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Starches from non-conventional sources to improve the technological characteristics of pound cake
(Univ Federal Santa MariaSanta MariaBrasil, 2013)
Comparing submerged and solid-state fermentation of agro-industrial residues for the production and characterization of lipase by Trichoderma harzianum
(2013-06-01)
Lipase production by Trichoderma harzianum was evaluated in submerged fermentation (SF) and solid-state fermentation (SSF) using a variety of agro-industrial residues. Cultures in SF showed the highest activity (1.4 U/mL) ...
Comparing submerged and solid-state fermentation of agro-industrial residues for the production and characterization of lipase by Trichoderma harzianum
(2013-06-01)
Lipase production by Trichoderma harzianum was evaluated in submerged fermentation (SF) and solid-state fermentation (SSF) using a variety of agro-industrial residues. Cultures in SF showed the highest activity (1.4 U/mL) ...
Producing Alkaline Lipase by Fusarium oxysporum Using Unconventional Medium Components
(Korean Soc Food Science TechnologySeoulCoreia do Sul, 2009)
Development of cassava cake enriched with its own bran and Spirulina platensis
(UNIV ESTADUAL MARINGA, PRO-REITORIA PESQUISA POS-GRADUACAOMARINGA, 2012)
The cassava cake was developed enriching it with a biomass of Spirulina platensis and a type of bran made out of its own starch. This biomass, a part from being rich in protein, also contains vitamins, essential fatty acids ...