K-BETA3 / β-Amylase (Betamyl-3-method) Assay kit (100)

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K-BETA3 / β-Amylase (Betamyl-3-method) Assay kit (100) 매주 수요일 4시 발주 마감 후 4-5일 소요
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β-Amylase (Betamyl-3-method) Assay kit (100)

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Prediction of potential malt extract and beer filterability using conventional and novel malt assays.

Cornaggia, C., Evans, D. E., Draga, A., Mangan, D. & McCleary, B. V. (2019). Journal of Institute of Brewing, In Press.

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Measurement of β-amylase in cereal flours and commercial enzyme preparations.

McCleary, B. V. & Codd, R. (1989). Journal of Cereal Science, 9(1), 17-33.

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Gene transcript accumulation and enzyme activity of β-amylases suggest involvement in the starch depletion during the ripening of cherry tomatoes.

Maria, T., Tsaniklidis, G., Delis, C., Nikolopoulou, A. E., Nikoloudakis, N., Karapanos, I. & Aivalakis, G. (2016). Plant Gene, 5, 8-12.

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Electromagnetic heating for industrial kilning of malt: a feasibility study.

Ferrari-John, R. S., Katrib, J., Zerva, E., Davies, N., Cook, D. J., Dodds, C. & Kingman, S. (2016). Food and Bioprocess Technology, 10(4), 687-698.

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Carbohydrate metabolism and tissue differentiation during potato tuber initiation, growth and dormancy induction.

Akoumianakis, K. A., Alexopoulos, A. A., Karapanos, I. C., Kalatzopoulos, K., Aivalakis, G. & Passam, H. C. (2016). Australian Journal of Crop Science, 10(2), 185.

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The interaction between starch hydrolysis and acidification kinetic determines the quality of a malted and fermented sorghum beverage.

Mestres, C., Nguyen, T. C., Adinsi, L., Hounhouigan, J., Fliedel, G. & Loiseau, G. (2015). Journal of Cereal Science, 63, 8-13.

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Effect of cold shock on the enhancement of β‐amylase activity during malting and malt processability for a red sorghum intended for brewing use.

Bwanganga, J. C. T. (2015). Journal of the Institute of Brewing, 121(2), 219-223.

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Chemical composition of wild and feral diploid wheats and their bearing on domesticated wheats.

Brandolini, A., Hidalgo, A., Gabriele, S. & Heun, M. (2015). Journal of Cereal Science, 63, 122-127.

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The genotypic difference in the effect of water stress after anthesis on the malt quality parameters in barley.

Wu, X. J., Chen, X., Zeng, F. R. & Zhang, G. P. (2015). Journal of Cereal Science, 65, 209-214.

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Diastatic enzymes malting process optimisation of African finger millet for biotechnological uses.

Kolawole, A. N. & Kolawole, A. O. (2015). African Journal of Biochemistry Research, 9(6), 81-88.

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I-SceI-mediated double-strand DNA breaks stimulate efficient gene targeting in the industrial fungus Trichoderma reesei.

Ouedraogo, J. P., Arentshorst, M., Nikolaev, I., Barends, S. & Ram, A. F. (2015). Applied Microbiology and Biotechnology, 99(23), 10083-10095.

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Effect of unmalted oats (Avena sativa L.) on the quality of high-gravity mashes and worts without or with exogenous enzyme addition.

Schnitzenbaumer, B. & Arendt, E. K. (2014). European Food Research and Technology, 238(2), 225-235.

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Implementation of commercial oat and sorghum flours in brewing.

Schnitzenbaumer, B., Kaspar, J., Titze, J. & Arendt, E. K. (2014). European Food Research and Technology, 238(3), 515-525.

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Effect of drying temperature and time on alpha-amylase, beta-amylase, limit dextrinase activities and dimethyl sulphide level of teff (Eragrostis tef) malt.

Gebremariam, M. M., Zarnkow, M. & Becker, T. (2013). Food and Bioprocess Technology, 6(12), 3462-3472.

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Polyphenol oxidase, alpha-amylase and beta-amylase activities of Triticum monococcum, Triticum turgidum and Triticum aestivum: A two-year study.

Hidalgo, A., Brusco, M., Plizzari, L. & Brandolini, A. (2013). Journal of Cereal Science, 58(1), 51-58.

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Modelling the β-amylase activity during red sorghum malting when Bacillus subtilis is used to control mould growth.

Bwanganga Tawaba, J. C., Béra, F. & Thonart, P. (2013). Journal of Cereal Science, 57(1), 115-119.

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Oat malt as a baking ingredient – A comparative study of the impact of oat, barley and wheat malts on bread and dough properties.

Mäkinen, O. E. & Arendt, E. K. (2012). Journal of Cereal Science, 56(3), 747-753.

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Gamma irradiation of sorghum flour: effects on microbial inactivation, amylase activity, fermentability, viscosity and starch granule structure.

Mukisa, I. M., Muyanja, C. M. B. K., Byaruhanga, Y. B., Schüller, R. B., Langsrud, T. & Narvhus, J. A. (2012). Radiation Physics and Chemistry, 81(3), 345-351.

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Heat damage of water biscuits from einkorn, durum and bread wheat flours.

Hidalgo, A. & Brandolini, A. (2011). Food Chemistry, 128(2), 471-478.

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Evaluation of heat damage, sugars, amylases and colour in breads from einkorn, durum and bread wheat flours.

Hidalgo, A. & Brandolini, A. (2011). Journal of Cereal Science, 54(1), 90-97.

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Refining the prediction of potential malt fermentability by including an assessment of limit dextrinase thermostability and additional measures of malt modification, using two different methods for multivariate model development.

Evans, D. E., Dambergs, R., Ratkowsky, D., Li, C., Harasymow, S., Roumeliotis, S. & Eglinton, J. K. (2010). Journal of the Institute of Brewing, 116(1), 86-96.

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