Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 8 of 8 for “"Yeast metabolism"”.
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Modification of Fermentation by Exogenous Energy Input
… virtually all biological process on earth. Yeasts, the microbial driver of ethanol fermentation, evolved on the surface of vegetation and had to adapt to survive photonic assault. Past research has demonstrated that white light affects yeast metabolism along with the ability to entrain …
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The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation
… hydrogen sulfide (H2S) in cider fermentations. Yeast assimilable nitrogen (YAN) concentration and composition and residual fungicides influence H2S production by yeast during fermentation, but these factors have to date only been studied in wine grape fermentations. This study surveyed 12 …
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Discovery and dissemination of new knowledge in food science: Analytical methods for quantification of polyphenols and amino acids in fruits and the use of mobile phone-based instructional technology in food science education
… but also impact the flavor of the cider through yeast metabolism. Due to recent advances in analytical instrumentation, amino acids profiles in apple juice were determined much faster and more accurately than by previously applied methods. Twenty amino acids were quantified by UPLC-PDA in juices …
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Aroma characterization of American rye whiskey by chemical and sensory assays
… compounds likely mainly originated from either yeast metabolism (in the case of fusel alcohols) or lignin pyrrolysis. Odorants identified as important through dilution analysis were then quantified using Stable Isotope Dilution Analysis (SIDA). All key odorants were quantified, with …
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Virginia-grown Barley for Craft Brewing: Evaluation of Free Amino Nitrogen Content and Malt Sensory Characteristics
… that influences beer flavor directly and via yeast metabolism during fermentation. FAN and the individual amino acids making up FAN influence yeast health, beer color development, flavor, and flavor stability. Despite potential impacts on beer quality, individual amino acid concentrations in …
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Management of wine aroma using biotechnical tools
… or evolve during aging. Among them, yeast-derived VOCs present a particular appeal for the wine industry as they are linked to pleasant fruity and floral scents and characterize the aroma of young wines. These compounds are formed as a consequence of the normal metabolism of yeast …
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Applications development of broadband acoustic resonance dissolution spectroscopy (BARDS) in the pharmaceutical, food and animal nutrition industries
… that profiles could be established for yeast and soy protein-based supplement products with different manufacturing provenance. Samples showed excellent intra-batch consistency whilst inter-batch comparisons were clearly discernible depending on the manufacturing site. The research in …