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Evolution of oxidative and structural characteristics of proteins, especially lipid transfer protein 1 (LTP1) in beer during forced‐ageing
(Wiley on behalf of Institute of Food Science and Technology, 2019-06-13)
The evolution of oxidative and structural characteristics of proteins, especially lipid transfer protein 1 (LTP1), in beer during forced‐ageing was examined. The oxidative characteristics of beer and proteins were evaluated ...
Cellular mechanism for the improvement of multiple stress tolerance in brewer's yeast by potassium ion supplementation
(Wiley-Blackwell, 2020-01-08)
The ethanol fermentation efficiency was affected by multiple stress tolerance of yeast during brewing and bioethanol industry. The effect of KCl on the multiple stress tolerance of yeast cells was examined.Results showed ...
Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing
(Wiley on behalf of the Institute of Food Science and Technology, 2020-11-11)
Oxygen is contributing to the deterioration of the beer and shortening the shelf-life of the packaged product. The effect of dissolved oxygen (DO) on oxidative and structural characteristics of protein in beer during forced ...