Relevant bibliographies by topics / Hi VegTM Acid Hydrolysate

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Academic literature on the topic 'Hi VegTM Acid Hydrolysate'

Author: Grafiati
Published: 2 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Hi VegTM Acid Hydrolysate"

1

Trivedi, Mahendra Kumar, Alice Branton, Dahryn Trivedi, Gopal Nayak, Ragini Singh, and Snehasis Jana. "Physicochemical Characterization of Biofield Energy Treated Hi VegTM Acid Hydrolysate." International Journal of Nutrition and Food Science 5, no. 1 (2015): 001–8. https://doi.org/10.11648/j.ijnfs.20160501.11.

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The hydrolysed vegetable proteins are acidic or enzymatic hydrolytic product of proteins derived from various sources such as milk, meat or vegetables. The current study was designed to evaluate the impact of biofield energy treatment on the various physicochemical and spectra properties of Hi VegTM acid hydrolysate i.e. a hydrolysed vegetable protein. The Hi VegTM acid hydrolysate sample was divided into two parts that served as control and treated sample. The treated sample was subjected to the biofield energy treatment and its properties were analysed using particle size analyser, X-ray dif
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2

Trivedi, Mahendra Kumar, Alice Branton, Dahryn Trivedi, Gopal Nayak, Ragini Singh, and Snehasis Jana. "Physicochemical Characterization of Biofield Energy Treated Hi VegTM Acid Hydrolysate." International Journal of Nutrition and Food Science 5, no. 1 (2015): 001–8. https://doi.org/10.5281/zenodo.192646.

Full text
Abstract:
The hydrolysed vegetable proteins are acidic or enzymatic hydrolytic product of proteins derived from various sources such as milk, meat or vegetables. The current study was designed to evaluate the impact of biofield energy treatment on the various physicochemical and spectra properties of Hi VegTM acid hydrolysate i.e. a hydrolysed vegetable protein. The Hi VegTM acid hydrolysate sample was divided into two parts that served as control and treated sample. The treated sample was subjected to the biofield energy treatment and its properties were analysed using particle size analyser, X-ray dif
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3

Kumar Trivedi, Mahendra. "Physicochemical Characterization of Biofield Energy Treated Hi Veg<sup>TM</sup> Acid Hydrolysate." International Journal of Nutrition and Food Sciences 5, no. 1 (2016): 1. http://dx.doi.org/10.11648/j.ijnfs.20160501.11.

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4

Mahendra, Trivedi, Branton Alice, Trivedi Dahryn, and Nayak Gopal. "Physicochemical Characterization of Biofield Energy Treated Hi VegTM Acid Hydrolysate." Science Publishing Group, December 21, 2015. https://doi.org/10.5281/zenodo.813695.

Full text
Abstract:
The hydrolysed vegetable proteins are acidic or enzymatic hydrolytic product of proteins derived from various sources such as milk, meat or vegetables. The current study was designed to evaluate the impact of biofield energy treatment on the various physicochemical and spectra properties of Hi VegTM acid hydrolysate i.e. a hydrolysed vegetable protein. The Hi VegTM acid hydrolysate sample was divided into two parts that served as control and treated sample. The treated sample was subjected to the biofield energy treatment and its properties were analysed using particle size analyser, X-ray dif
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5

Jamaluddin, Eny Ida Riyanti, Nisa Rachmania Mubarik, and Edy Listanto. "Construction of Novel Yeast Strains from Candida tropicalis KBKTI 10.5.1 and Saccharomyces cerevisiae DBY1 to Improve the Performance of Ethanol Production Using Lignocellulosic Hydrolysate." Tropical Life Sciences Research 34, no. 2 (2023). http://dx.doi.org/10.21315/tlsr2023.34.2.5.

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Increased consumption of xylose-glucose and yeast tolerance to lignocellulosic hydrolysate are the keys to the success of second-generation bioethanol production. Candida tropicalis KBKTI 10.5.1 is a new isolated strain that has the ability to ferment xylose. In contrast to Saccharomyces cerevisiae DBY1 which only can produce ethanol from glucose fermentation. The research objective is the application of the genome shuffling method to increase the performance of ethanol production using lignocellulosic hydrolysate. Mutants were selected on xylose and glucose substrates separately and using ran
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6

Chaklader, Md Reaz, Janet Howieson, Muhhammad A. B. Siddik, Md Javed Foysal, and Ravi Fotedar. "Supplementation of tuna hydrolysate and insect larvae improves fishmeal replacement efficacy of poultry by-product in Lates calcarifer (Bloch, 1790) juveniles." Scientific Reports 11, no. 1 (2021). http://dx.doi.org/10.1038/s41598-021-84660-5.

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AbstractThe effects of feeding different levels of poultry by-product meal (PBM) replacing fishmeal (FM) protein, supplemented with tuna hydrolysate (TH) and Hermetia illucens (HI) larvae, on the growth, fillet quality, histological traits, immune status, oxidative biomarker levels and gut microbiota of juvenile barramundi, Lates calcarifer were investigated for six weeks. Barramundi were fed four isonitrogenous and isolipidic diets in which a FM based diet was used as the Control diet (Diet1) and compared with other non-FM diets containing 80%, 85% and 90% PBM along with the concurrent supple
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