UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Immobilization technologies and support materials suitable in alcohol beverages production: a review

Food Microbiology, 2004-08, Vol.21 (4), p.377-397

2004

Volltextzugriff (PDF)

Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus

Food chemistry, 2008-03, Vol.107 (2), p.883-889

2008

Volltextzugriff (PDF)

Use of Saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation

Bioresource technology, 2007-03, Vol.98 (4), p.860-865

2007

Volltextzugriff (PDF)

Bread making using kefir grains as baker’s yeast

Food chemistry, 2005-12, Vol.93 (4), p.585-589

2005

Volltextzugriff (PDF)

Freeze-dried wheat supported biocatalyst for low temperature wine making

Food science & technology, 2010-12, Vol.43 (10), p.1485-1493

2010

Volltextzugriff (PDF)

Microbiological assessment of tubular cellulose filters used for liquid foods cold pasteurization

Food science & technology, 2016-04, Vol.67, p.151-158

2016

Volltextzugriff (PDF)

Effect of various carbohydrate substrates on the production of kefir grains for use as a novel baking starter

Food chemistry, 2004-11, Vol.88 (2), p.237-242

2004

Volltextzugriff (PDF)

Functional properties of single cell protein produced by kefir microflora

Food research international, 2003, Vol.36 (5), p.431-438

2003

Volltextzugriff (PDF)

Cells immobilized in a starch–gluten–milk matrix usable for food production

Food chemistry, 2005-02, Vol.89 (2), p.175-179

2005

Volltextzugriff (PDF)

Immobilization of yeast on dried raisin berries for use in dry white wine-making

Food chemistry, 2004-08, Vol.87 (1), p.11-15

2004

Volltextzugriff (PDF)

Freeze-dried Saccharomyces cerevisiae cells immobilized on gluten pellets for glucose fermentation

Process biochemistry (1991), 2001, Vol.36 (6), p.549-557

2001

Volltextzugriff (PDF)

Saccharomyces cerevisiae and Oenococcus oeni immobilized in different layers of a cellulose/starch gel composite for simultaneous alcoholic and malolactic wine fermentations

Process biochemistry (1991), 2013-09, Vol.48 (9), p.1279-1284

2013

Volltextzugriff (PDF)

Effect of yeast cell immobilization and temperature on glycerol content in alcoholic fermentation with respect to wine making

Process biochemistry (1991), 2003-12, Vol.39 (4), p.499-506

2003

Volltextzugriff (PDF)

Low temperature brewing using cells immobilized on brewer’s spent grains

Food chemistry, 2007, Vol.104 (2), p.480-488

2007

Volltextzugriff (PDF)

Immobilization of kefir and Lactobacillus casei on brewery spent grains for use in sourdough wheat bread making

Food chemistry, 2007, Vol.105 (1), p.187-194

2007

Volltextzugriff (PDF)

Freeze-dried wheat supported biocatalyst for low temperature wine making: Wine: Parameters impacting composition and quality

Food science & technology, 2010, Vol.43 (10), p.1485-1493

2010

Volltextzugriff (PDF)

Lead(II) uptake during baker's yeast production by aerobic fermentation of molasses

Process biochemistry (1991), 2003-05, Vol.38 (10), p.1479-1482

2003

Volltextzugriff (PDF)

Effect of a novel Lactobacillus paracasei starter on sourdough bread quality

Food chemistry, 2019-01, Vol.271, p.259-265

2019

Volltextzugriff (PDF)

Enhanced probiotic viability and aromatic profile of yogurts produced using wheat bran (Triticum aestivum) as cell immobilization carrier

Process biochemistry (1991), 2017-04, Vol.55, p.1-10

2017

Volltextzugriff (PDF)

Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst

Food chemistry, 2020-03, Vol.308, p.125658-125658, Article 125658

2020

Volltextzugriff (PDF)

Optimization of bacterial cellulose production by Komagataeibacter sucrofermentans in synthetic media and agrifood side streams supplemented with organic acids and vitamins

Bioresource technology, 2024-04, Vol.398, p.130511-130511, Article 130511

2024

Volltextzugriff (PDF)

Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production

Food chemistry, 2014-02, Vol.145, p.710-716

2014

Volltextzugriff (PDF)

Corinthian currants finishing side-stream: Chemical characterization, volatilome, and valorisation through wine and baker’s yeast production-technoeconomic evaluation

Food chemistry, 2021-04, Vol.342, p.128161-128161, Article 128161

2021

Volltextzugriff (PDF)

Tubular cellulose/starch gel composite as food enzyme storehouse

Food chemistry, 2015-12, Vol.188, p.106-110

2015

Volltextzugriff (PDF)

Whey valorisation: A complete and novel technology development for dairy industry starter culture production

Bioresource technology, 2009-08, Vol.100 (15), p.3734-3739

2009

Volltextzugriff (PDF)

1 – 25 von 47

Suche als RSS-Feed

Aktive Filter

KollektionElsevier Journal Backfiles on ScienceDirect (DFG Nationallizenzen)

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(46)
Mit Volltextzugriff
(47)

Publikationsform

Artikel
(47)

Sprache

Englisch
(47)

Erscheinungsjahr

n.n

Thema

Life Sciences & Biomedicine
(45)
Science & Technology
(45)
Biotechnology & Applied Microbiology
(24)
Fermentation
(23)
Food Science & Technology
(22)
Biological And Medical Sciences
(21)
Technology
(21)
Fundamental And Applied Biological Sciences. Psychology
(20)
Saccharomyces Cerevisiae
(18)
Agricultural Engineering
(15)
Agriculture
(15)
Chemistry
(15)
Chemistry, Applied
(15)
Energy & Fuels
(15)
Nutrition & Dietetics
(15)
Physical Sciences
(15)
Immobilization
(14)
Food Industries
(13)
Cellulose
(12)
Cereal And Baking Product Industries
(9)

15 weitere anzeigen...

Weniger anzeigen...

Kollektion

IngentaConnect
(47)
Access via ScienceDirect (Elsevier)
(47)
MEDLINE
(21)
IngentaConnect Journals
(2)

Zeitschrift / Serie

Food Chemistry
(16)
Bioresource Technology
(15)
Process Biochemistry
(6)
Food Science & Technology
(5)
Enzyme And Microbial Technology
(2)
Food Microbiology
(1)
Food Research International
(1)
Innovative Food Science & Emerging Technologies
(1)

3 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Immobilization technologies and support materials suitable in alcohol beverages production: a review

Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus

Use of Saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation

Bread making using kefir grains as baker’s yeast

Freeze-dried wheat supported biocatalyst for low temperature wine making

Microbiological assessment of tubular cellulose filters used for liquid foods cold pasteurization

Effect of various carbohydrate substrates on the production of kefir grains for use as a novel baking starter

Functional properties of single cell protein produced by kefir microflora

Cells immobilized in a starch–gluten–milk matrix usable for food production

Immobilization of yeast on dried raisin berries for use in dry white wine-making

Freeze-dried Saccharomyces cerevisiae cells immobilized on gluten pellets for glucose fermentation

Saccharomyces cerevisiae and Oenococcus oeni immobilized in different layers of a cellulose/starch gel composite for simultaneous alcoholic and malolactic wine fermentations

Effect of yeast cell immobilization and temperature on glycerol content in alcoholic fermentation with respect to wine making

Low temperature brewing using cells immobilized on brewer’s spent grains

Immobilization of kefir and Lactobacillus casei on brewery spent grains for use in sourdough wheat bread making

Freeze-dried wheat supported biocatalyst for low temperature wine making: Wine: Parameters impacting composition and quality

Lead(II) uptake during baker's yeast production by aerobic fermentation of molasses

Effect of a novel Lactobacillus paracasei starter on sourdough bread quality

Enhanced probiotic viability and aromatic profile of yogurts produced using wheat bran (Triticum aestivum) as cell immobilization carrier

Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst

Optimization of bacterial cellulose production by Komagataeibacter sucrofermentans in synthetic media and agrifood side streams supplemented with organic acids and vitamins

Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production

Corinthian currants finishing side-stream: Chemical characterization, volatilome, and valorisation through wine and baker’s yeast production-technoeconomic evaluation

Tubular cellulose/starch gel composite as food enzyme storehouse

Whey valorisation: A complete and novel technology development for dairy industry starter culture production

Aktive Filter

Suchergebnisse filtern