Reveal that an Abundant α-Glucosidase Drives Sorghum Fermentability for Beer Brewing;Journal of Proteome Research;2023-10-11

3. The Black Gap: Understanding the Potential Roles of Black Fungal-Derived Enzymes in Malting and Brewing Quality: A Review;Journal of the American Society of Brewing Chemists;2023-09-15

4. Congress mashing of malted wheat cultivars from Thailand provide adequate malt extract physicochemical properties suitable for brewing purposes;Cereal Chemistry;2023-06-27

5. Understanding the influence of genotype and temperature on proteolytic activity in distinct barley genotypes;Journal of Food Science;2023-02-28

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