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urification and Characterization of Lipase Produced by Aspergillus oryzae CJLU-31 Isolated from Waste Cooking Oily Soil
Lipase Produced Characterization
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2016/6/1
Lipase was one of the most important industrial enzymes and has diverse applications in food industry, detergent industry, fats and oil hydrolysis, peptide synthesis and pharmaceutical industries. The...
Characterization of Biogenic Amines and Factors Influencing Their Formation in Traditional Chinese Sausages
biogenic amines food safety microorganism physicochemical analysis traditional Chinese sausage
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2012/8/13
Biogenic amines in 42 traditional Chinese sausage samples obtained from different regions were determined by HPLC. The result showed that cadaverine was the major amine, followed by tyramine and putre...
Characterization and Preparation of Broken Rice Proteins Modified by Proteases
broken rice protein nutritional properties functional properties
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2010/8/11
Broken rice is an underutilized by-product of milling. Proteins prepared from broken rice by treatments with alkaline protease and papain have been characterized with regard to nutritional and functio...
Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE
Predominant spoilage bacteria Sliced cooked ham PCR-DGGE
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2012/8/13
16S rDNA DGGE fingerprinting and phylogenetic analysis were used to reveal the dynamics and identification of the predominant spoilage bacterial in sliced vacuum-packed cooked ham during storage at 4 ...
Isolation and Characterization of the Lactic Acid Bacterial Strain GM005 Producing a Antibacterial Substance from Miso-Paste Product
lactic acid bacteria Enterococcus antibacterial activity
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2009/7/7
A total of 125 strains of lactic acid bacteria were isolated from Miso-paste products made in Yamanashi prefecture, Japan and tested for bacteriocin production by modified agar well diffusion method. ...
Characterization of Flavor Compounds Released During Grinding of Roasted Robusta Coffee Beans
volatiles grinding robusta coffee
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2009/6/10
The characteristic volatile compounds released during the grinding of roasted coffee beans are as attractive for coffee-flavored products as the aroma of fresh-brewed coffee itself. In this study, the...
Characterization of Major Stable Proteins in Chardonnay Wine
wine protein grape hydrolysis
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2009/5/31
Chardonnay wine produced in the conventional manner contained 69.8 to 108mg/L soluble proteins including nondialyzable polypeptides ; with an average of 87.2mg/L. Proteins were separated by precipitat...
Characterization of Hanseniaspora（Kloeckera）Strains Isolated in Finger Lakes Wineries Using Physiological and Molecular Techniques
molecular techniques Hanseniaspora (Kloeckera) RAPD-PCR
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2009/3/20
Hanseniaspora (anamorph Kloeckera) yeast strains were isolated from several wineries in the Finger Lakes region of New York State, USA. These cultures were discriminated on species level by traditiona...
Microbial Characterization of Table Olives Processed According to Spanish and Natural Styles
Bella di Cerignola table olives Spanish style and natural processing
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2009/3/16
A study on the microflora of table olives »Bella di Cerignola«, produced according to Spanish style and natural processing, is presented. The samples (olives and brines) were taken at diff...
Production and Characterization of a Weaning Food from Dissi-oule Rice and Philippine Peanut Locally Grown in Guinea
Malnutrition Dissi-oule rice Philippine peanut flour weaning food formula
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2008/11/1
The aim of present study is to make a low cost weaning formulation using traditional method. Appropriate process characteristics and blend formulations were developed for the preparation of a high pro...
Chemical Characterization and Evolution of Ascorbic Acid Concentration During Dehydration of Rosehip (Rosa eglanteria) Fruits
Dehydration rose hip fruits ascorbic acid degradation kinetics
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2008/11/1
Rose hip fruits possess a high ascorbic acid content, which may partially degrade during dehydration in heated air. In this study, the chemical composition of the fruits was determined in order to stu...
Heterologous Production and Characterization of Arthrobacter globiformis T6 Isomalto-dextranase
isomalto-dextranase α-galactosidase glycosyl hydrolase family 27 signal peptide
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2008/4/20
Efficient production of an isomalto-dextranase from Arthrobacter globiformis T6 has been achieved in Escherichia coli. The combination of an expression vector lacking the region for the signal peptide...
Characterization of Starches from Roots of Panax ginseng C.A. Meyer and Panax notoginseng (Burk.) F.H. Chen
crude drug starch physicochemical property digestibility by α-amylase digestibility by glucoamylase oligosaccharide
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2008/4/20
Various physicochemical properties were investigated to assess the potential of starch from the extract of crude drugs (C). Starches (S) were prepared from the roots of Panax ginseng C.A. Meyer (PG) a...
Characterization of Starches from Tuber of Pinellia ternata (Thunb.) Breitenbach, Rhizome of Alisma orientale Juzepczuk and Seed of Coix lacryma-jobi Linné var. ma-yuen Stapf
pinellia tuber starch alisma rhizome starch coix seed starch physicochemical property digestibility by amylase
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2008/4/20
Various physicochemical properties were investigated to assess the potential of starches from the residual crude drugs after extraction. The powdered crude drugs (C) differed from each other in harves...
Cloning and Expression of an Oligo-1,6-glucosidase Gene from Arthrobacter globiformis I42 and Biochemical Characterization of the Recombinant Enzyme
oligo-1 6-glucosidase Arthrobacter globiformis dextran
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2008/4/20
The gene encoding an oligo-1,6-glucosidase was cloned in terms of walking downstream from the glucodextranase gene of the chromosomal DNA of Arthrobacter globiformis I42. An open reading frame consist...