Low-temperature thermal drying of Saccharomyces cerevisiae starter culture for food production

Food Chemistry

Volumn 110, Issue 3, 2008, Pages 547-553

  Tsaousi, K ^a   Dimitrellou, D ^a   Koutinas, A A ^a  

^a UNIVERSITY OF PATRAS   (Greece)

Author keywords

Fermentation; GC MS; Glucose; Saccharomyces cerevisiae; Thermal drying; Volatiles; Yeast

Indexed keywords

2 METYL 1 BUTANOL; 2 OCTEN 1 OL; 3 METHYL 1 BUTANOL ACETATE; ACETALDEHYDE; ACETIC ACID ETHYL ESTER; BENZALDEHYDE; BUTANOIC ACID ETHYL ESTER; CAPRYLIC ACID ETHYL ESTER; DECANOIC ACID; DECANOIC ACID ETHYL ESTER; DODECANOIC ACID ETHYL ESTER; FURANONE DERIVATIVE; GLUCOSE; HEXANOIC ACID; HEXANOIC ACID ETHYL ESTER; ISOBUTANOL; ISOPENTYL ALCOHOL; NEROLIDOL; NONANOIC ACID ETHYL ESTER; OCTANOIC ACID; OCTANOL; PHENETHYL ALCOHOL; PROPANOL; VOLATILE AGENT;

ARTICLE; BATCH FERMENTATION; CHEMICAL COMPOSITION; FOOD INDUSTRY; FREEZE DRYING; FUNGAL CELL; HEATING; LOW TEMPERATURE; NONHUMAN; SACCHAROMYCES CEREVISIAE; STARTER CULTURE; STORAGE;

SACCHAROMYCES CEREVISIAE;

EID: 42649128086     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.041     Document Type: Article

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