The kilning of malt occurs at different temperatures, depending on the desired color and aromas. Higher temperatures applied during kilning can be involved in polycyclic aromatic hydrocarbons (PAHs) formation in malt. PAHs are undesirable and designa...
The aim of this study was to assess the impact of steeping water change and Fusarium graminearum contamination level on different multi-toxin types and concentrations in barley malt. Malt samples were subjected to two micromalting regimes—steep...
Delaying flavour staling has been one of the greatest and most significant challenges for brewers. The choice of suitable raw materials, particularly malting barley, is the critical starting point to delay the risk of beer staling. Malting barley and...
Malt is a natural additive to bread in amounts below 1%. However, there is a lack of research on supplementing bread with a larger dose of malt. The study aimed to evaluate the partial replacement of wheat flour with oat flour (10%) with/without the...
Mucosa-associated lymphoid tissue (MALT) lymphomas are a diverse group of lymphoid neoplasms with B-cell origin, occurring in adult patients and usually having an indolent clinical behavior. These lymphomas may arise in different anatomic locations,...
Barley seeds are one of the main ingredients of the malting industry for brewing beer. The barley rootlets that are separated from the kilned seeds at the end of the malting process and used as animal feed are one of the byproducts of this industry....
Contamination of malting barley grain and malt with micromycetes sampled at various periods post-harvest (3rd, 6th, and 9th month of storage) and types of storage (storage silo and floor warehouse) was investigated. Each of these barley grain samples...
Central nervous system (CNS) lymphoma involving the dura mater is very rare and histologically is usually a subtype of non-Hodgkin’s lymphoma (NHL) termed mucosa-associated lymphoid tissue (MALT) lymphoma. We present a case of a 46-year old woman wit...
As the primary raw material for beer production, barley is classified into two-row barley and six-row barley. The nutrient content is different in the different row-types of malts, and the beer volatile compounds (VCs) will be influenced when using t...
Starches were isolated from soaked and malted sorghum and studied to understand their physicochemical and functional properties. The swelling power (SP) and the water solubility index (WSI) of both starches were nearly similar at temperatures below 5...
Hemp (Cannabis sativa L.) seeds are an interesting raw material for malting regarding its relatively high bioactive compounds concentration and proven advantageous properties in different food products and dietary supplements. In the first stage of t...
The objective of this study was to compare the physicochemical, enzymatic, and metabolic properties of two control wheat malts imported from Germany and the US to those of malts made from three Korean wheat varieties: Triticumaestivum L., var. Anzunb...
The dynamic changes in beer flavor are determined by its aging potential, which comprises of present free and bound-state aldehydes and their precursors. Rising flavor-active aging compounds cause sensory deterioration (flavor instability). These com...
Malted gluten-free cereal grains and pseudo-cereals are interesting raw materials for producing fermented foods. The aim of the work was to assess selected technological quality characteristics and antioxidant properties of special malts in terms of...
A rapid filtration test method that predicts malt filtration efficiency has been developed in this research. This rapid filtration test method has an advantage over existing beer filtration tests, as it can be easily operated and there is no need to...
Fusarium head blight (FHB) is one of the most destructive wheat fungal diseases, causing yield loss, quality reduction, and accumulation of mycotoxins. The aim of this research was to summarize the occurrence of major Fusarium mycotoxins: deoxynivale...
Pasting properties are important characteristics of barley starch from a processing standpoint. Many studies reported the close relationship between pasting properties and malting quality, especially malt extract. However, most conclusions were deriv...
Wort can be used as a basis for functional beverages production because of its content of fibres, antioxidants and vitamins. The biological value of wort depends on the malt used and the mashing regime. Therefore, we investigated the main brewing cha...
Malt is the main raw material for beer production, which determines not only its taste and aroma profile, but to a large extent its biological value, as well. The aim of the present research was to determine the antioxidant profile of different malt...
In the grain samples of three malting barley varieties harvested in 2016, and in the malt made from them, we observed microbial changes during storage. Analyses were performed after 0, 3, 6, and 9 months of storage in floor warehouses and silos. We m...
Mucosa-associated lymphoid tissue (MALT) lymphoma, which was first reported in 1984, shows an indolent clinical course. However, the detailed clinicopathological characteristics of gastric MALT lymphoma have not been fully elucidated. We performed a...
Pierwotne chłoniaki płuc stanowią zaledwie 0.5% wszystkich nowotworów o lokalizacji płucnej. Chłoniak typu MALT jest pozawęzłowym, B-komórkowym chłoniakiem płuc o niskim stopniu złośliwości. Jest to jednostka chorobowa występująca sporadycznie, jedna...
Changes in the physicochemical properties and structure of proteins derived from two malt varieties (Baudin and Guangmai) during wort boiling were investigated by differential scanning calorimetry, SDS-PAGE, two-dimensional electrophoresis, gel filtr...
Non-starch polysaccharides (NSPs) in beers attract extensive attention due to their health benefits. The aim of this work was to investigate and compare NSPs including arabinoxylan, arabinogalactan, β–glucans, and mannose polymers in wheat...
This study examines the influence of pyrolysis temperature on the physicochemical characteristics of malt-derived biochar (BC) and its effect on the performance of cement mortars. Malt biomass, a by-product of the brewing industry, was subjected to p...
Lentils represent a promising alternative for beer production, potentially offering unique benefits and challenges. This study investigates the physicochemical properties of brewer’s wort derived from both barley and lentil grains. Specifically...
This paper aimed to investigate the influence of certain wheat and wheat malt quality indicators on limit of attenuation of wort (LAT). The experiment was conducted using wheats that have been proven to display the best malting properties with height...
Kilning is an integral part of malt production; it ensures grain and enzyme preservation. Kilning temperatures can range between 80 and 220 °C, depending on the type of malt that is being produced. Polycyclic aromatic hydrocarbons (PAHs) are pron...
This project was initiated with the goal of investigating the malt quality of winter rye cultivars and hybrids grown in the United States in 2014 and 2015, but high levels of deoxynivalenol (DON) were subsequently found in many of the malt samples. D...
The grain yield, as well as the quality and safety of the wheat grains and corresponding malt can be compromised by Fusarium spp. infection. The protein content of the grain affects the chemical composition and enzyme levels of the finished malt. The...
Extranodal marginal zone lymphoma of mucosa-associated lymphoid tissue (MALT lymphoma) typically arises from sites such as the stomach, where there is no organized lymphoid tissue. Close associations between Helicobacter pylori and gastric MALT lymph...
In this study, the process of the vacuum impregnation of Kangoo barley grain, at the stage of soaking, was used in the production of light malt. The influence of vacuum impregnation on the speed of the water uptake by the barley, at temperatures of 1...
The Falling Number (FN) test is not suitable for the determination of α-amylase activity in malt flour because the amylolytic activity is too high to be determined by the FN instrument. The aim of this study was to modify the FN method to allow...
The aim of this study, as part of a collaboration between a malt house, a brewery, and a university, was to optimize the beer production process while simultaneously maintaining or even improving the quality of the beer and creating conditions for th...
There is an increasing market for locally grown malting barley (Hordeum vulgare L.) in the Northeast US. Malting barley must meet certain quality standards for acceptability in the brewing market. Up-to-date recommendations are needed regionally for...
Malting is one of the most energy-intensive stages in beer brewing, yet its environmental impacts remain under-characterized despite recent efficiency gains. Barley and malt transport drive significant greenhouse gas emissions in import-dependent cou...
Primary lung lymphoma (PLL) is a rare unilateral or bilateral lung disorder that is challenging to diagnose solely based on clinical and radiological presentation. PLL may be misdiagnosed as pneumonia or a lung tumor due to non-specific findings. PLL...
Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising type of raw material from the nutritional, economic, sensory, and tec...
Fusarium head blight is a destructive disease of cereals worldwide. The aim of this research was to study the effect of heavy Fusarium infection with Fusarium culmorum and biosynthesis of mycotoxins on different wheat varieties during malting by sett...
This article summarizes the main findings concerning Helicobacter pylori associated with gastric MALT lymphoma (GML). Considered together, GML strains based on their virulence factor profile appear to be less virulent than those associated with pepti...
There are many Fusarium graminearum contaminations in barley that are often associated with malt and beer quality issues. Thus, it is important to find a biological antifungal agent to prevent the growth of F. graminearum during malting. Minimum inhi...
Eighty-seven samples of malt from several Polish malting plants and 157 beer samples from the beer available on the Polish market (in 2018) were tested for Fusarium mycotoxins (deoxynivalenol (DON), nivalenol (NIV)), and their modified forms ((deoxyn...
Sjögren’s syndrome (SS) is a systemic chronic autoimmune disorder characterized by lymphocytic infiltration of the exocrine glands, as well as oral and ocular dryness. Among the late complications, malignant lymphoma is the most serious complication...
The role of 18F-fluorodeoxyglucose ([18F]FDG) positron emission tomography—computed tomography (PET-CT) in assessing mucosa-associated lymphoid tissue (MALT) lymphoma is debatable. We retrospectively explored the role of [18F]FDG PET-CT in stag...
Craft breweries are continuously searching for beers made with locally produced raw materials and unique flavor profiles to respond to consumer requests. We explored the behavior of three commercial strains of Saccharomyces cerevisiae in the fermenta...
The construction sector is increasingly seeking sustainable alternatives in its processes worldwide, with a particular focus on the production of eco-friendly materials. Additionally, the improper disposal of solid waste is rapidly increasing, partic...
Background/Objectives: This study reports pilot-scale production of gluten-free rice malt extract powder from Thai Chainat 1 rice as a sustainable alternative to barley malt extract. Methods: The process combined controlled malting with sequential en...
Marginal zone lymphomas (MZLs) are indolent mature B-cell neoplasms. Approximately 3.4% of gastrointestinal mucosa-associated lymphoid tissue (MALT) lymphomas involve the small bowel. Pseudoaneurysmal dilation has been reported in up to 35% of patien...
The molecular pathogenesis of orbital lymphoproliferative disorders, such as immunoglobulin G4-related ophthalmic disease (IgG4-ROD) and orbital mucosa-associated lymphoid tissue (MALT) lymphoma, remains essentially unknown. Differentiation between t...
Amylase activity in rye flour plays a crucial role in the production of rye bread. When preparing a scald in rye bread production, diastatic rye malt is utilized to augment the amylase activity of the rye flour. This study investigated the effects of...
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