標(biāo)題: Titlebook: Brewing and Distilling Yeasts; Graham G. Stewart Book 2017 Springer International Publishing AG 2017 Yeast.Brewing Yeast.Distilling Yeast. [打印本頁(yè)] 作者: peak-flow-meter 時(shí)間: 2025-3-21 16:54
書目名稱Brewing and Distilling Yeasts影響因子(影響力)
書目名稱Brewing and Distilling Yeasts影響因子(影響力)學(xué)科排名
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書目名稱Brewing and Distilling Yeasts網(wǎng)絡(luò)公開(kāi)度學(xué)科排名
書目名稱Brewing and Distilling Yeasts被引頻次
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書目名稱Brewing and Distilling Yeasts讀者反饋學(xué)科排名
作者: 失誤 時(shí)間: 2025-3-22 00:19 作者: jabber 時(shí)間: 2025-3-22 01:51 作者: Nuance 時(shí)間: 2025-3-22 07:49 作者: 苦惱 時(shí)間: 2025-3-22 10:24
2626-885X es an outlook on future developments in yeast technology.This book is an overview considering yeast and fermentation.? The similarities and differences between yeasts employed in brewing and distilling are reviewed.? The implications of the differences during the production of beer and distilled pro作者: Strength 時(shí)間: 2025-3-22 14:35 作者: Coronation 時(shí)間: 2025-3-22 20:54 作者: 連累 時(shí)間: 2025-3-22 21:19
Management of Soft Tissue Sarcoma various physiological and metabolic aspects of cells. These methods include:.Recent studies have aimed to develop a clear classification to develop methods for the analysis of both the viability and vitality of yeast.作者: 墊子 時(shí)間: 2025-3-23 02:57 作者: ostrish 時(shí)間: 2025-3-23 08:55
Soils with Drainage Limitations,of them possess novel and unique mechanisms that are not present in . yeasts. Most of them have been characterized as spoilage yeasts because they have been isolated from contaminated foods and beverages. Yeast species that are included in this category are ., ., ., ., ., . and ..作者: antidote 時(shí)間: 2025-3-23 09:50 作者: Feigned 時(shí)間: 2025-3-23 17:34
Killer (Zymocidal) Yeasts,ller strain would be to produce a yeast strain that does not kill but is killer resistant. It has to receive the genetic complement that renders a brewing strain immune to zymocidal activity. Little is known about the relationship between the structure of killer toxins, their killer activity and binding to targets on sensitive cells.作者: 歹徒 時(shí)間: 2025-3-23 19:19 作者: 不真 時(shí)間: 2025-3-23 23:17 作者: 異端邪說(shuō)下 時(shí)間: 2025-3-24 06:20
Taxonomy of Brewing and Distilling Yeasts and Methods of Identification, been conducted to characterize different types of industrial yeast strains. The application of DNA fingerprinting techniques to identify yeast strains has superseded traditional identification methods. However, they do not tell us anything about a strain’s fermentation and growth characteristics.作者: 搖曳 時(shí)間: 2025-3-24 09:39
Brewing and Distilling Yeasts978-3-319-69126-8Series ISSN 2626-885X Series E-ISSN 2626-8868 作者: 杠桿支點(diǎn) 時(shí)間: 2025-3-24 10:58
Graham G. StewartCovers all aspects of brewing and distilling yeasts.Comprehensive overview on theory and application of yeasts in brewery and distillery.Gives an outlook on future developments in yeast technology作者: 轉(zhuǎn)折點(diǎn) 時(shí)間: 2025-3-24 16:12 作者: anchor 時(shí)間: 2025-3-24 21:29
https://doi.org/10.1007/978-3-319-69126-8Yeast; Brewing Yeast; Distilling Yeast; Yeast Culture; Bioethanol; Killer Yeasts; Yeast nutrition; Handbook作者: 沒(méi)花的是打擾 時(shí)間: 2025-3-24 23:50 作者: 金桌活畫面 時(shí)間: 2025-3-25 05:09
Management of Shared Groundwater Resourcesast cultures in a single document because the two types of yeast have much to learn from each other but there are differences! Yeasts are unicellular fungi, and they are economically the most important grouping of microorganisms employed on this planet, with alcohol as the major product. Although th作者: guardianship 時(shí)間: 2025-3-25 11:05
Natural Resource Management and Policyle for alcoholic fermentation. Between 1884 and 1894, Emil Fischer studied sugar utilization by yeast including an understanding of enzymatic specificity and the nature of enzyme-substrate complexes. A number of scientists have played important roles in developing ideas regarding the genus .. These 作者: Diskectomy 時(shí)間: 2025-3-25 14:20 作者: fabricate 時(shí)間: 2025-3-25 16:35
Mamunur Rashid,William Kong Choon Sanbrewers and distillers. They are means of preserving microbial diversity. The importance of selecting optimal yeast strains for research and/or industrial applications is often underestimated. Yeast cultures stored in a yeast collection are usually (but not always) purified cultures. Today, it is po作者: hardheaded 時(shí)間: 2025-3-25 20:35 作者: 收藏品 時(shí)間: 2025-3-26 02:55 作者: 加花粗鄙人 時(shí)間: 2025-3-26 08:16 作者: 愛(ài)哭 時(shí)間: 2025-3-26 09:15 作者: Eulogy 時(shí)間: 2025-3-26 14:29 作者: 神圣不可 時(shí)間: 2025-3-26 17:01
https://doi.org/10.1007/978-1-4614-5004-7r yeasts are proteins that kill sensitive cells. Toxin-producing strains are termed “killers” and susceptible strains are termed “sensitives”. There are strains that do not kill and are not themselves killed and these are called “resistant”. Killer yeasts and their toxins have several applications: 作者: bile648 時(shí)間: 2025-3-26 22:53
Sarcomas More Common in Childrenrvival. Brewing and distilling fermentations exert a number of stresses on yeast cultures. During the past 50?years or so, the question of process efficiency and intensification has become a major focus and the stresses imposed, and over time this focus has become intensified. The primary brewing te作者: commodity 時(shí)間: 2025-3-27 04:03 作者: 暴發(fā)戶 時(shí)間: 2025-3-27 09:15 作者: uncertain 時(shí)間: 2025-3-27 09:33
https://doi.org/10.1007/978-4-431-55612-1predominant concept is that mitochondria are the “energy powerhouses of the cell”. These studies, combined with the evolutionary origin of mitochondria, have focussed on this organelle as an essential, independent, functional cell component. A mitochondrion (plural mitochondria) is a membrane-enclos作者: 不可比擬 時(shí)間: 2025-3-27 17:08
https://doi.org/10.1007/978-4-431-55612-1reat majority (not all) of these substances are yeast metabolites. They are produced during wort fermentation and consist of fermentation intermediates or by-products. Higher alcohols (also called fusel oils), esters, vicinal diketones (VDKs), other carbonyls and sulphur compounds (inorganic and org作者: Deadpan 時(shí)間: 2025-3-27 19:04 作者: 微枝末節(jié) 時(shí)間: 2025-3-27 22:35 作者: 半球 時(shí)間: 2025-3-28 03:19 作者: cliche 時(shí)間: 2025-3-28 06:19 作者: Memorial 時(shí)間: 2025-3-28 11:32
Yeast Culture Collections, Strain Maintenance and Propagation,h fresh yeast on a regular basis. Yeast propagation was pioneered with lager strains in the late nineteenth century. However, the value of regular ale strain propagation is still questioned. With the advent of high-gravity wort fermentation, its use in ale propagation procedures (as well as lager) h作者: PAEAN 時(shí)間: 2025-3-28 18:34 作者: 野蠻 時(shí)間: 2025-3-28 19:57
Energy Metabolism by the Yeast Cell,ogether with massive economic applications. Glycogen is a major intracellular carbohydrate in yeast cell together with the disaccharide trehalose. Glycogen forms an energy reserve that can be rapidly mobilized to meet a sudden requirement for glucose, usually early in the fermentation/growth cycles.作者: Vertical 時(shí)間: 2025-3-29 02:37
Yeast Nutrition,As well as fermentable sugars, nitrogen is an essential element for yeast growth and metabolism. Free amino nitrogen (FAN) is the grouping of wort nitrogenous compounds available for consumption by yeast. FAN is the sum of the individual wort amino acids, ammonium ions and small peptides (di-, tripe作者: 偽善 時(shí)間: 2025-3-29 05:25 作者: 有花 時(shí)間: 2025-3-29 09:18
Stress Effects on Yeast During Brewing and Distilling Fermentations: High-Gravity Effects,de ethanol, osmotic pressure, temperature, cell surface shear, continuous fermentation compared to batch fermentation, wort ionic balance and some minor wort components. Nevertheless, the conditions that prevail in HG worts are the primary factors that exert stresses on yeast. These factors are disc作者: FECT 時(shí)間: 2025-3-29 11:51
Harvesting and Cropping Yeast: Flocculation and Centrifugation, flocculation. Details of the cell wall have already been discussed in Chap. .. However, here it is discussed that the wall consists of an inner layer composed predominantly of β-glucose and chitin and a fibrillar outer layer consisting primarily of α-mannan (highly glycosylated) associated with man作者: obeisance 時(shí)間: 2025-3-29 16:59 作者: 流浪 時(shí)間: 2025-3-29 21:42 作者: 金盤是高原 時(shí)間: 2025-3-30 03:44
Yeast Genetic Manipulation,ial yeast strains (brewing, distilling, baking and wine) are predominantly diploid, aneuploid and polyploidy. Polyploid strains are genetically more stable and less susceptible to mutational forces than either haploid or diploid strains, thus enabling such strains to be used by brewers with a high d作者: 有害處 時(shí)間: 2025-3-30 07:03
Management of Shared Groundwater Resourcesng increasingly important. This development has resulted in considerable advances with yeasts that metabolize a plethora of substrates such as hydrolysed starch and cellulose/hemicellulose (pentoses and hexoses), inulin, sucrose, lactose, etc.作者: POLYP 時(shí)間: 2025-3-30 08:15 作者: Cytology 時(shí)間: 2025-3-30 15:30
Balqis Oyindamola Adedokun,Mamunur Rashidion of solutes, catalyse specific change reactions, store energy as transmembrane ions and solute gradients, regulate the rate of energy dissipation, provide sites to bind specific molecules for catabolic signalling pathways and provide sites of enzyme pathways involved in the biosynthesis of cell c作者: 是限制 時(shí)間: 2025-3-30 20:24
D. S. Deenadayal,Vyshanavi Bommakantiogether with massive economic applications. Glycogen is a major intracellular carbohydrate in yeast cell together with the disaccharide trehalose. Glycogen forms an energy reserve that can be rapidly mobilized to meet a sudden requirement for glucose, usually early in the fermentation/growth cycles.作者: filial 時(shí)間: 2025-3-30 22:47
https://doi.org/10.1007/978-3-319-41906-0As well as fermentable sugars, nitrogen is an essential element for yeast growth and metabolism. Free amino nitrogen (FAN) is the grouping of wort nitrogenous compounds available for consumption by yeast. FAN is the sum of the individual wort amino acids, ammonium ions and small peptides (di-, tripe作者: Antagonism 時(shí)間: 2025-3-31 01:04
https://doi.org/10.1007/978-3-319-41906-0, it is predicted to be at least 11:1 by 2020. Corn is estimated to be at least 1:1. The fermentation process for fuel ethanol production in both Brazil and the United States (and other countries) is far from the optimal physiological condition for the yeast. Several stress factors can influence the作者: Precursor 時(shí)間: 2025-3-31 06:46
Sarcomas More Common in Childrende ethanol, osmotic pressure, temperature, cell surface shear, continuous fermentation compared to batch fermentation, wort ionic balance and some minor wort components. Nevertheless, the conditions that prevail in HG worts are the primary factors that exert stresses on yeast. These factors are disc作者: GROVE 時(shí)間: 2025-3-31 11:28
