MALTING

作品数：8被引量：2H指数：1
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Nutritional Composition and Anti-Nutrient Levels in Raw and Processed Varieties of Finger Millet Promoted for Nutritional Security
《Food and Nutrition Sciences》2023年第12期1183-1205,共23页Nyabuti George Nawiri Mildred Everlyne Wanzala Judith Munga Chrispus Oduori John Kinyuru Nyambaka Hudson 
Finger millet (FM) is rich in nutrients such as minerals, vitamins, and amino acids. However, the levels of nutrients and their bioaccessibility depend on the variety, the levels of ant nutrients, the chemical form of...
关键词：NUTRIENTS Ant Nutrients Finger Millet (FM) MALTING ROASTING 
Effect of Compositing Precooked Cowpea with Improved Malted Finger Millet on Anti-Nutrients Content and Sensory Attributes of Complementary Porridge
《Food and Nutrition Sciences》2019年第9期1157-1178,共22页Cyprian O. Syeunda Joseph O. Anyango Abdul K. Faraj 
Protein energy malnutrition remains a huge burden in Sub-Saharan Africa. Principally, it is due to children being fed on millet gruels which are high in carbohydrates, and low protein. Moreover, they contain significa...
关键词：Finger MILLET COWPEA MALTING ANTI-NUTRIENTS WEANING Food 
Sequence-based genetic mapping of Ds-tagged insertions to characterize malting-related traits in barley
《The Crop Journal》2017年第1期11-20,共10页Surinder Singh Jaswinder Singh 
Funding for this project was provided by Barley Malting and Brewing Research Institute (grant number: 217248)
Among various functional genomics tools used to characterize genes in plants, transposonbased mutagenesis approaches offer great potential, especially in barley and wheat, which possess large genomes and in which gene...
关键词：Transposon tagging Linkage mapping Malting QTL BARLEY 
Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries
《Food and Nutrition Sciences》2016年第13期1241-1252,共12页Opeyemi O. Aluge Stephen A. Akinola Oluwatooyin F. Osundahunsi 
Effect of malting on quality characteristics of wheat-malted sorghum-soybean composite flour was investigated. Composite flours from wheat, malted sorghum and soybean flour were made in the ratios: 85%:10%:5% (WSS1);8...
关键词：MALTING SORGHUM SOYBEAN Composite Flour QUALITY 
Mycotoxins in Brewing Grain Raw Material （Barley, Malt） in Russia
《Journal of Food Science and Engineering》2013年第9期496-502,共7页Tatiana Volkova 
The levels of five mycotoxins （MT）： deoxynivalenol （DON）, T-2-toxin （T-2）, zearalenone （ZEA）, aflatoxin （Aft）, ochratoxin A （OTA） were measured in malting barley and malt samples by enzyme immunoassay （E...
关键词：BARLEY MALT MALTING field fungi Fusarium storage fungi Penicillium and Aspergillus mycotoxins 
Nutritional, Microbiological and Sensory Characteristics of Malted Soy-Kunu Zaki: An Improved Traditional Beverage
《Advances in Microbiology》2013年第4期389-397,共9页Aminat O. Adelekan Adediran E. Alamu Ngozi U. Arisa Yetunde O. Adebayo Abidemi S. Dosa 
The nutritional, microbiological and sensory characteristics of improved kunu-zaki produced from malted cereals enriched with malted soymilk at different substitution levels (0% - 30%) were investigated. Enrichment wi...
关键词：NUTRITIONAL MICROBIOLOGICAL MALTING SENSORY Kunu-Zaki 
The Effect of Soaking with Wooden Ash and Malting upon Some Nutritional Properties of Sorghum Flour Used for Impeke,a Traditional Burundian Malt-Based Sorghum Beverage被引量：2
《Agricultural Sciences in China》2011年第11期1801-1811,共11页Irakoze Pierre Clave ZHOU Hui-ming ZHANG Hai-hua ZHU Ke-xue LI Qin Murekatete Nicole 
supported by the financial assistance of the National High Technology R & D Program of China(2008AA10Z312)
The objective of the present work was to determine the effect of wooden ash extract on anti-nutritional factors and to assess the effect of soaking with malting on nutritional properties of sorghum flour used for impe...
关键词：SORGHUM SOAKING MALTING wooden ash anti-nutrient 
Pubtic input.in malting food safety stanaaras encour- agea
《China's Foreign Trade》2010年第22期9-9,共1页
Citizens and institutions will be invited to voice suggestions in drafting national standards on food safety, according to a regulation released by China＇s Ministry of Health on November 10.
关键词：食品安全 啤酒 国家标准 卫生部 
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