Volume 36
Changes in α-Amylase Enzymes During Germination.
A. W. MacGregor, Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Manitoba R3C 3G9. Page 1.
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Influence of Agar on the Effectiveness of Culture Media.
Yishan Lin, J. E. Siebel Sons' Company, Marschall Division, Miles Laboratories, Inc., Chicago, IL 60646. Page 6.
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Forecasting the Vicinal Diketone Content of Finished Beer.
Takashi Inoue, Kirin Brewery Co., Ltd., Takasaki, Gumma Pref., 370-12, Japan. Page 9.
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Use of Immunofluorescence and Viability Stains in Quality Control.
M. J. Chilver, J. Harrison, and T. J. B. Webb, Process Research Department, Allied Breweries Production Limited, Burton-on-Trent, Staffordshire, England DE14 IBZ. Page 13.
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A Simple Reducing Sugar Assay for Measuring β-Glucanase Activity in Malt, and Various Microbial Enzyme Preparations.
Leo J. Denault, W. G. Allen, E. W. Boyer, D. Collins, D. Kramme, and J. E. Spradlin, Miles Laboratories, Inc., 1127 Myrtle Street, Elkhart, IN 46514. Page 18.
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Stepwise Elution of Hop Resin Constituents from QAE Sephadex A-25 Ion-Exchange Resin.
Gail B. Nickerson and Sam T. Likens. Page 23.
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The Isolation and Identification of New Staling Related Compounds from Beer.
R. S. Williams and H. Wagner, Beverage Science Department, Labatt Breweries of Canada Ltd., London, Ontario N6A 4M3. Page 27.
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Analytical Study of Proteolytic Enzymes for Beer Stabilization.
J. P. Hebert, R. Scriban, and B. Strobbel, Chaire de Malterie Brasserie, Eaux et Boissons Gazeuses, Ecole Nationale Superieure Des Industries Agricoles et Alimentaires 105, rue de l'Universite F 59509 Douai, France. Page 31.
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The Relative Contribution of Ehrlich and Biosynthetic Pathways to the Formation of Fusel Alcohols.
Ernest C.-H. Chen, Research and Development Department, Molson Breweries of Canada Limited, Montreal, Quebec, H2L 2R5. Page 39.
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Automated Measurement of Total Oxygen in Beer Packages.
G. L. Jandreau and C. W. Hahn, Adolph Coors Co., Golden, CO 80401. Page 44.
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The Effect of a Wet and Dry Steep-Out on Barley Respiration and Malt Modification Time.
Darwin E. Davidson and Norman O. Jangaard, Research and Development, Adolph Coors Company, Golden, CO 80401. Page 51.
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Flavor Influence of Acetol in Beer and a Method for its Determination in Beer and Brewing Raw Materials.
K. S. Markl and S. R. Palamand, Technical Center, Anheuser-Busch, Inc., St. Louis, Missouri 63118. Page 56.
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An ATP Bioluminescence Method for the Quantification of Viable Yeast for Fermenter Pitching.
Lon F. Miller, Michael S. Mabee, H. Stephen Gress, and Norman O. Jangaard, Adolph Coors Company, Golden, CO 80401. Page 59.
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The Effect of Isohumulone/Isocohumulone Ratio on Beer Head Retention.
David W. Diffor, Sam T. Likens, Arthur J. Rehberger, and Ronald J. Burkhardt. Page 63.
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Caloric Value of Beer.
J. Raymond Helbert, Miller Brewing Company, Milwaukee, Wisconsin 53201. Page 66.
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Recent Developments in Imparting Hop Character to Beer.
Derek R. J. Laws, Terence L. Peppard, F. Richard Sharpe and John A. Pickett, Brewing Research Foundation, Nutfield, Surrey, Great Britain RH1 4HY. Page 69.
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Flavor Thresholds of Added Substances.
D. G. W. Brown, J. F. Clapperton, M. C. Meilgaard, and M. Moll. Page 73.
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Study on the Barley and Malt Polyphenoloxidase. II. Characterization of Barley and Steeped Barley Polyphenoloxidase.
Van Huynh, N., and Jerumanis, J., Section de Brasserie, Universite de Louvain, B-1348, Louvain-la-Neuve, Belgium. Page 81.
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Independence of Malting Quality and Barley Flour Particle Size.
Charles W. Baker and Ayed S. Amr, North Dakota State University, Fargo, ND 58102. Page 87.
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Report of the Technical Committee.
A. J. Rehberger, Chairman; P. R. Glenister, J. R. Helbert, S. T. Likens, J. McDougall, S. R. Palamand, and S. Stein.. Page 93.
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Coordination of New and Alternate Methods of Analysis.
B. B. Elliott, Chairman; R. L. Berndt, R. A. Carroll, H. L. Grant, C. W. Hahn, R. L. Schoeneman, G. P. Skocic, S. Stein, G. Van Gheluwe, D. W. Whitney, T. Wisk, and P. R. Glenister (ex officio).. Page 94.
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Microbiological Controls.
M. C. Barney, Chairman; R. L. Berndt, J. Brazin, A. M. Canales, D. C. Chunn, B. Cook, M. Frati, K. Hirsch, W. P. Hsu, D. W. Hysert, D. Jaeck, D. Kelly, L. King, Y. Lin, B. Molsaac, A. A. Moreno, L. J. Norman, H. B. Pfenninger (EBC), P. J. Richardson, R. Sondag, G. G. Stewart, E. L. VanEngel, F. Vogelsang, T. J. B. Webb, J. R. Wilmot, and J. R. Helbert (ex officio).. Page 95.
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Gas Chromatography.
M. A. Friese, Chairman; C. W. Baker, R. C. Bogenrief, A. M. Canales, S. Chau, D. P. Giuliani, A. M. Jamieson, T. Maier, N. M. Mundy, R. A. Willis, and S. R. Palamand (ex officio).. Page 99.
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Analysis of Hop Bittering Constituents.
G. B. Nickerson, Chairman; H. D. Antles, J. Boersma, R. Burkhardt, B. J. Clarke, H. L. Grant, J. R. Hudson (EBC), G. Schonhard, N. Secondo, M. H. Schwiesow, T. Y. Yum, and S. T. Likens (ex officio).. Page 101.
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Fermentable Carbohydrates in Wort and Beer.
J. H. Munroe, Chairman; E. Austin, J. Bors, K. M. Brobst, M. E. Cieslak, W. A. Davis, M. Gray, R. Hagy, A. M. Jamieson, G. Leung, P. M. Olinger, T. Otterson, A. F. Pomes, H. D. Scobell, D. Stubbs, F. Vogelsang, and J. R. Helbert (ex officio).. Page 107.
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Malt Analysis.
P. J. Frohmader, Chairman; E. B. Adamic, C. W. Baker, D. A. Baker, O. J. Banasik, W. C. Burger, R. A. Carroll, J. W. Dick, D. E. Davidson, A. A. Fischer, R. Krueger, C. W. Lamb, J. Livingston, J. McDougall, M. Moll (EBC), T. J. O'Brien, A. J. Reeves, W. D. Ruppel, J. Shelley, J. Shoop, R. G. Stark, J. M. Zimmerman, and S. Stein (ex officio).. Page 111.
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Barley Analysis.
R. A. Carroll, Chairman; E. Badolato, C. W. Baker, D. A. Baker, O. J. Banasik, W. C. Burger, J. W. Dick, R. H. Durr, A. A. Fischer, R. T. Foster, P. J. Frohmader, T. H. Hartzell, J. C. Livingston, D. J. Lubert, A. C. Naughton, T. J. O'Brien, S. Patil, J. Shelley, J. Shoop, R. G. Stark, and S. Stein (ex officio).. Page 114.
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Instrumentation.
C. M. Tebeau, Chairman; M. Beckett, E. Campos, B. Elliot, D. M. Hohfeld, E. Kot, J. Moriarty, W. T. Petry, E. Steinau, W. Walker, and S. R. Palamand (ex officio).. Page 118.
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Determination of Chlorides in Beer.
J. H. Grigsby, Chairman; A. Canales, J. Caul, S. Frey, M. Lepage, M. Missovich, G. Nickerson, V. Paulionis, S. Radar, G. Skocic, and J. McDougall (ex officio).. Page 119.
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International Methods.
J. P. McRae, Chairman; R. A. Carroll, B. B. Elliott, P. J. Frohmader, E. Kneen, M. C. Meilgaard, and S. T. Likens (ex officio).. Page 121.
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Beer Analysis Check Service.
T. Lom, Chairman; D. Adler, J. Allison, A. Baccala, C. Belew, L. Bernstein, E. Blaschke, B. Cook, P. Dakin, J. Daniel, T. Day, P. Desmond, S. DuChene, S. M. Field, M. Frati, H. Geller, K. Hirsch, G. Kean, J. Kurusz, M. Lepage, S. Manalo, Jr., J. P. McRae, I. Nielsen, D. Patnaude, J. Richardson, W. Ruppel, R. Schoeneman, E. Sullivan, J. Sutherland, C. M. Tebeau, W. VonMinden, R. Wallace, D. West, and J. McDougall (ex officio).. Page 123.
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Ethanol in Beer.
R. S. Williams, Chairman; A. M. Canales, A. M. Jamieson, T. W. Maier, N. M. Mundy, and J. McDougall (ex officio).. Page 124.
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Flavor Testing.
M. C. Meilgaard, Chairman; D. R. Babcook, N. M. de Banchs, R. Berndt, L. Bernstein, A. M. Canales, J. Compton, J. H. Coors, W. A. Hardwick, T. J. Konis, M. J. Lewis, J. P. McRae, M. Moll (EBC), H. R. Moskowitz, J. E. Muller, R. M. Pangborn, F. Pastrana, T. R. Schmidt, J. Seigel, M. R. Sfat, J. Siragusa, J. C. Sonnemann, P. Todd, Jr., R. Williams, K. Word, and S. R. Palamand (ex officio).. Page 127.
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Polyphenols in Beer.
H. S. Gress, Chairman; C. Baker, M. Beckett, R. Belz, V. M. Bendelow, L. Blecher, M. Dadic, W. Duensing, L. Miller, G. Nickerson, B. Schmitt, W. G. Schulze, J. Stankarb, J. T. Whitt, and P. R. Glenister (ex officio).. Page 129.
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Determination of Sodium and Potassium in Beer.
M. Lepage, Chairman; R. Belz, R. Brisson, S. W. Frey, R. L. McAdam, M. Moll (EBC), L. Z. Rosenberg, G. Rumi, R. Schmitt, D. Thompson, F. Vogelsang, D. Whitney, and S. T. Likens (ex officio).. Page 132.
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Vicinal Diketones and Precursors.
K. Siebert, Chairman; Z. Alavi, C. Baker, M. Beckett, A. Canales, M. Cieslak, P. Gales, P. Gjertsen (EBC), D. Hysert, T. Inoue, K. Markl, J. Stankorb, and J. R. Helbert (ex officio).. Page 137.
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Improvements of the Micro Method for More Rapid and Precise Determination of Vicinal Diketones in Beer.
Takashi Inoue, Research Laboratories of Kirin Brewery Co., Ltd., Takasaki, Gumma Pref., 370-12, Japan. Page 139.
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Development of Required Time Temperature Relationships for Effective Flash Pasteurization.
Linda McCaig King, Larry Egan, David Schisler, and Charles W. Hahn, Research and Development, Adolph Coors Company, Golden, CO 80401. Page 144.
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Genetic and Biochemical Studies on Yeast Strains Able to Utilize Dextrins.
J. A. Erratt and G. G. Stewart, Labatt Breweries of Canada Ltd., London, Ontario N6A 4M3. Page 151.
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Determination of Tannic Acid in Beer by Thin-Layer Chromatography.
Miroslav Dadic and Guy Belleau, Molson Breweries of Canada Ltd., Montreal, Quebec H2L 2R5. Page 161.
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Management of Quality Control Data in a Multiple Plant Brewery.
D. D. Brumsted, Carling National Breweries, Inc., Baltimore, MD 21224. Page 168.
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Microscopic View of the Mashing Process: Cellulosic, Pectic, and Fatty Materials.
Paul R. Glenister, J. E. Siebel Sons' Company, Miles Laboratories, Inc., Chicago, IL 60646. Page 171.
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Application of Yeast Genetics Within the Brewing Industry. A Review.
G. G. Stewart, Labatt Breweries of Canada Ltd., London, Ontario, Canada. Page 175.
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Fermentation of High-Lysine Worts.
W. C. Burger and Sookie C. Porter, U. S. Department of Agriculture and Department of Agronomy, University of Wisconsin, Madison 53705. Page 186.
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Melanoidins and Beer Foam.
G. Jackson and T. Wainwright, Brewing Research Foundation, Nutfield, Surrey, RH1 4HY, Great Britain. Page 192.
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Enzymic Hydrolysis of Brewers' Spent Grain.
N. Prentice and J. M. Refsguard, U.S. Department of Agriculture, Barley and Malt Laboratory, Madison, WI 53705. Page 196.
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