Results 281 to 290 of about 31,405 (305)

Measurement of β-amylase in cereal flours and commercial enzyme preparations

Journal of Cereal Science, 1989
A procedure previously developed for the assay of cereal-flour β-amylase has been improved and standardised. The improved procedure uses the substrate p-nitrophenyl maltopentaose (PNPG5) in the presence of near saturating levels of α-glucosidase. PNPG5 is rapidly hydrolysed by β-amylase but less readily by cereal α-amylases. The substrate is hydrolysed
Barry V. McCleary, Rachel Codd
openaire   +1 more source

Functional Properties of Protein and Chitin from Commercial Cricket Flour

2019
The House Cricket (Acheta domesticus) is a promising alternative to traditional protein sources, as these insects produce over 12 times the mass of protein for a given mass of food/water when compared to cattle, while also producing lower amounts of greenhouse gases and NH3 emissions (Kim et al. 2017, Hanboonsong, Jamjanya and Durst 2013, Van Huis 2013)
openaire   +1 more source

Laboratory study of the effectiveness of substituting traditional wheat flour with low dust flour and use of different sieve designs as controls to reduce exposure to inhalable flour dust in commercial bakeries

Annals of Work Exposures and Health, 2023
Samantha Hall
exaly  

An Investigation on the Suitability of Commercial Flours for Baklava Production

2012
Oguz Acar, Şanal, Turgay, Köksel, Hamit   +2 more
openaire   +1 more source

Decreasing triglyceride, LDL-c and increasing HDL-c contents in broiler meat by partial replacement of commercial feed with fermented rice bran and turmeric flour

Biocatalysis and Agricultural Biotechnology, 2020
Mirni Lamid, Muhamad Amin, Sunaryo Hadi Warsito   +2 more
exaly  

Preparation of immobilized glucose oxidase and its application in improving breadmaking quality of commercial wheat flour

Food Chemistry, 2014
Ruijin Yang, Xiao Hua, Wenbin Zhang
exaly  

Rapid determination of total protein and wet gluten in commercial wheat flour using siSVR-NIR

Food Chemistry, 2017
Jia Chen, Guohua Zhao
exaly  

Composition of Commercial Flour

2016
openaire   +1 more source

Production of microbial medium from defatted brebra (Milletia ferruginea) seed flour to substitute commercial peptone agar

Asian Pacific Journal of Tropical Biomedicine, 2013
Berhanu Andualem
exaly  

Advantages of a proteolytic extract by Aspergillus oryzae from fish flour over a commercial proteolytic preparation

Food Chemistry, 2009
Sérgio Huerta-Ochoa
exaly