Malt beverages

To assign numbers for these variables requires evaluation not only of expected shelf life and exposure conditions but of the susceptibility of specific products to changes affecting taste and odor. Table II lists general criteria established for some of these factors for carbonated soft drinks and malt beverages (12). 

Table II. Criteria Affecting Taste/Odor of Soft Drinks and Malt Beverages in Polymeric Containers...

Ekgorg-Ott, K.H., Armstrong, D.W. (1996). Chirality evaluation of the concentration and enantiomeric purity of selected free amino acids in fermented malt beverages (beers). Chirality 8, 49-57. 

Tolerances of inorganic bromide in processed food as a result of fumigation with methyl bromide Tolerances for residues of inorganic bromide from fumigation with methyl bromide on cereal grains and processed grains used in production of fermented malt beverages... 

ME Cieslak, WC Herwig. Determination of ethanol in malt beverages using high-performance liquid chromatography. Am Soc Brew Chem 40(2) 46, 1982. 

TF McFadden, TA Schueler. Malt beverage preservation. United States Patent, 18 1969. 

Dark malt can be used as a colour alternative for some caramel colours and listed as a colouring foodstuff. However, malt also has a flavouring effect that can be disturbing in some applications. The dosage is around five times that for Type IV caramel colour, which makes it almost impossible to use malt without significantly affecting the flavour. Eor this reason, malt extract is often used in typical malt beverages. 

Use Medicine (antidote in heavy-metal poisoning), in foods to complex trace heavy metals, as a preservative, and to retain color and flavor antigushing agent in fermented malt beverages. (For restrictions on food uses, see FDA regulations.)... 

CAS 26401-97-8. A heat stabilizer for PVC foodpackaging materials, especially for clear plastic bottles. Approved by FDA for all foods except malt beverages, carbonated soft drinks, milk, and other dairy products. 

NDMA has been detected in ambient air, water and soil however, monitoring data are rather scant. Low levels of NDMA (measurable in terms of ppb) are commonly found in the air of car interiors, food, malt beverages (beer, whiskey), toiletry and cosmetic products, rubber baby bottle nipples and pacifiers, tobacco products and tobacco smoke, pesticides used in agriculture, hospitals, and homes, and sewage sludge. 

Malt beverages Clean sample by celite colunn chromatography, concentrate methylene chloride eluate. GC-TEA NG 90% Hotchkiss et al. 1981... 

Havery DC, Hotchkiss JH, Fazio T. 1981. Nitrosamines in malt and malt beverages. J Food Sci 46 501-505. 

Hotchkiss JH, Havery DC, Fazio T. 1981. Rapid method for estimation of N-nitrosodimethylamine in malt beverages. J Assoc Off Anal Chem 64 929-932. ... 

Dried powders containing probiotics may be applied to dovmstream processes, e.g., adjimcts for Cheddar cheese manufacture (Gardiner et al., 2002), malted beverages (O Riordan et al., 2001) and the exploitation of bacteriocin... 

United States Eood and Drug Administration (EDA) Dimethylnitrosamines in malt beverages Availability of guide Eed. Reg. 45 (1980) 39341-39342. 

Cereal amylases represent the most widely used commercial enzymes. The amylases derived from malted barley, and to a lesser extent malted wheat, have been employed for centuries in the preparation of malted beverages. In this application, both the liquefying endoamylase (a-amylase) and the saccharifying exoamylase ( -amylase) are required to bring about the required liquefaction of the grain in the mashing... 

Controlled Substances a drug or other substance, or immediate precursor, included in Schedule I, II, III, IV or V of Part B of Title 2 lUSCS Section 812. The term does not include spirits, wine, malt beverages or tobacco, as those terms are defined ot used in subtitle E of the Internal Revenue Code of 1954 [26 USCS Sections 5001, et seq.]... 

K.H. Ekkborg-Ott and D.W. Armstrong, Evaluation of the Concentration and Enantiomeric Purity of Selected Free Amino Acids in Fermented Malt Beverages (Beers), Chirality, 8(1996)49. 

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