Volume 46
Malting of Finger Millet: Factors Influencing α-Amylase Activity and Wort Characteristics.
T. Singh, K. Harinder, and G. S. Bains, Department of Food Science & Technology, Punjab Agricultural University, Ludhiana 141 004, India. Page 1.
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Studies on Hop Analysis.
H. L. Grant and R. J. Burkhardt, S. S. Steiner, Inc., P.O. Box 9009, Yakima, Washington 98909. Page 5.
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Environmental Effects on the Biochemical Phases of Malt Kilning.
W. J. W. Lloyd, Pauls Malt Ltd., Key Street, Ipswich, United Kingdom. Page 8.
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Composition of Male Hop Oil.
Gail B. Nickerson, Peggy A. Williams, and Alfred Haunold, Oregon State University and USDA-ARS, Corvallis, OR 97331. Page 14.
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Differentiation of Robust and Morex Barley by Isozyme Electrophoresis.
C. K. Huston, Jr., A. Vie, and M. J. Lewis, Department of Food Science and Technology, University of California, Davis 95616. Page 18.
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Changes in Brewer's Yeast During Storage and the Effect of These Changes on Subsequent Fermentation Performance.
Carol J. Sall, Jerome F. Seipp, and Alastair T. Pringle, Corporate Research and Development, Anheuser Busch Co. Inc., St. Louis, MO 63118. Page 23.
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Use of Kovats' Gas Chromatographic Retention Indices in Beer Flavor Studies.
Terry L. Peppard and Sharon A. Ramus, The Stroh Brewery Company, Detroit, MI 48207. Page 26.
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Genetic Engineering of Yeast: Construction of Strains that Degrade β-Glucans with the Aid of a Barley Gene.
Karl Kristian Thomsen, Elizabeth A. Jackson, and Klaus Brenner, Department of Physiology, Carlsberg Laboratory, DK-2500 Valby, Copenhagen, Denmark. Page 31.
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A Review of Quick, Reliable, and Simple Check Methods for Barley and Malt Based on the Carlsberg Seed Fixation System.
Sten Aastrup, Carlsberg Research Center, Gamle Carlsberg Vej 10, DK-2500 Copenhagen, Valby, Denmark. Page 37.
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Determination of Carbaryl Residues in Malt and Beer and Their Impact on Beer Quality.
R. D. Jones, T. E. Kavanagh, and B. J. Clarke, Carlton and United Breweries Limited, Melbourne, Australia. Page 43.
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Automated and Manual In-Line Solid-Phase Sample Preparation for High-Performance Liquid Chromatography Analysis of Bittering Substances in Worts and Beers.
I. McMurrough, J. Byrne, E. Collins, Research Centre, Guinness Brewing Worldwide, Dublin, Ireland, and M. R. Smyth, J. Cooney, and P. James, School of Chemical Sciences, National Institute of Higher Education, Dublin, Ireland. Page 51.
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The Influence of the Recombination System on the Protoplast Fusion of Saccharomyces cerevisiae.
D. Iserentant and K. Van de Spiegle, Centrum voor Biotechnologisch Onderzoek Boerenbond/Artois, Vaartstraat 94, B-3000 Leuven, Belgium. Page 61.
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Immobilized Cell Biotechnology-A New Possibility for Brewing?.
Takashi Inoue, Central Laboratories of Key Technology, Kirin Brewery Co. Ltd., 3 Miyahara, Takasaki, Japan 370-12. Page 64.
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Construction of α-Galactosidase-Positive Strains of Industrial Baker's (Saccharomyces cerevisiae) Yeasts.
Gregory P. Casey, Department of Applied Microbiology and Food Science (Food Biotechnology Group), and Wei Xiao and G. H. Rank, Department of Biology, University of Saskatchewan, Saskatoon, Canada S7N 0W0. Page 67.
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Intracellular Nicotinamide Adenine Dinucleotide Content of Brewer's Yeast During Different Stages of Fermentation.
R. B. Saha, Anheuser-Busch, Inc., Technical Center, One Busch Place, St. Louis, MO 63118. Page 72.
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Application of the Calcofluor Flow Injection Analysis Method for Determination of β-Glucan in Barley, Malt, Wort, and Beer.
Sten Aastrup, Department of Brewing Chemistry, and Kim G. Jørgensen, Department of Biotechnology, Carlsberg Research Center, Gamle Carlsberg Vej 10, DK-2500 Copenhagen, Valby, Denmark. Page 76.
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A Data Base Management System for Flavor Threshold Information and An Evaluation of Strategies for Identifying New Flavor-Active Substances in Beer.
K. J. Siebert, The Stroh Brewery Co., Detroit, MI 48207. Page 82.
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Guanosine Nucleosidase from Germinated Barley.
N. Prentice, U.S. Department of Agriculture, Agricultural Research Service, Cereal Crops Research Unit, 501 N. Walnut St., Madison, WI 53705. Page 92.
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NOTE
Conserving α-Amylodextrin Substrate Used in α-Amylase Determinations.
Avelina Gonzalez, Guillermo Massieu, and Graciella Diaz, Extractos y Maltas, S. A., Av. Poniente 146 No. 725, Industrial Vallejo, Mexico, D. F. CP02300. Page 97.
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Characterization of Major Proteins and Peptides in Beer.
S. Yokoi and A. Tsugita, Department of Chemistry, Science University of Tokyo, Noda, Japan 278, and K. Kamada, Research & Development Laboratories, Sapporo Breweries Ltd., Yaizu, Shizuoka, Japan 425. Page 99.
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Fate of Hop Oil Components in Beer.
Val E. Peacock and Max L. Deinzer, Department of Agricultural Chemistry, Oregon State University, Corvallis 97331. Page 104.
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Pilot-Scale Studies on Extended Aeration at Fermentor Fill.
Katherine Mauel Pearlstein, Technical Center, Anheuser-Busch, Inc., St. Louis, MO 63118-1852. Page 108.
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Technical Committee and Subcommittee Reports
Report of the Technical Committee.
K. J. Siebert, Chairman; R. Burkhardt; S. Chan; D. E. Davidson; A. Fraga; and J.E. Middlekauff. Page 112.
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Coordination of New and Alternate Methods of Analysis.
E. Knudson, Chairman; R. Burkhardt; R. Crumplen; P. Israel; R. Jensen; S. Kenny; M. Lewis; L. Marinelli; B. Morton; R. Siebel; and K. Siebert (ex officio).
Corresponding Members: K. Kamada, Brewers Association of Japan (BAJ); R. Langford, Institute of Brewing (IoB); S. Home, European Brewery Convention (EBC). Page 114.
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International Methods.
D. Hysert, Chairman; E. Knudson; S. Home (EBC); W. Olson; and K. Siebert (ex officio). Page 116.
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High Molecular Weight Protein in Beer (Bradford Method).
T. Peppard, Chairman; J. Cuti, Jr.; J. Dufour; A. Griffith; E. Knudson; R. Maruyama; I. McMurrough; J. Murphey; G. Nickerson; M. Ono; J. Power; A. Pringle; L. Vazquez; and A. Fraga (ex officio). Page 116.
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β-Glucans in Wort by Enzymatic Method.
A. Griffith, Chairman; J. Cuti; H. Dahlbert; B. Hardwick; S. Holmay; M. Ono; J. Powers; M. Wachter; and S. Chan (ex officio). Page 118.
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Malt Modification by Friabilimeter.
G. Neserke, Chairman; E. Austin; A. Fischer; H. Garza-Ulloa; B. Jensen; B. Johannes; M. Joyce; P. Martindale; M. Ono; W. Pitz; M. Rehmanji; L. Rodriguez; and S. Chan (ex officio). Page 119.
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Essential Oil in Hops and Hop Pellets.
J. Murphey, Chairman; J. Boersma; J. Guzinski; S. Kenny; K. Markl; R. Maruyama; C. McLinn; G. Nickerson; F. Noll; M. Ono; N. Secondo; L. Stenroos; R. Villarreal-Garza; and R. Burkhardt (ex officio). Page 121.
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Improved Microscopic Yeast Cell Counting.
E. Hatfield, Chairman; F. Barbero; D. Bendiak: R. Berndt; R. Crumplen; S. Delgadillo; S. Holmay; G. Jansen; J. Kaczor; T. Kieckhefer; D. Lin; I. Russell; D. Schisler; E. Van Engel; G. Wright; and J. Middlekauff (ex officio). Page 123.
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Electronic Yeast Cell Counting.
D. Bendiak, Chairman; D. Brown; R. Crumplen; J. Dring; K. Lattanzi; C. Martin; J. Middlekauff; K. Pearlstein; A. Pringle; I. Russell; D. Schisler; and A. Fraga (ex officio). Page 125.
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Malt Modification by Calcofluor Staining.
R. Wall, Chairman; S. Aastrup; T. Clark; A. Fischer; H. Garza-Ulloa; K. Gretenhart; S. Holmay; C. Martin; B. Sebree; W. Swenson; M. Wachter; and D. Davidson (ex officio). Page 126.
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Barley Pregermination by Fluorescein Dibutyrate.
R. Wall, Chairman; S. Aastrup; K. Gretenhart; T. Krajnik; C. Martin; M. Rehmanji; B. Sebree; W. Swenson; J. Treat; M. Wachter; and D. Davidson (ex officio). Page 127.
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NBB Agar.
R. Crumplen, Chairman; J. Armstrong; M. Barney; D. Bendiak; R. Berndt; A. Gould; E. Hatfield; S. Holmay; W. Ingledew; Y. Lin; J. Mill; I. Russell; R. Schroeder; G. Vargas; and J. Middlekauff (ex officio). Page 129.
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SCABA Analyzer for Alcohol and Original Gravity Content in Beer.
E. Austin, Chairman; J. Droessler; M. Freddo; R. Gayne; D. Gooch; R. Horne; T. Kamiya; S. Kay; V. Koehne; W. Korobey; J. Kruntorad; G. Neserke; L. Phillips; C. Sale; J. Seibold; J. Sheffer; G. Spahr; J. Wilson; and A. Fraga (ex officio). Page 131.
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Iso-α-Acids in Isomerized Hop Extracts by HPLC.
B. Foster, Chairman; L. Alden; M. Dahlberg; T. Hassinger; M. Himbayashi; H. Kaneda; T. Kostelecky; E. Knudson; J. Murphey; M. Ono; S. Sakume; L. Vasquez; P. Wieden; and R. Burkhardt (ex officio). Page 132.
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Analysis Check Services
Adjunct Materials Analysis Check Service (AMACS).
W. J. Duensing, Manager; and J. Middlekauff, Technical Committee Liaison. Page 135.
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Beer Analysis Check Service (BACS).
B. J. Morton, Manager; and D. E. Davidson, Technical Committee Liaison. Page 136.
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Malt Analysis Check Service (MACS).
Randal Ness, Manager; and S. H. Chan, Technical Committee Liaison. Page 137.
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Hop Analysis Check Service (HACS).
G. Nickerson, Manager; and R. Burkhardt, Technical Committee Liaison. Page 138.
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