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Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation
stuck fermentation sluggish fermentation Vitis vinifela L. must yeast
2014/2/25
We observed the content of yeast assimilable nitrogen in grape musts, its consumption by yeasts during fermentation, and acetic acid production. The experiments were performed in the years 2007 and 20...
Improvement of Japanese Wheat Flour by Gaseous Acetic Acid Treatment
gaseous acetic acid breadmaking properties Japanese wheat flour
2009/6/18
Ten different Japanese wheat flours with protein contents ranging between 9.86 and 11.5% were treated with gaseous acetic acid, then used for breadmaking. Gaseous acetic acid treatment at a concentrat...
Two Novel Antioxidant Ortho-Benzoyloxyphenyl Acetic Acid Derivatives from the Fruit of Vaccinium uliginosum
Vaccinium uliginosum Ericaceae, anthocyanin benzoyloxyphenyl acetic acid derivative
2009/5/20
Two new ortho-benzoyloxyphenyl acetic acid derivatives, vacciuligins A (1) and B (2), were isolated, along with five known compounds, quercetin 3-O-α-arabinopyranoside (3), syringetin 3-O-β-glucopyran...
Biochemical Studies on the Production of Acetic Acid by the Yeast Dekkera anomala
acetic acid production acetyl-CoA synthetase Dekkera anomala
2009/3/23
Cells of Dekkera anomala IGC 5153 grown in concentrations of glucose higher than 2 % (w/v) were able to produce high amounts of acetic acid, while in lower sugar concentrations the presence of the aci...