標(biāo)題: Titlebook: Biotechnology Applications in Beverage Production; C. Cantarelli,G. Lanzarini Book 1989 Elsevier Science Publishers LTD 1989 biotechnology [打印本頁(yè)] 作者: 二足動(dòng)物 時(shí)間: 2025-3-21 18:22
書目名稱Biotechnology Applications in Beverage Production影響因子(影響力)
書目名稱Biotechnology Applications in Beverage Production影響因子(影響力)學(xué)科排名
書目名稱Biotechnology Applications in Beverage Production網(wǎng)絡(luò)公開度
書目名稱Biotechnology Applications in Beverage Production網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Biotechnology Applications in Beverage Production被引頻次
書目名稱Biotechnology Applications in Beverage Production被引頻次學(xué)科排名
書目名稱Biotechnology Applications in Beverage Production年度引用
書目名稱Biotechnology Applications in Beverage Production年度引用學(xué)科排名
書目名稱Biotechnology Applications in Beverage Production讀者反饋
書目名稱Biotechnology Applications in Beverage Production讀者反饋學(xué)科排名
作者: 危機(jī) 時(shí)間: 2025-3-21 22:26
Genetic Manipulation of Brewing and Wine Yeast,rains with different desirable qualities and mutagenesis followed by screening for selection of the desired phenotype. This is mainly due to the polyploid or aneuploid nature of these strains. This characteristic ensures the high genetic stability of industrial strains that is necessary for the main作者: 腐爛 時(shí)間: 2025-3-22 03:50 作者: 租約 時(shí)間: 2025-3-22 05:58 作者: callous 時(shí)間: 2025-3-22 09:50 作者: Androgen 時(shí)間: 2025-3-22 16:01
Book 1989ntrol; control of enzymatic processes, including industrial plants; use of soluble enzymes and immobilized enzyme reactors; development of waste treatment proc- esses and so on. Research developments involving the use of biotechnology for the purpose of improving yields, solving quality-related prob作者: LEERY 時(shí)間: 2025-3-22 20:51 作者: 生存環(huán)境 時(shí)間: 2025-3-22 21:27
The Effects of Carbon Dioxide on Yeasts,xert profound effects on yeast. Many papers have been published on the effects of CO. on microorganisms in general, including yeasts, but the work is scattered amongst several journals, and has often been carried out spasmodically and from a fairly empirical point of view..作者: 演講 時(shí)間: 2025-3-23 01:41
https://doi.org/10.1007/978-3-658-17171-1t this transformation, only a few are able to yield significant amounts of ethyl alcohol during the natural fermentation of the juices of various sugary fruits. Only a handful of these, are commercially exploitable as actual or potential selected starters.作者: 感情脆弱 時(shí)間: 2025-3-23 06:21 作者: Jingoism 時(shí)間: 2025-3-23 13:08 作者: 重疊 時(shí)間: 2025-3-23 17:03 作者: Demonstrate 時(shí)間: 2025-3-23 19:11
978-94-010-6992-2Elsevier Science Publishers LTD 1989作者: Irascible 時(shí)間: 2025-3-24 02:08
Zwischenbemerkung: Lerntransfer,A number of microorganisms can grow in grape must, depending on its composition:作者: 感情脆弱 時(shí)間: 2025-3-24 02:40 作者: 擔(dān)憂 時(shí)間: 2025-3-24 07:24
Zwischenbemerkung: Lerntransfer,During traditional brewery fermentations, metabolic regulatory control systems determine such cyclic phenomena as sequential uptake of amino acids and fermentable sugars by the brewing yeast cell which, together with synthesis of essential lipids, allows regulated cell growth and division and maintains cellular integrity.作者: Accede 時(shí)間: 2025-3-24 10:57 作者: Neolithic 時(shí)間: 2025-3-24 16:58
Tool C: Berufsbegleitende Lernberatung,The overall pattern of grape must fermentation is the combined result of a large number of factors, such as must components (i.e. sugar, nutrient and growth factor concentrations, acidity and phenolic content), microflora and operating conditions (viz. temperature, oxygen level and agitation).作者: 怒目而視 時(shí)間: 2025-3-24 19:48
Zwischenbemerkung: Lerntransfer,Unlike other fermentation processes for the production of ethanol for beverages or industrial uses, enology presents considerable and precise constraints on the applicative transfer of increased knowledge about the metabolism of yeast.作者: 凹處 時(shí)間: 2025-3-25 02:21
Michael Kerres,Tobias H?lterhof,Martin RehmMost fermented drinks have a vegetable origin. They result mainly from enzymic activities which can come either from the raw material or from microorganisms.作者: Contort 時(shí)間: 2025-3-25 04:10
Michael Kerres,Tobias H?lterhof,Martin RehmYeast is an one-celled microscopic organism, in Latin it is called ., which means sugar fungus.作者: nutrition 時(shí)間: 2025-3-25 10:57 作者: FOVEA 時(shí)間: 2025-3-25 13:22
https://doi.org/10.1007/978-3-658-14355-8Whereas the use of enzyme preparations in the food industry is well-established and expanding rapidly, enzyme processing in enology is less common.作者: Functional 時(shí)間: 2025-3-25 17:22
Microorganisms of Wine,A number of microorganisms can grow in grape must, depending on its composition:作者: staging 時(shí)間: 2025-3-25 19:58 作者: 緯線 時(shí)間: 2025-3-26 03:04 作者: reject 時(shí)間: 2025-3-26 05:28 作者: Texture 時(shí)間: 2025-3-26 09:11
Optimal Fermenter Design for White Wine Production,The overall pattern of grape must fermentation is the combined result of a large number of factors, such as must components (i.e. sugar, nutrient and growth factor concentrations, acidity and phenolic content), microflora and operating conditions (viz. temperature, oxygen level and agitation).作者: Cytokines 時(shí)間: 2025-3-26 16:09 作者: 斗志 時(shí)間: 2025-3-26 19:11
On the Utilisation of Entrapped Microorganisms in the Industry of Fermented Beverages,Most fermented drinks have a vegetable origin. They result mainly from enzymic activities which can come either from the raw material or from microorganisms.作者: 無(wú)關(guān)緊要 時(shí)間: 2025-3-26 21:23
Preparation of Yeast for Industrial use in Production of Beverages,Yeast is an one-celled microscopic organism, in Latin it is called ., which means sugar fungus.作者: Deference 時(shí)間: 2025-3-27 05:11
Enzymes in the Fruit Juice Industry,Amongst all biotechnological applications the percentage relative to the food sector and agricultural chemistry will, in the very near future, be more than 25%.作者: CARE 時(shí)間: 2025-3-27 09:12
Enzymatic Processing of Musts and Wines,Whereas the use of enzyme preparations in the food industry is well-established and expanding rapidly, enzyme processing in enology is less common.作者: Metamorphosis 時(shí)間: 2025-3-27 10:06
Elsevier Applied Food Science Serieshttp://image.papertrans.cn/b/image/188694.jpg作者: 起草 時(shí)間: 2025-3-27 14:09 作者: Ordeal 時(shí)間: 2025-3-27 20:32
A Proposal for Correct Nomenclature of the Domesticated Species of the Genus ,,t this transformation, only a few are able to yield significant amounts of ethyl alcohol during the natural fermentation of the juices of various sugary fruits. Only a handful of these, are commercially exploitable as actual or potential selected starters.作者: Asparagus 時(shí)間: 2025-3-28 00:53
microorganisms and enzymes. Manufacturing processes employed in beverage production, origi- nally typically empirical, have become a sector of growing economic importance in the food industry. Pasteur‘s work represented the starting point for technological evolution in this field, and over the last 作者: 不能仁慈 時(shí)間: 2025-3-28 04:55
Zwischenbemerkung: Lerntransfer,loid or aneuploid nature of these strains. This characteristic ensures the high genetic stability of industrial strains that is necessary for the maintenance of product quality, but makes both sporulation and mutagenesis very difficult, and so has hence severely limited the use of classical genetic improvement techniques.作者: STYX 時(shí)間: 2025-3-28 08:53
Tool C: Berufsbegleitende Lernberatung, they can grow. Most bacteria have an optimum pH near 6·8 and may grow at pH values ranging from 4–8; a narrow spectrum of bacteria can multiply at pH <; 4 or pHì 8. Yeasts and moulds can grow at pH ì 2.作者: Mangle 時(shí)間: 2025-3-28 14:08
Genetic Manipulation of Brewing and Wine Yeast,loid or aneuploid nature of these strains. This characteristic ensures the high genetic stability of industrial strains that is necessary for the maintenance of product quality, but makes both sporulation and mutagenesis very difficult, and so has hence severely limited the use of classical genetic improvement techniques.作者: carotenoids 時(shí)間: 2025-3-28 15:21
Microbial Spoilage of Canned Fruit Juices, they can grow. Most bacteria have an optimum pH near 6·8 and may grow at pH values ranging from 4–8; a narrow spectrum of bacteria can multiply at pH <; 4 or pHì 8. Yeasts and moulds can grow at pH ì 2.作者: 等級(jí)的上升 時(shí)間: 2025-3-28 20:55
Book 1989isms and enzymes. Manufacturing processes employed in beverage production, origi- nally typically empirical, have become a sector of growing economic importance in the food industry. Pasteur‘s work represented the starting point for technological evolution in this field, and over the last hundred ye作者: 聲音刺耳 時(shí)間: 2025-3-29 01:02 作者: Armory 時(shí)間: 2025-3-29 05:45
Die topische Behandlung solider Tumoren mit Interferonen,n im Menschen nicht bekannt ist, bleibt die Relevanz der Beobachtungen für den Therapieerfolg unklar. Bei soliden Tumoren stellt sich darüber hinaus das Problem, da? die üblicherweise im peripheren Blut nachgewiesenen Reaktionen für die lokale Situation nicht repr?sentativ sind [61, 63].作者: 障礙物 時(shí)間: 2025-3-29 09:38 作者: 沉默 時(shí)間: 2025-3-29 13:21
Beno?t Timmermansffe und (B) grundlegende heterocyclische Systeme. Besondere Nomenklaturvorschl?ge existieren au?erdem über Aminos?uren., Kohlenhydrate., Steroide., Carotinoide., Terpene., Triterpene., Flavonoide., Lignane., Vitamine., makromolekulare Stoffe. und Enzyme.. Beachtung verdienen auch die Bemühungen um e作者: white-matter 時(shí)間: 2025-3-29 16:15 作者: condemn 時(shí)間: 2025-3-29 23:16 作者: 蕁麻 時(shí)間: 2025-3-30 01:15 作者: FLIRT 時(shí)間: 2025-3-30 06:34
Cyber-Physical Systems978-3-031-67685-7Series ISSN 2198-4182 Series E-ISSN 2198-4190
