Maltose Syrup
Mostrando 1-4 de 4 artigos, teses e dissertações.
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1. Estudo da produção de mosto concentrado lupulado a partir de extrato de malte concentrado, xarope de alta maltose e lupulo. / Study of the hopped wort malt extract production by using concentrated wort malt extract, high maltose syrup and hop.
The use of extract malt concentrated as beer raw material until today little was studied. It is known that to produce clear beers and without sweet residue, it is a challenge for this ingredient. However, beers produced from extract malt concentrated, need lesser investments when if compared with the traditional method, therefore it is saved in man power, sp
Publicado em: 2007
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2. Estudo quÃmico, fÃsico-quÃmico e farmacolÃgico dos carboidratos presentes no fitoterÃpico ( Xarope MelxiÂ)
Melxi syrup is a phytotherapic produced and commercialized by Hebron Laboratory. It is basically composed by honey and pineapple pulp (Ananas comosus) which is used as expectorant and mucolytic agent. The honey possesses an excellent nutritional quality (vitamins, minerals, high energetic value) and medical properties (antioxidant and antiseptic activities
Publicado em: 2006
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3. Enzymatic hydrolysis of cassava and puba for maltose syrup production. / Hidrólise enzimática de mandioca e puba para a obtenção de xarope de maltose.
Nowadays the consumption of maltose syrups is increasing due to its utilization in breweries where it replaces starch adjuncts. Traditionally maltose syrup has been produced from cornstarch or pellets using acid and/or enzymatic hydrolysis. The objective of this work was to evaluate the possibility of obtaining maltose from starch sources other than maize, s
Publicado em: 2003
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4. Concentração e purificação de Beta-amilase de extrato de soja por adsorção em gel de afinidade quitosana-fenilboronato
B-amylase (E.C 3.2.1.2) is an enzyme that hydrolyses non-reduced ends of starch and maltooligossacarides producing units of maltose. The main industrial application of this enzyme is the production of high maltose syrup. The traditional sources of B-amylase are plants and microorganism. Since its main use is found in food processing, the production cost of t
Publicado em: 1999