Food Biochemistry and Food Processing
646 Part VI: Fermented Foods toxigenic molds might grow. So fungal starter cul- tures are mainly used as a preventive measure ag ...
28 Biochemistry of Fermented Meat 647 tion takes only a short time, just a few minutes; and the ratio of bowl speed to knife spe ...
648 Part VI: Fermented Foods Thus, starters such as Lactobacillus plantarumor Pediococcus acidilactici,which grow well at those ...
28 Biochemistry of Fermented Meat 649 in water activity. The length of the ripening/drying period takes from 7 to 90 days, depen ...
650 Part VI: Fermented Foods sausages (Table 28.1). The water activity decreases according to the drying rate, reaching values b ...
28 Biochemistry of Fermented Meat 651 This could be used to produce cured meats free of nitrate and nitrite (Moller et al. 2003) ...
652 Part VI: Fermented Foods tyramine is the amine generated in higher amounts, and it is formed by certain lactic acid bacteria ...
28 Biochemistry of Fermented Meat 653 drops. Nitrate reductase, which is present in Micro- coccaceae, reduces nitrate to nitrite ...
654 Table 28.5. Quality Aspects: Generation or Presence of Desirable Nonvolatile Compounds Contributing to Taste in Fermented Me ...
655 Table 28.6. Quality Aspects: Generation of Desirable Volatile Compounds Contributing to Aroma in Fermented Meats Group of Ma ...
656 Part VI: Fermented Foods 2- and 3-methylbutanoic and 2-methylpropanoic acids, and esters such as ethyl 2- and 3-methylbu- ta ...
28 Biochemistry of Fermented Meat 657 Campbell-Platt G. 1995. Fermented meats—A world perspective. In: G Campbell-Platt, PE Cook ...
658 Part VI: Fermented Foods Sebranek JG 2004. Semi-dry fermented sausages. In: YH Hui, LM Goddik, J Josephsen, PS Stanfield, AS ...
29 Biochemistry and Fermentation of Beer* R. Willaert 659 Introduction The Beer Brewing Process Carbohydrate Metabolism—Ethanol ...
660 Part VI: Fermented Foods wort. For the production of a high quality beer, a well-controlled fermentation needs to be perform ...
29 Biochemistry and Fermentation of Beer 661 transporter (permease), gene 2 encodes a maltase (-glucosidase), and gene 3 encode ...
662 Table 29.1. Overview of the Brewing Processing Steps: From Barley to Beer Process Action Objectives Time Temperature (°C) Ma ...
663 Maturation and Beer storage in Beer maturation, adjustment of the taste, 7–21 hours 1–0 conditioning oxygen free tank, adj ...
664 Part VI: Fermented Foods whereas glucose represses, the transcription of MALSand MALTgenes (Federoff et al. 1983a,b; Needlem ...
29 Biochemistry and Fermentation of Beer 665 ily of sugar transporters (Nelissen et al. 1995). Like Mal61p, Agt1p is a high-affi ...
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