Master Brewers Association of the AmericasPublicationsTechnical QuarterlyTQ Archive2008Number 3

MBAA TQ vol. 45 no. 3, 2008

MBAA TQ vol. 45, no. 3, 2008, pp. 245-252
The Use of Modified Atmosphere to Control Malt Quality

A. Wilhelmson (1), A. Vilpola (1), E. Räsänen (2), P. Peltola (2), E. Kotaviita (3), S. Home (1), and A. Laitila (1). 1. VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland. 2. LP Research Centre Ltd., P.O. Box 22, FI-15141 Lahti, Finland. 3. Raisio Malt, P.O. Box 101, FI-21201 Raisio, Finland.
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MBAA TQ vol. 45, no. 3, 2008, pp. 253-262
A Discussion of Malt-Induced Premature Yeast Flocculation

Joseph C. Lake and R. Alex Speers. Food Science and Technology, Dalhousie University, 1360 Barrington Street, D401, Halifax, NS B3J 2X4, Canada.
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MBAA TQ vol. 45, no. 3, 2008, pp. 263-267
Efficient Use of Energy in the Brewhouse

Dr. Ludwig Scheller (1), Dr. Rudolf Michel (1), and Udo Funk (2). 1. Huppmann GmbH, Kitzingen, Germany. 2. Huppmann Brewery Systems, USA, Hudson, WI 54016.
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MBAA TQ vol. 45, no. 3, 2008, pp. 268-273
Some Links Between and Among Quality Parameters Used in Assessment of Barley Adjuncts for Food Processing

Reginald C. Agu. The Scotch Whisky Research Institute, Research Avenue North, Riccarton, Edinburgh, Scotland.
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MBAA TQ vol. 45, no. 3, 2008, pp. 274-278
Effect of Steeping Regime and Air-Rest Time on Malting Potential of Different Sorghum Varieties with Similar Nitrogen Contents

E. O. Ogu (1), F. J. C. Odibo (2), and R. C. Agu (3). 1. Department of Applied Microbiology and Brewing, Enugu State University of Science and Technology, Enugu, Enugu State, Nigeria. 2. Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria. 3. The Scotch Whisky Research Institute, Research Avenue North, Riccarton, Edinburgh, Scotland.
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MBAA TQ vol. 45, no. 3, 2008, pp. 279-282
The Endoproteinases of Barley and Malt and Their Endogenous Inhibitors

Berne L. Jones. 316 Battle Ridge Road, Kooskia, ID 83539.
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MBAA TQ vol. 45, no. 3, 2008, pp. 283-285
The Recovery of Polyphenols from PVPP and Their Antioxidant Capacity

Charles W. Bamforth and J. Caleb May. Department of Food Science & Technology, University of California, Davis, CA 95616-8598.
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MBAA TQ vol. 45, no. 3, 2008, pp. 286-289
A Summary of Utility Usage Ratios for Craft Brewers

John Mercer. Deschutes Brewery, Inc., 901 SW Simpson, Bend, OR 97702.
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MBAA TQ vol. 45, no. 3, 2008, pp. 290-293
The Impact of Yeast Nutrients on Fermentation Performance and Beer Quality

S. M. Van Zandycke and T. Fischborn. Lallemand R&D, 6100 Royalmount, Montreal, QC H4P 2R2, Canada.
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