MBAA TQ vol. 43, no. 1, 2006, pp. 9-14
QTL Mapping for Malting Quality and Starch-Degrading Enzyme Activity Based on the Double-Haploid Progeny of Standard Japanese and North American Malting Barley Cultivars
Yoshihiro Okada (1), Makoto Kihara (1), Wataru Saito (1), Naoyuki Kawada (2), and Kazutoshi Ito (1). 1. Bioresources Research and Development Laboratories, Sapporo Breweries Ltd., 37-1, Kizaki, Nitta, Gunma 370-0393, Japan. 2. National Agriculture Research Center, 3-1-1, Tsukuba, Ibaraki 305-8666, Japan.
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MBAA TQ vol. 43, no. 1, 2006, pp. 15-18
QTL Analysis for Proteinase Activity Based on the Double-Haploid Progeny of Standard Japanese and North American Malting Barley Cultivars
Makoto Kihara (1), Yoshihiro Okada (1), Wataru Saito (1), Naoyuki Kawada (2), Takafumi Kaneko (1), Takashi Asakura (1), and Kazutoshi Ito (1). 1. Bioresources Research and Development Laboratories, Sapporo Breweries Ltd., 37-1, Kizaki, Nitta, Gunma 370-0393, Japan. 2. National Agriculture Research Center, 3-1-1, Tsukuba, Ibaraki 305-8666, Japan.
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MBAA TQ vol. 43, no. 1, 2006, pp. 19-25
A New Brewing Science Study in the Twenty-First Century Fused with Brain Science—Measurement of Human Brain Activity for Beer Bitterness
Hirotaka Kaneda (1,2), Naomi Goto (2), Tatsu Kobayakawa (2), Masachika Takashio (1), and Sachiko Saito (2). 1. Frontier Laboratories of Value Creation, Sapporo Breweries, Ltd., 10, Okatohme, Yaizu-shi, Shizuoka 425-0013, Japan. 2. National Institute of Advanced Industrial Science and Technology, Higashi 1-1, Tsukuba-shi, Ibaraki 305-8566, Japan.
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MBAA TQ vol. 43, no. 1, 2006, pp. 26-30
Developing HACCP Programs in Grain-Based Brewing and Food Ingredient Production Facilities
Brad Rush. Briess Malt & Ingredients Company, 625 South Irish Road, Chilton, WI 53014.
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MBAA TQ vol. 43, no. 1, 2006, pp. 31-35
Evaluation Study of the Frequency of Different Beer-Spoiling Bacteria Using the VIT Analysis
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. 43, no. 1, 2006, pp. 36-41
Precoat Filtration: Not a Dead End Street—Introduction of a New Generation of Candle Filters
Thomas A. Weigand and Jürg Zuber. FILTROX AG, St. Gallen, Switzerland.
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MBAA TQ vol. 43, no. 1, 2006, pp. 42-46
Development of a High-Productivity Hybrid Canning Line at Suntory’s New Kyushu-Kumamoto Plant
Koichi Hotta, Hideki Kataoka, and Tsunehiko Yokoi. Kyushu-Kumamoto Plant, Suntory Ltd., 478 Hachimansui, Kitaamagi, Kashima-machi, Kamimashiki-gun, Kumamoto 861-3104, Japan.
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MBAA TQ vol. 43, no. 1, 2006, pp. 47-51
The Influence of Process Parameters on Beer Foam Stability
G. G. Stewart, A. Mader, P. Chlup, and M. Miedl. The International Centre for Brewing and Distilling, Heriot-Watt University, Riccarton, Edinburgh EH14 4AS, United Kingdom.
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MBAA TQ vol. 43, no. 1, 2006, pp. 52-57
Advantages of Fine Wet Milling with a Rotor/Stator System and Lautering with a Thin-Layer Chamber Mash Filter
Dr. Hans-Jörg Menger. Ziemann Ludwigsburg GmbH, Ludwigsburg, Germany.
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MBAA TQ vol. 43, no. 1, 2006, pp. 58-62
Mash Filtration: Influence of Sparging Parameters on Wort Quality and Sparging Efficiency
F. Harmegnies, L. Marlé, and R. Tigel. Meura Technologies, Voie Minckelers, 1, B-1348 Louvain-La-Neuve, Belgium.
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MBAA TQ vol. 43, no. 1, 2006, pp. 63-67
Guidelines for Authors of TQ Papers

MBAA TQ vol. 43, no. 2, 2006, pp. 109-114
Effect of Some Metal Ions on Proteinase Activity of Sorghum and Barley Malts
R. C. Agu. International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh, Scotland, EH14 4AS.
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MBAA TQ vol. 43, no. 2, 2006, pp. 115-120
Zero Emissions in the Brewhouse
Thomas Buehler and Rudi Michel. Huppmann AG, Heinrich-Huppmann-Str. 1, 97318 Kitzingen, Germany.
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MBAA TQ vol. 43, no. 2, 2006, pp. 121-126
Influence of Wort Boiling and Wort Clarification Conditions on Aging-Relevant Carbonyl Compounds in Beer
Osamu Ogane, Takeo Imai, 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. 43, no. 2, 2006, pp. 127-130
Modern Powder Filtration—Safe for the Future
Felix Wienand (1) and Andrew Fratianni (2). 1. Krones AG–Steinecker Plant, Freising, Germany. 2. Krones, Inc., Franklin, Wisconsin 53132, United States.
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MBAA TQ vol. 43, no. 2, 2006, pp. 131-135
Development of Novel Barley with Improved Beer Foam and Flavor Stability—The Impact of Lipoxygenase-1-Less Barley in the Brewing Industry
Naohiko Hirota (1), Hisao Kuroda (2), Kiyoshi Takoi (3), Takafumi Kaneko (1), Hirotaka Kaneda (2), Ikuya Yoshida (3), Masachika Takashio (2), Kazutoshi Ito (1), and Kazuyoshi Takeda (4). 1. Bioresources Research and Development Laboratories, Sapporo Breweries Ltd., 37-1 Kizaki-Nitta, Ota, Gunma 370-0393, Japan. 2. Frontier Laboratories of Value Creation, Sapporo Breweries Ltd., 10 Okatome, Shizuoka 425-0013, Japan. 3. Production & Technology Development Center, Sapporo Breweries Ltd., 10 Okatome, Shizuoka 425-0013, Japan. 4. Research Institute for Bioresources, Okayama University, 2-20-1 Chuo, Kurashiki 710-0046, Japan.
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MBAA TQ vol. 43, no. 2, 2006, pp. 136-138
Characterization of the Chinese SA-1 Hop (Humulus lupulus L.) Variety
Yumei Liu (1,2), Yangming Liu (1), Lipin Wang (1), Jian Tang (1), and Kuifang Liu (2). 1. Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi, 214036, Jiangsu, China. 2. College of Chemistry and Chemical Engineering, Xinjiang University, Urmuqi, 830046, Xinjiang, China.
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MBAA TQ vol. 43, no. 3, 2006, pp. 173-176
A Comparison Between the Instrumental Measurement of Head Retention/Lacing and Perceived Foam Quality
Jeremy R. Roza, Candace E. Wallin, and Charles W. Bamforth. Department of Food Science & Technology, University of California, Davis, CA 95616-8598.
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MBAA TQ vol. 43, no. 3, 2006, pp. 177-182
The Effects of Formaldehyde on Enzyme Development in Sorghum Malts
E. J. Nso (1), M. Nanadum (2), and G. H. Palmer (3). 1. National Advanced School of Agro-Process Industries (ENSAI), University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon. 2. Faculté de Sciences Exactes et Appliquées, University de Njamena, B.P. 1027, Njamena, Tchad. 3. International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh, Scotland, EH14 4AS.
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MBAA TQ vol. 43, no. 3, 2006, pp. 183-188
A Novel Analytical Method for Determining the Quality of Retail Beverage Gases
Dr. Chris J. Duffell (1), Robert Scrafton (1), and Dr. Shane O’Leary (2). 1. domnick hunter ltd., Team Valley, Gateshead, NE11 OPZ, U.K. 2. Harwell Scientifics Ltd., Didcot, Oxfordshire, OX11 OTB, U.K.
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MBAA TQ vol. 43, no. 3, 2006, pp. 189-193
Production of Bioethanol from Spent Grain—A By-Product of Beer Production
Sho Shindo and Tadanori Tachibana. Akita Research Institute of Food and Brewing, Akita, Japan.
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MBAA TQ vol. 43, no. 3, 2006, pp. 194-198
Crossflow Filtration of Beer—The True Alternative to Diatomaceous Earth Filtration
Alexander Modrok (1), Dr.-Ing. Dirk Weber (2), Dr. Bernhard Diel (3), and Michael Rodenberg (3). 1. Alfa Laval Brewing Technology, BE-1140, Brussels, Belgium. 2. Sartorius Food & Beverage GmbH, 37075, Goettingen, Germany. 3. Sartorius AG, 37070, Goettingen, Germany.
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MBAA TQ vol. 43, no. 3, 2006, pp. 199-202
Sustainable, Cost-Effective, and Feasible Solutions for the Treatment of Brewers’ Spent Grains
Kirsty V. Schwencke. Heineken Supply Chain, Burgemeester Smeetsweg 1, 2382 PH, Zoeterwoude, The Netherlands.
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MBAA TQ vol. 43, no. 3, 2006, pp. 203-206
Methods for Long-Term and Continuous Filtration of Draft Beer Without Using a Centrifuge
Hiroyuki Yamada and Hideaki Matsuo. Nishinomiya Brewery of Asahi Breweries, Ltd., Hyogo, Japan.
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MBAA TQ vol. 43, no. 3, 2006, pp. 207-210
Fouling During Wort Boiling—Effects on Wort Quality
Dr. Jens Voigt (1) and Klaus Wasmuht (2). 1. Technical University of Munich at Weihenstephan, Weihenstephan, Germany. 2. Krones Steinecker GmbH, Freising, Germany.
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MBAA TQ vol. 43, no. 4, 2006, pp. 265-269
Studies on the Uptake and Metabolism of Wort Sugars During Brewing Fermentations
G. G. Stewart. The International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh EH14 4AS, United Kingdom.
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MBAA TQ vol. 43, no. 4, 2006, pp. 270-276
Four Classical and Complementary Microbiological Media Useful Within the Fermentation Industry: Two for Detecting Bacteria and Two for Detecting Yeast
Gary Spedding, Ph.D. Brewing and Distilling Analytical Services, LLC, Lexington, KY.
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MBAA TQ vol. 43, no. 4, 2006, pp. 277-280
Fermentation Studies of Wort Made Using Malt and Different Adjuncts—Rice and Maltose Syrup
R. C. Agu. The Scotch Whisky Research Institute, Research Park Avenue, Riccarton, Edinburgh, Scotland.
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MBAA TQ vol. 43, no. 4, 2006, pp. 281-284
Understanding Organics and the Regulations Governing This Market
Brad Rush. Briess Malt & Ingredients Company, Chilton, WI.
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MBAA TQ vol. 43, no. 4, 2006, pp. 285-287
Bottle-Conditioned Beer: From Laboratory Trials to Commercial Production
Derek Prentice and Josh Taylor. Young & Co.’s Brewery plc, London, U.K.
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MBAA TQ vol. 43, no. 4, 2006, pp. 288-292
Wort Stripping Technology To Save Energy—Targets and New Industrial Results
Bruno Bonacchelli (1), Rafael Tigel (1), Frédérique Harmegnies (1), and Benoit Formesyn (2). 1. Meura Technologies, Voie Minckelers 1, B-1348 Louvain-la-Neuve, Belgium. 2. InBev, Brouwerijplein 1, B-3000 Louvain, Belgium.
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MBAA TQ vol. 43, no. 4, 2006, pp. 314-315
Indexes to the Technical Quarterly Volume 43 (2006)
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