Seaweed Products as a Fertilizer and Soil Conditioner for Horticultural Crops
In the early part of 1959, a project was initiated in the Department of Horticulture at Clemson College to evaluate the effect of Norwegian seaweed on the production of fruits, vegetables, and ornamentals and a review of research conducted atmson College is intended.
The Use of Unmalted Triticale in Brewing and its Effect on Wort and Beer Quality
The brewing properties and economic relevance of modern triticale were investigated in comparison with those of 100% malt and commonly used brewing adjuncts (brewers' rice, maize grits, or barley).…
A Study on the Suitability of Unmalted Triticale as a Brewing Adjunct
Although not essential in brewing, adjuncts are used in most countries for cost-reduction purposes. The objective of this study was to evaluate the brewing properties of unmalted triticale—an…
Retrospective trends and current status of ethyl carbamate in German stone-fruit spirits
- D. Lachenmeier, B. Schehl, T. Kuballa, W. Frank, T. Senn
- Medicine, ChemistryFood Additives and Contaminants
- 1 May 2005
During experimental production of stone-fruit spirits using state-of-the-art technologies, it was shown that the occurrence of ethyl carbamate in stone fruit spirits is preventable, even for small distilleries, and simple possibilities like destoning exist to minimize the ethylcarbamate content.
Quantitative and visual analysis of enzymatic lignocellulose degradation
Costs of bioethanol production from winter cereals: the effect of growing conditions and crop production intensity levels.
A rapid and sensitive method for the evaluation of cereal grains in bioethanol production using near infrared reflectance spectroscopy.
Contribution of the fermenting yeast strain to ethyl carbamate generation in stone fruit spirits
- B. Schehl, T. Senn, D. Lachenmeier, R. Rodicio, J. Heinisch
- BiologyApplied Microbiology and Biotechnology
- 11 January 2007
A diploid laboratory strain was genetically engineered to reduce the arginase activity, thus blocking the pathway to urea production, and showed a significant reduction of EC in the final spirits in comparison to the non-engineered controls.
Hop acids can efficiently replace antibiotics in ethanol production.
This study was carried out at the Fermentation Technology Institute of the University of Hohenheim. The aim of the study was to evaluate the potential of hop acids as natural antibacterials in…