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A kinetic study on the thermal inactivation of barley malt α-amylase and ß-amylase during the mashing process.
De Schepper, C F; Buvé, C; Van Loey, A M; Courtin, C M.
Afiliação
  • De Schepper CF; KU Leuven, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Chemistry and Biochemistry, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: charlotte.deschepper@kuleuven.be.
  • Buvé C; KU Leuven, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
  • Van Loey AM; KU Leuven, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: ann.vanloey@kuleuven.be.
  • Courtin CM; KU Leuven, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Chemistry and Biochemistry, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: christophe.courtin@kuleuven.be.
Food Res Int ; 157: 111201, 2022 07.
Article em En | MEDLINE | ID: mdl-35761523
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2022 Tipo de documento: Article