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UMAMI TASTE: FROM SURPLUS BREWER^, S YEAST TO 5^, -RIBONUCLEOTIDES (CROSBI ID 493791)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Beluhan, Sunčica ; Marić, Vladimir UMAMI TASTE: FROM SURPLUS BREWER^, S YEAST TO 5^, -RIBONUCLEOTIDES // Biotechnology and Food 2003 / Kniewald, Zlatko (ur.). Zagreb: Medicinska naklada, 2003. str. 40-x

Podaci o odgovornosti

Beluhan, Sunčica ; Marić, Vladimir

engleski

UMAMI TASTE: FROM SURPLUS BREWER^, S YEAST TO 5^, -RIBONUCLEOTIDES

Flavoring systems are of vital importance in savory food manufacturing. Many industrially prepared foods are particularly attractive to potential consumers primary because of their typical flavors. The umami taste has characteristic qualities that differentiate it from other tastes, including a taste-enhancing synergism between two umami compounds, L-glutamate and 5^, -ribonucleotides, and a prolonged aftertaste. 5^, -Ribonucleotides can be obtained in several ways, but taking into account economic constrains, the main procedures are microbial production and enzymatic hydrolysis of RNA by 5^, -phoshodiesterase activity. This application for an industrial by-products, such as surplus brewer^, s yeast (source of RNA) and barley malt sprouts (source of 5^, -phosphodiesterase activity), bring a plus-value by exploiting its biological activity and its nutritional value, and furthermore, represents an interesting solution for an environmental problem.

Umami taste; 5^; -ribonucleotides; RNA; brewer^; s yeast

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Podaci o prilogu

40-x.

2003.

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objavljeno

Podaci o matičnoj publikaciji

Biotechnology and Food 2003

Kniewald, Zlatko

Zagreb: Medicinska naklada

Podaci o skupu

Biotechnology and Food

pozvano predavanje

17.02.2003-20.02.2003

Zagreb, Hrvatska

Povezanost rada

Biotehnologija