Autor según el artículo: Mas, Albert; Manuel Guillamon, Jose; Jesus Torija, Maria; Beltran, Gemma; Cerezo, Ana B; Troncoso, Ana M; Carmen Garcia-Parrilla, M
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Beltran Casellas, Gemma / GUILLAMÓN NAVARRO, JOSÉ MANUEL / Mas Baron, Alberto / Torija Martínez, María Jesús
Resumen: Metabolites resulting from nitrogen metabolism in yeast are currently found in some fermented beverages such as wine and beer. Their study has recently attracted the attention of researchers. Some metabolites derived from aromatic amino acids are bioactive compounds that can behave as hormones or even mimic their role in humans and may also act as regulators in yeast. Although the metabolic pathways for their formation are well known, the physiological significance is still far from being understood. The understanding of this relevance will be a key element in managing the production of these compounds under controlled conditions, to offer fermented food with specific enrichment in these compounds or even to use the yeast as nutritional complements. © 2014 Albert Mas et al.
Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Química Psicología Odontología Nutrição Medicine, research & experimental Medicine (miscellaneous) Medicina veterinaria Medicina iii Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Immunology and microbiology (miscellaneous) Immunology and microbiology (all) Geografía General immunology and microbiology General biochemistry,genetics and molecular biology Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Enfermagem Educação física Economia Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Biotecnología Biotechnology & applied microbiology Biodiversidade Biochemistry, genetics and molecular biology (miscellaneous) Biochemistry, genetics and molecular biology (all) Astronomia / física Antropologia / arqueologia
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: gemma.beltran@urv.cat mjesus.torija@urv.cat albert.mas@urv.cat
Identificador del autor: 0000-0002-7071-205X 0000-0001-6419-0745 0000-0002-0763-1679
Fecha de alta del registro: 2024-10-12
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://onlinelibrary.wiley.com/doi/10.1155/2014/898045
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Biomed Research International. 2014 898045-
Referencia de l'ítem segons les normes APA: Mas, Albert; Manuel Guillamon, Jose; Jesus Torija, Maria; Beltran, Gemma; Cerezo, Ana B; Troncoso, Ana M; Carmen Garcia-Parrilla, M (2014). Bioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentation. Biomed Research International, 2014(), 898045-. DOI: 10.1155/2014/898045
DOI del artículo: 10.1155/2014/898045
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2014
Tipo de publicación: Journal Publications
Repositori URV