Zobrazeno 1 - 10
of 77
pro vyhledávání: '"P. Dalev"'
Autor:
Ralitsa Georgieva, Valentin Savov, Yana Evstatieva, Svetla Ilieva, P. Dalev, Svetla Danova, Dilyana Nikolova
Publikováno v:
Biotechnology & Biotechnological Equipment. 23:779-782
In recent years interest in the probiotic lactobacilli has been stimulated by the use of these bacteria in products that are claimed to confer health benefits on the consumer. The probiotic effects...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::111a6f92b29797701b907cffcf903c5b
https://doi.org/10.1080/13102818.2009.10818539
https://doi.org/10.1080/13102818.2009.10818539
Publikováno v:
Biotechnology & Biotechnological Equipment. 15:31-38
A thermophilic Thermoactinomyces 21 E that produced a highly thermostable alkaline collagenase was isolated from Bulgarian thermal regions. The enzyme was purified by ultrafiltration and gel filtration chromatography with a 101 fold increasing in spe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a856f46245d46dedfa3417ed4dfac20
https://doi.org/10.1080/13102818.2001.10819127
https://doi.org/10.1080/13102818.2001.10819127
Publikováno v:
Polymer-Plastics Technology and Engineering. 39:683-697
This investigation involves the chemical modification of gelatin, a biomaterial which has been widely studied because of its environmental friendliness, its ready availability from waste products, and its biodegradability. The focus was on cross-link
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8f17202e2a71f7ae5a6a2309af2ed07
https://doi.org/10.1081/ppt-100100051
https://doi.org/10.1081/ppt-100100051
Publikováno v:
Journal of Applied Polymer Science. 76:29-37
Gelatin was chemically modified by crosslinking samples with one of a number of bifunctional reagents as was done earlier in a processing technique used to improve mechanical properties through chain orientation. The effects of this crosslinking on t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17ba61f8c00ac11872ba9dd42cef0f23
https://doi.org/10.1002/(sici)1097-4628(20000404)76:1<29::aid-app4>3.0.co
https://doi.org/10.1002/(sici)1097-4628(20000404)76:1<29::aid-app4>3.0.co
Publikováno v:
Journal of Applied Polymer Science. 78:1341-1347
Gelatin films that had been chemically modified (crosslinked with formaldehyde, glyoxal, glutaraldehyde, hexamethylene diisocyanate, butadiene diepoxide, or diepoxyoctane) were tested for their biodegradability by soil burial testing in a laboratory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6289a64fbea1f5a9a73d4ca4f3d791d9
https://doi.org/10.1002/1097-4628(20001114)78:7<1341::aid-app40>3.0.co
https://doi.org/10.1002/1097-4628(20001114)78:7<1341::aid-app40>3.0.co
Publikováno v:
Biotechnology Techniques. 12:889-892
A general method is proposed for characterizing the enzymatic degradability of formaldehyde-crosslinked gelatin which is simple and uses subtilisin as a readily available, commercial alkaline proteinase. Solubilization of gelatin involved dissolution
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3585def1d64de95d6c0d696b1b9f518
https://doi.org/10.1023/a:1008861411364
https://doi.org/10.1023/a:1008861411364
Publikováno v:
Biotechnology & Biotechnological Equipment. 10:59-64
A method for preparation of high quality alimentary gelatin from crude calf skin gelatin was developed. In the purification scheme the low molecular substances as well as part of the odorous matter were removed by extraction with drinking water, whil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab97720801a1dfc71d1a6a2d7b37b4cd
https://doi.org/10.1080/13102818.1996.10818883
https://doi.org/10.1080/13102818.1996.10818883
Publikováno v:
Biotechnology Letters. 18:107-110
Use of alkaline protease (subtilisin) gave nearly full extraction of nettle leaf protein (over 90%). The difference of molecular seaving profiles of enzyme and without enzyme extracted protein fractions is not so remarcable. That signifys that enzyme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1653b4fa4876019adb135514e5a6e05b
https://doi.org/10.1007/bf00137821
https://doi.org/10.1007/bf00137821
Autor:
P. Dalev, Lilia S Simeonova
Publikováno v:
Journal of the Science of Food and Agriculture. 68:203-206
The emulsifying properties of proteins have been well studied as they are important for the preparation of creams, mayonnaises and other oil/fat-containing foodstuffs. The emulsifying action of a protein is not always sufficient to obtain stable emul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1cf2b8ea019dff2aeee92382f4f620a4
https://doi.org/10.1002/jsfa.2740680211
https://doi.org/10.1002/jsfa.2740680211
Autor:
P. Dalev, L. Simeonova
Publikováno v:
Biotechnology & Biotechnological Equipment. 8:42-45
The production of enzyme hydrolysates with high degree of hydrolysis from slaughter blood and soya proteins is discussed. Varying the ratio of the later two, products of different amino acid content appropriate for oral human nutrition are obtained.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c71c9643af7ff0924e048780bb8d5d8
https://doi.org/10.1080/13102818.1994.10818770
https://doi.org/10.1080/13102818.1994.10818770