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Effect of intermittent high-intensity sonication and temperature on barley steeping for malt production

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Effect of intermittent high-intensity sonication and temperature on barley steeping for malt production

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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

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Title: Effect of intermittent high-intensity sonication and temperature on barley steeping for malt production
Author: Reis de Carvalho, Gisandro Carregari-Polachini, Tiago Darros-Barbosa, Roger Bon Corbín, José Telis Romero, Javier
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[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 ...[+]
Subjects: Hydration , Malt , High-intensity ultrasound , Non-conventional technologies
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Journal of Cereal Science. (issn: 0733-5210 )
DOI: 10.1016/j.jcs.2018.06.005
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.jcs.2018.06.005
Project ID:
FAPESP/2013/17497-5
FAPESP/2017/06518-2
Thanks:
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 ...[+]
Type: Artículo

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