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Umami taste : from surplus brewer^, s yeast to 5^, -ribonucleotides (CROSBI ID 29370)

Prilog u knjizi | izvorni znanstveni rad

Beluhan, Sunčica ; Marić, Vladimir Umami taste : from surplus brewer^, s yeast to 5^, -ribonucleotides // Food / Kniewald, Zlatko (ur.). Zagreb: Medicinska naklada ; Hrvatsko Društvo za Biotehnologiju, 2003. str. 355-365-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 make possible to convert an industrial by-products, such as surplus brewer^, s yeast (source of RNA) and barley malt sprouts (source of 5^, -phosphodiesterase activity), into a plus-value product, 5^, -ribonucleotides. Furthermore, this represents an interesting solution for an environmental problem of surplus yeast disposal.

umami, brewer^, s yeast, , 5^, -ribonucleotides

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Podaci o prilogu

355-365-x.

objavljeno

Podaci o knjizi

Food

Kniewald, Zlatko

Zagreb: Medicinska naklada ; Hrvatsko Društvo za Biotehnologiju

2003.

953-176-209-0

Povezanost rada

Fizika