Inactivación de Saccharomyces cerevisiae en jugo de naranja natural mediante conservantes químicos

Inactivación de Saccharomyces cerevisiae en jugo de naranja natural mediante conservantes químicos

Guardado en:

Detalles Bibliográficos
Publicado en:	Alimentación latinoamericana
Otros Autores:	Toro Ibacache, Paulina, Prado Alderete, Bernardo, Saavedra González, Manuel, Zazopulos Garay, Miguel
Formato:	Sin ejemplares
Lenguaje:	Español
Colección:	Alimentación latinoamericana no. 284 (2009), p. 56-60
Materias:	Alimentos Zumo de naranja Saccharomyces Saccharomyces cerevisiae Conservantes
Publicación relacionada:	Contenido en: Alimentación latinoamericana

Ejemplares similares

Genes required for Ethanol tolerance and utilization in Saccharomyces cerevisiae

Efeitos do tratamento combinado de irradiaçâo gama e refrigeraçâo no crescimento de levedura (Saccharomyces cerevisiae Hansen) em suco de laranja
por: Domarco, R. E.

Wine Saccharomyces cerevisiae improved by using traditional approaches
por: Romano, P.

Molecular breeding of microbial, cells, mainly Saccharomyces cerevisiae
por: Kimura, Akira

Polimorfismo del cariotipo elettroforetico in lieviti Saccharomyces cerevisiae
por: Grando, M. S.

Hydrodynamic cavitation characterization of a novel design with energy considerations for the inactivation of Saccharomyces cerevisiae in apple juice

Influence of indigenous saccharomyces cerevisiae strains on higher alcohol content in Malvazija istarska wines

Se distinguen las saccharomyces
por: MASSOUTIER, C.

Nuevo origen de la síntesis de monoterpenos por levaduras vínicas de saccharomyces cerevisiae

Biodiversidad de Saccharomyces en viñedos y bodegas de la región vitícola "Zona Alta del Río Mendoza"
por: Mercado, Laura Analía
Publicado: (2009)

Identification of HXT7 as a suppressor of the snf3 growth defect in wine and wild-type strains of Saccharomyces cerevisiae
por: Place, Warren R.

Lower fructose uptake capacity of genetically characterized strains of saccharomyces bayanus compared to strains of saccharomyces cerevisiae a likely cause of reduced alcoholic fermentation activity
por: Schütz, Martin

Amino acid and ammonium utilization by Saccharomyces cerevisiae wine yeasts from a chemically defined medium
por: Jiranek, V.

Survey of hydrogen sulfide production in wine strains of Saccharomyces cerevisiae
por: Renuka Kumar, G.

Saccharomyces cerevisiae no marca diferencias en el grado alcohólico

Selective breeding of saccharomyces cerevisiae to increase glycerol levels in wine
por: Prior, B. A.

Analysis of the major hexose transporter genes in wine strains of Saccharomyces cerevisiae
por: Karpel, Jonathan E.

The effect of Saccharomyces cerevisiae and Saccharomyces bayanus yeast on clour properties and pigment profiles of aCabernet Sauvignon red wine

Ecology of yeast strain Saccharomyces cerevisiae during spontaneous fermentation in a Bordeaux winery
por: FREZIER, Valérie

Effect of Saccharomyces cerevisiae F12 on volatile compounds in wines at three different stages of industrial biological ageing

Selezione di uno stipite di lievito saccharomyces della razza fisiologica uvarum e suo impiego enologico allo stato secco (S6u)
por: CIOLFI, G.

Incidencia de Saccharomyces cerevisiae en viñedos y su participación en la fermentación alcohólica espontánea /
por: Castellani, María Florencia.
Publicado: (2008.)

Etude qualitative et quantitative des interactions entre Saccharomyces cerevisiae et Leuconostoc Oenos
por: Gilis, J. F.

Sugar transport inhibition and apparent loss of activity in Saccharomyces cerevisiae as a major limiting factor of enological fermentations
por: Salmon, J. M.

La funzione biologica dell'inositolo in relazione all'attivita metabolica di Saccharomyces Cerevisiae R.F. Cerevisiae E R.F. Uvarum nel corso della fermentazione alcoolica
por: CIOLFI, G.

Glycerol production by the yeast Saccharomyces cerevisiae and its relevance to wine a review
por: SCANES, K.

La funzione biologica dell'inositiolo in relazione all'attività metabolica di Saccharomyces cerevisiae r.f. cerevisiae e r.f. uvarum nel corso della fermentazione alcolica
por: CIOLFI, G.

Identification of some o-aminophenones as secondary metabolites of Saccharomyces cerevisiae
por: CIOLFI, G.

Effect of Saccharomyces cerevisiae yeast strains on the liberation of volatile Thiols in Sauvignon blanc wine

Production of volatile compounds by mixed cultures of Pichia guilliermondii and Saccharomyces cerevisiae
por: Ciolfi, G.

Aplicación de la levadura Hanseniaspora vineae en cultivos mixtos con Saccharomyces cerevisiae en vinificación

Délimitation génétique des espèces Saccharomyces cerevisiae et Saccharomyces bayanus par l'analyse PCR/RFLP du gène MET2
por: Masneuf, I.

Microsatellites obtained from database sequences are useful to characterize Sacharomyces cerevisiae satrains
por: Gallego, F. J.

Comparison of volatiles produced by four Saccharomyces cerevisiae strains isolated from Monastrell musts
por: Mateo, J. J.

Caracterización de dos cepas vínicas de Saccharomyces cerevisiae mediante las técnicas PCR-TTGE

Effect of must turbidity on cell wall porosity and macromolecule excretion of Saccharomyces cerevisiae cultivated on grape juice
por: BOIVIIN, Stéphane

Influencia de la inoculación secuencial con levaduras no-Saccharomyces y Saccharomyces en Malbec en función de sus características físicas químicas sensoriales
por: Morán,Soledad
Publicado: (2018)

Selección eco-enológica de cepas de Saccharomyces Cerevisiae por electroforesis en campos pulsados implicaciones en la elaboración de vinos blancos jóvenes
por: Lema Costas, C.

Fermentation properties of a wine yeast over-expressing the Saccharomyces cerevisiae glycerol 3-phosphate dehydrogenase gene (GPD2)
por: Barros Lopes, Miguel de

Metabolomic measurements at three time points of a Chardonnay wine fermentation with Saccharomyces cerevisiae