Zobrazeno 1 - 10
of 482
pro vyhledávání: '"Paquot, M"'
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 18, Iss 1, Pp 97-107 (2014)
Review of the influence of the extraction and purification process on the characteristics and properties of locust bean gum. The carob tree is a species cultivated for its seeds in Mediterranean countries. These seeds contain an endosperm rich in gal
Externí odkaz:
https://doaj.org/article/443a168f905440499861673ec1a0f00a
Autor:
Sainvitu, P., Nott, K., Richard, G., Blecker, C., Jérôme, C., Wathelet, JP., Paquot, M., Deleu, M.
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 16, Iss 1, Pp 115-124 (2012)
Following a brief description of the structure and nomenclature of the lignan family, this review focuses on the flaxseed lignan secoisolariciresinol (SECO). The main properties, the analysis methods and two routes for the preparation of SECO, i.e. e
Externí odkaz:
https://doaj.org/article/a888d7657aac406faf318e1e0e0f5a32
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 16, Iss 2, Pp 139-147 (2012)
Different hydrolysis procedures of flaxseed polysaccharides (chemical and enzymatic) were carried out with H2SO4, HCl and TFA at different acid concentrations (0.2, 1 and 2 M) and temperatures (80 and 100°C). Enzymatic and combined chemical and enzy
Externí odkaz:
https://doaj.org/article/33569144aa9c44b482361607ee1454aa
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 16, Iss 2, Pp 243-256 (2012)
Spelt (Triticum spelta) is a hexaploid wheat, hulled and with a brittle rachis, and it has interesting agronomic properties. It is used in feed and food, and is becoming more widely used in the growing natural foods market. Spelt differs from wheat i
Externí odkaz:
https://doaj.org/article/c9eed68b615642b99ae3435620dd74b2
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 15, Iss 4, Pp 597-610 (2011)
Biorefining, a promising alternative to petrochemistry. Because of the price increase of fossil resources, of their uncertain availability and because of environmental concerns, alternative solutions able to mitigate global warming, and reduce the co
Externí odkaz:
https://doaj.org/article/0224a7552f944f1098a7bc564dbae903
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 15, Iss 1, Pp 153-164 (2011)
Pectic oligosaccharides: production and potential applications. Pectic oligosaccharides (POS) are complex fragments coming from the chemical, physical or enzymatic degradation of pectin. Many studies have been focused on pectic oligosaccharides becau
Externí odkaz:
https://doaj.org/article/5a960748d956405a9c1a789552fb5146
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 14, Iss 4, Pp 607-616 (2010)
Prebiotic isomaltooligosaccharide (IMO) preparations contain α-D-glucooligosaccharides and their structure is the key factor for their prebiotic potential. The transglucosylation selectivity is known to depend on the enzyme specificity and moreover,
Externí odkaz:
https://doaj.org/article/70779c93420d479081a314d914030ee1
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 14, Iss s2, Pp 561-566 (2010)
Application of steam explosion for the pretreatment of the lignocellulosic raw materials. Steam explosion is a thermomechanochemical process which allows the breakdown of lignocellulosic structural components by steam heating, hydrolysis of glycosidi
Externí odkaz:
https://doaj.org/article/a7fdfdfc16cc4484926419e609d92f94
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 14, Iss 1, Pp 213-223 (2010)
Influence of galactose content on interactions phenomena and on galactomannans physicochemical properties in solution. The objective of this work was to study the effect of the galactose content on interactions phenomena and galactomannans properties
Externí odkaz:
https://doaj.org/article/7dacae1a06634e7aad3c6ce938426397
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 14, Iss 3, Pp 485-500 (2010)
Buttermilk, the by-product from butter manufacture, is low cost and available in large quantities but has been considered for many years as invaluable. However, over the last two decades it has gained considerable attention due to its specific compos
Externí odkaz:
https://doaj.org/article/1053dbb5b8d54b0aac67d9a592699299