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Aptitude of sorghum (Sorghum bicolor (L) Moench) hybrids for brewery or bio-functional malted beverages
(Wiley Blackwell Publishing, Inc, 2018-12)
The potential of twenty-four hybrids of white (WS) and red sorghum (RS) to produce beer or bio-functional malted beverages was studied. Brewery aptitude was evaluated through diastatic power (DP), β-amylase activity, hot ...
The use of low-cost brewery waste product for the production of surfactin as a natural microbial biocide
(Elsevier, 2020-10-07)
Surfactin has potential as next generation antibiofilm agent to combat antimicrobial resistance against emerging pathogens. However, the widespread industrial applications of surfactin is hampered by its high production ...
Bioconversion of low-cost brewery waste to biosurfactant: an improvement of surfactin production by culture medium optimization
(Colin Webb, 2021-05-11)
Trub is the second-largest residue from brewing industry (250 thousand tons/year) and, due to the presence of high amounts of carbon and nitrogen, it is a potential source of reducing sugars and nitrogen for biological ...
Thermal characterization of anaerobic sludges from wastewater treatments applied to biological generation of H2
(2017-02-01)
A wide variety of organic residues may be used as energy source such as anaerobic sludge from wastewater treatment systems. However, due to inherent differences in composition, the proper characterization of these biomasses ...
Desenvolvendo a segurança comportamental no âmbito industrial
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilEngenharia de Segurança do TrabalhoUTFPR, 2018-08-30)
The potential contribution of behavioral safety to business management in general has been recognized. However, the realization of this potential has been problematic. In this context, the objective of this work is to ...
Sporeforming bacteria in beer: occurrence, diversity, presence of hop resistance genes and fate in alcohol-free and lager beers
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSUFMG, 2017-11)
Spent brewer's yeast as an ingredient on the elaboration of cookies
(Universidade Tecnológica Federal do Paraná (UTFPR), 2020)
Brewery wastes as an alternative substrate for the production of Ganoderma lucidumUtilização de resíduo de cervejaria como substrato alternativo para a produção de Ganoderma lucidum
(2021-03-26)
Ganoderma lucidum (Fr.) Krast is a basidiomycete of the family Ganodermataceae, whose production is on the increase due to its medicinal attributes. However, most scientific research published in Brazil is related to ...
Determinação de valores energéticos do resíduo de cervejaria e do bagaço de azeitona para frangos de corte
(Universidade Federal de Santa MariaBrasilZootecniaUFSMPrograma de Pós-Graduação em ZootecniaCentro de Ciências Rurais, 2022-03-31)
The economic efficiency of the poultry industry has been pressured due to the high costs of ingredients, which result in higher production costs. Residues from the food industry are seen as potential alternatices to be ...
Avaliação da auto-suficiência energética de reatores anaeróbicos aplicados ao tratamento de resíduos de uma cervejaria em escala piloto
(Universidade Estadual Paulista (UNESP), 2015)