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Study of Maillard Reaction Inhibitors for the Sugar Cane Processing
Sugar Cane Processing Maillard Reaction
2016/6/1
Maillard Reaction (MR) is a complicated non-enzymatic browning which can happen in many kinds of food, processed products such as breweries, dairy products and sugar products. Studies have done in ord...
Phenolic Constituents, Furfuraldehyde and Antioxidant Capacity of Sugar Cane Spirit Aged in Woods Casks
Phenolic Constituents Furfuraldehyde and Antioxidant Capacity
2016/6/1
This study quantified the phenolic compounds (gallic acid, vanillic acid, vanillin, syringic acid, syringaldehyde, coumarin and scopoletin), furfuraldehyde and the antioxidant capacity during in 0, 1,...
Production of Microbial Transglutaminase on Media Made from Sugar Cane Molasses and Glycerol
transglutaminase glycerol glucose
2009/6/24
Transglutaminase is an enzyme that catalyses an acyl transfer reaction between γ-carboxamide groups of glutaminyl residues and lysine residues in proteins. Due to this property, this enzyme is used fo...
Alternative Carbon Sources from Sugar Cane Process for Submerged Cultivation of Cunninghamella bertholletiae to Produce Chitosan
chitosan Cunninghamella bertholletiae submerged culture
2009/3/9
A mucoralean strain of Cunninghamella bertholletiae was used to evaluate the influence of culture medium on chitosan production. In the traditional medium for the growth of mucoralean strains, constit...