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engineering equipment-selection and design. 3rd edition. Elsevier. Dylkowski, W. (1984). Browarnictwo , WSiP. ISBN 83-02-02511-9. EBC method 4.5.1. Extract of Malt: Congress Mash. Analytica-EBC. Kettunen, A., Hämäläinen, J. J., Stenholm, K., Pietilä, K. (1996). A Model for the Prediction of β-Glucanase Activity and β-Glucan Concentration during Mashing. Journal of Food Engineering, 29, 185-200. Kobus, Z. (2013). Modelowanie ekstrakcji ultradźwiękowej w układzie ciecz-ciało stałe . Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie. ISSN 1899-2374. Kunze, W. (1999

References Analytica-EBC (2004). Method 4.5.1 Extract of Malt: Congress Mash. Hans Carl Getrӓnke-Fachverlag, Nürnberg. Belcar, J., Gorzelany, J., Matłok, N. (2019). Ocena właściwości technologicznych jęczmienia browarnego z terenu województwa podkarpackiego dostarczanego do Spółdzielni Rolników SAN w Głuchowie. [in:] Rolnictwo XXI wieku – problemy i wyzwania 2019 (red. D. Łuczycka), Idea Knowledge Future, Wrocław, 33-45. Błażewicz, J., Liszewski, M., Zembold-Guła, A., Kozłowska, K., Szwed, Ł. (2013). Liczba Kolbacha jako ważny wskaźnik wartości przetwórczej

of raw and germinated (Vigna sinensis var. carilla) seeds induced by high pressure treatment. Food Chem., 101, 2007, 918-923. DVOŘÁKOVÁ, M., DOSTÁLEK, P., SKULILOVÁ, Z., JURKOVÁ, M., KELLNER, V., GUIDO, L.F.: Barley and malt polyphenols and their antioxidant properties. Kvasny Prum., 56, 2010, 160-163. EBC ANALYSIS COMMITTEE: Analytica EBC. Nürnberg, Fachverlag Hans Carl, 2010, 221 pp. EDNEY, M.J., MATHER, D.E.: Quantitative trait loci affecting germination traits and malt friability in a two-rowed by six-rowed barley cross. J. Cereal Sci., 39, 2004, 283

References Aly, S. E., Abdel-Galil, M. M., Abdel-Wahhab, M. A. (2004). Application of adsorbent agents technology in the removal of aflatoxin B1 and fumonisin B1 from malt extract. Food Chem. Toxicol ., 42 , 1825-1831. Anonymous (2001). Human vitamin and mineral requirements. Report of a Joint FAO/WHO Expert Consultation, Bangkok, Thailand, Food and Nutrition Division, FAO, Rome. Błażewicz, J., Liszewsk, M., Zembold-Guùa, A. (2007). Usability of bishop formula in evaluation of malting quality of barley grain. Pol. J. Food Nutr. Sci ., 57 (4), 37-40. Bondia

. ŻYWNOŚĆ. Nauka. Technologia. Jakość, 3(94), 151-164. DOI:10.15193/zntj/2014/94/151-164. 4. Chrzanowska – Drożdż B. & Kaczmarek K. 2007. Plonowanie odmian jęczmienia ozimego w warunkach zróżnicowanej technologii uprawy. Fragmenta Agronomica, XXIV, 3(95), 34-40. 5. Czarnecki Z., Czarnecka M. & Śpiewak A. 2004. Zmiany wysokocząsteczkowych β-glukanów i aktywności β-glukanazy w procesie słodowania jęczmienia browarnego. Acta Sci. Pol. Technologia Alimentaria, 3(2), 137-146. 6. Depraetere S., Delvaux F., Coghe S. & Delvaux F. R. 2004. Wheat Variety and Barley Malt

R eferences Ambroży K., Mejza I. (2012): Modeling data from three-factor experiments with split units set up in designs with different block structures (in Polish). Biul. IHAR 264: 23-31. Błażewicz J., Liszewski M. (2003): Ziarno jęczmienia nagiego odmiany ‘Rastik’ jako surowiec do produkcji słodów typu pilzneńskiego. Technologia Alimentaria 2(1): 63-74. Błażewicz J., Liszewski M., Zembold-Guła A. (2007): Usability of Bishop formula in evaluation of malting quality of barley grain. Pol. J. Food Nutr. Sci. 57 4(A): 37-40. Błażewicz J., Liszewski M., Zembold-Guła A

Abstract

Trace elements selenium, copper, and zinc are essential minerals for the human body. One of the means to increase the micronutrient content in diets is to add them to food raw materials, for example, to enrich grain with micronutrients during malt production. To obtain rye malt, 3 kg grain was soaked in 10 l water with addition of three mineral salts — sodium selenate (Na2SeO4), copper sulphate (CuSO4 5H2O), and zinc sulphate (ZnSO4 7H2O) at different concentrations and different combination of salts. The concentration of selenium, copper, and zinc was determined in rye malt. The obtained results were used to calculate the degree of assimilation of trace elements in rye malt. The interaction of trace elements selenium/copper and copper/zinc was studied. The total amount of selenium, copper, and zinc was analysed by inductively coupled plasma mass spectrometry (ICP-MS). Sample preparation for elemental analysis was performed by wet acid digestion in a closed microwave mineralisation system. The selenium assimilation degree in rye malt was within 10.6 to 12.2%. Accordingly, copper assimilation was 32.8 to 38.0% and zinc 49.3 to 57.0%. Simultaneous presence of selenium/copper and copper/zinc during rye grain soaking promoted the assimilation of each mineral, compared with only one mineral additive.

. Buruk Sahin Y., Aktar Demirtas, E. and Burnak, N. (2016). Mixture design: A review of recent applications in the food industry. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi., 22(4): 297-304. 6. Carvalho D.O., Gonçalves L.M., Guido L.F. (2016) Overall antioxidant properties of malt and how they are influenced by the individual constituents of barley and the malting process. Comprehensive Reviews in Food Science and Food Safety, vol. 15, pp. 927-943 7. Dvořáková, M., Guido, L. F., Dostálek, P., Skulilová, Z., Moreira, M. M. and Barros, A. A. (2008). Antioxidant

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://www.icap.org/PolicyIssues/DrinkingGuidelines . Izydorczyk MS, Dexter JE (2008): Barley beta-glucans and arabinoxylans: molecular structure, physicochemical properties, and uses in food products – a review. Food Research International, 41, 850–868. doi:10.1016/j.foodres.2008.04.001. Liu C, Dong J, Wang J, Yin X, Li Q (2012): A comprehensive sensory evaluation of beers from the Chinese market. Journal of the Institute of Brewing, 118, 325–333. doi: 10.1002/jib.43. Marconi O, Meyer H, Chiacchieroni F, Ricci E, Perretti G, Fantozzi P (2013): The influence of glumes on malting and brewing of hulled wheats. Journal of the