Enzymatic hydrolysis of beer brewers' spent grain and the influence of pretreatments
β Scribed by G. Beldman; J. Hennekam; A. G. J. Voragen
- Publisher
- John Wiley and Sons
- Year
- 1987
- Tongue
- English
- Weight
- 364 KB
- Volume
- 30
- Category
- Article
- ISSN
- 0006-3592
No coin nor oath required. For personal study only.
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Heat treatment of oat grain had signiΓcant e β ects on the viscosity of Γour slurries. Steamed oats produced highly viscous Γour slurries, whose viscosity increased with time, whereas the viscosity of Γour slurries produced from raw or roasted (104Β‘C for 120 min) oats was much lower and degraded rapi
## Abstract To try to improve hydrolysis yields at elevated solids loadings, a comparison was made between batch and fedβbatch addition of fresh substrate at the initial and later phases of hydrolysis. Both ethanol (EPCS) and steamβpretreated corn stover (SPCS) substrates were tested at low (5 FPU)