1,721,304 research outputs found
Biotecnologia del lievito naturale: nuove prospettive nel settore degli alimenti gluten-free
No full text
Presumptive safety for coeliac patients of wheat-baked goods rendered gluten-free during sourdough fermentation
No full textStrategie biotecnologiche per la degradazione del glutine con lattobacilli del lievito naturale
No full textPRELIMINARY STUDY ON FUMARIC ACID PRODUCTION FROM GRAPE MUST BY CANDIDA HYDROCARBOFUMARICA
No full textThe production of fumaric acid from grape must by Candida hydrocarbofumarica ATCC 28532 was studied in shake-flask by varying the initial concentrations of nitrogen and reducing sugars in accordance with a statistical experimental design. A fumaric acid production of about 7.5 g/l was achieved after a residence time of 7 days in presence of the initial nitrogen level lower than 1.10 g/l and of the glucose content varied from 51 to 115 g/l. At higher glucose concentrations (140 g/l) and C/N ratio constant to 150, after 14 days the microbial process yielded 13.15 g/l of fumaric acid with a productivity of 0.94 g/l per day and a total organic acid yeld of 28.3%
Pane gluten-free da semola di grano duro: caratterizzazione integrata e confronto con pani senza glutine commerciali - Parte II, risultati e conclusioni
No full text
Fungal inhibitory activity of vegetable matrices and selected starters during storage of wheat breads
No full text- …
