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Preparation and characterisation of food grade chitosan from housefly larvae
Musca domestica commercial applications chitin insect derivates
2014/2/25
The preparation and characterisation of food-grade chitosan from housefly larvae are reported. A refinement procedure was developed to remove larval mouth hooks from the primary chitosan product, whic...
Effect of Lactobacillus lactis cremoris Isolated from Kefir against Food Spoilage Bacteria
lactis cremoris Food Spoilage
2016/5/31
The present study aims to control the food spoilage bacteria associated with food poisoning by LAB where it was isolated from kefir and identified as Lactobacillus lactis cremoris. Kefir is a deliciou...
Healthy Polysaccharides The Next Chapter in Food Products
beneficial polysaccharides health nutraceuticals
2009/3/10
New lifestyles of modern countries have contributed to the appearance of chronic diseases such as obesity or cardiovascular diseases, which are mainly due to bad eating habits. Solutions can be found ...
Exploitation of food feedstock and waste for production of biobutanol
Clostridium acetone-butanol-ethanol (ABE) fermentation
2014/3/7
Nine strains of solventogenic clostridia including the species C. acetobutylicum, C. beijerinckii, C. pasteurianum, and C. saccharoperbutylacetonicum were tested for the solvents production using pota...
Food Biochemical Study on Fructans and Related Synthesis Enzymes
fructan fructo-oligosaccharide fructosyltransferase post-harvest Pichia pastris
2008/4/20
There are more than 500 kinds of oligosaccharide occurring in nature, and all of these are synthesized by chemical and enzymatic reactions. Various studies have recently identified physiological and p...
Cloning and Expression of Genes Encoding Fructosyltransferases from Higher Plants in Food Technology
asparagus fructo-oligosaccharide fructosyltransferase fructosyltransfer Pichia pastoris
2008/4/20
Recently, we have investigated enzymic production of non-digestible oligosaccharides which have several functional activities as “tertiary functional ingredients” of foods. Fructo-oligosaccharides syn...
Effect of Carbohydrates on Formation of Acrylamide in Cooked Food Models
acrylamide carbohydrate Maillard reaction LC/MS/MS CE/MS/MS
2008/4/20
Many sugars such as mono- and disaccharides, sugar alcohols and starch were heated at 180°C with asparagines (Asn) in a model food formula to investigate their effect on the formation of acrylamide (A...