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Malting and brewing research
Download the brochure below
Malting, Brochure brewing and beverages research.pdf
List of publications for ordering
Publications_Barley, malting and brewing.pdf
Publications_Yeast and fermentation.pdf
Publications_Process hygiene.pdf
If you are interested in some of the publication,
please contact:
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Related posters
Holopainen et al 2010_Production of novel ingredients from whole grain barley flour- Niemi et al 2010_Milling as pre-treatment in the food uses and fractionation of brewers' spent grain
- Sibakov et al 2010_Controlled depolymerization of oat beta-glucan for beverage applications
- Juvonen et al 2009_Culture-independent profiling of microbial communities in malting and brewing by PCR-DHPLC
- Priha et al 2009_Quorum sensing of brewery biofilm microbes
- Holopainen et al 2008_Barley as a functional beverage ingredient - The influence of grain structure
- Raulio et al 2008_Microbes and biofilms in malting barley: a FESEM study
- Holopainen et al 2007_New strategies for protein and proteolysis research in barley to beer chain
- Ohls et al 2007_The effect of fibre amount, energy level and viscosity of beverages containing oat fibre on satiety
- Wilhelmson et al 2007_The effects of modified atmosphere in malting
- Wilhelmson et al 2005_Oxygen deficiency in germinating barley
- Ritala et al 2004_Transgenic barley in brewing - Detection of transgene & heterologous protein level
Related presentations
- Holopainen et al 2010_Water uptake and endosperm modification during malting
- Laitila et al 2010_Management of microbes in malting
- Niemi et al 2010_Cereal by-products as raw material for biorefineries
- Sibakov et al 2010_Beta-glucan as novel ingredient for fibre-enriched functional beverages
- Sibakov et al 2010_Modification of oat beta-glucan for beverage applications
- Lyly et al 2009_Effect of viscosity, protein and dietary fibre in beverages on perceived satiety
- Sibakov et al 2009_Barley as an ingredient for functional food products
Latest posters
- Holopainen et al 2010_Production of novel ingredients from whole grain barley flour
- Niemi et al 2010_Milling as pre-treatment in the food uses and fractionation of brewers' spent grain
- Sibakov et al 2010_Controlled depolymerization of oat beta-glucan for beverage applications
- Juvonen et al 2009_Culture-independent profiling of microbial communities in malting and brewing by PCR-DHPLC
- Priha et al 2009_Quorum sensing of brewery biofilm microbes
Latest presentations
- Holopainen et al 2010_Water uptake and endosperm modification during malting
- Laitila et al 2010_Management of microbes in malting
- Niemi et al 2010_Cereal by-products as raw material for biorefineries
- Sibakov et al 2010_Beta-glucan as novel ingredient for fibre-enriched functional beverages
- Sibakov et al 2010_Modification of oat beta-glucan for beverage applications
Nutritech Roadmap
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