Synopsis
Beer can be considered a low-alcohol beverage, produced by fermentation, where the main ingredients are water, hops and malted cereals. Its production process involves a series of stages, one of which is mashing. This pomace is agro-industrial waste that, when disposed of inappropriately in the environment, causes a series of environmental problems. The aim of this study was to carry out a physical and chemical analysis of this residue obtained from the production of artisanal wheat beer, with a view to harnessing it and using it in food products. The samples obtained were characterised using the following parameters: moisture content, ash, lipids, proteins and carbohydrates. The results of the analyses for the raw material just ground were: moisture (8.36%), ash (1.431%), lipids (15.60%), proteins (8.29%), carbohydrates (66.93%). And for bagasse: moisture (65.98%); ash (0.6185%); lipids (14.99%); proteins (4.25%) and carbohydrates (13.55%). These results show that this residue has a high energy value and great potential for use in various areas of technology, such as human and animal nutrition.
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Comparative Study of the Residual Composition of Craft Beer
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Comparative Study of the Residual Composition of Craft Beer
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Comparative Study of the Residual Composition of Craft Beer
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Comparative Study of the Residual Composition of Craft Beer
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ISBN 10: 620640837X
ISBN 13: 9786206408376
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Beer can be considered a low-alcohol beverage, produced by fermentation, where the main ingredients are water, hops and malted cereals. Its production process involves a series of stages, one of which is mashing. This pomace is agro-industrial waste that, when disposed of inappropriately in the environment, causes a series of environmental problems. The aim of this study was to carry out a physical and chemical analysis of this residue obtained from the production of artisanal wheat beer, with a view to harnessing it and using it in food products. The samples obtained were characterised using the following parameters: moisture content, ash, lipids, proteins and carbohydrates. The results of the analyses for the raw material just ground were: moisture (8.36%), ash (1.431%), lipids (15.60%), proteins (8.29%), carbohydrates (66.93%). And for bagasse: moisture (65.98%); ash (0.6185%); lipids (14.99%); proteins (4.25%) and carbohydrates (13.55%). These results show that this residue has a high energy value and great potential for use in various areas of technology, such as human and animal nutrition. 52 pp. Englisch. Seller Inventory # 9786206408376
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Comparative Study of the Residual Composition of Craft Beer
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ISBN 10: 620640837X
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Comparative Study of the Residual Composition of Craft Beer
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ISBN 10: 620640837X
ISBN 13: 9786206408376
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Beer can be considered a low-alcohol beverage, produced by fermentation, where the main ingredients are water, hops and malted cereals. Its production process involves a series of stages, one of which is mashing. This pomace is agro-industrial waste that, when disposed of inappropriately in the environment, causes a series of environmental problems. The aim of this study was to carry out a physical and chemical analysis of this residue obtained from the production of artisanal wheat beer, with a view to harnessing it and using it in food products. The samples obtained were characterised using the following parameters: moisture content, ash, lipids, proteins and carbohydrates. The results of the analyses for the raw material just ground were: moisture (8.36%), ash (1.431%), lipids (15.60%), proteins (8.29%), carbohydrates (66.93%). And for bagasse: moisture (65.98%); ash (0.6185%); lipids (14.99%); proteins (4.25%) and carbohydrates (13.55%). These results show that this residue has a high energy value and great potential for use in various areas of technology, such as human and animal nutrition.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 52 pp. Englisch. Seller Inventory # 9786206408376
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Comparative Study of the Residual Composition of Craft Beer : Wheat Craft Beer
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Beer can be considered a low-alcohol beverage, produced by fermentation, where the main ingredients are water, hops and malted cereals. Its production process involves a series of stages, one of which is mashing. This pomace is agro-industrial waste that, when disposed of inappropriately in the environment, causes a series of environmental problems. The aim of this study was to carry out a physical and chemical analysis of this residue obtained from the production of artisanal wheat beer, with a view to harnessing it and using it in food products. The samples obtained were characterised using the following parameters: moisture content, ash, lipids, proteins and carbohydrates. The results of the analyses for the raw material just ground were: moisture (8.36%), ash (1.431%), lipids (15.60%), proteins (8.29%), carbohydrates (66.93%). And for bagasse: moisture (65.98%); ash (0.6185%); lipids (14.99%); proteins (4.25%) and carbohydrates (13.55%). These results show that this residue has a high energy value and great potential for use in various areas of technology, such as human and animal nutrition. Seller Inventory # 9786206408376
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Comparative Study of the Residual Composition of Craft Beer | Wheat Craft Beer
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ISBN 10: 620640837X
ISBN 13: 9786206408376
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Taschenbuch. Condition: Neu. Comparative Study of the Residual Composition of Craft Beer | Wheat Craft Beer | Newton Carlos Santos (u. a.) | Taschenbuch | Englisch | 2023 | Our Knowledge Publishing | EAN 9786206408376 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Seller Inventory # 127553567