Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Mai S. Dam"'
Autor:
Gokce Haktanirlar, Mai S. Dam, Erika Bujna, Anh T.M. Tran, Quang D. Nguyen, Gabriella Styevkó, Erzsébet Madaras, Vuong D. Nguyen
Publikováno v:
Process Biochemistry. 84:30-38
β-Galactosidase was covalently immobilized on the chitosan-coated magnetic nanoparticles activated with glutaraldehyde. The effect of three factors including protein content, pH and time on the yield of immobilization was investigated, and the optim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52d193724fdd48954808eaf4228a736d
https://doi.org/10.1016/j.procbio.2019.05.021
https://doi.org/10.1016/j.procbio.2019.05.021
Autor:
Olivia Csernus, Judit M. Rezessy-Szabó, Csilla Farkas, Vijai Kumar Gupta, Mohamed Hafidi, Duy H. Truong, Vu Ngoc Ha Vi, Quang D. Nguyen, Erika Bujna, Mai S. Dam, Nicholas Gathergood, Vuong D. Nguyen, László Friedrich
The electrical conducting bacterial cellulose/polyaniline (BC/PANI) based composites were synthesized over in situ polymerization of aniline onto BC with ammonium-persulphate (APS) and chloride hexahydrate of iron (III) as oxidant (FeCl3·6H2O). The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::deb00834d19ae833e26aa07d4faf0447
Autor:
Anh T.M. Tran, Vuong D. Nguyen, Mai S. Dam, Gabriella Styevkó, Quang D. Nguyen, Linh Phuong Ta, Petra Orbán, Erika Bujna
Publikováno v:
Food and Bioproducts Processing. 107:97-103
The commercial enzymatic preparation, Pectinex Ultra SP-L, was successfully immobilized on activated chitosan particles for production of lactulose-based galacto-oligosaccharide (LuOS). The main degrees of polymerization (DP) of LuOS produced in this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45358b60f577c1992b4e963f62ab49c6
https://doi.org/10.1016/j.fbp.2017.11.004
https://doi.org/10.1016/j.fbp.2017.11.004
Autor:
Géza Hitka, Tamás Zsom, Gergő Szabó, Mai S. Dam, Sensory Evaluation, Budapest, Hungary, Lien P. L. Nguyen
Publikováno v:
ETP International Journal of Food Engineering. :27-31
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fef4e69d6ca4f110db20b86e53d5a256
https://doi.org/10.18178/ijfe.4.1.27-31
https://doi.org/10.18178/ijfe.4.1.27-31