Master Brewers Association of the AmericasPublicationsTechnical QuarterlyTQ Archive2006Number 2

MBAA TQ vol. 43 no. 2, 2006

MBAA TQ vol. 43, no. 2, 2006, pp. 109-114
Effect of Some Metal Ions on Proteinase Activity of Sorghum and Barley Malts

R. C. Agu. International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh, Scotland, EH14 4AS.
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MBAA TQ vol. 43, no. 2, 2006, pp. 115-120
Zero Emissions in the Brewhouse

Thomas Buehler and Rudi Michel. Huppmann AG, Heinrich-Huppmann-Str. 1, 97318 Kitzingen, Germany.
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MBAA TQ vol. 43, no. 2, 2006, pp. 121-126
Influence of Wort Boiling and Wort Clarification Conditions on Aging-Relevant Carbonyl Compounds in Beer

Osamu Ogane, Takeo Imai, Yutaka Ogawa, and Motoo Ohkochi. Kirin Brewery Co. Ltd., Research Laboratory for Brewing, 1-17-1 Namamugi, Tsurumi-Ku, Yokohama 230-8628, Japan.
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MBAA TQ vol. 43, no. 2, 2006, pp. 127-130
Modern Powder Filtration—Safe for the Future

Felix Wienand (1) and Andrew Fratianni (2). 1. Krones AG–Steinecker Plant, Freising, Germany. 2. Krones, Inc., Franklin, Wisconsin 53132, United States.
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MBAA TQ vol. 43, no. 2, 2006, pp. 131-135
Development of Novel Barley with Improved Beer Foam and Flavor Stability—The Impact of Lipoxygenase-1-Less Barley in the Brewing Industry

Naohiko Hirota (1), Hisao Kuroda (2), Kiyoshi Takoi (3), Takafumi Kaneko (1), Hirotaka Kaneda (2), Ikuya Yoshida (3), Masachika Takashio (2), Kazutoshi Ito (1), and Kazuyoshi Takeda (4). 1. Bioresources Research and Development Laboratories, Sapporo Breweries Ltd., 37-1 Kizaki-Nitta, Ota, Gunma 370-0393, Japan. 2. Frontier Laboratories of Value Creation, Sapporo Breweries Ltd., 10 Okatome, Shizuoka 425-0013, Japan. 3. Production & Technology Development Center, Sapporo Breweries Ltd., 10 Okatome, Shizuoka 425-0013, Japan. 4. Research Institute for Bioresources, Okayama University, 2-20-1 Chuo, Kurashiki 710-0046, Japan.
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MBAA TQ vol. 43, no. 2, 2006, pp. 136-138
Characterization of the Chinese SA-1 Hop (Humulus lupulus L.) Variety

Yumei Liu (1,2), Yangming Liu (1), Lipin Wang (1), Jian Tang (1), and Kuifang Liu (2). 1. Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi, 214036, Jiangsu, China. 2. College of Chemistry and Chemical Engineering, Xinjiang University, Urmuqi, 830046, Xinjiang, China.
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