Comparison of Diastatic Power Enzyme Release and Persistence during Modified Institute of Brewing 65°C and Congress Programmed Mashes-Reference-Cited by-同舟云学术

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Comparison of Diastatic Power Enzyme Release and Persistence during Modified Institute of Brewing 65°C and Congress Programmed Mashes

Published:2017-09-01 Issue:4 Volume:75 Page:302-311
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Evans D. Evan¹²³⁴,Fox Glen P.³⁴

Affiliation:

1. School of Biological Sciences, University of Tasmania, Sandy Bay, Tasmania 7015, Australia

2. The Tassie Beer Dr Consulting, 15 Rianna Rd., Lindisfarne, Tasmania 7015, Australia

3. The University of Queensland, Queensland Alliance for Agriculture & Food Innovation, Toowoomba QLD 4350, Australia

4. Department of Food Science, Stellenbosch University, Stellenbosch, South Africa

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2017-4707-01

Reference92 articles.

1. Stabilization of protein structure by sugars

2. Increased thermal stability of proteins in the presence of sugars and polyols

3. A kinetic model to explain the maximum in α-amylase activity measurements in the presence of small carbohydrates

4. The effect of carbohydrates on α-amylase activity measurements

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2. Malting - ‘the middle parts of fortune’ - a history of innovation and the enduring quest for efficiency;Journal of the Institute of Brewing;2024-08-16

3. Exploring the variation in α-amylase activity and thermostability in green malt of diverse barley (Hordeum vulgare L.) germplasm;Journal of Plant Biochemistry and Biotechnology;2024-07-12

4. Effective strategies to maximise dextrin formation in brewing;Journal of the Institute of Brewing;2024-06-10

5. Review: "Are the days of Congress mashing over?";BREW SCI;2024

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