UMAMI TASTE: FROM SURPLUS BREWER^, S YEAST TO 5^, -RIBONUCLEOTIDES (CROSBI ID 493791)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
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