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Using Computational Fluid-Dynamics (CFD) for the evaluation of beer pasteurization: effect of orientation of cans
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2010)
Characterization of Brazilian lager and brown ale beers based on color, phenolic compounds, and antioxidant activity using chemometrics
(WILEY-BLACKWELL PUBLISHING, INC, 2011)
BACKGROUND: Epidemiological studies have shown that beer has positive effects on inhibiting atherosclerosis, decreasing the content of serum low-density lipoprotein cholesterol and triglycerides, by acting as in vivo free ...
Lead biosorption onto waste beer yeast by-product: a means to decontaminate effluent generated from battery manufacturing industry
(Pontificia Universidad Católica de Valparaíso, 2007)
Mass Spectrometry For The Characterization Of Brewing Process
(Elsevier Science BVAmsterdam, 2016)
Aproveitamento da água de umidificação de malte da moagem úmida como matéria prima na fabricação de cerveja
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 1999-05-01)
A água de umidificação de malte, resultante da moagem úmida, pode ser usada como matéria prima na fabricação de cerveja. Há, entretanto, cervejarias que descartam esse subproduto, e conseqüentemente, o extrato nele contido. ...
Mycelial growth of Pleurotus ostreatus in substrates supplemented with malt bagasseCrescimento micelial de Pleurotus ostreatus em substratos suplementados com bagaço de malte
(2021-06-28)
Different supplementations based on agroindustrial residues, such as bark, bran, bagasse and others for the in vitro cultivation of the edible mushroom Pleurotus ostreatus. However, specialized literature lacks studies on ...
OPTIMIZATION OF THE TREATMENT PROCESS FOR RESIDUAL WATER FROM A BEER INDUSTRY
(INTERCIENCIA, 2009)
The optimization of the treatment process for residual waters from a brewery operating under the modality of an anaerobic reactor and activated sludge combination was studied in two phases. In the first stage, lasting for ...