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Cinética de hidratação da grama verde, germinação e impacto na farinha de malte

Cinética de hidratação da grama verde, germinação e impacto na farinha de malte

Kamlesh Prasad / Udita Singh

60,14 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Botánica y ciencias de las plantas
ISBN:
9786208642228
60,14 €
IVA incluido
Disponible

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Sobre IBD

Explorados os impactos benéficos da germinação de sementes de leguminosas. Cinética de hidratação dependente da temperatura e caraterísticas físico-químicas do feijão-mungo. A taxa de hidratação depende da temperatura de imersão. Modelou-se o fenómeno da hidratação com os modelos matemáticos disponíveis e julgou-se a sua adequação. O tempo e a temperatura de imersão optimizados foram seguidos para sujeitar o feijão mungo hidratado a germinar em condições específicas. Após a desidratação, as sementes maltadas e a farinha foram analisadas quanto à caraterização físico-química, funcional e nutricional. Foram utilizados vários métodos avançados de análise instrumental para caraterizar o grão maltado a ser utilizado como ingrediente importante na preparação de produtos de valor acrescentado.

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