Author: Brian David Guthrie
Publisher:
ISBN:
Category :
Languages : en
Pages : 472
Book Description
Influence of Cheese-related Microflora on the Production of Unclean-flavored Aromatic Amino Acid Metabolites in Cheddar Cheese
Author: Brian David Guthrie
Publisher:
ISBN:
Category :
Languages : en
Pages : 472
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 472
Book Description
Lactic Acid Bacteria: Genetics, Metabolism and Applications
Author: W.N. Konings
Publisher: Springer Science & Business Media
ISBN: 9401720274
Category : Medical
Languages : en
Pages : 399
Book Description
In ancient times foods fermented with lactic acid bacteria already constituted an important part of the human diet. From then on, lactic acid bacteria have played an essential role in the preservation of food raw materials and have contributed to the nutritional, organoleptic and health properties of human food products and animal feed. The important function that lactic acid bacteria still have in the production of foods all over the world has resulted in a growing scientific interest in these micro-organisms by academic research groups as well as by industry. During the last 15 years, this research has been stimulated by major internationally coordinated funding efforts that have resulted in a variety of important scientific breakthroughs and have led to new applications. Written by international experts in the field, this issue of Antonie van Leeuwenhoek documents these developments with respect to genetics, metabolism and the application of lactic acid bacteria for industrial and potential medical applications. In this book the first complete genome of a lactic acid bacterium is presented. The book will serve as a reference source and also as an indispensable source of information for further development and exploration of the field.
Publisher: Springer Science & Business Media
ISBN: 9401720274
Category : Medical
Languages : en
Pages : 399
Book Description
In ancient times foods fermented with lactic acid bacteria already constituted an important part of the human diet. From then on, lactic acid bacteria have played an essential role in the preservation of food raw materials and have contributed to the nutritional, organoleptic and health properties of human food products and animal feed. The important function that lactic acid bacteria still have in the production of foods all over the world has resulted in a growing scientific interest in these micro-organisms by academic research groups as well as by industry. During the last 15 years, this research has been stimulated by major internationally coordinated funding efforts that have resulted in a variety of important scientific breakthroughs and have led to new applications. Written by international experts in the field, this issue of Antonie van Leeuwenhoek documents these developments with respect to genetics, metabolism and the application of lactic acid bacteria for industrial and potential medical applications. In this book the first complete genome of a lactic acid bacterium is presented. The book will serve as a reference source and also as an indispensable source of information for further development and exploration of the field.
Characterization and Enhancement of Contributions of Alkylphenols to Baked-butter and Other Flavors
Author: Ling-Hua Ann Han
Publisher:
ISBN:
Category :
Languages : en
Pages : 310
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 310
Book Description
Intensifying Species-related Sheep Flavors in Cheeses Manufactured from Cow's and Sheep's Milk Blends
Author: Meral KiliƧ
Publisher:
ISBN:
Category :
Languages : en
Pages : 220
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 220
Book Description
Dissertation Abstracts International
Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 700
Book Description
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 700
Book Description
Amino Acid Catabolism by Lactococci
Author: Song Gao
Publisher:
ISBN:
Category :
Languages : en
Pages : 422
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 422
Book Description
Influence of Milkfat on the Formation of Flavor Compounds in Cheddar Cheese
Author: Qiaoling Zeng
Publisher:
ISBN:
Category :
Languages : en
Pages : 600
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 600
Book Description
Peptidases of Lactobacillus Helveticus
Author: Jeffrey E. Christensen
Publisher:
ISBN:
Category :
Languages : en
Pages : 170
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 170
Book Description
Annual Report
Author: University of Wisconsin--Madison. Center for Dairy Research
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 174
Book Description
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 174
Book Description
Factors Influencing the Utilization of Concentrated Milk-derived Alkylphenol Flavors
Author: Lenny Soenaryo
Publisher:
ISBN:
Category :
Languages : en
Pages : 250
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 250
Book Description