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Production and application of amylases of Rhizopus oryzae and Rhizopus microsporus var. oligosporus from industrial waste in acquisition of glucose
(2013-09-19)
Amylases from Rhizopus oryzae and Rhizopus microsporus var. oligosporus were obtained using agro-industrial wastes as substrates in submerged batch cultures. The enzymatic complex was partially characterised for use in the ...
Synthesis of Acilglycerides with high nutritional value by an enzymatic two-step process
(Planta Piloto de Ingeniería Química, 2019-08-28)
Acylglycerides are esters formed from glycerol and fatty acids. The structure of these glycerides affects their digestion and absorption. In this work, the synthesis of acylglycerides with high nutritional value by an ...
Synthesis of acylglycerides with high nutritional value by an enzymatic two step process
(Planta Piloto de Ingeniería Química, 2019-10)
Acylglycerides are esters formed from glycerol and fatty acids. The structure of these glycerides affects their digestion and absorption. In this work, the synthesis of acylglycerides with high nutritional value by an ...
Enzymatic hydrolysis of sunflower lecithins using a microbial PLA2
(Nova Science Publishers, 2011)
Sunflower (Helianthus annuus L.) has an extremely favorable agro-ecological environment for cultivation in Argentina. In this country, the whole harvest for oil production is considered as non-GMO. Sunflower lecithins are ...
Fermentation of Groundnut Shell Enzymatic Hydrolysate for Fuel Ethanol Production by Free and Sorghum Stalks Immobilized Cells of Pichia stipitis NCIM 3498
(BERKELEY ELECTRONIC PRESS, 2011)
Groundnut shell (GS), after separation of pod, is readily available as a potential feedstock for production of fermentable sugars. The substrate was delignified with sodium sulfite. The delignified substrate released 670 ...
Hidrólise enzimática dos polissacarídeos do café
(Universidade Federal de São CarlosBRUFSCarPrograma de Pós-Graduação em Engenharia Química - PPGEQ, 2013-08-29)
Instant coffee is one of the main products generated by food industry worldwide, consisting of solubilized fraction from roasted and grounded coffee by heat treatment in two steps: thermal extraction at 125 0C, followed ...