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Contents Volume 41, 2004

MBAA TQ vol. 41, no. 1, 2004, pp. 9-17
Chemical Engineering for Quality Brewing
Nick J. Huige, Ph.D. Nico Consulting, Waukesha, WI 53188, U.S.A.
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MBAA TQ vol. 41, no. 1, 2004, pp. 18-26
Wort Clarity: Effects on Fermentation
Graham G. Stewart and Stephen A. Martin. International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh, EH14 4AS, Scotland.
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MBAA TQ vol. 41, no. 1, 2004, pp. 27-32
The Effect of Wheat Malting on the Colloidal Haze of White Beers
Filip Delvaux, Floris J. Combes, and Freddy R. Delvaux. Centre for Malting and Brewing Science, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.
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MBAA TQ vol. 41, no. 1, 2004, pp. 33-41
Package Quality/Pasteurizer Conditions: Avoiding Staining, Spotting, and Rusting
Tom Soukup and Jack Bland. ChemTreat, Inc., Glen Allen, VA 23060
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MBAA TQ vol. 41, no. 1, 2004, pp. 42-44
Benefits of Using Chlorine Dioxide as an Alternative to Hot-Water Sanitation
George Agius (1), Stacey Burkeen (2), and Jim Mynatt (2). 1. JohnsonDiversey Inc., Oakville, Ontario L6H 6P1, Canada. 2. Coors Brewing Company, Memphis, TN 38118, U.S.A.
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MBAA TQ vol. 41, no. 1, 2004, pp. 45-49
A Review of Progress in Mash Separation Technology
John Andrews. Briggs of Burton, PLC, Staffordshire, U.K.
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MBAA TQ vol. 41, no. 1, 2004, pp. 50-52
Control of Hydrogen Sulfide in Beer with a Copper Electrolysis System
Egbert Pfisterer (1), Ian Richardson (2), and Attila Soti (3). 1. First Key Inc., 42 Wycliffe Crescent, Toronto, Ontario, M2K 1V6, Canada. 2. Beverage Machinery Services Inc., 200 Connie Crescent, Unit 7, Concord, Ontario, L4K 1M1, Canada. 3. Beverage Engineering Inc., 3280 Langstaff Road, Concord, Ontario, L4K 4Z8, Canada.
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MBAA TQ vol. 41, no. 2, 2004, pp. 97-103
A Critical Control Point Analysis for Flavor Stability of Beer
C. W. Bamforth. Department of Food Science & Technology, University of California, Davis, CA 95616-8598.
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MBAA TQ vol. 41, no. 2, 2004, pp. 104-110
New Canadian Malting Barley Varieties and Their Malting and Brewing Characteristics
Yueshu Li and Aleksandar Egi. Canadian Malting Barley Technical Centre, 1365-303 Main Street, Winnipeg, MB, Canada R3C 3G7.
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MBAA TQ vol. 41, no. 2, 2004, pp. 111-114
Acid Cleaning: Your Future to Greater Savings, Higher Productivity, Increased Safety, and a Better Environment
Mauricio Colosia. Eurochem Int. Corp., 600 Wendell Court, Atlanta, GA 30336, U.S.A.
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MBAA TQ vol. 41, no. 2, 2004, pp. 115-119
VIT-Bier: The Rapid and Easy Detection Method for Beer-Spoiling Bacteria
Karin Thelen, Dr. Claudia Beimfohr, and Dr. Jiri Snaidr. vermicon AG, Emmy-Noether-Str. 2, 80992 Munich, Germany.
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MBAA TQ vol. 41, no. 2, 2004, pp. 120-123
Ninkasi—An Ancient Brew Revisited
Fred M. Scheer. Boscos Nashville Brewing Co., Nashville, TN 37212, U.S.A.
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MBAA TQ vol. 41, no. 3, 2004, pp. 231-240
Barley beta-Glucans and Their Degradation During Malting and Brewing
Yu-Lai Jin (1), R. Alex Speers (1), Allan T. Paulson (1), and Robert J. Stewart (2). 1. Department of Food Science and Technology, Dalhousie University, 1360 Barrington Street, D401, Halifax, NS, Canada B3J 2X4. 2. Labatt-ITW Technology Department Americas, 197 Richmond Street, London, ON, Canada N6A 4M3.
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MBAA TQ vol. 41, no. 3, 2004, pp. 241-247
Shear Rates During Brewing Operations
R. A. Speers, S. J. J. Patelakis, A. T. Paulson, and R. Oonsivilai. Department of Food Science and Technology, Dalhousie University, P.O. Box 1000, Halifax, NS, Canada B3J 2X4.
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MBAA TQ vol. 41, no. 3, 2004, pp. 248-267
Arabinoxylans and Their Behavior During Malting and Brewing
A. Egi (1), R. A. Speers (1), and P. B. Schwarz (2). 1. Department of Food Science and Technology, Dalhousie University, P.O. Box 1000, Halifax, NS, Canada B3J 2X4. 2. Department of Plant Sciences, North Dakota State University, Fargo, ND.
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MBAA TQ vol. 41, no. 3, 2004, pp. 268-276
The Physical Behavior of Arabinoxylans in Model Brewing Solutions
A. Egi, R. A. Speers, and A. T. Paulson. Department of Food Science and Technology, Dalhousie University, P.O. Box 1000, Halifax, NS, Canada B3J 2X4.
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MBAA TQ vol. 41, no. 3, 2004, pp. 277-281
Vitaltitration: A New Method for Assessment of Yeast Vitality
Pedro Gonçalves Rodrigues (1), A. A. Barros (1), J. A. Rodrigues (1), A. A. Ferreira (2), C. Gonçalves (2), and J. R. M. Hammond (3). 1. Faculty of Science, University of Porto, R. Campo Alegre 687, 4169-007 Porto, Portugal. 2. Unicer-Bebidas de Portugal, SGPS, P.O. Box 1044, 4466-955 S. Mamede Infesta, Portugal. 3. Brewing Research International, Lytell Hall, Nutfield, Surrey RH1 4HY, U.K.
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MBAA TQ vol. 41, no. 3, 2004, pp. 282-292
The Impact of Fermentation Temperature on Yeast Reductase Activity
Petr Vesely (1,2), Dick Duncombe (1), Lance Lusk (1), Gabriela Basarova (2), John Seabrooks (1), and David Ryder (1). 1. Miller Brewing Company, 3939 W. Highland Boulevard, Milwaukee, Wisconsin, 53208, U.S.A. 2. Institute of Chemical Technology, Technicka 5, Prague 6, 166 28, Czech Republic.
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MBAA TQ vol. 41, no. 3, 2004, pp. 293-297
Impact of Esterase Activity in Aseptically Packaged, Unpasteurized Beer
Petr Vesely (1,2), Antonia Volgyi (1), Lance T. Lusk (1), Gabriela Basarova (2), Alfonso Navarro (1), John Seabrooks (1), and David Ryder (1). 1. Miller Brewing Company, 3939 W. Highland Boulevard, Milwaukee, Wisconsin, 53208, U.S.A. 2. Institute of Chemical Technology, Technicka 5, Prague 6, 166 28, Czech Republic.
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MBAA TQ vol. 41, no. 3, 2004, pp. 298-304
Evaluation of the Addition of Gallotannins to the Brewing Liquor for the Improvement of the Flavor Stability of Beer
Guido Aerts (1), Luc De Cooman (1), Gert De Rouck (1), Zoltan Pénzes (1), Annemie De Buck (1), Roger Mussche (2), and Joseph van Waesberghe (3). 1. KaHo St.-Lieven, Laboratory of Enzyme and Brewing Technology, Gebroeders Desmetstraat 1, B-9000 Ghent, Belgium. 2. Belgian Fine Beers International, Leenstraat 8, B-9070, Heusden, Belgium. 3. IVEWE, Dreef 7 Meersel Dreef, 2328 Hoogstraten, Belgium.
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MBAA TQ vol. 41, no. 3, 2004, pp. 305-309
The Influence of Malt Acrospires on Beer Taste and Foam Quality
Nobuo Tada, Takako Inui, Norihiko Kageyama, Seisuke Takaoka, and Yasutsugu Kawasaki. Institute for Beer & RTD Development, Suntory, Ltd., 1-1-1 Wakayamadai Shimamoto-cho, Mishima-gun, Osaka 618-8503, Japan.
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MBAA TQ vol. 41, no. 3, 2004, pp. 310-316
New Development for Measuring Hydrogen Sulfide During Brewing—Preliminary Data
Seung K. Park and Ji Yoon Kim. Department of Food Science and Technology, Kyung Hee University, Yongin-Si, 449-701, Kyungki-Do, South Korea.
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MBAA TQ vol. 41, no. 3, 2004, pp. 317-320
Influence of Wort Boiling and Wort Clarification Conditions on Cardboard Flavor in Beer
Masaaki Yano, Masatoshi Morikawa, Tetsuji Yasui, Yutaka Ogawa, and Motoo Ohkochi. Kirin Brewery Co., Ltd., Research Laboratory for Brewing, 1-17-1 Namamugi, Tsurumi-ku, Yokohama 230-8628, Japan.
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MBAA TQ vol. 41, no. 4, 2004, pp. 353-362
The Interaction Between Malt Protein Quality and Brewing Conditions and Their Impact on Beer Colloidal Stability
Louise H. Robinson (1), D. Evan Evans (2), Anu Kaukovirta-Norja (3), Arvi Vilpola (3), Peter Aldred (4), and Silja Home (3). 1. School of Agriculture and Wine, University of Adelaide, Waite Campus, Glen Osmond, SA 5064, Australia. 2. TIAR, Private Bag 54, University of Tasmania, Hobart, TAS 7001, Australia. 3. VTT Biotechnology, P.O. Box 1500, FIN-02044 VTT, Finland. 4. School of Science and Engineering, University of Ballarat, P.O. Box 663, Ballarat, VIC 3353, Australia.
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MBAA TQ vol. 41, no. 4, 2004, pp. 363-365
Life Cycle Inventory Analysis of a Beer Production Process
Yuji Takamoto (1), Yutaka Mitani (1), Masachika Takashio (1), Kentaro Itoi (2), and Katsuhiko Muroyama (2). 1. Frontier Laboratories of Value Creation, Sapporo Breweries Ltd., 10 Okatohme, Yaizu, Shizuoka, Japan. 2. Department of Chemical Engineering, Faculty of Engineering, Kansai University, 3-3-35 Yamate, Suita, Osaka, Japan.
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MBAA TQ vol. 41, no. 4, 2004, pp. 366-370
Servomyces—A Biological Nutrient
Tobias Fischborn (1), James McLaren (1), Eberhard Geiger (2), Fritz Briem (3), Karl Glas (4), and Joseph Engelmann (4). 1. Lallemand Inc. R&D, 6100 Royalmount Avenue, Montreal, Quebec, H4P 2R2, Canada. 2. Technical University Munich, Freising – Weihenstephan, Germany. 3. Doemens Institute, Grafelfing, Germany. 4. Staatlich Brautechnische Prüf- und Versuchsanstalt – Weihenstephan, Germany.
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MBAA TQ vol. 41, no. 4, 2004, pp. 371-373
Investigation of Material Characteristics and Influence on Beer Final Filtration
John D. Brantley, Ph.D. (1), and Joe Kinsey (2). 1. Pall Corporation, 3669 State Road 281, Cortland, NY 13045. 2. Pall Corporation, 8780 Ely Road, Pensacola, FL 32514.
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MBAA TQ vol. 41, no. 4, 2004, pp. 374-378
Specific Process Units for Temperature-Dependent Process Evaluation in Brewing
Jan Savel. Budejovicky Budvar, National Corporation, Ceske Budejovice, Czech Republic.
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MBAA TQ vol. 41, no. 4, 2004, pp. 379-385
The Effect of Microporous Membrane Filtration on Beer Foam Stability
Peter Riddell and Andrew Kelly. domnick hunter limited, Durham Road, Birtley, County Durham DH3 2SF, United Kingdom.
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MBAA TQ vol. 41, no. 4, 2004, pp. 386-389
Malting Studies of Some Selected Brewing Sorghum Varieties
E. O. Ogu (1), F. J. C. Odibo (2), R. C. Agu (3), and G. H. Palmer (3). 1. Department of Applied Microbiology and Brewing, Enugu State University of Science and Technology, Enugu, Enugu State, Nigeria. 2. Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria. 3. Department of Biological Sciences, Heriot-Watt University, Riccarton, Edinburgh, Scotland.
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MBAA TQ vol. 41, no. 4, 2004, pp. 390-393
The Benefits of Washing Barley with Hot Water: A Preliminary Study
Dennis E. Briggs. The Birmingham Malting and Brewing Group, The School of Biosciences, University of Birmingham, Edgbaston, Birmingham, B15 2TT, U.K.
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MBAA TQ vol. 41, no. 4, 2004, pp. 394-397
Biogas Generation from Brewery Wastes: Demonstration at a Laboratory Scale
Dr. Kanagasooriyam Kanagachandran. The Lion Brewery Ceylon Ltd., 254 Colombo Road, Biyagama, Sri Lanka.
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MBAA TQ vol. 41, no. 4, 2004, pp. 398-402
The Antimicrobial Activity of Nigerian Medicinal Plants Potentially Usable as Hop Substitutes
A. A. Oshodi (1), Isiaka A. Amoo (1), and Afolabi F. Eleyinmi (2). 1. Chemistry Department, Federal University of Technology, Akure, Ondo State, Nigeria. 2. Food Science & Technology Department, Federal University of Technology, Akure, Ondo State, Nigeria.
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MBAA TQ vol. 41, no. 4, 2004, pp. 403-407
Evaluation of the Hopping Potential of Blends of Vernonia amygdalina, Garcinia kola, and Gongronema latifolium on Sorghum Lager Beer Quality and Acceptability
Afolabi F. Eleyinmi (1), Isiaka A. Amoo (2), A. A. Oshodi (2), and Adeniran Hezekiah (3). 1. Food Science & Technology Department, Federal University of Technology, Akure, Ondo State, Nigeria. 2. Chemistry Department, Federal University of Technology, Akure, Ondo State, Nigeria. 3. Food Science & Technology Department, Obafemi Awolowo University, Ile Ife, Osun State, Nigeria.
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MBAA TQ vol. 41, no. 4, 2004, pp. 425-426
Indexes to the Technical Quarterly Volume 41 (2004)
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