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FTIR characterization of Mexican honey and its adulteration with sugar syrups by using chemometric methods
(2012-12-17)
A chemometric analysis of adulteration of Mexican honey by sugar syrups such as corn syrup and cane sugar syrup was realized. Fourier transform infrared spectroscopy (FTIR) was used to measure the absorption of a group of ...
Evaluación de la eficiencia de una membrana de ultrafiltración en la producción de jarabe concentrado de glucosa a partir de la hidrólisis enzimática del almidón de yucaEvaluation of the efficiency of an ultrafiltration membrane on the production of glucose syrup from the enzymatic hydrolysis of the cassava starch
(Universidad de Antioquia, Facultad de Ciencias Farmacéuticas y AlimentariasBiotecnologíaMedellín, Colombia, 2022)
Analysis of adulteration in honey with standard sugar solutions and syrups using attenuated total reflectance-Fourier transform infrared spectroscopy and multivariate methods
(2012-12-17)
Attenuated total reflectance-Fourier transform infrared (ATR–FTIR) spectroscopy and multivariate analysis were used to study
honey intentionally adulterated with standard sugar solutions (glucose, fructose and sucrose), ...
Purification and characterization of beta-fructosidase with inulinase activity from Aspergillus niger-245
(Inst Tecnologia Parana, 1998-01-01)
Aspergillus niger - 245 a strain isolated from soil samples showed good beta -fructosidase activity when inoculated in medium formulated with dahlia extract tubers. The enzyme was purified by precipitation in ammonium ...
Purification and characterization of beta-fructosidase with inulinase activity from Aspergillus niger-245
(Inst Tecnologia Parana, 1998-01-01)
Aspergillus niger - 245 a strain isolated from soil samples showed good beta -fructosidase activity when inoculated in medium formulated with dahlia extract tubers. The enzyme was purified by precipitation in ammonium ...
Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization
(Wiley Blackwell Publishing, Inc, 2018-12)
Glucose is used as ingredient in a wide variety of food and pharmaceutical products such as sport drinks, syrups, and tablets, among others. However, this monosaccharide can react easily with several substances (e.g., amino ...