Name: Comparative Study of the Residual Composition of Craft Beer (en Inglés)
SKU: 59185738
Price: 55950.00 CLP
Availability: InStock
Author: Santos, Newton Carlos ; Silva, Semirames ; Barros, Sâmela Leal
ISBN: 9786206408376

portada Comparative Study of the Residual Composition of Craft Beer (en Inglés)

Comparative Study of the Residual Composition of Craft Beer (en Inglés)

Formato

Libro Físico

Autor

Newton Carlos Santos

Semirames Silva

Editorial

Our Knowledge Publishing

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

Dimensiones

22.9x15.2x0.3 cm

Peso

0.09 kg.

ISBN13

9786206408376

Categorías

Química

Comparative Study of the Residual Composition of Craft Beer (en Inglés)

Newton Carlos Santos (Autor) · Semirames Silva (Autor) · Our Knowledge Publishing · Tapa Blanda

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Reseña del libro "Comparative Study of the Residual Composition of Craft Beer (en Inglés)"

Beer can be considered a low-alcohol beverage, produced by fermentation, where the main ingredients are water, hops and malted cereals. Its production process involves a series of stages, one of which is mashing. This pomace is agro-industrial waste that, when disposed of inappropriately in the environment, causes a series of environmental problems. The aim of this study was to carry out a physical and chemical analysis of this residue obtained from the production of artisanal wheat beer, with a view to harnessing it and using it in food products. The samples obtained were characterised using the following parameters: moisture content, ash, lipids, proteins and carbohydrates. The results of the analyses for the raw material just ground were: moisture (8.36%), ash (1.431%), lipids (15.60%), proteins (8.29%), carbohydrates (66.93%). And for bagasse: moisture (65.98%); ash (0.6185%); lipids (14.99%); proteins (4.25%) and carbohydrates (13.55%). These results show that this residue has a high energy value and great potential for use in various areas of technology, such as human and animal nutrition.