화학공학소재연구정보센터
검색결과 : 136건
No. Article
21 Comparing the effects of glazing and chitosan-based coating applied on frozen salmon on its organoleptic and physicochemical characteristics over six-months storage
Soares N, Silva P, Barbosa C, Pinheiro R, Vicente AA
Journal of Food Engineering, 194, 79, 2017
22 Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria
Kaprasob R, Kerdchoechuen O, Laohakunjit N, Sarkar D, Shetty K
Process Biochemistry, 59, 141, 2017
23 Novel 4-methyl-2-oxopentanoate reductase involved in synthesis of the Japanese sake flavor, ethyl leucate
Shimizu M, Yamamoto T, Okabe N, Sakai K, Koide E, Miyachi Y, Kurimoto M, Mochizuki M, Yoshino-Yasuda S, Mitsui S, Ito A, Murano H, Takaya N, Kato M
Applied Microbiology and Biotechnology, 100(7), 3137, 2016
24 Homologous expression and biochemical characterization of the arylsulfatase from Kluyveromyces lactis and its relevance in milk processing
Stressler T, Leisibach D, Lutz-Wahl S, Kuhn A, Fischer L
Applied Microbiology and Biotechnology, 100(12), 5401, 2016
25 Physical Methods for Dealcoholization of Beverage Matrices and their Impact on Quality Attributes
Muller M, Bellut K, Tippmann J, Becker T
Chemie Ingenieur Technik, 88(12), 1911, 2016
26 Mass spectrometry hyphenated techniques for the analysis of volatiles and peptides in soft cheese: Useful tools for the shelf life optimization
Mentana A, Natale A, Palermo C, Nardiello D, Conte A, Del Nobile MA, Quinto M, Centonze D
Electrophoresis, 37(13), 1861, 2016
27 Effect of additives on volatility of aroma compounds from dilute aqueous solutions
Barankova E, Dohnal V
Fluid Phase Equilibria, 407, 217, 2016
28 Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic properties
Takahashi K, Kabashima F, Tsuchiya F
Journal of Bioscience and Bioengineering, 121(3), 274, 2016
29 Progressive freeze-concentration of apple juice and its application to produce a new type apple wine
Miyawaki O, Gunathilake M, Omote C, Koyanagi T, Sasaki T, Take H, Matsuda A, Ishisaki K, Miwa S, Kitano S
Journal of Food Engineering, 171, 153, 2016
30 Potential applications of glucosyltransferases in terpene glucoside production: impacts on the use of aroma and fragrance
Schwab W, Fischer TC, Giri A, Wust M
Applied Microbiology and Biotechnology, 99(1), 165, 2015