Now showing items 1-2 of 2
Identification of yeast isolated from laboratory sourdoughs prepared with grape, apple, and yogurt
(Journal of Microbiology, Biotechnology and Food Sciences, 2018-02-01)
Yeast strains collected from three spontaneous laboratory sourdoughs, prepared over 10 days and using a traditional Spanish protocol, and formulated with (non-essential) different ingredients were identified and described. ...
Use of Ultra-High Pressure Homogenization processing in winemaking:Control of microbial populations in grape musts and effects in sensory quality
(Innovative Food Science and Emerging Technologies, 2018-10-06)
Ultra-High Pressure Homogenization (UHPH) is a fast and efficient technique that can sterilizefluid foods at lowtemperatures or even under cooling conditions. A white must (Vitis viniferaL.) was processed at 300 MPa ...