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Beverage Sensory Modification

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ISBN: 9783039213931 9783039213948 Year: Pages: 104 DOI: 10.3390/books978-3-03921-394-8 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2019-12-09 11:49:15
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This Special Issue on “Beverage Sensory Modification” presents a series of articles that feature the broad sense of sensory modification with regards to beverages, either by improving their flavor, taste, and mouthfeel properties, or through prevention of spoilage. The scope goes further than the usual technological measures that modulate sensory properties and includes psychological and cross-modal influences, where the sensory modification occurs in the subject’s brain rather than as a result of modified physical–chemical properties of objects.

Enzyme-Mediated Stereoselective Synthesis

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ISBN: 9783039219360 9783039219377 Year: Pages: 116 DOI: 10.3390/books978-3-03921-937-7 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Chemistry (General) --- Inorganic Chemistry
Added to DOAB on : 2020-01-07 09:08:26
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This book is a collection of studies focused on the exploitation of enzyme stereoselectivity for the synthesis of relevant chemicals, such as innovative materials, chiral building blocks, natural products, and flavor and fragrance compounds. Different catalytic approaches are reported. The first study describes a resolution-based process for the stereoselective synthesis of the enantiomeric forms of the flavor compound linaloyl oxide, whereas other enantiomeric enriched aroma compounds were obtained through a novel microbial approach based on solid-state fermentation. Two relevant works exploit the potential of the biocatalyzed reduction reactions. The first of these contributions describes the enantioselective synthesis of ?-nitroalcohols by enzyme-mediated reduction of ?-nitroketones, whereas a second contribution reports the preparation of chiral 1,4-diaryl-1,4-diols through ADH-catalyzed bioreduction of the corresponding diketones. Concerning enantioenriched alcohol derivatives, natural hydroxy fatty acids are prepared by means of the biocatalytic hydration reaction of natural fatty acids using the probiotic bacterium Lactobacillus rhamnosus as a whole-cell biocatalyst. Further studies describe the use of modified pullulan polysaccharide for lipase immobilization and the recent advances in synthetic applications of ?-transaminases for the production of chiral amines.

Enological Repercussions of Non-Saccharomyces Species

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ISBN: 9783039215584 9783039215591 Year: Pages: 218 DOI: 10.3390/books978-3-03921-559-1 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology
Added to DOAB on : 2019-12-09 11:49:16
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From the beginning of this century, non-Saccharomyces yeasts have taken increased relevance in wine processing. Several biotechnological companies now produce non-Saccharomyces yeasts at an industrial level to improve aroma or flavor, stabilize wine, produce biological acidification, or conversely metabolize malic acid. Species like Torulaspora delbrueckii, Metschnikowia pulcherrima, Kloeckera apiculata, Lachancea thermotolerans, Schizosaccharomyces pombe, and several others are common due to the technological applications they have in sensory quality but also in wine ageing and stabilization. Moreover, spoilage non-Saccharomyces yeasts like Brettanomyces bruxellensis, Saccharomycodes ludwigii, and Zygosacharomyces bailii are becoming important because of the alterations they are able to produce in high-quality wines. New strategies to control these defective yeasts have been developed to control them without affecting sensory quality. The knowledge of the physiology, ecology, biochemistry, and metabolomics of these yeasts can help to better use them in controlling traditional problems such as low fermentative power, excessive volatile acidity, low implantation under enological conditions, and sensibility to antimicrobial compounds like sulfites traditionally used in wine processing. This Special Issue intends to compile current research and revised information on non-Saccharomyces yeasts with enological applications to facilitate the use and the understanding of this biotechnological tool. In 1 year this SI has globally more than 15kdownloads and produced more than 30 citations.

Keywords

Lachancea thermotolerans --- Kluyveromyces thermotolerans --- acidification --- wines --- sequential fermentations --- non-Saccharomyces --- non-Saccharomyces yeasts --- Wickerhamomyces anomalus --- Pichia anomala --- enzymes --- glycosidases --- acetate esters --- biocontrol --- mixed starters --- wine --- wine --- Zygosaccharomyces rouxii --- re-fermentation --- spoilage-control --- non-Saccharomyces --- high-ethanol --- Schizosaccharomyces pombe --- oenological uses --- maloalcoholic fermentation --- stable pigments --- wine safety --- non-Saccharomyces yeast --- Saccharomycodes ludwigii --- S. ludwigii --- spoilage yeasts’ control --- ageing-on-lees --- non-Saccharomyces --- yeast --- sparkling wine --- nitrogen --- aroma --- Candida stellata --- ecology --- taxonomy --- metabolism --- processing foods --- co-fermentation --- non-Saccharomyces --- genome --- aroma compounds --- anthocyanin --- mixed cultures fermentation --- flavor complexity --- Aureobasidium pullulans --- biotechnological applications --- viticulture --- enzymes --- non-Saccharomyces yeasts --- Torulaspora delbrueckii --- winemaking --- yeast inoculation --- yeast dominance --- wine quality --- genetic improvement --- antimicrobial peptides --- biocontrol --- Brettanomyces bruxellensis --- Candida intermedia --- wine --- off-flavors --- wine acidity --- volatile acidity --- malolactic bacteria --- Lactobacillus plantarum --- Lachancea thermotolerans --- Schizosaccharomyces pombe --- Candida stellate --- Torulaspora delbrueckii --- Zygotorulaspora florentina --- Pichia kudriavzevii --- Stermerella bacillaris --- Metschnikowia pulcherrima --- oenological uses --- enzymes --- stable pigments --- pulcherrimin --- n/a --- n/a

Polyphenolic Antioxidants from Agri-Food Waste Biomass

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ISBN: 9783039286744 / 9783039286751 Year: Pages: 168 DOI: 10.3390/books978-3-03928-675-1 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2020-06-09 16:38:57
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The re-use of industrial food residues is essential in the general framework of rational waste handling and recycling, which aims at the minimizing environmental impact of food production and producing functional food ingredients. Agri-food processing waste has long been considered a valuable biomass with a significant polyphenol load and profile. Polyphenols, aside from being powerful antioxidants that confer inherent stability to a variety of foods, may possess versatile bioactivities including anti-inflammatory and chemopreventive properties. The valorization of agri-food waste as a prominent source of polyphenols stems from the enormous amount of food-related material discharged worldwide and the emerging eco-friendly technologies that allow high recovery, recycling, and sustainable use of these materials. This book addresses the concept of recovering natural polyphenolic antioxidants from waste biomass generated by agri-food and related industrial processes and presents state-of-the-art applications with prospect in the food, cosmetic, and pharmaceutical industries.

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