Degradation of 5-hydroxymethylfurfural during yeast fermentation

• Autorzy: Gul Akillioglu H. , Atac Mogol B. , Gokmen V.
• Języki publikacji: EN

Słowa kluczowe

EN

degradation; 5-hydroxymethylfurfural; yeast fermentation; beer; malt; fermentation; Saccharomyces cerevisiae

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2011
• Tom: 61
• Numer: Suppl.1
• Opis fizyczny: p.44

Twórcy

autor

Gul Akillioglu H.

• Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey

autor

Atac Mogol B.

autor

Gokmen V.

Bibliografia

• [1] Woffenden H.M., Ames J.M., Chandra S., Relationships between ntioxidant Activity, Color, and Flavor Compounds of Crystal Malt Extracts.J. Agric. Food Chem., 2001, 49, 5524–5530.
• [2] Taherzadeh M.J., Gustafsson L., Niklasson C., Lidén G., Physiological effects of 5-hydroxymethylfurfural on Saccharomyces cerevisiae. Appl.Microbiol. Biot., 2000, 53, 701–708.