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Effect of Soaking and Roasting Dehulling Methods of Soybean on Bacillus Fermentation of Soy-Daddawa
Soybean soaking roasting daddawa Bacillus subtilis fermentation
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2008/11/1
Soy-daddawa was prepared by fermenting soaked dehulled and roasted dehulled soybeans by a starter culture of Bacillus subtilis SDA3 (isolated previously from traditional fermented soy-daddawa) for 72 ...
Production of Thermostable α-amylases by Solid State Fermentation-A Review
a-amylases thermostable solid state fermentation starch hydrolysis
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2008/10/26
α-amylases are digestive enzymes which hydrolyze α-1,4-glycosidic bonds in starch. α-amylases have a lot of potential applications in food processing industries such as sugar, baking, brewing and prep...
Enhanced Production of Pectin Lyase and Pectate Lyase by Debaryomyces nepalensis in Submerged Fermentation by Statistical Methods
pectin lyase pectate lyase debaryamyces nepalensis submerged fermentation plackett-burman design central composite design
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2008/10/25
Production of pectic lyases (PL and PGL) from Debaryomyces nepalensis has been optimized in submerged fermentation using Plackett-Burman design and response surface methodology. Four of the eleven fer...
The Effect of Preservatives Based on Propionic Acid on the Fermentation and Aerobic Stability of Corn Silage and a Total Mixed Ration
silage propionic acid preservative aerobic stability
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2008/7/18
For 3 successive yr, whole-plant corn was ensiled in laboratory silos with low percentages of silage preservatives, the primary active ingredient of which was propionic acid. Preservatives were added ...
Effect of Temperature on Biochemical Changes Induced by Bacillus subtilis (SDA3) During Starter Culture Fermentation of Soybean into Condiment (Soy-Daddawa)
Biochemical Change Bacillus subtilis
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2016/5/31
In an attempt to upgrade the traditional fermentation technology of soybean into daddawa, the effect of fermentation temperature on the biochemical and organoleptic properties of soy-daddawa produced ...
Effects of Dietary Fiber Prepared from Sweet Potato Pulp on Cecal Fermentation Products and Microflora in Rats
sweet potato dietary fiber microflora organic acid short-chain fatty acid
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2008/4/20
Sweet potato dietary fiber (SPDF) was prepared from sweet potato pulp on an industrial scale. Its dietary fiber content was 83.8%. Male Wistar Hannover GALAS rats, 4 wk old, were fed diets containing ...
Transit of Radical Scavenging Activity of Milk Products Prepared by Maillard Reaction and Lactobacillus casei Strain Shirota Fermentation through the Hamster Intestine
Maillard reaction Lactobacillus casei strain Shirota radical scavenging activity intestine
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2008/4/1
Oxidative stress in the colon is associated with the incidence of colon cancer. In situ, the suppression of oxidative stress in the colon would be an effective form of prevention of the cancer. In thi...
Proposing Sequences for Peptides Derived from Whey Fermentation with Potential Bioactive Sites
bioactive peptides Kluyveromyces marxianus whey fermentation properties
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2008/3/28
In fed-batch fermentation by Kluyveromyces marxianus var. marxianus, whey-soluble proteins were converted into oligopeptides. To assess whether bioactive peptides could be produced during whey ferment...
Effect of Continuous Prefermentation of Milk with an Immobilized Cell Bioreactor on Fermentation Kinetics and Curd Properties
continuous fermentation immobilized cells fresh cheese production
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2008/3/28
The production of fresh cheese involves a complex fermentation of milk with a mixed culture of mesophilic lactic acid bacteria. The aim of this work was to compare the performance of the traditional b...
The Effect of Milk Fermentation by Lactobacillus helveticus on the Release of Peptides During In Vitro Digestion
Lactobacillus helveticus peptides fermentation milk
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2008/3/26
This study evaluated the effect of protein hydrolysis by lactic acid bacteria during milk fermentation on the release of amino acids and peptides duing subsequently simulated peptic and pancreatic dig...
Determination of Organic Acids During the Fermentation and Cold Storage of Yogurt
high performance liquid chromatography organic acids fermentation yogurt
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2008/3/22
The objective of the present study was the separation and quantification of orotic, citric, pyruvic, lactic, uric, formic, acetic, propionic, butyric, and hippuric acids in a single isocratic analysis...
The Effect of Liposome Encapsulation of Chymosin Derived by Fermentation on Manchego Cheese Ripening
liposome encapsulation of chymosin Kluyveromyces heris Manchego cheese
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2008/3/19
The effect of liposome-encapsulated chymosin derived by fermentation (Kluyveromyces lactis) on Manchego cheese characteristics was investigated. Encapsulation efficiency was 12.6% when the enzyme was ...
Production of Thermostable α-amylases by Solid State Fermentation-A Review
Thermostable α-amylases Solid State Fermentation-A Review
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2016/5/27
α-amylases are digestive enzymes which hydrolyze α-1,4-glycosidic bonds in starch. α-amylases have a lot of potential applications in food processing industries such as sugar, baking, brewing and prep...
Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation
kefir fermentation E.coli O157:H7 Salmonella typhimurium Salmonella aureus
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2014/3/4
In this research, the growth and survival of E. coli O157:H7, Salmonella typhimurium and Staphylococcus aureus were investigated during kefir fermentation. Two different levels of inoculation of the s...
Enhanced Production of Pectin Lyase and Pectate Lyase by Debaryomyces nepalensis in Submerged Fermentation by Statistical Methods
Pectin Lyase Pectate Lyase
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2016/5/27
Production of pectic lyases (PL and PGL) from Debaryomyces nepalensis has been optimized in submerged fermentation using Plackett-Burman design and response surface methodology. Four of the eleven fer...