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The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation
beetroot lactic acid fermentation brewer’s yeast autolysate
2009/3/18
The importance of »functional foods« in the world is increasing, and the procedures for their production are under intense development. The goal of this paper is to optimise the production...
Production of Food Grade Yeasts
food grade yeasts single cell proteins (SCP) raw materials
2009/3/10
Yeasts have been known to humans for thousands of years as they have been used in traditional fermentation processes like wine, beer and bread making. Today, yeasts are also used as alternative source...
Biosynthesis of food constituents: Natural pigments. Part 2 – a review
biosynthesis xanthones flavonoids isoflavonoids neoflavonoids flavonols (epi)catechins flavandiols leucoanthocyanidins flavanones dihydroflavones flavanonoles dihydroflavonols flavones flavonols anthocyanidins anthocyanins chalcones dihydrochalcones quinochalcones aurones isochromenes curcuminoids carotenoids carotenes xanthophylls apocarotenoids iridoids
2014/3/3
This review article is a part of the survey of the generally accepted biosynthetic pathways that lead to the most important natural pigments in organisms closely related to foods and feeds. The biosyn...
Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups – a review
biosynthesis amino acids alanine valine leucine serine glycine cysteine phenylalanine tyrosine tryptophan histidine
2014/3/17
This review article gives a survey of principal pathways that lead to the biosynthesis of the proteinogenic amino acids of the alanine-valine-leucine group starting with pyruvic acid from the glycolyt...