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Cinetica di idratazione del grano verde, germinazione e impatto sulla farina di malto

Cinetica di idratazione del grano verde, germinazione e impatto sulla farina di malto

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:
9786208642204
60,14 €
IVA incluido
Disponible

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Sobre IBD

Impatti benefici dei semi di legumi germogliati esplorati. Cinetica di idratazione e caratteristiche fisico-chimiche del fagiolo mung in funzione della temperatura. Il tasso di idratazione dipende dalla temperatura di ammollo. Sono stati modellati i fenomeni di idratazione con i modelli matematici disponibili e ne è stata valutata l’adeguatezza. Il tempo e la temperatura di ammollo ottimizzati sono stati seguiti per sottoporre il fagiolo mung idratato a germinazione in condizioni specifiche. Dopo la disidratazione, i semi e la farina maltati sono stati ulteriormente analizzati per la caratterizzazione fisico-chimica, funzionale e nutrizionale. Diversi metodi avanzati di analisi strumentale sono stati utilizzati per caratterizzare il grano maltato da utilizzare come ingrediente importante nella preparazione di prodotti a valore aggiunto.

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