ISSN print edition: 0366-6352
ISSN electronic edition: 1336-9075
Registr. No.: MK SR 9/7

Published monthly
 

Baking quality of biologically active yeast. I. Analytical comparison

A. Ginterová, Ľ. Mitterhauszerová, and E. Polányi

Zentrales Forschungsinstitut für die Nahrungsmittelindustrie. Zweiginstitut in Bratislava

 

Abstract: Biol. activity of Trenc´in yeast (I) (manufd. in Tren´cin, Slovakia) of export quality was compared with yeast (II), manufd. in England, by anal. and Warburg methods. The greater biol. activity of II is caused by an increased ability to ferment sucrose and esp. maltose. The higher amt. of α-glucosidase in II is more stable and less dependent on the substrate than in I.

Full paper in Portable Document Format: 149a646.pdf (in Slovak)

 

Chemical Papers 14 (9) 646–651 (1960)

Thursday, March 28, 2024

IMPACT FACTOR 2021
2.146
SCImago Journal Rank 2021
0.365
SEARCH
Advanced
VOLUMES
European Symposium on Analytical Spectrometry ESAS 2022
© 2024 Chemical Papers