Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/31790
Título: | Immobilized cell systems for batch and continuous winemaking |
Autor(es): | Genisheva, Zlatina Asenova Teixeira, J. A. Oliveira, J. M. |
Palavras-chave: | Immobilized cells Wine Alcoholic fermentation Malolactic fermentation Continuous winemaking |
Data: | Nov-2014 |
Editora: | Elsevier B.V. |
Revista: | Trends in Food Science & Technology |
Resumo(s): | The major challenges in the food industry are the development of healthier, safer and environmental friendly products. To achieve these objectives, it is essential to develop advanced technologies to make the production processes economically attractive. The use of immobilized cell systems has been widely applied in the production of several products. However, in winemaking, it has only been studied to prove its applicability. The studies targeting the production of wine using these innovative fermentation systems aim to overcome limitations related to the product quality, the operational costs associated with the material used as support and the immobilization process itself. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/31790 |
DOI: | 10.1016/j.tifs.2014.07.009 |
ISSN: | 0924-2244 |
Versão da editora: | http://www.journals.elsevier.com/trends-in-food-science-and-technology/ |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
---|---|---|---|---|
document_18003_1.pdf | 799,6 kB | Adobe PDF | Ver/Abrir |