Hochschulschrift
Aroma relevant metabolic activities of lactobacilli during wheat sourdough fermentation
- Alternative title
-
Aroma-relevante Stoffwechselleistungen von Laktobazillen während der Weizensauerteugfermentation
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
München, Technische Universität München, Diss., 2006
- Event
-
Veröffentlichung
- (where)
-
München
- (who)
-
Universitätsbibliothek der TU München
- (when)
-
2006
- Creator
- Contributor
-
Vogel, Rudi F.
Engel, Karl-Heinz
Gaenzle, Michael G.
- URN
-
urn:nbn:de:bvb:91-diss20060822-1408461347
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
25.03.2025, 1:43 PM CET
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Object type
- Hochschulschrift
Associated
- Vermeulen, Nicoline
- Vogel, Rudi F.
- Engel, Karl-Heinz
- Gaenzle, Michael G.
- Universitätsbibliothek der TU München
Time of origin
- 2006
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Effects of mutations in metabolic genes of Clostridium acetobutylicum
Impact of lactic fermentation and thermal treatments on the texture of a lupin-based yogurt alternative
Metabolic activity and symbiotic interaction of bacteria and yeasts in water kefir
Differentiation of yeasts and their metabolic status by MALDI-TOF Mass Spectrometry
Microbial biodiversity of traditional Beninese sorghum beer starter and multi-stage fermentation for beer safety and flavor improvement
Comparative characterization of selected Saccharomyces yeast strains as beer fermentation starter cultures
Use of non-Saccharomyces yeast for beer fermentation as illustrated by Torulaspora delbrueckii
Physiologische und genomsequenzbasierte Charakterisierung neuartiger saccharolytischer Organismen in Bezug auf die anaerobe Fermentation von nachwachsenden Rohstoffen
Contribution of thiol- and hydroxycinnamic acids metabolism of sourdough lactobacilli on structural and sensorial properties of wheat breads
Role of lipid phase composition and cell surface hydrophobicity in high pressure inactivation of Lactobacillus plantarum in emulsions
Entwicklung einer Technologie zur Herstellung alternativer Fermentationsgetränke auf Würzebasis mittels selektierter und charakterisierter Laktobazillen
Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages
Effects of mutations in metabolic genes of Clostridium acetobutylicum
Impact of lactic fermentation and thermal treatments on the texture of a lupin-based yogurt alternative
Metabolic activity and symbiotic interaction of bacteria and yeasts in water kefir
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Microbial biodiversity of traditional Beninese sorghum beer starter and multi-stage fermentation for beer safety and flavor improvement
Comparative characterization of selected Saccharomyces yeast strains as beer fermentation starter cultures
Use of non-Saccharomyces yeast for beer fermentation as illustrated by Torulaspora delbrueckii
Physiologische und genomsequenzbasierte Charakterisierung neuartiger saccharolytischer Organismen in Bezug auf die anaerobe Fermentation von nachwachsenden Rohstoffen
Contribution of thiol- and hydroxycinnamic acids metabolism of sourdough lactobacilli on structural and sensorial properties of wheat breads
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