Zobrazeno 1 - 10
of 63
pro vyhledávání: '"J. H. Oldham"'
Publikováno v:
International Journal of Technology and Management Research. 2:25-31
Food emulsions are thermodynamically unstable mixtures which can be stabilized with the application of an emulsifier. In Ghana emulsifiers are imported, and this increases the final cost of food emulsions. In this study, gums obtained from three tree
Publikováno v:
International Journal of Technology and Management Research. 1:24-30
The over-reliance of the food industry in Ghana on imported gums ultimately increases the final cost of processed food. Gums produced by some trees in Ghana have not been exploited commercially, probably due to lack of data on the properties which in
Publikováno v:
Food Biotechnology. 20:31-41
Pawpaw (Carica papaya) fruit is highly perishable; hence, conversion into a value-added product such as juice concentrate will be useful. Pawpaw fruit is, however, high in pectin; therefore, its juice extraction is difficult without an extraction aid
Publikováno v:
Tropical Science. 45:86-89
Gum exudates from the cashew tree had similar viscosity characteristics to gum arabic, and there were no significant effects of pH, temperature changes or storage time on the viscosity. Copyright © 2005 Whurr Publishers Ltd.
Beta-glucan is a complex soluble dietary fiber with (1→3),(1→4)-β-D linkages in a repeating unit of cellotriosyl, cellotetraosyl glucose found mainly in the cell walls of cereals. Oat and barley are the commercial sources of β-glucan; however,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::006bf7722d264fcb1841b2942bc0fc5f
https://doi.org/10.1039/9781782621300-00318
https://doi.org/10.1039/9781782621300-00318
Publikováno v:
Food Biotechnology. 15:25-34
A crude preparation of pectolytic enzyme was obtained by culturing Saccharomyces cerevisiae (ATCC512712) in pineapple juice. Maximum cell growth was obtained on the 6th day after inoculation. Correspondingly, optimum protein concentration and enzyme
Publikováno v:
Food Biotechnology. 13:1-12
Starter culture fermentation of cocoa may become a novel approach to the effective utilization of some waste by‐products in the cocoa industry. Cocoa sweatings could be rapidly collected for use in food product development when some strains of yeas
Publikováno v:
World Journal of Microbiology and Biotechnology. 13:457-462
Cocoa sweatings, the pale yellowish liquid that drains off during cocoa fermentation, is the breakdown product of the mucilage surrounding the fresh cocoa bean, and constitutes about 10% of the weight of the cocoa fruit. On average, about 1.9 million
Publikováno v:
Tropical animal health and production. 42(5)
The purpose was to investigate the feeding value of fibrous cocoa pod husk (CPH) either fermented with Pleurotus ostreatus or supplemented with fibre-degrading multi-enzymes (Viscozyme L + Pectinex 5XL) before inclusion in diets for 3-week-old finish
Field experiments were carried out to compare the littoral fate and ecological effects of chemically dispersed oil and nondispersed oil. The basic experimental design was a series of treatments applied to marked plots on rocky shores, a salt marsh, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b04e2f503b80f35772572893d91bada
https://doi.org/10.1520/stp30240s
https://doi.org/10.1520/stp30240s