Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Tin-Yin Liu"'
Publikováno v:
Journal of Food Science. 48:708-711
A novel papain-catalyzed acylation between N-acetyl-L-homocysteine thiolactone (AHTL) and terminal or side-chain amino groups of soy protein resulted in covalent introduction of new sulfhydryl groups and the improvement of protein functionalities. Ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d7ab9ce9a82c1d4cc695d194a8921fe
https://doi.org/10.1111/j.1365-2621.1983.tb14880.x
https://doi.org/10.1111/j.1365-2621.1983.tb14880.x
Publikováno v:
Journal of Food Science. 48:716-721
A method of chemical phosphorylation was developed to modify soy protein so as to improve its functional properties. The reaction was carried out by incubating soy protein isolate and cyclic sodium trimetaphosphate in an aqueous solution at pH 11.5 a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38312963ad90ed4df192baf3eaf8ae69
https://doi.org/10.1111/j.1365-2621.1983.tb14882.x
https://doi.org/10.1111/j.1365-2621.1983.tb14882.x
Autor:
W. Z. Hassid, Tin-Yin Liu
Publikováno v:
Journal of Biological Chemistry. 245:1922-1925
A soluble cellulose synthetase has been prepared from a mung bean (Phaseolus aureus) seedling particulate enzyme by extraction with digitonin, precipitation of the protein with ammonium sulfate, and high speed centrifugation. The soluble enzyme was i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::860406a81826c9a731bfdcdad1799ad4
https://doi.org/10.1016/s0021-9258(18)63186-2
https://doi.org/10.1016/s0021-9258(18)63186-2
Publikováno v:
Plant Physiology. 40:1261-1268
The problem of the alcoholic fermentation in neristematic tissues has been reviewed by Betz (3). This investigator has also shown that the alcohol content in pea root cells drops markedly with increasing distance from the tip, and that pea root segme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c13ab2c703a5d207f6609e37817b847b
https://doi.org/10.1104/pp.40.6.1261
https://doi.org/10.1104/pp.40.6.1261
Autor:
Nakase, Takashi1,2,3 nakase@biotec.or.th, Tsuzuki, Satoko1, Fwu-Ling Lee4, Jindamorakot, Sasitorn2, Jan-ngam, Hathairat2, Potacharoen, Wanchern2, Tanticharoen, Morakot2, Kudo, Toshiaki1, Takashima, Masako1
Publikováno v:
Mycoscience (Springer Nature). Aug2004, Vol. 45 Issue 4, p287-294. 8p. 1 Black and White Photograph, 2 Diagrams.
Autor:
Su-Hua Huang, Sandro1, Tung-Kung Wu, Sandro1
Publikováno v:
European Journal of Biochemistry. Feb2004, Vol. 271 Issue 3, p517-523. 7p.
Publikováno v:
Journal of Food Science (Wiley-Blackwell); May/Jun1983, Vol. 48 Issue 3, p708, 0p
Publikováno v:
Journal of Food Science (Wiley-Blackwell); May/Jun1983, Vol. 48 Issue 3, p716, 0p
Autor:
Sri Owen
One of OFM's 50 Best Cookbooks of All TimeThe Rice Book became an instant classic when it was published almost thirty years ago, and to this day remains the definitive book on the subject. Rice is the staple food for more than half the world, and the
