Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying-Reference-Cited by-同舟云学术

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Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying

Published:2024-09 Issue: Volume:377 Page:112098
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Carvalho Gisandro Reis,Rojas Meliza Lindsay^ORCID,Gomes Bruna de Oliveira^ORCID,Augusto Pedro Esteves Duarte^ORCID

Funder

FAPESP

Publisher

Elsevier BV

Reference43 articles.

1. What are the prospects for ultrasound technology in food processing? An update on the main effects on different food matrices, drawbacks, and applications;Arruda;J. Food Process. Eng.,2021

2. Rapid Visco analyser (RVA) as a tool for measuring starch-related physiochemical properties in cereals: a review;Balet;Food Anal. Methods,2019

3. [17] amylases, α and β;Bernfeld;Methods Enzymol.,1955

4. Ultrasound assisted hydration improves the quality of the malt barley;Borsato;J. Food Process. Eng.,2019

5. Malting. Barley;Briggs,1978

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The influence of processing technologies on the biological activity of carbohydrates in food;Food Chemistry: X;2024-10

2. Ultrasound-Assisted Intermittent Hydration of Pumpkin Seeds: Improving the Water Uptake, Germination, and Quality of a Clean Label Ingredient;Food and Bioprocess Technology;2024-06-26

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