Mestres C., Munanga B.D.J., Loiseau G., Matignon B., Grabulos J., Achir N.
2017
Gowé is an acidic beverage obtained after simultaneous saccharification and fermentation (SSF) of sorghum. A previous paper focused on modeling the growth of lactic acid bacteria during gowé processing. This paper focuses on modeling starch amylolysis to build an aggregated SSF model. The activity of ?-amylase was modeled as a function of temperature and pH, and the hydrolysis rates of both ...
Traitement et conservation des produits alimentaires; Composition des produits alimentaires
2017
Gowé is an acidic beverage obtained after simultaneous saccharification and fermentation (SSF) of sorghum. A previous paper focused on modeling the growth of lactic acid bacteria during gowé processing. This paper focuses on modeling starch amylolysis to build an aggregated SSF model. The activity of ?-amylase was modeled as a function of temperature and pH, and the hydrolysis rates of both ...
Traitement et conservation des produits alimentaires; Composition des produits alimentaires