Immobilization of Yeast on Delignified Cellulosic Material for Low Temperature Brewing (Unknown)
- New search for: Bardi, E. P.
- New search for: Koutinas, A. A.
- New search for: Soupioni, M. J.
- New search for: Kanellaki, M. E.
- New search for: Bardi, E. P.
- New search for: Koutinas, A. A.
- New search for: Soupioni, M. J.
- New search for: Kanellaki, M. E.
In:
Journal of Agricultural and Food Chemistry
;
44
, 2
;
463-467
;
1996
- Article (Journal) / Electronic Resource
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Title:Immobilization of Yeast on Delignified Cellulosic Material for Low Temperature Brewing
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Additional title:J. Agric. Food Chem.
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Contributors:Bardi, E. P. ( author ) / Koutinas, A. A. ( author ) / Soupioni, M. J. ( author ) / Kanellaki, M. E. ( author )
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Published in:Journal of Agricultural and Food Chemistry ; 44, 2 ; 463-467
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Publisher:
- New search for: American Chemical Society
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Publication date:1996-02-19
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ISSN:
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Coden:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:Unknown
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Source:
Table of contents – Volume 44, Issue 2
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 395
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Discoloration of Coleslaw Is Caused by Chlorophyll DegradationHeaton, James W. / Yada, Rickey Y. / Marangoni, Alejandro G. et al. | 1996
- 399
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Kinetic Model for Chlorophyll Degradation in Green TissueHeaton, James W. / Lencki, Robert W. / Marangoni, Alejandro G. et al. | 1996
- 403
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Relationships between C6−C12 Alkanal and Alkenal Volatile Contents and Resistance of Maize Genotypes to Aspergillus flavus and Aflatoxin ProductionZeringue,, H. J. / Brown, R. L. / Neucere, J. N. / Cleveland, T. E. et al. | 1996
- 408
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Solubility of Chicken Breast Muscle Proteins in Solutions of Low Ionic StrengthKrishnamurthy, Ganesan / Chang, Hsin-Sui / Hultin, Herbert O. / Feng, Yuming / Srinivasan, Subramanian / Kelleher, Stephen D. et al. | 1996
- 416
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Elucidation of the Chemical Structure of Preformed Cooked Cured-Meat Pigment by Electron Paramagnetic Resonance SpectroscopyPegg, Ronald B. / Shahidi, Fereidoon / Gogan, Niall J. / DeSilva, Sheila I. et al. | 1996
- 422
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Reaction Kinetics of Thermal Denaturation of Whey Proteins in Heated Reconstituted Whole MilkAnema, Skelte G. / McKenna, Anthony B. et al. | 1996
- 429
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Some Physicochemical and Interfacial Properties of Native and Acetylated Legumin from Faba Beans (Vicia faba L.)Krause, Jens-Peter / Mothes, Ralf / Schwenke, Klaus Dieter et al. | 1996
- 438
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Mechanical Properties and Water Vapor Permeability of Edible Films from Whey Protein Isolate and Sodium Dodecyl SulfateFairley, Peter / Monahan, Frank J. / German, J. Bruce / Krochta, John M. et al. | 1996
- 444
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Antioxidant Activity of α-Tocopherol and Trolox in Different Lipid Substrates: Bulk Oils vs Oil-in-Water EmulsionsHuang, Shu-Wen / Hopia, Anu / Schwarz, Karin / Frankel, Edwin N. / German, J. Bruce et al. | 1996
- 444
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Antioxidant Activity of a-Tocopherol and Trolox in Different Lipid Substrates: Bulk Oils vs Oil-in-Water EmulsionsHuang, Shu-Wen et al. | 1996
- 453
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Biochemical Differences in Cell Wall of Cherry Fruit between Soft and Crisp FruitBatisse, Cyrille / Buret, Michel / Coulomb, Philippe Jean et al. | 1996
- 458
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Purification and Characterization of a Thermally Tolerant Pectin Methylesterase from a Commercial Valencia Fresh Frozen Orange JuiceCameron, Randall G. / Grohmann, Karel et al. | 1996
- 463
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Immobilization of Yeast on Delignified Cellulosic Material for Low Temperature BrewingBardi, E. P. / Koutinas, A. A. / Soupioni, M. J. / Kanellaki, M. E. et al. | 1996
- 468
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Dietary Fiber Content and Composition of Some Cultivated Edible Mushroom Fruiting Bodies and MyceliaCheung, Peter C.-K. et al. | 1996
- 472
-
An In Vitro Assay for Monitoring Prenyl Transferase Activity in Lepidopteran Corpora AllataSen, Stephanie E. / Ewing, Gregory J. / Childress, Michelle et al. | 1996
- 477
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Improvements in the Analysis of Reduced Folate Monoglutamates and Folic Acid in Food by High-Performance Liquid ChromatographyVahteristo, Liisa T. / Ollilainen, Velimatti / Koivistoinen, Pekka E. / Varo, Pertti et al. | 1996
- 483
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4-Hydroxypipecolic Acid and Pipecolic Acid in Acacia Species: Their Determination by High-Performance Liquid Chromatography, Its Application to Leguminous Plants, and Configuration of 4-Hydroxypipecolic AcidKunii, Yasuhiko / Otsuka, Masato / Kashino, Setsuo / Takeuchi, Hiroshi / Ohmori, Shinji et al. | 1996
- 488
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Fluroxypyr- and Triclopyr-Specific Enzyme-Linked Immunosorbent Assays: Development and Quantitation in Soil and WaterJohnson, B. Dee / Hall, J. Christopher et al. | 1996
- 497
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Flavonoids, Coumarins, and Cinnamic Acids as Antioxidants in a Micellar System. Structure−Activity Relationship †Foti, Mario / Piattelli, Mario / Baratta, Maria Tiziana / Ruberto, Giuseppe et al. | 1996
- 502
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Starch Identification and Determination in Sweetened Fruit PreparationsChatel, Stéphane / Voirin, Alexandre / Luciani, Alain / Artaud, Jacques et al. | 1996
- 507
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HPLC Analysis of Carbohydrates in Wines and Instant Coffees Using Anion Exchange Chromatography Coupled to Pulsed Amperometric DetectionBernal, J. L. / Del Nozal, M. J. / Toribio, L. / Del Alamo, M. et al. | 1996
- 512
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Analysis of Polar Cholesterol Oxidation Products: Evaluation of a New Method Involving Transesterification, Solid Phase Extraction, and Gas ChromatographySchmarr, Hans-Georg / Gross, Heidrun B. / Shibamoto, Takayuki et al. | 1996
- 518
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Growth-Promoting Potential and Toxicity of Spermidine, a Polyamine and Biogenic Amine Found in Foods and FeedstuffsSmith, Trevor K. / Mogridge, Jo-Ann L. / Sousadias, M. Graça et al. | 1996
- 522
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Novel Method for the Production of Color-Compatible Ferrous Sulfate-Fortified Simulated Rice through ExtrusionKapanidis, Achillefs N. / Lee, Tung-Ching et al. | 1996
- 526
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Effect of Interface in Model Food Emulsions on the Volatility of Aroma CompoundsLandy, Pascale / Courthaudon, Jean-Luc / Dubois, Christine / Voilley, Andrée et al. | 1996
- 531
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Formation of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone and 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone through Maillard Reaction Based on Pentose SugarsBlank, Imre / Fay, Laurent B. et al. | 1996
- 537
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Studies on Character Impact Odorants of Coffee BrewsSemmelroch, Peter / Grosch, Werner et al. | 1996
- 544
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On the Genuineness of Citrus Essential Oils. 51. Oxygen Heterocyclic Compounds of Bitter Orange Oil (Citrus aurantium L.)Dugo, Paola / Mondello, Luigi / Cogliandro, Eugenia / Verzera, Antonella / Dugo, Giovanni et al. | 1996
- 550
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Changes in the Volatile Composition of Yuzu (Citrus junos Tanaka) Cold-Pressed Oil during StorageNjoroge, Simon M. / Ukeda, H. / Sawamura, M. et al. | 1996
- 557
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Characterization of Tequila Flavor by Instrumental and Sensory AnalysisBenn, Scot M. / Peppard, Terry L. et al. | 1996
- 567
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Changes of Endogenous Antioxidants and Fatty Acid Composition in Irradiated Rice Bran during Storage †Shin, Tai-Sun / Godber, J. Samuel et al. | 1996
- 574
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Partial Defatting of Roasted Peanut Meals and Kernels by Supercritical CO2 Using Semicontinuous and Intermittently Depressurized ProcessesChiou, Robin Y.-Y. / Yu, Zer-Ran / Wu, Pei-Yin / Chen, Wenlung / Weng, Yih-Ming et al. | 1996
- 579
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Natural Fermentation of Lentils. Influence of Time, Flour Concentration, and Temperature on the Kinetics of Monosaccharides, Disaccharide, and α-GalactosidesFrias, Juana / Vidal-Valverde, Concepcion / Kozlowska, Halina / Tabera, Javier / Honke, Joanne / Hedley, Clifford L. et al. | 1996
- 579
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Natural Fermentation of Lentils. Influence of Time, Flour Concentration, and Temperature on the Kinetics of Monosaccharides, Disaccharide, and a-GalactosidesFrias, Juana et al. | 1996
- 585
-
Polyunsaturated Fatty Acids in Tuna Phospholipids: Distribution in the sn-2 Location and Changes during CookingAubourg, Santiago P. / Medina, Isabel / Pérez-Martín, Ricardo et al. | 1996
- 590
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Storage of Mill Olives on an Industrial ScaleGarcía, José M. / Gutiérrez, Francisca / Barrera, María J. / Albi, Miguel A. et al. | 1996
- 594
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Influence of High Hydrostatic Pressure and pH on the Rate of Maillard Browning in a Glucose−Lysine SystemHill, Vanessa M. / Ledward, Dave A. / Ames, Jennifer M. et al. | 1996
- 599
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Precipitation of Metal Ions by Plant Polyphenols: Optimal Conditions and Origin of PrecipitationMcDonald, Mark / Mila, Isabelle / Scalbert, Augustin et al. | 1996
- 607
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Identification of Volatiles Derived from Citrobacter freundii Fermentation of a Trypticase Soy BrothDeMilo, Albert B. / Lee, Chang-Joo / Moreno, Daniel S. / Martinez, Adelaido J. et al. | 1996
- 613
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Cotton Gossypium Spp.Plant Gossypol Contents of Selected GL2 and GL3 AllelesMcCarty, Jack C. / Hedin, Paul A. / Stipanovic, Robert D. et al. | 1996
- 617
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Adsorption and Degradation of Rimsulfuron on Al HectoritePantani, Ottorino / Pusino, Alba / Calamai, Luca / Gessa, Carlo / Fusi, Paolo et al. | 1996
- 617
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Adsorption and Degradation of Rimsulfuron on A1 HectoritePantani, O. / Pusino, A. / Calamai, L. / Gessa, C. / Fusi, P. et al. | 1996
- 622
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Ceftiofur Sodium: Monoclonal Antibody Development and Cross-Reactivity Studies with Structurally Related CephalosporinsRose, Beate G. / Buckley, Sandra A. / Kamps-Holtzapple, Carol / Beier, Ross C. / Stanker, Larry H. et al. | 1996
- 628
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Effect of an Antisense Pectin Methylesterase Gene on the Chemistry of Pectin in Tomato (Lycopersicon esculentum) Juice †Thakur, Beli R. / Singh, Rakesh K. / Handa, Avtar K. et al. | 1996