Evaluation of Brewer's spent yeast to produce flavor enhancer nucleotides: Influence of serial repitching

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 37, 2013, Pages 8724-8729

  Vieira, Elsa ^a   Brandão, Tiago ^b   Ferreira, Isabel M P L V O ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNICEF   (United States)

Author keywords

brewer's spent yeast; flavor enhancers; HILIC; mechanic yeast disruption; nucleosides; nucleotides; serial repitching

Indexed keywords

FLAVOR ENHANCERS; HILIC; HYDROLYSIS PRODUCTS; MONOPHOSPHATES; NUCLEOSIDES; NUCLEOTIDE COMPOSITION; SACCHAROMYCES PASTORIANUS; SERIAL REPITCHING;

HYDROLYSIS; NUCLEOTIDES; RNA;

YEAST;

FLAVORING AGENT; NUCLEOTIDE;

ARTICLE; CHEMISTRY; EVALUATION STUDY; HYDROLYSIS; METABOLISM; METHODOLOGY; MICROBIOLOGY; SACCHAROMYCES;

FLAVORING AGENTS; HYDROLYSIS; INDUSTRIAL MICROBIOLOGY; NUCLEOTIDES; SACCHAROMYCES;

EID: 84884491353     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4021619     Document Type: Article

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