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DC Field | Value | Language |
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dc.contributor.author | Nkiko, Mojisola O. | - |
dc.contributor.author | Taiwo, E. A. | - |
dc.contributor.author | Uruebor, A. | - |
dc.contributor.author | Ogunyemi, A. | - |
dc.date.accessioned | 2021-05-31T13:37:30Z | - |
dc.date.available | 2021-05-31T13:37:30Z | - |
dc.date.issued | 2006 | - |
dc.identifier.uri | http://repository.elizadeuniversity.edu.ng/jspui/handle/20.500.12398/1074 | - |
dc.description | Staff Publication | en_US |
dc.description.abstract | The rate of breakdown of fermentable sugar and the formation/decomposition of butan-2,3-dione (diacetyl) in wort made with unmalted sorghum, malted sorghum, malted barley and sorghum/barley malt adjunct during fermentation was studied as a function of temperature. The rate of fermentation of sugar, formation and decomposition of butan-2,3-dione increases with increasing temperature and is dependent on the nature of the substrate. The decomposition of butan-2,3-dione is faster in wort made with malted sorghum and barley when compared to wort made with unmalted sorghum or sorghum/ barley malt adjunct | en_US |
dc.language.iso | en | en_US |
dc.publisher | Chem. Biochem. Eng. Q. | en_US |
dc.subject | Fermentable sugar, | en_US |
dc.subject | diacetyl decomposition, | en_US |
dc.subject | temperature. | en_US |
dc.title | Effect of Temperature on the Formation and Decomposition of Butan-2-3-dione in Wort Brewed with Sorghum and Barley During Fermentation | en_US |
dc.type | Article | en_US |
Appears in Collections: | Research Articles |
Files in This Item:
File | Description | Size | Format | |
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Cabeq_2006_4_12.pdf | 214.01 kB | Adobe PDF | View/Open |
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