Session 94: Room S403-ab (McCormick Place - Chicago) | ||
Wednesday AMChallenges of converting carbohydrates into flavors by fermentation | ||
| Sponsor: | Carbohydrate Division | |
| Moderator(s): | D. B. Thompson, Pennsylvania State Univ. T. N. Asquith, Brown-Forman Corp. | |
| Time: | 9:00 AM | |
| 9:00 AM | Introductory Remarks | |
| 9:05 AM | 94-1 | Fermentation of inulin R. AYALA |
| 9:35 AM | 94-2 | Characterizing congener production from various fermentation substrates T. EFFLER |
| 10:05 AM | 94-3 | Maintaining constant fermentation conditions with variable sources of sugar cane molasses H. HUERTAS, R. J. SERRALLéS |
| 10:35 AM | 94-4 | The alcohol fermentation process as a source of natural flavour materials I. L. GATFIELD, J. M. Hilmer, H. J. Bertram |
| 11:05 AM | 94-5 | Influence of lactic acid bacteria on malt whisky fermentations F. G. PRIEST |