A comparative study of oat (Avena sativa) cultivars as brewing adjuncts

European Food Research and Technology

Volumn 236, Issue 6, 2013, Pages 1015-1025

  Schnitzenbaumer, Birgit ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Brewing adjunct; Mashing; Oat cultivars; Rheological mash profile; Wort quality

Indexed keywords

COMPARATIVE STUDIES; FILTRATION RATES; MASHING; OAT CULTIVARS; POLYPHENOL CONTENT; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL MASH PROFILE; STARCH CONTENTS;

CAPILLARY ELECTROPHORESIS; ENZYMES; FERMENTATION; FILTRATION; PROTEINS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; STARCH;

BREWING;

AVENA; AVENA NUDA; AVENA SATIVA; HORDEUM; NUDA; SCORPIONES;

EID: 84878012234     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-1965-2     Document Type: Article

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