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Reis De Carvalho, G.; Carregari-Polachini, T.; Darros-Barbosa, R.; Bon Corbín, J.; Telis Romero, J. (2018). Effect of intermittent high-intensity sonication and temperature on barley steeping for malt production. Journal of Cereal Science. 82:138-145. https://doi.org/10.1016/j.jcs.2018.06.005
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/145734
Título: | Effect of intermittent high-intensity sonication and temperature on barley steeping for malt production | |
Autor: | Reis de Carvalho, Gisandro Carregari-Polachini, Tiago Darros-Barbosa, Roger Telis Romero, Javier | |
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[EN] Barley malt production comprises three main steps: steeping, germination, and drying. Ultrasound technology has been widely studied to find ways to improve mass transfer in food processes and, consequently, to reduce ...[+]
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Derechos de uso: | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | |
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Versión del editor: | https://doi.org/10.1016/j.jcs.2018.06.005 | |
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The authors are thankful to FAPESP (Fundacao de Amparo a Pesquisa do Estado de Sao Paulo, Project Numbers 2013/17497-5; 2017/06518-2); and CAPES (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior) for the financial ...[+]
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