Starch hydrolysis during mashing: A study of the activity and thermal inactivation kinetics of barley malt α-amylase and β-amylase
C.F. De Schepper, P. Michiels, Carolien Buvé, Ann Van Loey, Christophe M. Courtin
Topics & Concepts
MashingAmylaseBrewingStarchChemistryHydrolysisFood scienceKineticsDiastaseRetrogradation (starch)BiochemistryChromatographyEnzymeFermentationAmyloseQuantum mechanicsPhysicsEnzyme Production and CharacterizationFood composition and propertiesPhytase and its Applications