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http://repository.elizadeuniversity.edu.ng/jspui/handle/20.500.12398/299Full metadata record
| DC Field | Value | Language |
|---|---|---|
| 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 | 2019-07-15T13:04:26Z | - |
| dc.date.available | 2019-07-15T13:04:26Z | - |
| dc.date.issued | 2006-12-18 | - |
| dc.identifier.citation | Nkiko, M. O., Taiwo, E. A., Uruebor, A., & Ogunyemi, A. (2006). Effect of temperature on the formation and decomposition of butan-2-3-dione in wort brewed with sorghum and barley during fermentation. Chemical and biochemical engineering quarterly, 20(4), 457-461. | en_US |
| dc.identifier.uri | https://hrcak.srce.hr/6111 | - |
| dc.identifier.uri | http://repository.elizadeuniversity.edu.ng/jspui/handle/20.500.12398/299 | - |
| 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 | Hrvatsko društvo kemijskih inženjera i tehnologa | 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 | |
|---|---|---|---|---|
| Effect of temperature on the formation and decomposition of butan-2-3-dione in wort brewed with sorghum and barley during fermentation.pdf | Article full-text | 214.01 kB | Adobe PDF |  View/Open |
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