Carbohydrate content and structure during malting and brewing: a mass balance study-Reference-Cited by-同舟云学术

Carbohydrate content and structure during malting and brewing: a mass balance study

Published:2020 Issue:3 Volume:126 Page:253-262
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Langenaeken Niels A.¹^ORCID,De Schepper Charlotte F.¹,De Schutter David P.²,Courtin Christophe M.¹

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Kasteelpark Arenberg 20 Leuven 3001 Belgium

2. Fund Baillet-Latour; Brouwerijplein 1 Leuven 3000 Belgium

Funder

Fund Baillet-Latour

Fonds Wetenschappelijk Onderzoek - Vlaanderen

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.619/fullpdf

Reference57 articles.

1. Starch hydrolysis in malting and mashing;Bertoft;J Inst Brew,1983

2. Effect of arabinoxylans, b-glucans, and dextrins on the viscosity and membrane filterability of a beer model solution;Sadosky;J Am Soc Brew Chem,2002

3. The effects of mashing temperature and mash thickness on wort carbohydrate composition;Muller;J Inst Brew,1991

4. β-glucan and β-glucan solubilase in malting and mashing;Bamforth;J Inst Brew,1981

5. β-Glucans and pentosans and their degradation products in commercial beers;Kanauchi;J Inst Brew,2011

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