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COMPLEX UTILIZATION OF STARCHY RAW MATERIALS BY COMPLEMENTARY AND ALTERNATIVE TECHNOLOGIES - PART II: THEORETICAL CONSIDERATIONS


MENCINICOPSCHI GHEORGHE*, STROIA ION*, BEGEA MIHAELA*, BIBIRE LUMINIŢA**, COBREA CODRIN**
* INSTITUTE OF FOOD RESEARCH S.A. -BUCHAREST, ** UNIVERSITY OF BACÄ‚U - BACÄ‚U

Issue:

MOCM, Number 9, Volume I

Section:

Issue No. 9 - Volume I (2003)

Abstract:

Results obtained during the experiments confirm the initial hypothesis that cereal processing, namely corn to produce ethyl alcohol and glucose-dextrose syrup can be optimized and rendered profitable by this technique using the latest generation of industrial enzyme preparation.

Keywords:

processing, cereal, vinegar, enzyme.

Code [ID]:

MOCM200309V01S01A0010 [0000914]


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