Zobrazeno 1 - 10
of 15
pro vyhledávání: '"W. A. Bazaraa"'
Publikováno v:
Теория и практика переработки мяса, Vol 6, Iss 4, Pp 375-380 (2022)
L‑glutaminase (L‑glutamine amidohydrolase EC3.5.1.2) is the key enzyme in enhancing the taste and aroma of oriental fermented foods by increasing their glutamic acid content and as a result imparting a palatable taste. Beef burgers were prepared
Externí odkaz:
https://doaj.org/article/22790844efc24df3ba8a15357c342947
Autor:
A. S. Ammar, W. A. Bazaraa
Publikováno v:
Пищевые системы, Vol 4, Iss 4, Pp 255-258 (2022)
In the past two decades, nano-science is widely used in different applications and the increased interest in the utilization of nanoparticles in food processing is clear. Such applications include processing, packaging, development of functional food
Externí odkaz:
https://doaj.org/article/1968ca6a8cfe4f6386148c322e7ccdbb
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional.
The effect of the UV-C treatment on the physico-chemical characteristics, pectin methylesterase activity (PME) as well as microbial quality of orange juice, compared to fresh juice, was studied. The juice samples were UV-C (254 nm) irradiated for dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a1f62143ebeaba322603ae01f21f52a
https://pubmed.ncbi.nlm.nih.gov/35929082
https://pubmed.ncbi.nlm.nih.gov/35929082
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, 8(12):6367-6379
Food Science & Nutrition, 8(12):6367-6379
Endogenous pectin methylesterase (PME) is the enzyme responsible for phase separation and cloud loss in orange juice (OJ) manufacturing. The effect of kiwi's PME inhibitor (PMEI), nanomilling, and pasteurization on OJ quality was evaluated. The micro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9c1b910e5845213aabea0d9f8a491ad
https://pubmed.ncbi.nlm.nih.gov/33312523
https://pubmed.ncbi.nlm.nih.gov/33312523
Publikováno v:
Biocatalysis and Agricultural Biotechnology. 6:76-81
The glutaminase produced from Aspergillus oryzae NRRL 32567 was purified (10.2 folds) using ammonium sulfate fractionation followed by gel filtration on Sephadex G-75. SDS-PAGE of the purified glutaminase showed the presence of one band with a molecu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d366a7612a578fd4f2b430349251329b
https://doi.org/10.1016/j.bcab.2016.02.009
https://doi.org/10.1016/j.bcab.2016.02.009
Publikováno v:
African Journal of Microbiology Research. 9:588-597
Various fungal strains have been screened for L- glutaminase synthesis. Aspergillus oryzae NRRL 32657 proved to be the highest producer (24.19 U.ml-1) with the largest pink zone diameter (8 mm). Production of L- glutaminase (E.C. 3.5.1.2. L-glutamine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b93ac5210cd04c2b3f12786394329a3
https://doi.org/10.5897/ajmr2014.7317
https://doi.org/10.5897/ajmr2014.7317
Publikováno v:
Journal of Agricultural Chemistry and Biotechnology. 32:6753-6768
Various strains of Aspergillus niger were screened for α- amylase synthesis. Strain 3 proved to be the highest producer (1.82 U. ml-1). Production of α- amylase by Aspergillus niger 3 in batch shaking system was optimized. The highest α- amylase p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0279addadad90461dae98c86c290e849
https://doi.org/10.21608/jacb.2007.201362
https://doi.org/10.21608/jacb.2007.201362
Autor:
A. A. Khattab, W. A. Bazaraa
Publikováno v:
Journal of Industrial Microbiology & Biotechnology. 32:289-294
Various strains of Aspergillus niger were screened for extracellular glucose oxidase (GOD) activity. The most effective producer, strain FS-3 (15.9 U mL(-1)), was mutagenized using UV-irradiation or ethyl methane sulfonate. Of the 400 mutants obtaine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df7462af3e3fcc3b20902c585b3ced14
https://doi.org/10.1007/s10295-005-0249-7
https://doi.org/10.1007/s10295-005-0249-7
Publikováno v:
Journal of Food Science. 64:336-339
Fresh camel meat samples were treated by dipping in solutions of sodium acetate (10% w/w), potassium sorbate (1.5% w/w), sodium lactate (5% v/v of 60% solution), or trisodium citrate (1.5%w/w) alone or combined with Bifidobacterium breve cell suspens
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b43a0a9cb4ae88e906bb1e377a4233d
https://doi.org/10.1111/j.1365-2621.1999.tb15895.x
https://doi.org/10.1111/j.1365-2621.1999.tb15895.x
Autor:
Mosffer M. Al-Dagal, W. A. Bazaraa
Publikováno v:
Journal of Food Protection. 62:51-56
Microbiological and sensory characteristics of treated whole and peeled shrimp from the east coast of Saudi Arabia were evaluated. Shrimp samples were treated with organic acid salts with or without Bifidobacterium breve culture and stored in ice. Pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2cc61f0d1ad28551e55bf355b5af72c
https://doi.org/10.4315/0362-028x-62.1.51
https://doi.org/10.4315/0362-028x-62.1.51