Application of high-pressure treatment in the mashing of white malt in the elaboration process of beer

Journal of the Science of Food and Agriculture

Volumn 82, Issue 3, 2002, Pages 258-262

  Simal Gandara J ^a   Reed, R ^a   Perez Lamela C ^a   Ledward, D ^b  

^a Área de Nutrición y Bromatología ^*  (Spain)

^b Food Science and Technology Department   (United Kingdom)

Author keywords

Barley; Brewing; Gelatinisation; High pressure treatment; Malt; Mashing; glucanase

Indexed keywords

PRESSURE;

HORDEUM VULGARE SUBSP. VULGARE;

EID: 0036175772     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1028     Document Type: Article

References (17)

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5. Barley β-glucans, their role in malting and brewing
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7. Effect of grain composition on water uptake by malting barley: A genetic and environmental study
8. High pressure effects on biomolecules
9. High pressure effects on starch: Structural change and retrogradation
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