Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study-Reference-Cited by-同舟云学术

Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study

Published:2020 Issue:1 Volume:126 Page:24-34
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Dugulin Celina A.¹,Clegg Susan C.¹,De Rouck Gert²,Cook David J.¹^ORCID

Affiliation:

1. International Centre for Brewing Science, School of Biosciences; University of Nottingham, Sutton Bonington Campus; Sutton Bonington Leicestershire UK

2. KU Leuven, Bioengineering Technology TC, Ghent and Aalst Technology Campuses; Gebroeders De Smetstraat 9000 Gent

Funder

European Union Horizon 2020 Marie Skłodowska-Curie Actions

European Union's Horizon 2020 research and innovation programme

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.602/fullpdf

Reference43 articles.

1. CarbonTrust 2011 Industrial Energy Efficiency Accelerator - Guide to the maltings sector

2. Emissions, energy, water and malt. The carbon conundrum in the maltings;Doug;Brew Dist Int,2010

3. Cutting the Carbon Footprint of Malting by 75% - Achievable or just hot air?;Davies;Tech Quart Master Brew Assoc Am,2010

4. Euromalt 2016 Malt Production Capacity from 2011 to 2016 http://www.euromalt.be/list_infos/euromalt%20statistics/1011306087/list1353668317.html

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. Effect of Mashing-in pH on the Biochemical Composition and Staling Properties of the Sweet Wort;Journal of the American Society of Brewing Chemists;2024-03-26

2. Modelling of beer sensory staleness based on flavour instability parameters;Journal of the Institute of Brewing;2024-03-14

3. Transition metals in brewing and their role in wort and beer oxidative stability: a review;Journal of the Institute of Brewing;2022-01

4. Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production;Journal of the American Society of Brewing Chemists;2021-11-30

5. A Comprehensive Evaluation of Flavor Instability of Beer (Part 1): Influence of Release of Bound State Aldehydes;Foods;2021-10-13