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27 results on '"Edney, M. J."'

1. Barley

Author

Edney, M. J., Henry, R. J., editor, and Kettlewell, P. S., editor

Published
1996
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2. A high-maltose broth method for studying the effects of amino acids on fermentability

Author

GÓMEZ GUERRERO, BLANCA and EDNEY, M. J.

Subjects
CERVEZA, FERMENTACIÓN
Abstract

Fermentaciones en la cervecería requiere crecimiento de la levadura durante la fermentación suficiente para alcanzar los plazos y calidad de la cerveza esperada. Sólo es posible obtener el crecimiento necesario cuando la levadura se proporciona con un suministro adecuado de todos los nutrientes, incluyendo aminoácidos, minerales y azúcares fermentables. Sin embargo, un caldo hecho de 100% de jarabe de alto contenido de maltosa, y por lo tanto no contiene micronutrientes, mostraron una excelente fermentación en condiciones de laboratorio estándar (la gravedad específica del mosto de Congreso, las altas cantidades de levadura a inocular, y agitación continua), indica que no hay necesidad de micronutrientes en estas condiciones. El objetivo de este estudio fue desarrollar una prueba de fermentación a escala de laboratorio, sobre la base de reducidos cantidades de levadura a inocular y la utilización de los azúcares del adjunto, que indican la necesidad de micronutrientes en la fermentación. Maltas de tres variedades de cebada y de calidad variable se utilizaron para investigar la eficacia de la prueba. Los niveles de aminoácidos en mostos y mostos fermentados se midieron utilizando ultra-cromatografía líquida. Efectos de los aminoácidos en la fermentación fueron más evidentes con la cantidad de levadura de inocular de 0.45 g de levadura prensada por cada 100 mL de caldo y un caldo con una relación 40:60 de jarabe de alto contenido de maltosa al mosto de Congreso se utilizaron. Al menos 1,000 mg de aminoácidos por litro era necesario para fermentar completamente un caldo de 8.5°P. Los aminoácidos individuales fueron absorbidos en el orden esperado, con la excepción de la glutamina, un aminoácido de tipo A, que fue absorbido a un ritmo más lento que el tipo B, aminoácidos histidina y metionina. El método de caldo también encontró que la prolina fue absorbido incluso bajo condiciones normales de fermentación aminoácidos vez otros se habían agotado.

Published
2011

3. Relative responses of new malting barley cultivars to increasing nitrogen rates in western Canada

Author

O'Donovan, J. T., primary, Anbessa, Y., additional, Grant, C. A., additional, Macleod, A. L., additional, Edney, M. J., additional, Izydorczyk, M. S., additional, Turkington, T. K., additional, Juskiw, P. E., additional, Lafond, G. P., additional, May, W. E., additional, Harker, K. N., additional, Johnson, E. N., additional, Beres, B. L., additional, McAllister, T. A., additional, Smith, E. G., additional, and Chapman, W., additional

Published
2015
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6. Influence of production systems on return and risk from malting barley production in western Canada.

Author

Smith, E. G., Turkington, T. K., O'Donovan, J. T., Edney, M. J., Juskiw, P. E., McKenzie, R. H., Harker, K. N., Clayton, G. W., Xi, K., May, W. E., Irvine, R. B., Brandt, S., Johnson, E. N., and Perkovic, S.

Subjects
BARLEY, MALTING, PROFITABILITY, PEAS
Abstract

Copyright of Canadian Journal of Plant Science is the property of Canadian Science Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2016
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7. Net Return Risk for Malting Barley Production in Western Canada as Influenced by Production Strategies

Author

Smith, E. G., primary, O'Donovan, J. T., additional, Henderson, W. J., additional, Turkington, T. K., additional, McKenzie, R. H., additional, Harker, K. N., additional, Clayton, G. W., additional, Juskiw, P. E., additional, Lafond, G. P., additional, Grant, C. A., additional, Brandt, S., additional, Edney, M. J., additional, Johnson, E. N., additional, and May, W. E., additional

Published
2012
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8. Effect of crop residue, nitrogen rate and fungicide application on malting barley productivity, quality, and foliar disease severity

Author

Turkington, T. K., primary, O'Donovan, J. T., additional, Edney, M. J., additional, Juskiw, P. E., additional, McKenzie, R. H., additional, Harker, K. N., additional, Clayton, G. W., additional, Xi, K., additional, Lafond, G. P., additional, Irvine, R. B., additional, Brandt, S., additional, Johnson, E. N., additional, May, W. E., additional, and Smith, E., additional

Published
2012
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24. Effect of seeding date and seeding rate on malting barley production in western Canada.

Author

Turkington, T. K., Edney, M. J., Juskiw, P. E., McKenzie, R. H., Harker, K. N., Claytons, G. W., Lafond, G. P., Grant, C. A., Brandt, S., Johnson, E. N., Mays, W. E., Smiths, E., and O'Donovan, J. T.

Subjects
BARLEY, SEEDLINGS, CROP yields, MALT, PLANT spacing
Abstract

The article discusses the results of field experiments to evaluate the effects of seeding date and seeding rate on AC Metcalfe barley yield and malt quality parameters. Results indicate that in most cases, seeding at more than 300 seeds per square meter did not result in improved outcome and there was a risk of reduced yield and kernel plumpness at rates above this level. It was also noted that low barley plant densities were associated primarily with low soil pH and northern locations.

Published
2012
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27. Pearling Quality of Canadian Barley Varieties and their Potential Use as Rice Extenders*

Author

Edney, M. J., Rossnagel, B. G., Endo, Y., Ozawa, S., and Brophy, M.

Subjects
*BARLEY varieties, *FOOD texture
Abstract

Barley can be used as an extender of rice to increase the nutritive value of the end-product. Specific quality barley is required if the processed barley is to resemble cooked white rice in colour and shape. The barley must pearl and split without the production of broken kernels or fines and yet produce desired end use quality. Barley endosperm texture and colour are key to determining these processing characteristics. Testing of Canadian barley types indicated the waxy type was most appropriate for pearling and processing as rice extender. It had a firm endosperm texture that was not steely and yet processed into a white product with few broken grains. Covered barley was of better quality than hull-less, as the former generally had fewer steely kernels as well as firmer endosperm texture. Differences observed between two- and six-rowed type were related to grain size and could be overcome by proper adjustments to processing conditions. Growing conditions affected kernel size and barley protein contents but to a lesser extent than barley type. L* brightness values, Particle Size Index and kernel size were found to be important predictors of barley quality for pearling and as rice extender. [Copyright &y& Elsevier]

Published
2002
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