Results 61 to 70 of about 2,223 (160)

Pengembangan Zirkonia Agarosa sebagai Matrik untuk Biokatalis pada Amobilisasi Lipase Candida Rugosa [PDF]

open access: yes, 2009
Enzim merupakan biokatalis yang potensial untuk dikembangkan karena efektivitasnya yang tinggi dan bersifat spesifik serta mampu mengkatalisis reaksi kimia dengan efisien dan dengan kebutuhan energi yang rendah.
Hidayat, C. (Chusnul)   +2 more
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Production of Mycelium-Bound Lipase from Rhizomucor Miehei and its Application in the Modification of Palm Kernel Olein: Anhydrous Milk Fat for Ice Cream Emulsion [PDF]

open access: yes, 2001
The production conditions and characteristics of mycelium-bound lipase (MBL) from Rhizomucor miehei, its catalytic performance in fat transesterification (TE) and the feasibility of using the enzyme to produce a transesterified fat suitable for use in ...
Liew, Margaret Yoon Bing
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Ферментативне модифікування ацилгліцеринів [PDF]

open access: yes, 2008
В статті виконано аналіз тенденцій розвитку ферментативних технологій модифікування жирів щодо їх використання як повноцінних продуктів харчування людини.
Юр'єва, Марина Сергіївна
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Produção de Emulsionantes através da Glicerólise de Óleo de Bagaço de Azeitona Catalisada pela Lipase da Candida Rugosa Imobilizada em Espumas de Poliuretano [PDF]

open access: yes, 2011
Os monoacilgliceróis (MAG) e diacilgliceróis (DAG) são dos emulsionantes mais utilizados na indústria alimentar e farmacêutica. Neste trabalho pretendeu-se selecionar preparações enzimáticas imobilizadas adequadas à biocatálise da glicerólise ...
Correia, Ana Cristina Vilas Boas   +2 more
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Isolation and Characterisation of Bifidobacterium Spp. from Infant Stools [PDF]

open access: yes, 1999
Infant faecal materials from different feeding regimes (breast fed, breast fed supplemented with mixed diet and bottle fed) were analysed for their distribution of microbes and isolation of bifidobacteria.
Mustafa, Shuhaimi
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Synthesis of structured lipids containing behenic acid from fully hydrogenated Crambe abyssinica oil by enzymatic interesterification. [PDF]

open access: yesJ Food Sci Technol, 2017
Ribeiro MDMM   +5 more
europepmc   +1 more source

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