Physicochemical study of pinhão flour as source of adjunct in beer production-Reference-Cited by-同舟云学术

Physicochemical study of pinhão flour as source of adjunct in beer production

Published:2018-08-12 Issue:4 Volume:124 Page:365-373
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Jorge Thiago¹,De Dea Lindner Juliano¹^ORCID,Mejia Sandra Milena Vasquez¹,Mattioni Bruna¹,Rotta Jefferson¹,Morés Silvane²,de Francisco Alícia¹,Sant'Anna Ernani Sebastião¹

Affiliation:

1. Department of Food Science and Technology; Federal University of Santa Catarina (UFSC); Rodovia Admar Gonzaga, 1346 88034-001 Florianópolis SC Brazil

2. Department of Chemistry and Biology; Federal Technological University of Paraná (UTFPR); Linha Santa Barbara, s/n 86601-970 Francisco Beltrão PR Brazil

Funder

Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.507/fullpdf

Reference32 articles.

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2. Physicochemical properties of pinhão (Araucaria angustifolia, Bert, O. Ktze) starch phosphates;Stahl;LWT- Food Sci. Technol.,2007

3. CONAB Companhia Nacional de Abastecimento Home page http://www.conab.gov.br/OlalaCMS/uploads/arquivos/14_09_09_12_36_06_pinhaosementesetembro_2014.pdf

4. Determination of properties of pinhão starch: Analysis of its applicability as pharmaceutical excipient;Daudt;Ind. Crop Prod.,2014

5. Isolation and characterisation of starch from seeds of Araucaria angustifolia brasiliensis: A novel starch application in food industry;Bello-Pérez;Starch-Starke,2006

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