Improvement the caramel malt thermal treatment processing

Grudanov, V.; Ivanov, D.

Improvement the caramel malt thermal treatment processing

2005

Grudanov, V.(Mogilev State Univ. of Foodstuffs (Belarus)) | Ivanov, D.(Mogilev State Univ. of Foodstuffs (Belarus))

The position of a question is explored and a goal is determined. The literary review and patent search is made, designs of apparatus for fry products are analyzed. The technological indexes of malt and the conditions of preparing of malt are given. The demands for a quality of a caramel malt are given.

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AGROVOC Keywords

belarus bélarus caramel caramelo color colour contenido de humedad couleur flaveur flavour food industry equipment grain granos heat treatment latvia letonia lettonie malt malta (producto) maquinaria industria alimentaria matériel pour industrie alimentaire moisture content odeur olor sabor smell temperatura temperature température teneur en eau traitement thermique tratamiento térmico

Bibliographic information

Publisher

LLU PTF

Pagination

p. 264-268

Language

Russian

Note

Summary (En)

Table

2 ill., 4 ref.

Translated Title

Soversheenstvovanie protsessa teplovoj obrabotki karamel'nogo soloda

Type

Conference; Summary

Source

International Scientific Practical Conference "New technologies in traditional food". Reports, Karklina, D. (responsible ed.); Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology.- Jelgava (Latvia): LLU PTF, 2005. International Scientific Practical Conference: New Technologies in Traditional Food,International Scientific Practical Conference: New Technologies in Traditional Food, Jelgava (Latvia), 11 May 2005.- 9984-596-96-6.- p. 264-268

In AGRIS since: 2006-05-15

Format: AGRIS AP

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This bibliographic record has been provided by Fundamental Library of Latvia University of Life Sciences and Technologies

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