Zobrazeno 1 - 10
of 511
pro vyhledávání: '"enzyme preparations"'
Autor:
Ludmila N. Krikunova, Elena P. Meleshkina, Irina S. Vitol, Elena V. Dubinina, Olga N. Obodeeva
Publikováno v:
Foods and Raw Materials, Vol 11, Iss 1, Pp 35-42 (2023)
Currently, there is an urgent need for domestic fermentation activators based on low-cost secondary raw materials. We aimed to study the effect of microbial enzyme preparations with different action on the hydrolysis of proteins and phytin of grain b
Externí odkaz:
https://doaj.org/article/6557fd74d2fd457c961bc82edda38dfe
Publikováno v:
Новые технологии, Vol 18, Iss 2, Pp 15-25 (2022)
Carotenoids, in particular, beta-carotene and lycopene, have high antioxidant properties and are used to prevent and treat various diseases associated with human aging. The search for new or intensification of the existing methods of their preparatio
Externí odkaz:
https://doaj.org/article/d30b8e005c5545e4a92342589d15ed64
Publikováno v:
Foods, Vol 12, Iss 15, p 2895 (2023)
Short-chain fructooligosaccharides (sc-FOS) are prebiotics beneficial to human health, which can be synthesized from raw material containing a high sucrose content. Sugarcane syrup (SS) without molasses removal contains sucrose as a major sugar and i
Externí odkaz:
https://doaj.org/article/512c8b1320984fa3a46e771de5f50e22
Publikováno v:
Новые технологии, Vol 17, Iss 4, Pp 33-41 (2021)
The article provides data on the investigation of the effect of enzymatic catalysis on the technological parameters of apple juice production. Apples are distinguished by the presence of a heterogeneous high-molecular complex of biopolymers, which co
Externí odkaz:
https://doaj.org/article/d843c8dfec5b4691a6665cc5a183de78
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 16, Iss 3 (2022)
Fermentation in the technology of dry-cured meat products helps to create products with high sensory characteristics and an extended shelf life. The purpose of this work was to study how bacterial and enzyme preparations affected the accumulation of
Externí odkaz:
https://doaj.org/article/8cb4ccc9336f43dcb3188aa896f644f4
Publikováno v:
Animals, Vol 13, Iss 5, p 785 (2023)
Early weaning is an effective strategy to improve cow feed utilization and shorten postpartum intervals in cows; however, this may lead to poor performance of the weaned calves. This study was conducted to test the effects of supplementing milk repla
Externí odkaz:
https://doaj.org/article/1e83ba46e07a4f22a7ed0722838b47f0
Autor:
Nikolina Lisov, Aleksandar Petrovic, Uroš Čakar, Milka Jadranin, Vele Tešević, Ljiljana Bukarica-Gojković
Publikováno v:
Macedonian Journal of Chemistry and Chemical Engineering, Vol 39, Iss 2, Pp 185-196 (2020)
In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining wines with increased phenolic compound content. Kinetic extraction of phenolic compounds during alcoholic fermentation was affected by maceration time (3, 5,
Externí odkaz:
https://doaj.org/article/361fb22681e240c3b128d6b6dfe5c2e4
Publikováno v:
Пищевые системы, Vol 2, Iss 4, Pp 18-24 (2019)
A method has been developed for the production of organic ingredients from secondary products resulting from the high-quality grinding of triticale and wheat into flour, which involves the enzymatic action of amylolytic enzymes to release starch poly
Externí odkaz:
https://doaj.org/article/e9cfe25ba707481b9bf32690d23daa05
Autor:
Viktor A. Polyakov, Elena M. Serba, Marina B. Overchenko, Nadezhda I. Ignatova, Liubov V. Rimarev
Publikováno v:
Foods and Raw Materials, Vol 7, Iss 2, Pp 221-228 (2019)
A complex of amylases, proteases, and hemicellulases is known to enhance deep conversion of polysaccharides and proteins, especially in the processing of difficult-to-ferment raw materials, such as rye, providing grain wort with soluble carbohydrates
Externí odkaz:
https://doaj.org/article/ebaa48c4b4d64487bab98011da5c23c6