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pro vyhledávání: '"Šabić, Irena"'
Autor:
Šabić, Irena
Otpad, odnosno nusproizvod koji zaostaje nakon hladnog prešanja uljarica naziva se pogača. Obzirom da sadrže zaostalo ulje, velike količine proteina, prehrambenih vlakana, minerale i druge bioaktivne spojeve, pogače su prepoznate kao vrijedna si
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f54f6ae6bb6ae888da875a3c3184be92
https://www.bib.irb.hr/1021473
https://www.bib.irb.hr/1021473
The waste or by-product that remains after the extraction of oil from the seed is called meal or cake. Owing to its composition, these materials can have different biotechnological applications, such as production of enzymes (lipase, cellulase), anti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::c2e6ccc79fa72eab202f83df35417763
https://www.bib.irb.hr/899911
https://www.bib.irb.hr/899911
Autor:
Šabić, Irena
Visokofruktozni sirup se dobiva iz kukuruznog škroba, a proizvodnja se sastoji od želatinizacije, likvefakcije, saharifikacije i izomerizacije. Tri enzima (α-amilaza, glukoamilaza i glukoza izomeraza) su ključna u ovom procesu. Enzim α-amilaza (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::13b0a79288b2d7c1c0273f878c63a252
https://www.bib.irb.hr/1123149
https://www.bib.irb.hr/1123149