Results 111 to 120 of about 25,240 (226)

DIACETYL MUTASE

Journal of Biological Chemistry, 1947
D E, GREEN, P K, STUMPF, K, ZARUDNAYA
openaire   +2 more sources

PARTICULARITY ON LIQUID CHROMATOGRAPHIC SEPARATION FOR AN EQUIMOLAR MIXTURE OF 2,4-DINITROPHENYLHYDRAZONES PROVIDED BY ACETALDEHYDE AND DIACETYL

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2011
An equimolar mixture of 2,4-dinitrophenylhidrazones (2,4-DNPH-ones) providing by acetaldehyde and diacetyl has been analyzed by liquid-chromatographic separation, using the mechanism of partition with reverse phase.
Gheorghe Zgherea, Cristina Stoian, Sandu Peretz   +2 more
doaj  

Studies on Diacetyl (Part VII)

JOURNAL OF THE SOCIETY OF BREWING,JAPAN, 1951
The impure alcohol separated in the distillation of alcohol amounting to 0.3-2% far the yield of 95% pure alcohol contains about 0.5% of diacetyl and a large quantity of methanol; thus there has been found no suitable use as alcohol itself.Now we tried to separate diacetyl from the alcohol and to utilize it as butter flavo ur. etc.30 g of NaHSO3, 25 cc
openaire   +2 more sources

Aroma Compound Release from Starches of Different Origins: A Physicochemical Study

Applied Sciences
Sensory properties, particularly aroma, play a crucial role in consumers’ acceptance and perceived quality of food. The release and the perception of aroma compounds is affected by their interaction with nonvolatile ingredients of foods, such as proteins,
Maria-Magdalini Emmanouil, Alexandra Skartsila, Pelagia Katsou, Lampros Farmakis, Athanasia Koliadima, John Kapolos   +5 more
doaj   +1 more source

The infrared spectrum of carbon suboxide. Part 1 - Region 1-2.5 microns. Part 2 - Region 2-15 microns. Part 3 - Classification of carbon suboxide vibrational bands [PDF]

Laboratory tests of infrared spectrum of carbon suboxide, to determine presence in Venus and Mars ...
Cruikshank, D. P., Fink, U., Kuiper, G. P., Sill, G. T.   +3 more
core   +1 more source

Sensorial evaluation of continuously fermented beer and the role of process parameters in adjusting its flavour profile [PDF]

, 2005
Although traditional batch overwhelmingly prevails over continuous fermentation, a breakthrough in quality and savings could be achieved by a simple, flexible and cheap fermentation system.
Brányik, Tomáš, Dostálek, Pavel, Ferreira, António Augusto, Silva, Daniel Pereira da, Silva, João B. Almeida e, Teixeira, J. A., Vicente, A. A.   +6 more
core  

Über Diacetyl‐indigo [PDF]

Berichte der deutschen chemischen Gesellschaft (A and B Series), 1919
D. Vorländer, Johannes von Pfeiffer
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Fermentação primária da cerveja em contínuo : cinética de imobilização da levedura e qualidade do produto [PDF]

, 2005
A one stage continuous primary beer fermentation consisting of brewing yeast immobilized on spent grain particles in a gas lift reactor was studied. The goal of this work was to adjust the flavor of the continuously produced green beer to the desired ...
Brányik, Tomáš, Teixeira, J. A., Vicente, A. A.   +2 more
core  

Über Benzal‐diacetyl [PDF]

Berichte der deutschen chemischen Gesellschaft, 1911
Otto Diels, Erich Andersonn
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Intestinal pathogens override hunger-driven decision-making via immune regulation of central serotonin signaling in C. elegans. [PDF]

Nat Commun
Lei Y, Chen C, Zhan X, Xie M, Wang Y, Li H, Zhang J, Liu P.   +7 more
europepmc   +1 more source