Ultrasound assisted hydration improves the quality of the malt barley-Reference-Cited by-同舟云学术

Ultrasound assisted hydration improves the quality of the malt barley

Published:2019-08-13 Issue:6 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Borsato Viviani M.¹,Jorge Luiz M. M.²,Mathias Alvaro L.¹,Jorge Regina M. M.¹^ORCID

Affiliation:

1. Chemical Engineering Department, Graduate Program in Food EngineeringFederal University of Paraná, Laboratory of Process Engineering in Particulate Systems Curitiba Paraná Brazil

2. Chemical Engineering Department, Graduate Program in Chemical EngineeringState University of Maringá Maringá Paraná Brazil

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13208

Reference54 articles.

1. The application of Peleg's equation to model water absorption during the soaking of red kidney beans (Phaseolus vulgaris L.)

2. Effect of ultrasonic frequency on separation of water from heavy crude oil emulsion using ultrasonic baths

3. AOAC. (1995).Official methods of analysis of AOAC International. Association of Official Analysis Chemists International.https://doi.org/10.3109/15563657608988149

4. Applications of ultrasound in analysis, processing and quality control of food: A review

5. Modeling the hydration step of the rice ( Oryza sativa ) parboiling process

Cited by 13 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. Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying;Journal of Food Engineering;2024-09

2. Application of adaptive neuro-fuzzy simulation system for elucidation of water absorption process of lentil seeds;Measurement: Food;2023-06

3. Impact of low-frequency ultrasound technology on physical, chemical and technological properties of cereals and pseudocereals;Ultrasonics Sonochemistry;2022-05

4. Pasteurization of Beer by Non-Thermal Technologies;Frontiers in Food Science and Technology;2022-03-23

5. Influence of temperature, ultrasound, and variety on moisture diffusivity and thermodynamic properties of some durum wheat varieties during hydration;Journal of Food Processing and Preservation;2022-02-20