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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 61, 2003 - Issue 1
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Original Articles

A Comparative Nuclear Magnetic Resonance and Rheological Study on Mash and Spent Grain Suspensions, Worts, and Carbohydrate Solutions

Un Estudio Comparativo de Resonancia Magnética Nuclear y Estudio Reológico de Macerado, y de Suspensiones de Grano Gastado, Mostos, y Soluciones de Carbohidratos

Joachim GötzLehrstuhl für Brauereianlagen und Lebensmittel-Verpackungstechnik, Technische Universität München, Weihenstephaner Steig 22, 85350Freising-Weihenstephan, GermanyCorrespondence[email protected]
,
Jan SchneiderLehrstuhl für Brauereianlagen und Lebensmittel-Verpackungstechnik, Technische Universität München, Weihenstephaner Steig 22, 85350Freising-Weihenstephan, Germany
,
Petra FörstLehrstuhl für Fluidmechanik und Prozessautomation, Technische Universität München, Weihenstephaner Steig 23, 85350Freising-Weihenstephan, Germany
&
Horst WeisserLehrstuhl für Fluidmechanik und Prozessautomation, Technische Universität München, Weihenstephaner Steig 23, 85350Freising-Weihenstephan, Germany
Pages 37-47 | Received 17 Apr 2002, Accepted 08 Oct 2002, Published online: 01 Feb 2018

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Read on this site (2)

Declan L. Goode & Elke K. Arendt. (2006) Model Studies Characterizing the Rheological Behavior of Simulated Mashing Conditions Using the Rapid Visco-Analyzer. Journal of the American Society of Brewing Chemists 64:2, pages 100-110.
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Declan L. Goode, Lisa Rapp, Tilman J. Schober, Helge M. Ulmer & Elke K. Arendt. (2005) Development of a New Rheological Laboratory Method for Mash Systems—Its Application in the Characterization of Grain Modification Levels. Journal of the American Society of Brewing Chemists 63:2, pages 76-86.
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Articles from other publishers (4)

Birgit Schnitzenbaumer, Elke K. Arendt & Jean Titze. (2013) Statistical comparison of a new rheological method for defining changes in mash consistency during mashing with the established Rapid Visco Analyser. Journal of Cereal Science 57:1, pages 39-46.
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J. van Duynhoven, A. Voda, M. Witek & H. Van As. 2010. 145 197 .
Declan L. Goode, Helge M. Ulmer & Elke K. Arendt. (2005) Model Studies to Understand the Effects of Amylase Additions and pH Adjustment on the Rheological Behaviour of Simulated Brewery Mashes. Journal of the Institute of Brewing 111:2, pages 153-164.
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. (2003) Current awareness in phytochemical analysis. Phytochemical Analysis 14:4, pages 267-274.
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