Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.creator | Font, Graciela Maria | - |
| dc.creator | Torino, Maria Ines | - |
| dc.creator | De Vuyst, Luc | - |
| dc.creator | Mozzi, Fernanda Beatriz | - |
| dc.date | 2018-09-10T20:49:06Z | - |
| dc.date | 2018-09-10T20:49:06Z | - |
| dc.date | 2003-12 | - |
| dc.date | 2018-08-30T15:53:13Z | - |
| dc.date.accessioned | 2019-04-29T15:31:04Z | - |
| dc.date.available | 2019-04-29T15:31:04Z | - |
| dc.date.issued | 2003-12 | - |
| dc.identifier | Font, Graciela Maria; Torino, Maria Ines; De Vuyst, Luc; Mozzi, Fernanda Beatriz; Food-grade heteropolysaccharides: ongoing research and future trends of biopolymers from lactic acid bacteria; Stockholm University; Appied Biotechnology, Food Science and Policy; 1; 4; 12-2003; 223-233 | - |
| dc.identifier | 1175-9534 | - |
| dc.identifier | http://hdl.handle.net/11336/58983 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/295586 | - |
| dc.description | Exopolysaccharides (EPSs) produced by lactic acid bacteria (LAB) play a major role in the manufacturing of fermented foods, especially fermented dairy products. Although the presence of heteropolysaccharides (HePSs) seems not to confer any advantage to cell growth or survival, in situ production typically imparts a desirable viscous, sometimes ‘ropy’ texture to fermented foods and milk products. These food-grade biopolymers are economically important for the food industry. Current challenges are to improve the yield of HePSs from LAB and to produce HePSs with a particular functionality on the basis of a better understanding of their biosynthesis and the relationship between their structure and function. | - |
| dc.description | Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina | - |
| dc.description | Fil: Torino, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina | - |
| dc.description | Fil: De Vuyst, Luc. Vrije Unviversiteit Brussel; Bélgica | - |
| dc.description | Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Stockholm University | - |
| dc.rights | info:eu-repo/semantics/restrictedAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.subject | HETEROPOLYSACCHARIDES | - |
| dc.subject | EXOPOLYSACCHARIDES | - |
| dc.subject | LACTIC ACID BACTERIA | - |
| dc.subject | FUNCTIONAL STARTER CULTURES | - |
| dc.subject | Otras Ciencias Biológicas | - |
| dc.subject | Ciencias Biológicas | - |
| dc.subject | CIENCIAS NATURALES Y EXACTAS | - |
| dc.title | Food-grade heteropolysaccharides: ongoing research and future trends of biopolymers from lactic acid bacteria | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
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