Zobrazeno 1 - 4
of 4
pro vyhledávání: '"D. R. Underwood"'
Autor:
D R Underwood, P S J Cheetham
Publikováno v:
Journal of the Science of Food and Agriculture. 66:217-224
Hydrophobic chromatography using phenyl Sepharose Cl-4B has been used to fractionate gum talha into a range or components, similar to those previously reported for gum arabic. In particular two fractions with emulsifying properties were eluted from t
Autor:
D. R. Underwood, P. S. J. Cheetham
Publikováno v:
Biocatalysis. 7:237-247
1. The degree of debranching of concentrated guar gum substrate (ca. 30% w/v) can be accurately controlled by varying the amount of α-D-galactosidase added to the guar flour. The reaction is allowed to continue until the enzyme becomes inactivated s
Autor:
D. J. P. Scollard, D. R. Underwood, A. P. Davies, E. G. Pelan, D. Needham, M. H. G. M. Penders, D. P. Jones
Publikováno v:
Trends in Colloid and Interface Science XII ISBN: 9783798511170
We report on the effect of decaffeination and pH on the kinetics and thermodynamics of tea cream formation using turbidimetry and time-resolved (static and dynamic) light scattering.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23a9523964ae94698acf150b4cc18e66
https://doi.org/10.1007/bfb0118070
https://doi.org/10.1007/bfb0118070
Publikováno v:
Applied and Environmental Microbiology. 56:1429-1434
A fusion of DNA sequences encoding the SPO2 promoter, the alpha-amylase signal sequence from Bacillus amyloliquefaciens, and the mature part of the alpha-galactosidase from Cyamopsis tetragonoloba (guar) was constructed on a Bacillus subtilis multico