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AMINO ACID CONTENT AND NUTRITIVE VALUE OF TUNA (THUNNUS SP.) FISHMEALS RELATIVE TO THEIR CRUDE-PROTEIN CONTENTAMINO ACID CONTENT AND NUTRITIVE VALUE OF TUNA (THUNNUS SP.) FISHMEALS RELATIVE TO THEIR CRUDE-PROTEIN CONTENT
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1970)
Potential Use of Tuna (Thunnus albacares) by-product: Production of Antioxidant Peptides and Recovery of Unsaturated Fatty Acids from Tuna Head
(Walter De Gruyter Gmbh, 2017-07-01)
Tuna by-products were subjected to enzymatic hydrolysis with Alcalase (enzyme to substrate ratio 1 : 200 w/w; 60 degrees C; pH 6.5, 120 min) rendering a tuna protein hydrolysate (TPH) with 9.24 % degree of hydrolysis (DH). ...
Yeast proteins originated from the production of brazilian bioethanol quantification and content
(2013-06-01)
The purpose of this work was to determine the levels of protein and the amino acid distribution in the cell mass of yeast strains (Saccharomyces sensu stricto) originated from Brazilian bioethanol industries. The protein ...
Yeast proteins originated from the production of brazilian bioethanol quantification and content
(2013-06-01)
The purpose of this work was to determine the levels of protein and the amino acid distribution in the cell mass of yeast strains (Saccharomyces sensu stricto) originated from Brazilian bioethanol industries. The protein ...
Structural complexity of the nitrogen source and influence on yeast growth and fermentation
(Inst Brewing, 2002-01-01)
The structural complexity of the nitrogen source strongly affects both biomass and ethanol production by industrial strains of Saccharomyces cerevisiae, during fermentation in media containing glucose or maltose, and ...
Structural complexity of the nitrogen source and influence on yeast growth and fermentation
(Inst Brewing, 2002-01-01)
The structural complexity of the nitrogen source strongly affects both biomass and ethanol production by industrial strains of Saccharomyces cerevisiae, during fermentation in media containing glucose or maltose, and ...