- About
-
The Global ETD Search service is a free service for researchers
to find electronic theses and dissertations. This service is
provided by the
Networked Digital Library of Theses and Dissertations.
Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
Search results
Showing 61 to 70 of 1972 (0.089 seconds)| 61 |
Factors influencing sterol metabolism in brewing yeastsWilliams, Steven Geraint January 1988 (has links)
No description available.
|
| 62 |
Physiological studies related to the immobilization of Penicillium chrysogenumMussenden, Paul Justin January 1992 (has links)
No description available.
|
| 63 |
The role of silage additives in improving the quality of maize silageHarrison, Sarah January 1999 (has links)
No description available.
|
| 64 |
A study of bacitracin production in a chemostat with and without biomass recycleHolroyd, Christopher Paul January 1991 (has links)
No description available.
|
| 65 |
Production of oraganoleptic compounds by distillers' yeast in continuous cultureChamberlain, H. January 1986 (has links)
No description available.
|
| 66 |
Factors affecting the production of heterologous protein in saccharomyces cerevisiaeAlexander, Clare Lorna January 1994 (has links)
No description available.
|
| 67 |
Development and potential of two novel reporter systems for use in lactic acid bacteriaYousuf, Zarina January 2000 (has links)
No description available.
|
| 68 |
On-line optimisation of a multivariable fed-batch fermentation processMontgomery, Paul Anthony January 1989 (has links)
No description available.
|
| 69 |
Monitoring of metabolites and by-products in a down-scaled industrial lager beer fermentationSjöström, Fredrik January 2013 (has links)
The sugar composition of the wort and how these sugars are utilised by the yeast affects the organoleptic properties of the beer. To monitor the saccharides in the wort before inoculation and during fermentation is important in modern brewing industry. Reducing the duration of the brewing process is valuable and can be achieved by reducing the fermentation time by an increase in temperature. However, this must be done without changing the quality and characteristics of the end product, another incitement for proper monitoring of the wort. During fermentation, brewer´s yeast produces various by-products that affect the flavour in beer. The temperature has been reported to affect the metabolism of such compounds. In the present thesis work, monitoring with high performance chromatography of individual saccharides and ethanol was performed during a down-scaled industrial lager beer fermentation. Additionally, the effect of temperature on the fermentation rate was investigated. To determine if the metabolism of by-products was affected, a few higher alcohols and organic acids were monitored throughout the fermentation. Monitoring of degrading sugars and the production of ethanol with HPLC proved to be suitable. It is concluded that the fermentation rate is increased when the temperature is increased, however, further studies are needed to obtain more decisive results regarding secondary metabolite formation.
|
| 70 |
Miso på gula ärtor och korngrynJames, Joel, Halling, Simon January 2013 (has links)
Trots global spridning av miso produceras den sällan på regionalt odlade grödor. Syftet med denna uppsats är att undersöka möjligheterna att producera fermenterade bönpastor med shinshu miso-karaktär på gula ärtor och korngryn. Metoden som använts i studien var litteraturstudie utförd på fyra vetenskapliga artiklar. De veteskapliga artiklarna hämtades från en databas med inriktning på måltidskunskap. Fermentering på andra grödor än de som vanligtvis används vid misoproduktion sker med goda resultat. Fermenteringstiden är avgörande för den karaktäristiska smak och färgkaraktären i miso. Gula ärtor och korngryn har ett likvärdigt näringsinnehåll med sojaböna och ris. Kort fermenteringstid ger ljus shiro miso med hög sötma, lång fermenteringstid ger mörkbrun shinshu miso med mustigare smak. Teoretisk sett borde det vara möjligt att producera långtidsfermeterade bönpastor av shinshu miso-karaktär på gula ärtor och korngryn då de har samma näringsinnehåll som sojaböna och ris. / B-uppsatser
|
Page generated in 0.0938 seconds