检索结果-南通市图书馆

Production of naturally flavoured and carbonated beverages using Williopsis saturnus yeast and cold fermentation process

引用

Food Bioscience 2022年第4期48卷 207-215页

作者： Hasan Tanguler Selin Sener Department of Food Engineering Nigde Omer Halisdemir UniversityNigdeTurkey

This study was carried out to develop a new functional fermented beverage that combines both the functional composition of grape(tarsus beyazi)juice and metabolic products of the yeast Williopsis *** this reason,two trials were ***,the effect of different inoculation ratios and low fermentation temperatures at different times was *** naturally flavoured beverages,there was generally a decrease in total phenolic substance,antioxidant activity and total flavonoid amount with increasing fermentation time and inoculation *** panellists chose b-15d(1×10^(6)cells/mL *** yeast addition,15 days fermentation)and then c-15d(1×10^(7)cells/mL *** yeast addition,15 days fermentation)the most out of different beverages *** performed with yeasts inoculated at the rate of 1×10^(6)and 1×10^(7)cells/mL for 15 days was selected for the second trials based on both general and sensory *** this reason,these beverages,which were most preferred by the panellists,were re-manufactured and naturally flavoured carbonated beverages were produced by adding CO2 with the post-mix ***,sucrose,glucose and fructose values were determined in lower amounts in natural flavoured carbonated beverages compared to grape juice,which is given importance by *** in naturally flavoured beverages,carbonated beverages also decreased in total phenolic substance,antioxidant activity and total flavonoid amount with increasing fermentation *** addition,the c-15d natural flavoured carbonated beverage(1×10^(7)cells/mL *** yeast addition,15 days fermentation)was more favoured by the panellists than the commercially purchased carbonated *** results reported here are considered to be a good starting point for the development of new naturally flavoured and/or carbonated fermented beverages from the under-consumed grape.

关键词： Williopsis saturnus tarsus beyazi Naturally flavoured beverage Carbonated beverage Cold fermentation Pseudo-second-order model

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：