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Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach
α-acids β-acids Romanian hop cultivars Humulus lupulus principal component analysis
2015/3/30
Reverse-phase high performance liquid chromatography technique was used for studying the evolution of bitter acids from three varieties of hop growing in Romania during the development of hop cones an...
Agricultural distillates from Polish varieties of rye
by-products of fermentation ethanol fermentation higher alcohols Secale cereale
2014/8/11
We evaluated the effect of Polish cultivars of rye on the dynamics of fermentation and the amount and composition of the by-products in agricultural distillates obtained. The scope of research include...
Brewing trials with spring and winter barley varieties
Hordeum vulgare L. saccharification saccharide composition beer
2014/2/25
The effects of a set of barley varieties on the brewing process and quality of beer production intermediaries were studied in trial brews (40 l) prepared using the two-mash decoction process. The vari...
Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and organic acids
grapevine interspecific variety sugars organic acid profiling
2014/2/25
The quality of grapes is determined above all by the contents of the primary and secondary metabolites. The primary metabolites involve sugars and organic acids, and just these compounds are dealt wit...
Post-harvest content of free titratable acids in the grain of proso millet varieties (Panicum milliaceum L.), and changes during grain processing and storage
Panicum miliaceum L. proso millet rancidity storage conditions titratable acids
2014/3/10
A triennial evaluation of the content of titratable acids (TA) in grain was carried out on 12 varieties of proso millet (Panicum miliaceum L.). The model variety, Mironovskoe 94, harvested in 2004, wa...
Staling and Texture of Bread Prepared from New Japanese Bread Wheat Varieties with Slightly Low-Amylose Starch
bread staling texture wheat starch
2009/5/20
The bread-making quality of flour made from two new Japanese bread wheat varieties, Haruyokoi and Kitanokaori, was evaluated, and the staling and texture of bread made from these flour types were comp...
Aroma is a phenomenon that occurrs when food and live organism mutually react during the process of consumption. Many factors influence the making of aroma of wine distillates (e.g. cognac) during the...
Properties of Starches from Potato Varieties Grown in Hokkaido
potato starch phosphorus content pasting properties
2008/4/20
Using potato cultivars grown in Hokkaido, the starch properties in potato tubers were characterized. The starch properties determined in this study were the contents of amylose and phosphorus, granule...
Image vision technology for the characterisation of shape and geometrical properties of two varieties of lentil grown in Turkey
image analysis lentil legumes size parameters geometrical model
2014/3/3
Geometrical features of lentil seeds (Lens culinaris Medik) were analysed using the image analysis LUCIA system Ver. 3.52. The values of the weight of 1000 kernels, kernel density, specific volume, sp...
Nondestructive identification of tea (Camellia sinensis L.) varieties using FT-NIR spectroscopy and pattern recognition
green teaAvarietyAidentificationAFT-NIR spectroscopyApattern recognition
2014/3/3
Due to more and more tea varieties in the current tea market, rapid and accurate identification of tea (Camellia sinensis L.) varieties is crucial to the tea quality control. Fourier Transform Near-In...