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Different application dosages of a specific inactivated dry yeast (SIDY): Effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines
(Vigne et Vin Publications Internationales, 2018)
Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning †
(Multidisciplinary Digital Publishing Institute (MDPI), 2024)
The diversity of effects of yeast derivatives during sparkling wine aging
(Elsevier Ltd, 2022)
The diversity of effects of yeast derivatives during sparkling wine aging
(Elsevier, 2022)
This study shows the monitoring of the physical, chemical and sensorial changes that occur in the sparkling wine along 18 months of aging due to different typology yeast-derived products; dry inactivated yeast from ...
Polyhydroxyalkanoate Synthesis by Burkholderia glumae into a Sustainable Sugarcane Biorefinery Concept
(Frontiers Media Sa, 2021-01-13)
Polyhydroxyalkanoate (PHA) bioplastic was synthesized by Burkholderia glumae MA13 from carbon sources and industrial byproducts related to sugarcane biorefineries: sucrose, xylose, molasses, vinasse, bagasse hydrolysate, ...
Feed additives containing sequestrant clay minerals and inactivated yeast reduce aflatoxin excretion in milk of dairy cows
(Elsevier B.V., 2019-07-01)
The objective was to evaluate the efficacy of 2 dietary mycotoxin sequestrants, Toxy-Nil (TN) or Unike Plus (UP), in reducing aflatoxin (AF) M1 concentrations in milk of dairy cows challenged with dietary AF. Thirty-two ...
Evaluación de la eficiencia de secado y calidad del producto elaborado en tres sistemas de transformación primaria de yerba mate
(Facultad de Ciencias Exactas, Químicas y Naturales, Universidad Nacional de Misiones, 2018-09-15)
Los sistemas de secado que más se utilizan en el procesamiento de la yerba mate son el secadero Barbacuá (SB), a Cintas (SC) y Rotativo (SR). Estos se caracterizan por tener una amplia variabilidad, en cuanto a la estructura, ...
Estudio de la respuesta al estrés oxidativo en levaduras no-Saccharomyces
(Universidad Michoacana de San Nicolás de Hidalgo, 2013-03)
The organisms in their natural environment are in conditions of constant change, such as: temperature, osmolarity, pH, availability of nutrients, toxic substances or the presence of reactive oxygen intermediates, variations ...
Evaluación del efecto de factores intrínsecos de una matriz líquida sobre la inactivación microbiana mediante la aplicación de ultrasonido de alta intensidad.
(Universidad de La SabanaMaestría en Diseño y Gestión de ProcesosFacultad de Ingeniería, 2013-03-15)
El ultrasonido de alta intensidad (UAI), se perfila como una tecnología promisoria para la conservación de alimentos. Sin embargo, hacen falta estudios sistemáticos del efecto de propiedades intrínsecas del medio sobre la ...