Comparative study of batch and continuous multi-stage fixed-bed tower (MFBT) bioreactor during wine-making using freeze-dried immobilized cells

Journal of Food Engineering

Volumn 90, Issue 4, 2009, Pages 495-503

  Sipsas, Vasilios ^a   Kolokythas, George ^a   Kourkoutas, Yiannis ^b   Plessas, Stavros ^a   Nedovic, Victor A ^c   Kanellaki, Maria ^a  

^a Section of Analytical Environmental and Applied Chemistry   (Greece)

^b DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

^c UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Freeze drying; Gluten pellets; Immobilized cells; Multi stage fixed bed bioreactor (MFBT); Volatile by products; Wine making

Indexed keywords

BIOCHEMICAL ENGINEERING; BIOCONVERSION; BIOREACTORS; BUILDINGS; CELL CULTURE; CELLS; CHEMICAL REACTORS; CURING; DEWATERING; FERMENTATION; INDUSTRIAL APPLICATIONS; INDUSTRIAL CHEMICALS; LEAD ALLOYS; LOW TEMPERATURE PRODUCTION; ORGANIC POLYMERS; PACKED BEDS; PELLETIZING; QUALITY CONTROL; RHENIUM; TOWERS; VOLATILE ORGANIC COMPOUNDS; WINE;

FREEZE-DRYING; GLUTEN PELLETS; IMMOBILIZED CELLS; MULTI-STAGE FIXED BED BIOREACTOR (MFBT); VOLATILE BY-PRODUCTS; WINE-MAKING;

CELL IMMOBILIZATION;

SACCHAROMYCES CEREVISIAE;

EID: 54849371100     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.07.016     Document Type: Article

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