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Dissertations / Theses on the topic 'Fermentability'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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1

Huerta, Zurita Ramon. "Prediction of Wort Fermentability in Two-Rowed Barley Genotypes." Diss., North Dakota State University, 2016. http://hdl.handle.net/10365/25707.

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Fermentability is the parameter that describes the ability of yeast to turn sweet wort into alcohol. As the efficiency of this process is related with alcohol yield, it will regulate the amount of beer produced from a given amount of malt. Considering that fermentation efficiency is influenced by the concentration of fermentable sugars in wort, the diastatic power (DP) of malt has long been associated with fermentability. However, research studies have shown that DP alone can not explain much of the observed variability (R2?0.50) between malt samples. Some reports suggest that the separate det

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2

Sehrawat, Jaidev. "Effect of Operational Parameters on Laboratory Determination of Malt Fermentability." Thesis, North Dakota State University, 2013. https://hdl.handle.net/10365/26925.

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Prediction and variability in malt fermentability is a concern for breeders and brewers. The primary purpose of this study was to determine the variation in fermentability using two different laboratory mash methods. Another experiment was conducted to develop a relationship between malt/wort parameters and malt fermentability with addition of adjunct. The prediction of malt fermentability was achieved by using stepwise multiple linear regression analysis to evaluate which quality factors were able to best explain the observed variation in fermentability. The hot water extract (HWE) mash proto

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3

Visser, Magdalena Johanna. "Evaluation of malted barley with different degrees of fermentability using the Rapid Visco Analyser (RVA)." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6650.

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Thesis (MSc Food Sc)--University of Stellenbosch, 2011.<br>ENGLISH ABSTRACT: The relationship between malt fermentability and rheological variables, measured by means of the Rapid Visco Analyser (RVA) and application of multivariate data analysis, was investigated. The RVA Kilned Malt method was optimised to achieve maximum rheological discrimination between malt samples, differing in fermentability. Five concentrations and two particle sizes were used to investigate each malt sample. Data were analysed by two different data analysis techniques, namely principal component analysis (PCA)

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4

Mazzo, Hortencia Campos. "Suplementação de glicerina na dieta de equinos." Universidade de São Paulo, 2018. http://www.teses.usp.br/teses/disponiveis/10/10135/tde-03082018-153431/.

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A glicerina, na alimentação, pode ser considerada uma boa fonte energética. Assim, sua utilização como substituta em parte de grãos e outros alimentos ricos em amido é amplamente estuda já que esses alimentos podem causar alterações metabólicas e digestivas quando em alto consumo. Neste estudo, objetivou-se comparar níveis de adição de glicerina na dieta de equinos. Foram utilizados oito pôneis machos, castrados, da raça Mini-Horse, com idade aproximada de 9 anos ± 6 meses, peso corporal médio de 149,80 ± 17,20 kg e escore corporal médio de 5,4 ± 0,7. Os animais foram alojados em ba

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5

Haney, Lisa Julia. "A method to evaluate corn stover biomass for fermentability to ethanol and the characterization of maize (Zea mays) brown midrib mutants." [Ames, Iowa : Iowa State University], 2007.

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6

Nolasco, Junior Jonas. "Eficiência de processo térmico para mostos a base de caldo de cana e melaço na produção de bioetanol." [s.n.], 2010. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255384.

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Orientador: Pilar Rodriguez de Massaguer<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-16T13:46:22Z (GMT). No. of bitstreams: 1 NolascoJunior_Jonas_D.pdf: 1793020 bytes, checksum: 50a108545c351293fc67eba7a94f669d (MD5) Previous issue date: 2010<br>Resumo: Nesta pesquisa foi verificada a eficiência de tratamento térmico UHT para mostos a base de caldo de cana e melaço, otimizado para preservação máxima (> 98,7%) do conteúdo dos açúcares sacarose, glicose e frutose causando 3 reduções logarítmicas no micro-

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7

Cannata', Laura <1993&gt. "Studio e ottimizzazione della fermentabilità di scarti organici di provenienza urbana e valorizzazione degli overflows di processo tramite digestione anaerobica all’interno di una piattaforma pilota integrata per la produzione di biopolimeri e metano." Master's Degree Thesis, Università Ca' Foscari Venezia, 2018. http://hdl.handle.net/10579/12270.

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La presente sperimentazione si inserisce all’interno del progetto europeo Res Urbis, che ha come scopo la valorizzazione di scarti organici di provenienza urbana tramite la produzione di biopolimeri (poliidrossialcanoati, PHA) e metano, attraverso un approccio integrato successivamente descritto. In particolare, in questa sperimentazione sono state utilizzate due matrici differenti e facilmente reperibili all’interno dell’impianto di trattamento acque di Treviso: fango attivo secondario (dopo ispessimento) e la Frazione Organica dei Rifiuti Solidi Urbani (FORSU), precedentemente pressata e omo

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8

Hooda, Seema. "The role of functional properties of dietary fiber in the control of nutrient flow and intestinal health in pigs." Phd thesis, 2010. http://hdl.handle.net/10048/1260.

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Viscosity and fermentability are considered important properties of dietary fiber. Viscosity increases digesta viscosity and reduces digesta passage rate, nutrient digestion and absorption whereas fermentability increases fermentation into short chain fatty acids (SCFA). The objectives were to enhance the understanding of these properties of dietary fiber and their effects on digestive physiology using surgical models in pigs. In study 1, three catheterized pigs fed 3 diets containing 0, 3, or 6% oat -glucan concentrate (BG0, BG3, and BG6) in a repeated 3 3 Latin square. Pigs fed BG6 had a lo

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9

Mishra, Ankita. "THE EFFECT OF WORT BOIL TIME AND TRUB ON BARLEY MALT FERMENTABILITY THROUGH THE MINIATURE FERMENTATION METHOD." Thesis, 2012. http://hdl.handle.net/10222/15434.

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The basic aim of barley malt breeders and maltsters is to produce malt with optimum fermentability levels. The purpose of this research was to understand and evaluate the effect of wort boiling and autoclaving at varying time periods (30, 45, 60, 90, and 120 min) on malt fermentability. The effect of trub content was also analyzed. Small-scale fermentations were carried out using a ‘Control malt’ and a standard SMA yeast strain. The Apparent Degree of Fermentability (ADF), Turbidity (absorbance at 600nm), and Density (oPlato) were measured at specific time intervals over three day fermentatio

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10

Gomez, Guerrero Blanca. "Effects of amino acid profile, endoprotease activities and wort quality on fermentability under different malting and brewing conditions." 2009. http://hdl.handle.net/1993/3159.

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The quantity of alcohol produced through wort fermentation is fundamental to a malt’s quality. Good fermentability is dependent on many malt quality parameters but requirement for proteases to provide amino acids and peptides for yeast is poorly understood. The thesis investigated relationships between amino acid profiles, endoprotease activities and fermentability under different malting and brewing conditions. Methods for measuring individual wort amino acids, endoprotease activity and fermentability were modified or developed to better understand the relationships. Levels of lysine and glyc

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11

Bourque, Chris. "Fermentability of Canadian Two-Row Barley Malt: Wort Turbidity, Density, and Sugar Content as Measures of Fermentation Potential." 2013. http://hdl.handle.net/10222/35461.

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The primary goal of this study was to investigate and compare the fermentation performance of malt produced from eleven Canadian two-row barley varieties grown during the 2007 and 2008 crop seasons. Common malting varieties tested included Harrington, AC Metcalfe, CDC Copeland, CDC Kendall, and feed varieties CDC Dolly, CDC Bold, CDC Helgason and McLeod. As well, three experimental varieties, TR251; TR306; and BM9752D-17, were included in this study due to their varied display of enzymatic activity; of chief interest was the ?-amylase thermal stability. Fermentations were carried out using the

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12

Krause, Karen Marie. "Effects of forage particle size and carbohydrate fermentability on rumen fermentation and performance of lactating dairy cows." 2002. http://www.library.wisc.edu/databases/connect/dissertations.html.

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13

Jeong, Cheol. "Study of fermentability of pretreated Acid Catalyzed Organosolv Saccharification (ACOS) hydrolysate by Saccharomyces diastaticus highly flocculating yeast." Thesis, 1994. http://hdl.handle.net/2429/6957.

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Sugar production from spruce wood chips, the presence of fermentation inhibitors (carbohydrate degradation products, extractives and phenolic compounds), their removal and the fermentability of ACOS (&cid catalyzed Qrganosolv Saccharification) hydrolysates were extensively studied. In percolation type runs 92.75% of the theoretical sugars were recovered in 30 to 40 mm runs at 180° C with 80:20 acetone:water solutions containing 0.04 N sulfuric acid as the hydrolysis catalyst. This hydrolysis process was not optimized. 96% of the wood charge was dissolved. 4.0 % of the total dissolve

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14

Fushai, Felix. "Fermentability of dietary fibre and metabolic impacts of including high levels of fibrous feed ingedients in maize-soyabean growing pig diets supplemented with exogenous enzymes." Thesis, 2014. http://hdl.handle.net/10500/14220.

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The objectives of the research were to examine the effects of high dietary levels of fibrous feeds, and of supplementation with Roxazyme® G2 (RX), on the digestive metabolic and physiological responses of growing pigs fed maize-soybean diets. The nutrient and dietary fibre (DF) composition, the swelling and water-binding capacities of maize (MM), its hominy chop (HC) and cobs (MC), dehulled soybean (dSBM) and the hulls (SH), brewer’s grains (BG), lucerne hay (LH) and wheat bran (WB) were evaluated using standard procedures. Feed fibre fractions were isolated by simulating upper tract digestio

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15

Udeh, Henry Okwudili. "Effects of mineral ions on yeast performance under very high gravity beer fermentation." Diss., 2015. http://hdl.handle.net/11602/260.

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