NGHIÊN CỨU QUI TRÌNH ĐIỀU CHẾ BỘT ENZYME PAPAIN THÔ TỪ NHỰA ĐU ĐỦ
Đề tài nhằm nghiên cứu qui trình điều chế bột papain thô từ nhựa đu đủ. Kết quả nghiên cứu cho thấy có thể sấy phun nhựa đu đủ tươi ở nhiệt độ 65oC trong 10 giờ. Nhựa đu đủ khô có thể bảo quản ở 5oC trong 9 tháng.
Nguyễn Phú Thọ +1 more
doaj
Products of the β-amylolysis of maltodextrins [PDF]
W J, WHELAN, J G, ROBERTS
openaire +2 more sources
An Analysis of the U.S. Department of Agriculture's Proposal to Allow Irradiation of Meat [PDF]
Foodborne pathogens in the United States kill thousands and sicken millions each year, despite major efforts by federal agencies and industry to combat the problem.
Lutter, Randall
core +1 more source
Maltodextrin, Modern Stressor of the Intestinal Environment [PDF]
Amanda R. Arnold, Benoit Chassaing
openaire +2 more sources
Microencapsulation of Beetroot Anthocyanins: Investigation of Degradation Kinetics and Modeling by Using Artificial Neural Networks. [PDF]
Bilenler Koc T +4 more
europepmc +1 more source
Partial Replacement of Maltodextrin With Galactose in Post-Weaning Diets of Mice Alters Body Composition and Energy Metabolism in Early-Life and Programs Hepatic Igf1 Expression in Later-Life. [PDF]
Sun P +5 more
europepmc +1 more source
Production of microencapsulated cinnamon extract using spray drying and evaluation of its effects on bread quality. [PDF]
Nemati R +4 more
europepmc +1 more source
Vagal sensory neurons encode internal protein status to guide eating. [PDF]
Yang M +11 more
europepmc +1 more source

