Effects of the high pressure homogenization on the viability of yeast cell and volatile components in non-pasteurized rice wine

This study investigated the effects of high pressure homogenization (HPH) to replace a thermal pasteurization on the yeast cell inactivation and the volatile components of rice wine (RW). By applying HPH (172 MPa with 5 passes), the yeast count was reduced over 4 log cycles. The inactivation of yeas...

Celý popis

Uloženo v:
Podrobná bibliografie
Vydáno v:Food Sci Biotechnol
Hlavní autoři: Lee, Myeong Gi, Ham, Tae Hoon, Song, Sang Hoon, Chung, Dong Hwa, Yoon, Won Byong
Médium: Artigo
Jazyk:Inglês
Vydáno: The Korean Society of Food Science and Technology 2016
Témata:
Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6049100/
https://ncbi.nlm.nih.gov/pubmed/30263377
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0173-9
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!

Podobné jednotky