Selection of yeasts with multifunctional features for application as starters in natural black table olive processing

Food Microbiology

Volumn 46, Issue , 2015, Pages 66-73

  Bonatsou, S ^a   Benitez A ^b   Rodriguez Gomez F ^b   Panagou, E Z ^a   Arroyo Lopez F N ^b  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

Enzymatic spectrophotometric assays; Growth modelling; Multifunctional starters; Principal component analysis; Tableolives; Yeasts

Indexed keywords

FUNGAL PROTEIN;

CLASSIFICATION; ENZYMOLOGY; FERMENTATION; FOOD CONTROL; FOOD HANDLING; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; OLIVE TREE; YEAST;

FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FUNGAL PROTEINS; OLEA; YEASTS;

EID: 84905695807     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.07.011     Document Type: Article

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