Thermal behavior and hydration properties of yeast proteins from Saccharomyces cerevisiae and Kluyveromyces fragilis

Author： Otero M.A.M.A.   Wagner J.R.J.R.   Vasallo M.C.M.C.   Garca L.L.   Anon M.C.M.C.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.69, Iss.2, 2000-05, pp. : 161-165

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Is the Yeast a Relevant Model for Aging of Multicellular Organisms? An Insight from the Total Lifespan of Saccharomyces cerevisiae

By  

Current Aging Science, Vol. 1, Iss. 3, 2008-12 ,pp. : 159-165

Bentham Science Publishers

Access to resources Recommend Favorite

Sugar utilization behavior of yeast ( Saccharomyces cerevisae ) types and doses on bread quality

By Anjum Faqir Muhammad   Sabir Muhammad Zubair   Khan Muhammad Issa   Pasha Imran  

Nutrition & Food Science, Vol. 40, Iss. 4, 2010-01 ,pp. : 395-402

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Evaluation of Kluyveromyces marxianus as baker's yeast

By Caballero R.   Olguin P.   Cruz-Guerrero A.   Gallardo F.   Garcia-Garibay M.   Gomez-Ruiz L.  

Food Research International, Vol. 28, Iss. 1, 1995-01 ,pp. : 37-41

Elsevier

Access to resources Recommend Favorite

Study of calcium binding to different preparations of yeast (Saccharomyces cerevisiae) protein by using an ion selective electrode

By Petersen K.E.   Pacheco M.T.B.   Carraro F.   Sgarbieri V.C.  

Food Chemistry, Vol. 66, Iss. 2, 1999-08 ,pp. : 249-252

Elsevier

Access to resources Recommend Favorite

Preparation of fermentable lingonberry juice through removal of benzoic acid by Saccharomyces cerevisiae yeast

By Visti A.   Viljakainen S.   Laakso S.  

Food Research International, Vol. 36, Iss. 6, 2003-01 ,pp. : 597-602

Elsevier

Access to resources Recommend Favorite