Influence of the drying processes of yeasts on their volatile phenol sorption capacity in model wine

International Journal of Food Microbiology

Volumn 135, Issue 2, 2009, Pages 152-157

  Pradelles, R ^a,b,d   Vichi, S ^c   Alexandre, H ^b,d   Chassagne, D ^b,d  

^a LALLEMAND SAS   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c UNIVERSITY OF BARCELONA   (Spain)

^d UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

4 ethylphenol; Drying processes; Sorption; Wine; Yeast

Indexed keywords

4 ETHYLPHENOL;

ARTICLE; CELL SURFACE; CONTROLLED STUDY; EVAPORATION; FOOD PROCESSING; FREEZE DRYING; FUNGAL BIOMASS; HYDROPHOBICITY; INTERMETHOD COMPARISON; NONHUMAN; PHYSICAL CHEMISTRY; SPRAY DRYING; WINE; YEAST; YEAST CELL; ZETA POTENTIAL;

ADSORPTION; DESICCATION; ELECTRONS; FREEZE DRYING; HYDROPHOBICITY; MEMBRANE POTENTIALS; MODELS, BIOLOGICAL; PHENOLS; SACCHAROMYCES CEREVISIAE; WATER; WINE;

EID: 70349218579     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.07.019     Document Type: Article

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