`Fatty acid hydroperoxide lyase' as a key enzyme for the production of trans-2-nonenal during mashing (English)
- New search for: Kuroda, H.
- New search for: Kojima, H.
- New search for: Kaneda, H.
- New search for: Takashio, M.
- New search for: Kuroda, H.
- New search for: Kojima, H.
- New search for: Kaneda, H.
- New search for: Takashio, M.
In:
European Brewery Convention
;
83
;
2005
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ISBN:
- Conference paper / Print
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Title:`Fatty acid hydroperoxide lyase' as a key enzyme for the production of trans-2-nonenal during mashing
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Contributors:
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Conference:Congress; 30TH, European Brewery Convention ; 2005 ; Prague
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Published in:
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Publisher:
- New search for: Fachverlag Hans Carl,
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Place of publication:Numberg, Germany:
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Publication date:2005-01-01
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Size:83 pages
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Remarks:See also 5356.240400 no 3 2005 for abstracts.; Shelved in Conference Index.; Held on CD-ROM
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ISBN:
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Type of media:Conference paper
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Type of material:Print
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Language:English
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Keywords:
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Source:
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Table of contents conference proceedings
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
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JOSUA - Joint Supplier Assessment by a group of European maltstersWillems, F. / Hermus, R. / Dourcy, J.-L. / Hennig, O. / Hofmann, T. / Goussen, J. / van Iersel, M. / Acker, M. / De Bruyn, J. / Dingemans, K. et al. | 2005
- 2
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Predicting barley quality for malting using FTIR spectraAllosio-Ouarnier, N. / Boivin, P. et al. | 2005
- 3
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Development of novel barley with improved beer foam and flavor stability - the impact of lipoxygenase-1-less barley in brewing industryHirota, N. / Kuroda, H. / Takoi, K. / Kaneko, T. / Kaneda, H. / Yoshida, I. / Takashio, M. / Ito, K. / Takeda, K. et al. | 2005
- 4
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Proteomic study of barley ageing effect on quantitative protein content and quality of final maltSchalk, C. / Gross, C. / Gaucher, J. / Fliss, M. / Delatte, J.-L. / Didierjean, L. et al. | 2005
- 5
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Oxygen deficiency in germinating barleyWilhelmson, A. / Laitila, A. / Olkku, J. / Kotaviita, E. / Vilpola, A. / Fagerstedt, K. / Home, S. et al. | 2005
- 6
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Novel gushing factors, hydrophobins, in the barley-malt-beer chainSarlin, T. / Laitila, A. / Kotaviita, E. / Olkku, J. / Haikara, A. et al. | 2005
- 7
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Yeast diversity in malting processLaitila, A. / Wilhelmson, A. / Kotaviita, E. / Olkku, J. / Home, S. / Juvonen, R. et al. | 2005
- 8
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Relation of the starch granule size distribution and selected malting parametersPsota, V. / Chmelik, J. / Bohacenko, I. et al. | 2005
- 9
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Mash rheological studies - the development and application of novel grain characterisation methodsGoode, D. L. / Wiltschko, E. A. / Beaumont, V. / Quinn, D. / Ulmer, H. M. / Arendt, E. K. et al. | 2005
- 10
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Innovative control technology of malt components by use of a malt fractionation techniqueNishida, Y. / Tada, N. / Inui, T. / Kageyama, N. / Furukubo, S. / Takaoka, S. / Kawasaki, Y. et al. | 2005
- 11
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The use of a selective milling fraction of hulless barley as an adjunct in brewingMcCaig, R. / Sawatsky, K. / Izydorczyk, M. / Edney, M. / Egi, A. / Li, Y. / Chornick, T. et al. | 2005
- 12
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Influence of fertilization on physical, chemical and physiological properties of malting barleyLenart, L. / Lalic, A. / Maric, V. et al. | 2005
- 13
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Chlorophyll meter to predict nitrogen topdressing requirement and grain protein contents for malting barleyPatanita, M. / Lopez-Bellido, R. J. / Lopez-Bellido, L. / Goncalves, C. et al. | 2005
- 14
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Understanding nitrogen dynamics of barley helps sustainable and cost-efficient productionPeltonen-Sainio, P. / Muurinen, S. / Rajala, A. et al. | 2005
- 15
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Mash filtration: influence of sparging parameters on wort quality and sparging efficiencyHarmegnies, F. / Marle, L. / Tigel, R. et al. | 2005
- 16
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A novel method for the monitoring of wort boiling performance, using particle size distributionMerritt, D. / Lummis, D. et al. | 2005
- 17
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The influence of different wort boiling procedures and -systems on the concentration of amino acids and the meaning for beer qualityMezger, R. / Back, W. et al. | 2005
- 18
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The subjet-wort boiling system of low expenditure and high benefitBiwanski, T. / Baars, A. / Kowalczyk, W. / Delgado, A. / Schmidt, T. / Buhler, T. et al. | 2005
- 19
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Engineering investigations of the steaming-behaviour of flavours during the boiling of wortHertel, M. / Sommer, K. et al. | 2005
- 20
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New wort boiling system combined with thermal-VRC & vacuum evaporator in Suntory Kyushu-Kumamoto BreweryUmezawa, Y. / Mano, Y. / Nishiwaki, Y. / Oka, K. / Morita, T. et al. | 2005
- 21
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Moving towards supply chain optimisation is a challenging but vital processHummer, A. et al. | 2005
- 22
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Plug and acquire - the new Weihenstephan standards for process data acquisition in bottling plantsKather, A. / Voigt, T. / Langowski, H.-C. et al. | 2005
- 23
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Requirements and solutions for IT supported tracking and tracing in breweriesVoigt, T. / Kather, A. / Langowski, H.-C. et al. | 2005
- 24
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LIMS, the "merger" of production and quality assuranceBrendel, U. / Moller-Hergt, G. et al. | 2005
- 25
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Mashing and wort boiling: breaking the paradigmFreeman, G. J. / Sharpe, F. R. / Fenton, M. et al. | 2005
- 26
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Sensorial evaluation of continuously fermented beer and the role of process parameters in adjusting its flavour profileBranyik, T. / da Silva, D. P. / Vicente, A. A. / Ferreira, A. A. / e Silva, J. B. A. / Dostalek, P. / Teixeira, J. A. et al. | 2005
- 27
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Optimising beer recovery using a novel method of interface detectionBergin, J. / Lennon, S. / McNally, E. / Amrani, H. et al. | 2005
- 28
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Improvements in flavour and colloidal stability of alcohol free beersZurcher, A. / Jakob, M. / Back, W. et al. | 2005
- 29
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Using RFID technology to optimise traceabilityPankoke, I. / Heyer, N. / Stobbe, N. / Scharlach, A. / Fontaine, J. et al. | 2005
- 30
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Detection of damaged beverage crates by means of neuronumericsSchmidt, M. / Eder, C. / Delgado, A. et al. | 2005
- 31
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The oxidative stress response of brewing yeast during brewery propagation and fermentationGibson, B. R. / Lawrence, S. J. / Smart, K. A. et al. | 2005
- 32
-
An investigation into the distribution of viable yeast mass and temperature variation in cylindroconical vessels during fermentationBoulton, C. / Wilson, C. / Peters, A. / Wright, J. et al. | 2005
- 33
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A novel procedure for determining yeast pitching rates employing flow cytometryMiedl, M. / Stewart, G. G. / Bryce, J. H. / Kuhmann, B. / Hutter, K.-J. et al. | 2005
- 34
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Yeast characterisation using statistical design of experimentsTaidi, B. / Brutain, C. / Vega, A. V. / Paterson, A. / Hodgson, J. / Jones, H. et al. | 2005
- 35
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Selection of brewer's yeast mutants suitable for VHG fermentationsHuuskonen, A. / Londesborough, J. et al. | 2005
- 36
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Yeast alcohol acetyltransferases form an amazingly broad range of flavour-active estersVan Laere, S. D. M. / Saerens, S. M. G. / Dufour, J.-P. / Van Dijck, P. / Derdelinckx, G. / Thevelein, J. M. / Verstrepen, K. J. / Delvaux, F. R. et al. | 2005
- 37
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Formation and control of 3-methyl-2-butene-1-thiol during fermentationKobayashi, M. / Iida, A. / Kagami, N. / Kawatura, K. et al. | 2005
- 38
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Novel specific method for the obtention of a fermentation activator isolated from yeastDillemans, M. / Van Nedervelde, L. / Debourg, A. et al. | 2005
- 39
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Investigations into the formation of sulfur dioxide by "assimilation yeast"Hayashi, N. / Thiele, F. / Franz, O. / Back, W. et al. | 2005
- 40
-
Impact of malted barley quality and wort composition on the occurrence of premature yeast flocculationWood, D. A. / Gill, T. A. / Speers, R. A. / Jenkins, C. et al. | 2005
- 41
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Investigations into the effects of hop compounds on yeast behaviour with a new micro-scale fermentation methodPietercelie, A. / Dauchot, C. / Hammond, J. / Walker, C. et al. | 2005
- 42
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Yeast activity monitoring by fluorescent methodsNovak, J. / Basarova, G. / Fiala, J. / Teixeira, J. A. / Vicente, A. A. et al. | 2005
- 43
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Control of yeast metabolism and morphology by flow cytometry - high gravity brewingFiala, J. / Novak, J. / Basarova, G. / Cizkova, H. et al. | 2005
- 44
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Pilot scale propagation and fermentation of three high gravity resistant mutant lager yeast strains in 18 ^oP all malt wortWalsh, M. / Mulder, L. / Geurts, W. / Huuskonen, A. / Vidgren, V. / Londesborough, J. et al. | 2005
- 45
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Fermentation characterization of three brewers yeast strains at 12 ^oP and 18 ^oP in laboratory scale and pilot scale fermentersvan Eunen, K. / Mulder, L. / Geurts, W. / Walsh, M. et al. | 2005
- 46
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Yeast transcriptomics as a diagnostic tool for the beer industryWalsh, M. / Tai, S. L. / Daran, J.-M. / Pronk, J. et al. | 2005
- 47
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Yeast discrimination: evaluation of molecular typing tools for yeast strain discrimination and homogeneity checkingLange, N. / Roux, E. / Kobi, D. / Gutfreund, L. / Didierjean, L. et al. | 2005
- 48
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New porous matrices and procedures for yeast cell immobilisation for primary beer fermentationNedovic, V. / Leskosek-Cukalovic, I. / Bezbradica, D. / Obradovic, B. / Bugarski, B. et al. | 2005
- 49
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Beer filtration: quo vadis?Bellmer, H.-G. et al. | 2005
- 50
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DE recycling in industrial operation - result from 6 months operation with BeFiSSchmid, N. / Gottkehaskamp, L. / Zeiler, M. et al. | 2005
- 51
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Cross flow filtration of beer - a true alternative to diatomaceous earth filtrationModrok, A. / Weber, D. / Diel, B. / Rodenberg, M. et al. | 2005
- 52
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Conception and field report about a novel filter system for kieselguhr-free beer filtrationEvers, H. / Schenk, K.-L. / Graf, H. G. et al. | 2005
- 53
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Full scale results of (kieselguhr free) beer membrane filtration and latest developments on combined membrane filtration and stabilizationSchuurman, R. / Meijer, D. / Broens, L. / Mepschen, A. et al. | 2005
- 54
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High throughput microfiltration of beervan Iersel, M. / van den Bogaard, W. / Loser, W. / Dusamos, M. / van de Kerk, D. et al. | 2005
- 55
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Arabinoxylans and filtration capabilityAllosio-Ouarnier, N. / Boivin, P. et al. | 2005
- 56
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Optimisation of the filtration process by application of data miningEberhard, M. / Benning, R. / Kilimann, K. / Petermeier, H. / Delgado, A. et al. | 2005
- 57
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Enhanced filtration performance for sterile filtration of beer with modified membranes reducing the fouling processMeinhold, O. / Thiele, T. / Methner, F.-J. et al. | 2005
- 58
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Detection of haze particlesHartmann, K. / Kreisz, S. / Zarnkow, M. / Back, W. et al. | 2005
- 59
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Microbiological performance of DE free filter systemsBack, W. / Gaub, R. / Bohak, I. et al. | 2005
- 60
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The effect of the brewing process on the lipid binding properties of beer: a potential route for improving foam stabilityWilde, P. J. / Husband, F. A. / Georget, D. / Cooper, D. J. / Muller, R. E. / Taidi, B. / Mills, E. N. C. et al. | 2005
- 61
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The influence of malt polyphenols and individual phenolic substances on beer quality and colloidal and sensory stabilityKellner, V. / Mikyska, A. / Prokes, J. / Haskova, D. / Cejka, P. / Culik, J. et al. | 2005
- 62
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Trafficking in reductants: how yeast can improve the flavour and physical stability of beerClarke, F. M. / Swan, T. / Cahill, C. / Lentini, A. / Rogers, P. et al. | 2005
- 63
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Furfuryl ethyl ether formation during beer aging: pathway and kinetics of synthesisVanderhaegen, B. / Neven, H. / Delvaux, F. R. / Verachtert, H. / Derdelinckx, G. et al. | 2005
- 64
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Improving beer haze stability by investigating the interaction between malt protein quality and brewing conditionsRobinson, L. H. / Home, S. / Kaukovirta-Norja, A. / Vilpola, A. / Aldred, P. / Ford, C. M. / Healy, P. / Gibson, C. E. / Evans, D. E. et al. | 2005
- 65
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The influence of yeast cell wall mannoproteins on beer haze stabilityOmura, F. / Fujita, A. / Maruhashi, T. / Watanabe, R. / Kondo, H. et al. | 2005
- 66
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Prevention of protein-polyphenol haze in beer using a proline-specific protease A novel approach to improve beer qualityLopez, M. / Edens, L. / Hunik, J. et al. | 2005
- 67
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The photooxidation of unsaturated fatty acids and its influence on beers produced with reduced isohumulonesWackerbauer, K. / Meyna, S. / Hardt, R. / Mayer, C. / Brandt, C. et al. | 2005
- 68
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Flavour stability and ageing characteristics of light-stable beersZufall, C. / Racioppi, G. / Gasparri, M. / Franquiz, J. et al. | 2005
- 69
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Flavour changes with time - "the consumer conundrum"Bennett, S. / Techakriengkrai, I. / Paterson, A. / Hodgson, J. / Taidi, B. / Jones, H. et al. | 2005
- 70
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Hop bitter acid analyses: past, present and futureHughes, P. et al. | 2005
- 71
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Alteration in proteinase sensitivity of a foam protein during the malting and brewing processLeisegang, R. / Stahl, U. et al. | 2005
- 72
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Transformation of barley LTP1 into a foaming protein along malting and brewing: a crossroad between biochemical and physico-chemical pathwaysPerrocheau, L. / Bakan, B. / Boivin, P. / Marion, D. et al. | 2005
- 73
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Probing heat-stable water-soluble proteins from barley to malt and beerPerrocheau, L. / Rogniaux, H. / Boivin, P. / Marion, D. et al. | 2005
- 74
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Beer foam stability and interfacial physicsBekkers, A. / Cornelissen, W. et al. | 2005
- 75
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Staling of beer aroma: a long-known, but still unresolved challenge in brewing scienceSchieberle, P. / Komarek, D. et al. | 2005
- 76
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Barley for production of flavour-stable beerSkadhauge, B. / Knudsen, S. / Lok, F. / Olsen, O. et al. | 2005
- 77
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An early development of the nonenal potential in the malting processGuido, L. F. / Boivin, P. / Benismail, N. / Goncalves, C. R. / Barros, A. A. et al. | 2005
- 78
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Improvement of beer flavour stability by the development of novel malting techniquesvan Iersel, M. / Lustig, S. / Meersman, E. / Dekkers, F. et al. | 2005
- 79
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The increase of antioxidativity during mashing - does it improve beer flavour stability?Kaukovirta-Norja, A. / Virtanen, H. / Poyri, S. / Lehtinen, P. / Nurmi, T. / Hartwall, P. / Reinikainen, P. / Siirila, J. / Home, S. et al. | 2005
- 80
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LOX activity and different fractions of hydroxy fatty acids as well as their molecular stability in barley and maltWackerbauer, K. / Meyna, S. / Theiss, L. et al. | 2005
- 81
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Improved flavour stability of beers produced from Null-Lox-1 barleyDoderer, A. / Skadhauge, B. / Banks, D. et al. | 2005
- 82
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Characterization of LOX1 and LOX2 from germinating barley: isoelectric focussing, substrate-, regio-, and enantiospecificityde Almeida, R. B. / Garbe, L.-A. / Nagel, R. / Wackerbauer, K. / Tressl, R. et al. | 2005
- 83
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`Fatty acid hydroperoxide lyase' as a key enzyme for the production of trans-2-nonenal during mashingKuroda, H. / Kojima, H. / Kaneda, H. / Takashio, M. et al. | 2005
- 84
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Oxygen consumption during mashing inLehtinen, P. / Kaukovirta-Norja, A. / Virtanen, H. / Selin, P. / Hartwall, P. / Reinikainen, P. / Siirila, J. / Home, S. et al. | 2005
- 85
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Antiradical properties of malt assessed by EPR methodsMikyska, A. / Haskova, D. / Prokes, J. et al. | 2005
- 86
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Influence of wort boiling and wort clarification conditions on aging-relevant carbonyl compounds in beerOgane, O. / Imai, T. / Ogawa, Y. / Ohkochi, M. et al. | 2005
- 87
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Hop polyphenols: potential for beer flavour and flavour stabilityGoiris, K. / Syryn, E. / Jaskula, B. / Van Opstaele, F. / De Rouck, G. / Aerts, G. / De Cooman, L. et al. | 2005
- 88
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Evaluation of the impact of yeast strain selection on the flavour stability of beerVan Opstaele, F. / De Rouck, G. / De Ridder, M. / Aelbrecht, C. / De Cooman, L. / Aerts, G. et al. | 2005
- 89
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Genetic modification of the sulfite metabolism of lager brewing strains to increase flavour stability of beerKristan, G. / Mast-Gerlach, E. / Stahl, U. et al. | 2005
- 90
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Which polyphenols are involved in aged beer astringency? Assessment by HPLC and time-intensity methodCallemien, D. / Bennani, M. / Counet, C. / Collin, S. et al. | 2005
- 91
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Flavour stability of lager beer: identification of a new key staling compoundCallemien, D. / Dasnoy, S. / Heynen, O. / Badot, C. / Collin, S. et al. | 2005
- 92
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Exploration of the link between processing methods and product stabilityWhite, R. et al. | 2005
- 93
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Occurrence of polyfunctional thiols in fresh and aged lager beers. New additional synthesis pathway for 3-methyl-2-buten-1-thiol (MBT)Vermeulen, C. / Callemien, D. / Bailly, S. / Collin, S. et al. | 2005
- 94
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Profiling of beers during ageing at different temperaturesEger, C. / Habich, N. / Akdokan, N. / Gossling, U. / Bellmer, H.-G. et al. | 2005
- 95
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Novel optochemical method for the non destructive determination of oxygen in encapsulated beer bottlesKonrad, C. / Zanker, G. / Bizzarri, A. / Dolezal, C. / Ribitsch, V. et al. | 2005
- 96
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Improvements of the Analytica-EBC methods for the prediction of shelf-life of beerSladky, P. et al. | 2005
- 97
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Enhanced flavour stability: mission impossible?van Waesberghe, J. et al. | 2005
- 98
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Total mapping and sensory simulation of beer aromaFritsch, H. / Stephan, A. / Stettner, G. / Methner, F.-J. / Schieberle, P. et al. | 2005
- 99
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The production of different beer types by using nano filtration with one basic beerLudwig, H.-J. / Moller-Hergt, G. et al. | 2005
- 100
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Esters - the most important group of flavour-active beer compoundsStewart, G. G. et al. | 2005
- 101
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Gluten-free beverages based on buckwheatWijngaard, H. H. / Phiarais, B. P. N. / Ulmer, H. M. / Goode, D. L. / Arendt, E. K. et al. | 2005
- 102
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Producing gluten-free brewing raw materials and beer - more reward at the end of the day for coeliacs?Brauer, J. / Walker, C. / Booer, C. / Faulkner, A. / Torres-Ruiz, W. et al. | 2005
- 103
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Beer and innovative (functional) drinks based on malted cereals and pseudo-cerealsKreisz, S. / Zarnkow, M. / Kessler, M. / Burberg, F. / Krahl, M. / Back, W. / Kurz, T. et al. | 2005
- 104
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Gluten free beer from malted cereals and pseudocerealsZarnkow, M. / Kessler, M. / Burberg, F. / Kreisz, S. / Back, W. et al. | 2005
- 105
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Beer - a nutritional support for coeliacs?Cizkova, H. / Dostalek, P. / Hochel, I. / Gabrovska, D. / Rysova, J. et al. | 2005
- 106
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Sensory characterisation of xanthohumol and isoxanthohumolFritsch, H. / Biendl, M. / Stephan, A. / Stettner, G. / Methner, F.-J. et al. | 2005
- 107
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Investigations on the unusually high levels of phytoestrogens in dark beersSlaiding, I. R. / Walker, C. J. / Junquera, M. et al. | 2005
- 108
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Development of functional drinks based on cereals by lactic fermentationIdler, F. / Seidel, B. / Kreisz, S. / Kurz, T. / Fleischer, L.-G. et al. | 2005
- 109
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An alternative procedure for detecting pregerminated grains in barleyGriggs, D. L. / Sole, S. M. et al. | 2005
- 110
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A new method for detection of beta-glucanRiis, P. et al. | 2005
- 111
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Determination of stilbenes contents in various hop cultivars and conditioningsJerkovic, V. / Callemien, D. / Dubois, D. / Collin, S. et al. | 2005
- 112
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New possibilities of Matrix Assisted Laser Desorption Ionization Time of Flight Mass Spectrometry to analyse barley, malt, hops and beer qualityHavel, J. / Havlova, P. / Gajdosova, D. / Blechova, P. et al. | 2005
- 113
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The HPLC determination of biogenic amines in beer by solid phase extraction (SPE) and automatic precolumn derivatizationJurkova, M. / Kellner, V. / Horak, T. / Cejka, P. / Culik, J. et al. | 2005
- 114
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Application of NMR spectroscopy for the quality control of beerGil, A. M. / Almeida, C. / Duarte, I. F. / Barros, A. / Goncalves, C. / Ferreira, A. A. et al. | 2005
- 115
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Simultaneous determination of vicinal diketones and amino acids in beer by LC/MSBlanchette, M. / Van Bergen, B. / Prasher, S. O. / Sheppard, J. et al. | 2005
- 116
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The Liquilyzer® - simultaneous determination of extract, alcohol, CO~2 and original gravity directly from the package with no pre-test calibrationKoukol, R. et al. | 2005
- 117
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Effects of variations in the choice of hop-products on the colloidal beer-stabilityPoschl, M. / Geiger, E. et al. | 2005
- 118
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Fully automated Chip-nanoElectrospray Quadrupole Time-of-Flight Mass Spectrometry for structural elucidation of compounds responsible for irreversible turbidity in beerAhring, S. L. / Almeida, R. et al. | 2005
- 119
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Use of FFF-MALLS to analyse colloids in beerPellaud, J. / Leemans, C. / Carruthers, A. / Melotte, L. et al. | 2005
- 120
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Development of a mobile laboratory - lab in the box. How to identify products of the own brand at the point of saleMoller-Hergt, G. / Homann, F. / Bollmann, H. / Arens, U. et al. | 2005
- 121
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TRAC for gene expression analysis - applications and perspectivesSatokari, R. / Kataja, K. / Rautio, J. / Saloheimo, M. / Soderlund, H. et al. | 2005
- 122
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Functional analysis of horC gene in Lactobacillus brevisIijima, K. / Suzuki, K. / Ozaki, K. / Yamashita, H. et al. | 2005
- 123
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A rapid enzyme-linked test for the detection and identification of microbial brewery contaminantsBau, S. / Maucher, H. / Zinecker, H. / Loeffler, T. / Breitenstein, A. et al. | 2005
- 124
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Detection and identification of beer-spoilage microorganisms using ATP-bioluminescence and the loop-mediated isothermal amplification (LAMP) methodOgawa, M. / Tsuchiya, Y. / Nakakita, Y. / Nara, Y. / Kaneda, H. / Takashio, M. / Nemoto, J. / Minekawa, H. / Soejima, T. et al. | 2005
- 125
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Effects of stainless steel finishing on biofouling and cleanability of surfaces intended for use in the brewing processStorgards, E. / Laitila, A. / Ohligschlager, T. / Harju, M. / Laakso, J. / Mantyla, T. et al. | 2005
- 126
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On-line control of microbiology - a new measurement device for hygiene monitoring of the bottling plantTamachkiarow, A. / Schramm, A. et al. | 2005
- 127
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Comparison of different cleaning methods for beer dispense equipmentWeikl, D. / Sommer, K. et al. | 2005
- 128
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The past, present and future of brewing microbiologyO Sullivan, T. F. / Vaughan, A. et al. | 2005
- 129
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Practical experiences on the use of TaqMan Real Time-PCR as a microbiological routine quality control method for fermenters at Ringnes BreweryWold, K. / Bleken, A. / Hage, T. et al. | 2005
- 130
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Optimisation of brewing yeast differentiation and wild yeast identification by Real-Time PCRBrandl, A. / Hutzler, M. / Geiger, E. et al. | 2005
- 131
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Determination of Lactobacillaceae by PCR methodsFiala, J. / Vohanka, J. / Dostalek, P. et al. | 2005
- 132
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Rapid Legionella detection by real time PCR: application to Legionella risk assessment for breweriesVaitilingom, M. / Vautravers, C. / Didierjean, L. et al. | 2005
- 133
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Identification of a new beer spoiling bacteria species - enrichment and specific detection by PCRVogeser, G. / Heidenreich, B. / Hertel, C. et al. | 2005
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Biomarkers, a new tool for process control in malting and brewingSoderlund, H. / Oresic, M. / Kataja, K. / Satokari, R. / Pulli, T. / Takkinen, K. / Home, S. et al. | 2005
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The first general PCR marker for predicting the malting quality of barley - a novel selection tool against genotypes with poor enzyme activitiesVoetz, M. / Fechter, I. / Rath, F. et al. | 2005
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Genome analysis in hops - a powerful method for improving an essential raw material for brewingSeefelder, S. / Kammhuber, K. / Lutz, A. / Engelhard, B. / Seigner, E. et al. | 2005
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Does mitochondrial DNA matter?Jenkins, C. L. / Kennedy, A. I. / Thurston, P. / Hodgson, J. A. / Smart, K. A. et al. | 2005
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gamma-Nonalactone enantiomers in beer: biosynthesis from 9- and 13-hydroxyoctadecadienoic acids in yeastGarbe, L.-A. / Landrock, D. / Hubke, H. / Tressl, R. et al. | 2005
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Purification, identification and characterisation of diacetyl reductase enzymes in ale and lager brewing yeastsvan Bergen, B. / Sheppard, J. D. / Jardim, A. et al. | 2005
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Improvement of cold tolerance in brewing yeast through molecular designVicent, I. / Sani, D. / Dzwonek, M. / Serrano, R. / Navarro, A. et al. | 2005
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Novel strategies for studying the complex microbial community in barley and in maltingLaitila, A. / Wilhelmson, A. / Sarlin, T. / Juvonen, R. / Storgards, E. et al. | 2005
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Isolation of hop-sensitive variant from beer-spoilage Lactobacillus lindneri DSM 20692 and identification of genetic marker for differentiating beer spoilage ability of lactic acid bacteriaSuzuki, K. / Iijima, K. / Ozaki, K. / Yamashita, H. et al. | 2005
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Characterization of surface active proteins from Fusarium species and grain affecting foam stabilityZapf, M. W. / Theisen, S. / Vogel, R. F. / Hecht, D. / Elstner, E. F. / Niessen, L. et al. | 2005
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Validation and prediction of malt quality by the use of molecular genetic methodsHerz, M. / Mikolajewski, S. / Hartl, L. / Baumer, M. / Schweizer, G. et al. | 2005
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Maintenance strategies / efficiency engineeringBiermann, U. / Mexis, N. et al. | 2005
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Benchmarking Energy Efficiency Worldwide in the beer industry 2003Wouda, P. / Seegers, R. et al. | 2005
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What should you know about implementing an anaerobic digestion plant in a brewery?Pesta, G. / Meyer-Pittroff, R. et al. | 2005
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Advanced energy-saving systems for the brewing industrySakashita, S. / Maekawa, T. / Schur, F. et al. | 2005
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Realized cost savings by the implementation of a spent grain combustionPecher, C. / Schar, P. et al. | 2005
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Gaining energy from spent grainsVoigt, J. / Sommer, K. et al. | 2005
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Water management in malthouses - best practice and its impact on malt qualitySchildbach, S. et al. | 2005
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A model study of hydrogen and methane two-stage fermentation from brewery effluentOki, Y. / Atsumi, R. / Mitani, Y. / Takashio, M. et al. | 2005
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Beer - a factor of health?Walzl, M. et al. | 2005
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Risks and solutions to mycotoxin contamination of cerealsGosman, N. / Nicholson, P. et al. | 2005
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Emergent mycotoxins in malting barleyBoivin, P. et al. | 2005
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Heat-generated toxins in brewing - a reviewBaxter, E. D. / Booer, C. D. / Muller, R. E. / Norman, E. C. / Slaiding, I. R. et al. | 2005
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MycotoxinsBoivin, P. et al. | 2005
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Determination of Fusarium species in French brewing barley of 2003 and 2004 harvest - relation with mycotoxins productionFournier, R. / Noel, N. / Benizri, E. / Boivin, P. et al. | 2005
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Investigation of ochratoxin A degradation in the brewing processBenismail, N. / Tulliez, J. / Boivin, P. et al. | 2005
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Towards mycotoxin control in brewing: Adfimax® as a novel promising solution to overcome this challengeTangni, E. K. / De Rouck, G. / Potel, A. / de Meeus, L. / Aerts, G. / Larondelle, Y. et al. | 2005
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Use of Geotrichum candidum starters during the malting process for malt bioprotectionMolimard, P. / Buchet, C. / Boivin, P. et al. | 2005
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Minimising acrylamide and 3-MCPD in crystal malts; effects on flavourBaxter, E. D. / Booer, C. D. / Muller, R. E. / O Shaugnessy, C. / Slaiding, I. R. et al. | 2005
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GMOs' traceability and trackability systems in beers produced in ItalyMontanari, L. / Erzetti, M. / Marconi, O. / Fantozzi, P. et al. | 2005
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Free amines in Italian beersFumi, M. D. / Donadini, G. et al. | 2005
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Critical points of biogenic amines occurance during beer production: from barley to final beer storageAmbroziak, W. / Slomkowska, A. et al. | 2005
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Modelling the formation of heat generated toxins during the processing of maltMuller, R. E. / Booer, C. D. / Slaiding, I. R. / Baxter, E. D. et al. | 2005
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Product safety and quality assurance - proper sampling & trace analysis for detection of impurities in recovered CO~2 in breweriesHartl, M. / Meyer-Pittroff, R. et al. | 2005
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FOCUS: on line detection of foreign particles in filled bottlesGebelin, O. / Zukowski, U. et al. | 2005
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Consumer confidence in beer and the brewing industryvan der Veen, H. et al. | 2005
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The servant of two masters or how to keep your customers satisfied: the European brewing industry, the Zeitgeist and TraditionVerstl, I. et al. | 2005
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Confidence in the food chainEckel, B. et al. | 2005
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Wine therapy: your good health!Williamson, J. et al. | 2005