Malted barley enzyme activity under optimum and process conditions from the scotch malt whisky industry

Enzyme and Microbial Technology

Volumn 19, Issue 1, 1996, Pages 26-31

  Sim, G B ^a   Berry, D R ^b  

^a Chivas Bros Ltd   (United Kingdom)

^b UNIVERSITY OF STRATHCLYDE   (United Kingdom)

Author keywords

Carbohydrates; Enzymes; Fermentation; Malt whisky; Mashing

Indexed keywords

BIOASSAY; CARBOHYDRATES; FERMENTATION; FOOD PRODUCTS; PRODUCTION; SUBSTRATES; WINE;

ACETYL GLUCOSAMINIDASES; AMYLASE; ARABINOSIDASE; BARLEY; GALACTOSIDASES; GLUCOSIDASES; MALT WHISKEY PRODUCTION; MANNOSIDASES; MASH TUN; XYLOSIDASE;

ENZYMES;

ACETYLGLUCOSAMINIDASE; ALCOHOL; ALPHA ARABINOFURANOSIDASE; ALPHA GALACTOSIDASE; ALPHA GLUCOSIDASE; ALPHA MANNOSIDASE; AMYLASE; BETA GALACTOSIDASE; BETA GLUCOSIDASE; BETA MANNOSIDASE; GLYCOSIDASE; XYLAN 1,4 BETA XYLOSIDASE;

ARTICLE; BARLEY; BEVERAGE; ENZYME ACTIVITY; FERMENTATION; FOOD INDUSTRY; NONHUMAN;

HORDEUM VULGARE SUBSP. VULGARE;

EID: 0030200340     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/0141-0229(95)00217-0     Document Type: Article

References (11)

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