Hot-air ultrasound-assisted drying of green wheat and barley malts to enhance process kinetics, amylase activity and their application in bread formulation
Tiago Carregari Polachini, Juan A. Cárcel, Eve-Anne Norwood, Sylvie Chevallier, Patricia Le Bail, Alain Le‐Bail
Topics & Concepts
Food scienceChemistryAmylaseVolume (thermodynamics)IngredientBiochemistryPhysicsEnzymeQuantum mechanicsFood composition and propertiesMicroencapsulation and Drying ProcessesMicrobial Inactivation Methods