New method to quantify the degree of hydration of barley grains using a grain scanner
Resumen:
Steeping process consist in submerging grain in water until the moisture content reached the required level. • The water absorption depends on barley variety, year or harvesting conditions, the grain size and steeping regime during malting process. • The degree of hydration of barley during malting process is an important factor to understand and determine. • The aim of this study was to develop a new and reliable method to quantify the degree of hydration using a grain scanner.
| 2022 | |
|
CEBADA HUMEDAD HIDRATACIÓN |
|
| Español | |
| Laboratorio Tecnológico del Uruguay | |
| Catálogo digital del LATU | |
| https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32716 | |
| Acceso abierto | |
| CC BY |
| _version_ | 1807353832683864064 |
|---|---|
| author | GÓMEZ GUERRERO, BLANCA |
| author2 | RODRÍGUEZ, AGUSTINA DE LEÓN, TANIA LANARO, VALERIA |
| author2_role | author author author |
| author_facet | GÓMEZ GUERRERO, BLANCA RODRÍGUEZ, AGUSTINA DE LEÓN, TANIA LANARO, VALERIA |
| author_role | author |
| collection | Catálogo digital del LATU |
| dc.coverage.none.fl_str_mv | Presentado en: Brewers Forum EBC Congress (38vo. : 2022 mayo 29, junio 1 : Madrid-España) |
| dc.creator.none.fl_str_mv | GÓMEZ GUERRERO, BLANCA RODRÍGUEZ, AGUSTINA DE LEÓN, TANIA LANARO, VALERIA |
| dc.date.none.fl_str_mv | 2022-01-01 |
| dc.description.abstract.none.fl_txt_mv | Steeping process consist in submerging grain in water until the moisture content reached the required level. • The water absorption depends on barley variety, year or harvesting conditions, the grain size and steeping regime during malting process. • The degree of hydration of barley during malting process is an important factor to understand and determine. • The aim of this study was to develop a new and reliable method to quantify the degree of hydration using a grain scanner. |
| dc.format.none.fl_str_mv | Pdf |
| dc.identifier.none.fl_str_mv | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32716 32716 urn:ISBN:69630 |
| dc.language.iso.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Laboratorio Tecnológico del Uruguay (LATU) (Montevideo) Latitud - Fundación LATU |
| dc.rights.license.none.fl_str_mv | CC BY |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess CC BY |
| dc.source.none.fl_str_mv | reponame:Catálogo digital del LATU instname:Laboratorio Tecnológico del Uruguay instacron:Laboratorio Tecnológico del Uruguay |
| dc.subject.none.fl_str_mv | CEBADA HUMEDAD HIDRATACIÓN |
| dc.title.none.fl_str_mv | New method to quantify the degree of hydration of barley grains using a grain scanner |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/conferenceObject Publicado |
| dc.type.version.none.fl_str_mv | info:eu-repo/semantics/publishedVersion |
| description | Steeping process consist in submerging grain in water until the moisture content reached the required level. • The water absorption depends on barley variety, year or harvesting conditions, the grain size and steeping regime during malting process. • The degree of hydration of barley during malting process is an important factor to understand and determine. • The aim of this study was to develop a new and reliable method to quantify the degree of hydration using a grain scanner. |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| id | LATU_f8b7fc98d461b7093ebf7f6bddfc690f |
| identifier_str_mv | 32716 urn:ISBN:69630 |
| instacron_str | Laboratorio Tecnológico del Uruguay |
| institution | Laboratorio Tecnológico del Uruguay |
| instname_str | Laboratorio Tecnológico del Uruguay |
| language | spa |
| network_acronym_str | LATU |
| network_name_str | Catálogo digital del LATU |
| oai_identifier_str | oai:PMBOAI:32716 |
| publishDate | 2022 |
| publisher.none.fl_str_mv | Laboratorio Tecnológico del Uruguay (LATU) (Montevideo) Latitud - Fundación LATU |
| reponame_str | Catálogo digital del LATU |
| repository.mail.fl_str_mv | lfiori@latu.org.uy |
| repository.name.fl_str_mv | Catálogo digital del LATU - Laboratorio Tecnológico del Uruguay |
| repository_id_str | |
| rights_invalid_str_mv | CC BY CC BY |
| spelling | New method to quantify the degree of hydration of barley grains using a grain scannerGÓMEZ GUERRERO, BLANCARODRÍGUEZ, AGUSTINADE LEÓN, TANIALANARO, VALERIACEBADAHUMEDADHIDRATACIÓNSteeping process consist in submerging grain in water until the moisture content reached the required level. • The water absorption depends on barley variety, year or harvesting conditions, the grain size and steeping regime during malting process. • The degree of hydration of barley during malting process is an important factor to understand and determine. • The aim of this study was to develop a new and reliable method to quantify the degree of hydration using a grain scanner.Laboratorio Tecnológico del Uruguay (LATU) (Montevideo)Latitud - Fundación LATU2022-01-01info:eu-repo/semantics/conferenceObjectPublicadoinfo:eu-repo/semantics/publishedVersionPdfhttps://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=3271632716urn:ISBN:69630spaPresentado en: Brewers Forum EBC Congress (38vo. : 2022 mayo 29, junio 1 : Madrid-España)info:eu-repo/semantics/openAccessCC BYCC BYreponame:Catálogo digital del LATUinstname:Laboratorio Tecnológico del Uruguayinstacron:Laboratorio Tecnológico del Uruguay2023-11-10T20:03:34Zoai:PMBOAI:32716Gobiernohttps://latu.org.uy/https://catalogo.latu.org.uy/ws/PMBOAIlfiori@latu.org.uyUruguayopendoar:2024-08-01T14:49:02.753056Catálogo digital del LATU - Laboratorio Tecnológico del Uruguayfalse |
| spellingShingle | New method to quantify the degree of hydration of barley grains using a grain scanner GÓMEZ GUERRERO, BLANCA CEBADA HUMEDAD HIDRATACIÓN |
| status_str | publishedVersion |
| title | New method to quantify the degree of hydration of barley grains using a grain scanner |
| title_full | New method to quantify the degree of hydration of barley grains using a grain scanner |
| title_fullStr | New method to quantify the degree of hydration of barley grains using a grain scanner |
| title_full_unstemmed | New method to quantify the degree of hydration of barley grains using a grain scanner |
| title_short | New method to quantify the degree of hydration of barley grains using a grain scanner |
| title_sort | New method to quantify the degree of hydration of barley grains using a grain scanner |
| topic | CEBADA HUMEDAD HIDRATACIÓN |
| url | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32716 |
