Results 261 to 270 of about 405,793 (301)

Hydrolysis of starch in a membrane reactor

Biotechnology and Bioengineering, 1977
A M, Madgavkar, Y T, Shah, J T, Cobb
openaire   +2 more sources

Enzymatic hydrolysis of wheat starch

2020
142
openaire   +1 more source

Removal of Starch Granule-Associated Proteins Promotes α-Amylase Hydrolysis of Rice Starch Granule

Food Chemistry, 2020
Harold Corke, Zhongquan Sui, Mengting Ma
exaly  

Effect of Annealing Treatment on the Physicochemical Properties and Enzymatic Hydrolysis of Different Types of Starch

Food Chemistry, 2023
Jinhu Tian
exaly  

Enzymatic hydrolysis of native starch

2004
Die vorliegende Arbeit beschäftigte sich mit der Frage, wie sich verschiedene native Stärken gegenüber der Einwirkung von amylolytischen Enzympräparaten (Ban, Promozyme und Ban+Promozyme) und bei der Aufarbeitung der aus ihnen gewonnenen modifizierten Stärken, verhalten. Im Abbaugrad von Stärken aus Erbsen, Kartoffel, Mais, Weizen und Wachsmais zeigten
openaire  

The enzymic hydrolysis of starches and glycogen

1937
The course of hydrolysis of glycogen was also followed, using a perfused rat liver preparation and in addition the behaviour of the pig preparation in the presence of glycerol was studied. The maltase activity of each liver preparation, and of the serum was determined and also the diastase activity of human and rat' blood.
openaire   +1 more source

Microwave-Assisted Enzymatic Hydrolysis as a Novel Efficient Way to Prepare Porous Starch

Carbohydrate Polymers, 2023
Qianyun Ma, Wenxiu Wang
exaly  

Hydrolysis of starch with immobilized glucoamylase

Applied Biochemistry and Biotechnology, 1990
D. M. G. Freire, G. L. Sant’Anna
openaire   +1 more source

The Relationship Between Enzyme Hydrolysis and the Components of Rice Starches With the Same Genetic Background and Amylopectin Structure but Different Amylose Contents

Food Hydrocolloids, 2018
Qiaoquan Liu, Chang-Quan Zhang, Cunxu Wei   +2 more
exaly  

Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review

Critical Reviews in Food Science and Nutrition, 2015
Les Copeland, Shujun Wang
exaly