Potential application of yeast Beta-Glucans in food industry

Potential application of yeast Beta-Glucans in food industry

Guardado en:

Detalles Bibliográficos
Publicado en:	Agriculturae conspectus scientificus
Otros Autores:	Zechner-Krpan, Vesna, Petravic-Tominac, Vlatka, Panjkota-Krbavcic, Ines, GRBA, Slobodan, Berkovic, Katarina
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Agriculturae conspectus scientificus v. 74, no. 4 (2009), p. 277-282
Materias:	Industria Alimentaria Levadura Glucano Polisacáridos Alimentos
Publicación relacionada:	Contenido en: Agriculturae conspectus scientificus

Ejemplares similares

L'uso di ß-glucani di orzo per il miglioramento qualitativo degli spaghetti
por: FACCINI, N.

Beta-1,3-D-Glucan transported from Golgi apparatus of japanese pear leaves is a component of extracellular polysaccharides accumulated after AK-toxin I treatment

Effect of yeast strain and supplementation with inactive yeast during alcoholic fermentation on wine polysaccharides

Evolution of grape (Carignan noir cv.) and yeast polysaccharides during fermentation and post-maceration
por: Doco, T.

Nutritional aspects and other uses of food yeasts : annotated bibliography 1917-1949.
por: Soltero De Díaz, Hilda.
Publicado: (1952)

¿Cuáles son los beneficios del betaglucano de avena?
por: Beck, Eleanor

Effects of pectolytic and glycosidase enzymes on the wine polysaccharide content of grapes and yeasts
por: García Moruno, Emilia

ADIOS a los glucanos del vino

Sweetness theory and its application in the food industry
por: SHALLENBERGER, Robert S.

Adsorption-isotherm and effect of gum blends on viscosity and microstructure of oat gum (Beta-D-Glucan)
por: Nnanna, I. A.

Killer yeasts in the wine industry a review
por: VAN VUUREN, H.J.J.

Yeast mannoproteins in red winemaking effect on polysaccharide, polyphenolic, and color composition
por: Guadalupe, Zenaida

Applications of chemometrics in the food and beverage industry
por: BAILEY, Paul J.

Food composition information the food industry's perspective
por: PURVIS, G.A.

Low nucleic acids dried yeast as meat substitute in beef sausage
por: DARWISH, Badawy M.

Integrating consumers and industry in food control
por: Malik, R. K.

Flor yeast metabolism in a model system similar to cellar ageing of the French "Vin Jaune" evolution of some by-products, nitrogen compounds and polysaccharides
por: Santos, Anne-Marie dos

Consumers and food safety a food industry perspective
por: GARDNER, S.

The chemistry and technology of food and food products
por: Jacobs, Morris B.
Publicado: (1944)

The chemistry and technology of food and food products
por: Jacobs, Morris B.
Publicado: (1951)

Environmentally sound technologies in the food industry /
por: Naciones Unidas. Comisión Económica y Social para Asia Occidental.
Publicado: (2000.)

Food processing industry quality system guidelines : ASQ food, drug, and cosmetic division.
Publicado: (1998)

Molecular evolutionary analysis of high sugar tolerance of wine yeasts and its application for breeding industrial yeasts
por: Nakagawa, Youji

Pure food and pure food legislation
por: Amos, Arthur James.
Publicado: (1960)

An overview of the food processing industry in Oklahoma
por: BESHEAR, Michelle

Food sanitation more than just good common sense?
por: GIESE, James H.

Gums and their use in food systems
por: SANDERSON, George R.

Cork-borne bacteria and yeasts as potential producers of off-flavours in wine
por: JAGER, J.

Property-enhanced oils in food applications
por: ERICKSON, Michael D.

Les belles perspectives des additifs issus de fermentation
por: LANGLEY-DANYSZ, Pernette

A guide to the selection, combination, and cooking of foods
por: Rietz, Carl A.
Publicado: (1961)

FOOD fortification roundtable experts from industry, goverment, and academia discuss the status and future of food fortification

Product liability issues related to food irradiation
por: ROBECK, Mark R.

FOOD irradiation recent developments and future prospects

Polysaccharides in biology /
Publicado: (c1956.)

Food industries manual : a technical and commercial compendium on the manufacture, preserving, packing and storage of all food products.
por: Chemical publishing co.
Publicado: (1958)

Food industries manual : a technical and commercial compendium on the manufacture, preserving, packing and storage of all food products.
Publicado: (1947)

Innovative trends in oenology and in the selection of yeasts and malolactic bacteria for wine industry
por: DELFINI, C.

The yeasts : a taxonomic study.
por: Lodder, J.
Publicado: (1952)

The yeasts
por: Rose, Anthony H.
Publicado: (1969-1971)