You need JavaScript to view this

Microbial amylases in the production of alcohol

Abstract

This book is based on experiments carried out in the experimental distillery of the University of Hohenheim on the use of microbial enzyme preparations for processing wheat and maize, with particular reference to comparison of green and cured malts. The subject is divided into the following chapters: introduction (pp. -14); raw materials (pp. 5-6); enzymic dextrinizing and saccharification agents (pp. 6-10); technology of alcohol production with microbial amylses (pp. 11-27); experiments into, results of and discussion on special problems of the mashing and fermentation process with reference to application of microbial amylases (pp. 28-45); Analytical methods (pp. 46-51); and Resume (pp. 5254).
Authors:
Publication Date:
Jan 01, 1970
Product Type:
Book
Reference Number:
EDB-80-116049
Subject:
09 BIOMASS FUELS; ETHANOL; BIOSYNTHESIS; MAIZE; FERMENTATION; WHEAT; AMYLASE; ENZYME ACTIVITY; GERMANY; RAW MATERIALS; ALCOHOLS; BIOCONVERSION; CEREALS; ENZYMES; GLYCOSYL HYDROLASES; GRAMINEAE; GRASS; HYDROLASES; HYDROXY COMPOUNDS; MATERIALS; ORGANIC COMPOUNDS; PLANTS; SYNTHESIS; 090222* - Alcohol Fuels- Preparation from Wastes or Biomass- (1976-1989); 140504 - Solar Energy Conversion- Biomass Production & Conversion- (-1989)
OSTI ID:
5114244
Country of Origin:
Germany
Language:
English
Submitting Site:
TIC
Size:
Pages: 56
Announcement Date:
May 13, 2001

Citation Formats

Pieper, H J. Microbial amylases in the production of alcohol. Germany: N. p., 1970. Web.
Pieper, H J. Microbial amylases in the production of alcohol. Germany.
Pieper, H J. 1970. "Microbial amylases in the production of alcohol." Germany.
@misc{etde_5114244,
title = {Microbial amylases in the production of alcohol}
author = {Pieper, H J}
abstractNote = {This book is based on experiments carried out in the experimental distillery of the University of Hohenheim on the use of microbial enzyme preparations for processing wheat and maize, with particular reference to comparison of green and cured malts. The subject is divided into the following chapters: introduction (pp. -14); raw materials (pp. 5-6); enzymic dextrinizing and saccharification agents (pp. 6-10); technology of alcohol production with microbial amylses (pp. 11-27); experiments into, results of and discussion on special problems of the mashing and fermentation process with reference to application of microbial amylases (pp. 28-45); Analytical methods (pp. 46-51); and Resume (pp. 5254).}
place = {Germany}
year = {1970}
month = {Jan}
}