Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Laura Alzate Blandon"'
Publikováno v:
DYNA, Volume: 87, Issue: 214, Pages: 173-182, Published: 30 OCT 2020
An analysis of the enzymatic hydrolysis of wheat starch was performed. Gelatinization stage was carried out between 90°C and 95°C for 15min. In Liquefaction stage, a commercial α-amylase was used with an enzyme-substrate ratio (E/S ratio) of 0.036
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5644e85e5576908446b71d56aad636a3
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0012-73532020000300173&lng=en&tlng=en
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0012-73532020000300173&lng=en&tlng=en
Autor:
Maria Salomei Cardona Gallego, Sara Isabel Ospina Patino, Laura Alzate Blandon, Laura Lema Perez
Publikováno v:
2019 IEEE 4th Colombian Conference on Automatic Control (CCAC).
Some models representing the human gastrointestinal tract have been formulated in the literature, but a small intestine model and its role in glucose homeostasis including nutrient digestion and enzymatic activity does not exist. This work presents a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4d08352c354d802f1a13886bbbfc70e
https://doi.org/10.1109/ccac.2019.8920843
https://doi.org/10.1109/ccac.2019.8920843
Publikováno v:
Dyna, Vol 87, Iss 214 (2020)
An analysis of the enzymatic hydrolysis of wheat starch was performed. The gelatinization stage was carried out between 90-95°C for 15min. In the liquefaction stage, a commercial α-amylase was used with an enzyme-substrate ratio (E/S ratio) 0.036%w
Externí odkaz:
https://doaj.org/article/b2ccf46005f4454ebc46f38e7366e92d