Changes in bioavailability of zinc during malting process and wort production

Keyphrases

• Zinc 100%
• Process Production 100%
• Malting Process 100%
• Wort Production 100%
• Spent Grain 37%
• Zinc Loss 37%
• Wort 25%
• Brewing 25%
• Bound Form 25%
• Malt Modification 25%
• Hot Break 25%
• Metabolism 12%
• Extraction Scheme 12%
• Water-soluble 12%
• Brewing Process 12%
• Bioavailable Zinc 12%
• Fermentation 12%
• Mass Balance 12%
• Trace Metals 12%
• Beer Quality 12%
• Zinc Bioavailability 12%
• Zinc Content 12%
• Atomic Absorption Spectrometry 12%
• Modification Level 12%
• Related Samples 12%
• Specific Extraction 12%

Agricultural and Biological Sciences

• Bioavailability 100%
• Malting 100%
• Malt 66%
• Brewing 50%
• Spent Grain 50%
• Inductively Coupled Plasma Mass Spectrometry 16%
• Trace Metal 16%

Food Science

• Malting 100%
• Atomic Absorption Spectroscopy 25%
• Trace Metal 25%
• Brewing Process 25%