Zobrazeno 1 - 10
of 96
pro vyhledávání: '"Saharoza"'
Publikováno v:
Journal of the Serbian Chemical Society
The influence of different hydroxides, applied to activate carbon black, on the electrochemical properties of activated carbon was investigated. The carbon material was prepared by hydrothermal treatment of sucrose and afterwards thermally activated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8311f51f6ab9ff358f0e0df90255be9
https://doi.org/10.2298/jsc220730059k
https://doi.org/10.2298/jsc220730059k
Publikováno v:
Biomacromolecules, vol. 23, no. 10, 2022.
In the protein purification, drug delivery, food industry, and biotechnological applications involving protein−polyelectrolyte complexation, proper selection of co-solutes and solution conditions plays a crucial role. The onset of (bio)macromolecul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3505::e21fcefeed21c0ca439df0b6d91ddbca
https://repozitorij.uni-lj.si/Dokument.php?id=163231&dn=
https://repozitorij.uni-lj.si/Dokument.php?id=163231&dn=
Autor:
Mikac, Ivan
Gene coding for sucrose phosphorylase (SP) from Leuconostoc mesenteroides (Lm) was inserted into pET21b with N- (N, His6-LmSP) or C-terminal (C) His₆-tag (LmSP-His₆) and rigid linker (L) consisted of repetitive sequences of (EAAAK)n with n = 6 (~
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3630::487472faa8df0356e6d10a72ccaed9e3
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:4382
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:4382
Autor:
Lilek, Stela
U ovome radu je istražena mogućnost primjene dviju glikozid hidrolaza - saharoza fosforilaze i -amilaze. Primjenom odabranih metoda molekularne biotehnologije gen iz bakterije Leuconostoc mesenteroides koji kodira za saharoza fosforilazu (LmSPaz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3630::042b4b65545baecc8da43cb4aec31c03
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:4381
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:4381
Autor:
G'oibova Sevara
Ushbu maqolada bugungi kunda qishloq xo‘jaligi mahsulotlarini yetishtirishda labaratoriya sharoitida in vitro usulining qo‘llanilishi, labaratoriyada qo‘yilgan tajribalar va olingan natijalarni dala sharoitida qo‘llash va tashqi ta’sirlarga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0aec44d6d5d34fb45d98722171cacf09
Autor:
Čukelj, Iva
Enzymes sucrose phosphorylase from Bifidobacterium adolescentis (BaSP), cellobiose phosphorylase from Cellulomonas uda (CuCBP) and cellodextrin phosphorylase from Clostridium cellulosi (CcCDP) were co-expressed in E. coli BL21 (DE3) -agp⁻ pPOLY_new
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3630::d837423f267141a8eb74ed65282912a1
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:4206/datastream/PDF
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:4206/datastream/PDF
Autor:
Miha Lukšič, Matjaž Simončič
Publikováno v:
Polymers, vol. 14, no. 6, 1245, 2022.
Polymers; Volume 14; Issue 6; Pages: 1245
Polymers; Volume 14; Issue 6; Pages: 1245
The action of three types of co-solutes: (i) salts (NaCl, NaBr, NaI), (ii) polymer (polyethylene glycol; PEG-400, PEG-3000, PEG-20000), and (iii) sugars (sucrose, sucralose) on the complexation between bovine serum albumin (BSA) and sodium polystyren
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f058d9f7c9ce4d129c0750b86fb02283
https://pubmed.ncbi.nlm.nih.gov/35335575
https://pubmed.ncbi.nlm.nih.gov/35335575
Autor:
Jelovčić, Jakov
U proizvodnji ploča iverica kao glavna sirovina za ljepilo koriste se produkti petrokemijske industrije. Iako se takvim ljepilima postižu iznimna fizikalna i mehanička svojstva ploča iverica, u današnje vrijeme ta sirovina ne zadovoljava ekološ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::4b678f474c88590ba94157cce374bd18
https://www.bib.irb.hr/1218020
https://www.bib.irb.hr/1218020
OPTIMIRANJE FERMENTACIJE KOKOSOVOG NAPITKA TE ODREĐIVANJE FIZIKALNO KEMIJSKIH I SENZORSKIH SVOJSTAVA
Autor:
Mustapić, Ksenija
Zbog sve češćih pojava alergija na kravlje mlijeko i netolerancije na laktozu, te veće brige potrošača za zdravlje, okoliš i dobrobit životinja, suvremeni čovjek se okreće ka upotrebi biljnih napitaka i proizvoda na biljnoj bazi. U ovom rad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::bb791e05aa01a8460d1d4f72518ac806
https://www.bib.irb.hr/1232654
https://www.bib.irb.hr/1232654
Autor:
Bernat, Miroslava
Promjene prehrambenih navika potrošača rezultirale su potrebom razvoja konditorskih proizvoda, uključujući čokoladu, u čijem sastavu je saharoza zamijenjena drugim prirodnim sladilima. Cilj ovoga rada bio je proizvesti čokolade s četiri priro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bf75051c8996f3931e77c51c7cfe485b
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:3551/datastream/PDF
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:3551/datastream/PDF