المؤلفون: Daniela A. Gonçalves, José A. Teixeira, Clarisse Nobre

المصدر: Future Foods, Vol 9, Iss , Pp 100387- (2024)

مصطلحات موضوعية: Fructo-oligosaccharides, In situ enzymatic synthesis, Fructosyltransferase, Viscozyme® L, Pectinex® Ultra SP-L, Catazyme® 25 L, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S2666833524000935Test; https://doaj.org/toc/2666-8335Test

الوصول الحر: https://doaj.org/article/1869ea2362624084a9998bb2233cb835Test

المؤلفون: Gonçalves, Daniela Alexandra, Teixeira, J. A., Nobre, Clarisse

مصطلحات موضوعية: Fructo-oligosaccharides, In situ enzymatic synthesis, Fructosyltransferase, Viscozyme® L, Pectinex® Ultra SP-L, Catazyme® 25 L, Novozym® 960, Strawberry preparation, Prebiotics

وصف الملف: application/pdf

العلاقة: info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT; LA/P/0029/2020; https://www.sciencedirect.com/journal/future-foodsTest; Gonçalves, D. A.; Teixeira, José A.; Nobre, Clarisse, Assessment of enzymatic complexes for the in situ production of prebiotic fructo-oligosaccharides in a strawberry preparation for dairy industry applications. Future Foods, 9(100387), 2024; https://hdl.handle.net/1822/91888Test

الإتاحة: https://doi.org/10.1016/j.fufo.2024.100387Test
https://hdl.handle.net/1822/91888Test

المؤلفون: T. Nguyen, Trang M., H. Nguyen, Ha V.

المصدر: Applied Science and Engineering Progress; Vol 17, No 1 (Jan.–Mar. 2024); Article 6916 ; 2673-0421 ; 2672-9156

مصطلحات موضوعية: Enzyme, Incubation temperature, Incubation time, Rich-pigmented oil product, Viscozyme L

وصف الملف: application/pdf

العلاقة: http://www.ojs.kmutnb.ac.th/index.php/ijst/article/view/6916/pdf_451Test; http://www.ojs.kmutnb.ac.th/index.php/ijst/article/view/6916Test

الإتاحة: https://doi.org/10.14416/j.asep.2023.08.003Test
http://www.ojs.kmutnb.ac.th/index.php/ijst/article/view/6916Test

المؤلفون: Cristiane Grella Miranda, Paula Speranza, Louise Emy Kurozawa, Ana Carla Kawazoe Sato

المصدر: Heliyon, Vol 8, Iss 11, Pp e11775- (2022)

مصطلحات موضوعية: Ultrasound-assisted, Enzyme-assisted, Viscozyme L, Plant protein, Functional properties, Science (General), Q1-390, Social sciences (General), H1-99

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S2405844022030638Test; https://doaj.org/toc/2405-8440Test

الوصول الحر: https://doaj.org/article/4c3f51e52ef3446e89d55aaa5fb4d9a7Test

المؤلفون: Zexin Lin, Han Wei, Yufei Zhang, Pai Liu, Yongxue Liu, Zhensheng Huang, Xucong Lv, Yanyan Zhang, Chen Zhang

المصدر: Current Research in Food Science, Vol 5, Iss , Pp 1235-1242 (2022)

مصطلحات موضوعية: Leafy biomass, Protein degradation, Viscozyme® L, Pepsin, Alkaline protease, Emulsification capacity, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S2665927122001174Test; https://doaj.org/toc/2665-9271Test

الوصول الحر: https://doaj.org/article/7d5a2d71c1ca41b4b6f5b75cf134089dTest

المؤلفون: Figueiredo, Sofia Rosário, Borges, Ana Raquel, Henriques, Marta, Rodrigues, Ivo

المصدر: Brazilian Journal of Food Technology. January 2021 24

مصطلحات موضوعية: Arbutus unedo L., Rendimento de extração, Viscozyme® L, Pectinex® Ultra SP-L, Viscosidade, Sólidos solúveis (°Brix)

وصف الملف: text/html

الوصول الحر: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100407Test

المؤلفون: Sofia Rosário Figueiredo, Ana Raquel Borges, Marta Henriques, Ivo Rodrigues

المصدر: Brazilian Journal of Food Technology, Vol 24 (2021)

مصطلحات موضوعية: Arbutus unedo L., Rendimento de extração, Viscozyme® L, Pectinex® Ultra SP-L, Viscosidade, Sólidos solúveis (°Brix), Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

العلاقة: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100407&tlng=ptTest; https://doaj.org/toc/1981-6723Test

الوصول الحر: https://doaj.org/article/c4878bec9b254defb34f1363a7c433acTest

المؤلفون: Tacias-Pascacio, Veymar G., Rosales-Quintero, Arnulfo, Rodrigues, Rafael Costa, Castañeda-Valbuena, Daniel, Díaz-Suárez, Pablo, Torrestiana-Sánchez, Beatriz, Jiménez-Gómez, Erik F., Fernandez-Lafuente, Roberto

مصطلحات موضوعية: Óleo de sementes, Ácido graxo, Estabilidade oxidativa, Mamey sapote seed oil, Viscozyme L, Fatty acid composition, Oxidative stability

وصف الملف: application/pdf

العلاقة: Catalysts. Basel. Vol. 11 (2021), 748, 15 p.; http://hdl.handle.net/10183/248428Test; 001142450

الإتاحة: http://hdl.handle.net/10183/248428Test

المؤلفون: Veymar G. Tacias-Pascacio, Arnulfo Rosales-Quintero, Rafael C. Rodrigues, Daniel Castañeda-Valbuena, Pablo F. Díaz-Suarez, Beatriz Torrestiana-Sánchez, Erik F. Jiménez-Gómez, Roberto Fernandez-Lafuente

المصدر: Catalysts; Volume 11; Issue 6; Pages: 748

مصطلحات موضوعية: mamey sapote seed oil, Viscozyme L, fatty acid composition, oxidative stability

وصف الملف: application/pdf

العلاقة: Biocatalysis; https://dx.doi.org/10.3390/catal11060748Test

الإتاحة: https://doi.org/10.3390/catal11060748Test

المؤلفون: Chen Liu, Fu-sheng Chen, Li-hua Hao, Ting-wei Zhu

المصدر: Journal of Oleo Science. 2020, 69(11):1467