Microcalorimetry as a Tool for Monitoring Food Fermentations
Food fermentations are important to obtain different products such as bread, beer, mead, wine, yogurt, among other. The rate of fermentation is generally monitored by the measurement of simple variables like pH, Brix, titratable acidity and volume increase (in case of bread’s dough). Isothermal micr...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2017-03-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/2390 |