Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Catherine Halbert"'
Autor:
Taran Skjerdal, Andras Gefferth, Miroslav Spajic, Edurne Gaston Estanga, Alessandra De Cesare, Silvia Vitali, Frederique Pasquali, Federica Bovo, Gerardo Manfreda, Rocco Mancusi, Marcello Trevisiani, Girum Tadesse Tessema, Tone Fagereng, Lena Haugland Moen, Lars Lyshaug, Anastasios Koidis, Gonzalo Delgado-Pando, Alexandros Ch. Stratakos, Marco Boeri, Cecilie From, Hyat Syed, Mirko Muccioli, Roberto Mulazzani, Catherine Halbert
Publikováno v:
BioMed Research International, Vol 2018 (2018)
BioMed Research International
BioMed Research International
A prototype decision support IT-tool for the food industry was developed in the STARTEC project. Typical processes and decision steps were mapped using real life production scenarios of participating food companies manufacturing complex ready-to-eat
Autor:
Richard, Wakeford, Marta, Pérez-Soba, Mia Dalstrom Sjogren, Catherine, Halbert, Martin, Scholten, Han Wiskerke Joao Caraca, Veronique, Chable, Hannelore, Daniel, Ulf, Emanuelson, Gardossi, Lucia, Niels, Halberg, Aniko, Juhasz, Denis, Lacroix, Carlo, Mango, Robert, Mavsar, Ricardo, Mendes, Birgit, Norrung, Calliope, Panoutsou, Simon, Potts, Teresa, Radziejewska, Stéphane Alain Riou, András, Sebők, Luiza, Toma
The Horizon 2020 Societal Challenge 2 Programme was created to develop and implement an EU research and innovation policy for more sustainable and resource efficient agriculture, forestry, inland water and marine systems that supply European society
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::cc4bff2570ca9cb7a0638fcfb65c9fa1
https://hdl.handle.net/11368/2913682
https://hdl.handle.net/11368/2913682
Publikováno v:
Journal of the American Society of Brewing Chemists. 61:69-78
Small-scale mashing experiments were carried out with 100% unmalted sorghum grist. A commercial mashing program with temperature stands at 50, 95, and 60°C was carried out. A heat-stable α-amylase,...
Publikováno v:
Journal of the Institute of Brewing. 108:465-473
The effects on wort quality when mashing with unmalted sorghum (0-100%) and malted barley (100-0%) in combination with industrial enzymes were evaluated. A mashing program with temperature stands at 50°C, 95°C and 60°C was used. Different combinat