Resultados da pesquisa - "Fermentos"

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  1. 1
    Designer yeasts for the fermentation industry of the 21st century

    Designer yeasts for the fermentation industry of the 21st century

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    Designer yeasts for the fermentation industry of the 21st century
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  2. 2
    Using the immobilized yeasts as a way of increasing the performance and the economy the fermentative processes

    Using the immobilized yeasts as a way of increasing the performance and the economy the fermentative processes

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    Using the immobilized yeasts as a way of increasing the performance and the economy the fermentative processes
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  3. 3
    Characterization and functional analysis of the MAL and MPH Loci for Maltose Utilization in Some Ale and Lager Yeast Strains

    Characterization and functional analysis of the MAL and MPH Loci for Maltose Utilization in Some Ale and Lager Yeast Strains

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    Characterization and functional analysis of the MAL and MPH Loci for Maltose Utilization in Some Ale and Lager Yeast Strains
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  4. 4
    Mitotic recombination and genetic changes in saccharomyces cerevisiae during wine fermentation

    Mitotic recombination and genetic changes in saccharomyces cerevisiae during wine fermentation

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    Mitotic recombination and genetic changes in saccharomyces cerevisiae during wine fermentation
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  5. 5
    General and microbiological aspects of solid substrate fermentation

    General and microbiological aspects of solid substrate fermentation

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    General and microbiological aspects of solid substrate fermentation
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  6. 6
    Main characteristics and applications of solid substrate fermentation

    Main characteristics and applications of solid substrate fermentation

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    Main characteristics and applications of solid substrate fermentation
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  7. 7
    Influence of long-time continuous wine fermentation on yeast immobilized on foam glass

    Influence of long-time continuous wine fermentation on yeast immobilized on foam glass

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    Influence of long-time continuous wine fermentation on yeast immobilized on foam glass
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  8. 8
    Determination of Yeast Killer Activity in Fermenting Sugarcane Juice Using Selected Ethanol-Making Strains

    Determination of Yeast Killer Activity in Fermenting Sugarcane Juice Using Selected Ethanol-Making Strains

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    Determination of Yeast Killer Activity in Fermenting Sugarcane Juice Using Selected Ethanol-Making Strains
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  9. 9
    The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture lactobacillus 1174 under anaerobic conditions

    The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture lactobacillus 1174 under anaerob...

    Assuntos:
    The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture lactobacillus 1174 under anaerobic conditions
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  10. 10
    A neural network tool for brewery fermentations

    A neural network tool for brewery fermentations

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    A neural network tool for brewery fermentations
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  11. 11
    Optimal control of a fermentation process

    Optimal control of a fermentation process

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    Optimal control of a fermentation process
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  12. 12
    Continuous primary fermentation of beer , yeast immobilization kinetics and product quality

    Continuous primary fermentation of beer , yeast immobilization kinetics and product quality

    Assuntos:
    Continuous primary fermentation of beer , yeast immobilization kinetics and product quality
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