Gotowe bibliografie tematyczne / Lactose hydrolysis

Spis treści

  1. Artykuły w czasopismach
  2. Rozprawy doktorskie
  3. Części książek
  4. Streszczenia konferencji

Gotowa bibliografia na temat „Lactose hydrolysis”

Autor: Grafiati
Data publikacji: 4 czerwca 2021
Data aktualizacji: 20 lutego 2023

Utwórz poprawne odniesienie w stylach APA, MLA, Chicago, Harvard i wielu innych

Wybierz rodzaj źródła:

Zobacz listy aktualnych artykułów, książek, rozpraw, streszczeń i innych źródeł naukowych na temat „Lactose hydrolysis”.

Przycisk „Dodaj do bibliografii” jest dostępny obok każdej pracy w bibliografii. Użyj go – a my automatycznie utworzymy odniesienie bibliograficzne do wybranej pracy w stylu cytowania, którego potrzebujesz: APA, MLA, Harvard, Chicago, Vancouver itp.

Możesz również pobrać pełny tekst publikacji naukowej w formacie „.pdf” i przeczytać adnotację do pracy online, jeśli odpowiednie parametry są dostępne w metadanych.

Artykuły w czasopismach na temat "Lactose hydrolysis"

1

Xu, Yunli, Guowei Shu, Chunji Dai, Chun Yin, Xu Dong, Yuliang Guo, and He Chen. "Screening of lactases suitable for the preparation of low-lactose prebiotic liquid milk and optimisation of their combination." Acta Universitatis Cibiniensis. Series E: Food Technology 25, no. 2 (December 1, 2021): 275–84. http://dx.doi.org/10.2478/aucft-2021-0025.

Pełny tekst źródła
Streszczenie:
Abstract Lactose intolerance is an important factor restricting the consumption of dairy products. Lactase is used to hydrolyze lactose in milk while generating galactooligosaccharides (GOS), thereby reducing the incidence of lactose intolerance. We used cow milk as raw materials, and selected enzyme preparations with high lactose hydrolysis rate and strong GOS generation ability from 14 commercially available lactase enzymes. The lactose hydrolysis rate is 5.85%-81.38%, and the GOS content is 0.03 g/L- 13.10 g/L. The mixing experiment design determined the two lactase enzymes (E10 and E11) ra
Style APA, Harvard, Vancouver, ISO itp.
2

Rao, D. R., and C. B. Chawan. "Enzyme technologies for alleviating lactose maldigestion / Tecnologías enzimáticas para aliviar la mala digestion de la lactosa." Food Science and Technology International 3, no. 2 (April 1997): 81–86. http://dx.doi.org/10.1177/108201329700300202.

Pełny tekst źródła
Streszczenie:
Lactose reduction in milk by β-galactosidase prior to consumption is one of the current modali ties of alleviating lactose maldigestion. However, hydrolysis of lactose results in flavour changes in milk: glucose and galactose are between three and four times sweeter than lactose, and many lactose maldigesters do not like the taste of lactose-hydrolysed milk. The addition of exogenous β-galactosidase to meals has been shown to alleviate lactose maldigestion adequately, and so β-galactosidase could be added to milk if the lactose could be protected from the hydrolytic action of the added enzyme.
Style APA, Harvard, Vancouver, ISO itp.
3

Zhao, Di, Thao T. Le, Lotte Bach Larsen, Yingqun Nian, Cong Wang, Chunbao Li та Guanghong Zhou. "Interplay between Residual Protease Activity in Commercial Lactases and the Subsequent Digestibility of β-Casein in a Model System". Molecules 24, № 16 (8 серпня 2019): 2876. http://dx.doi.org/10.3390/molecules24162876.

Pełny tekst źródła
Streszczenie:
One of the conventional ways to produce lactose-hydrolyzed (LH) milk is via the addition of commercial lactases into heat-treated milk in which lactose is hydrolyzed throughout storage. This post-hydrolysis method can induce proteolysis in milk proteins due to protease impurities remaining in commercial lactase preparations. In this work, the interplay between lactose hydrolysis, proteolysis, and glycation was studied in a model system of purified β-casein (β-CN), lactose, and lactases using peptidomic methods. With a lactase presence, the proteolysis of β-CN was found to be increased during s
Style APA, Harvard, Vancouver, ISO itp.
4

Majore, Kristine, and Inga Ciprovica. "Sensory Assessment of Bi-Enzymatic-Treated Glucose-Galactose Syrup." Fermentation 9, no. 2 (January 31, 2023): 136. http://dx.doi.org/10.3390/fermentation9020136.

Pełny tekst źródła
Streszczenie:
There are a variety of ways to make glucose-galactose syrup (GGS) and other products of lactose hydrolysis; therefore, research is still ongoing and will undoubtedly result in improved methods and lower costs. The aim of the study was to use a two-stage fermentation approach to increase the sweetness of glucose-galactose syrup. Comparing lactose hydrolysis with β-galactosidases, the enzyme Ha-Lactase 5200 (K. lactis) showed the highest hydrolysis yield but NOLA™ Fit5500 (B. licheniformis) and GODO-YNL2 (K. lactis) hydrolysis yields varied. After the two-stage fermentation, the syrups from swee
Style APA, Harvard, Vancouver, ISO itp.
5

Costa, Cleiver Júnio Martins, Camila Alves Moreira, Ricardo Corrêa de Santana, Amado Jésus Silva, Juliana Karla de Souza Teixeira Almeida, and Milla Gabriela dos Santos. "Lactose quantification in UHT milk by high-performance liquid chromatography and cryoscopy (freezing point depression)." Research, Society and Development 10, no. 15 (November 23, 2021): e454101523224. http://dx.doi.org/10.33448/rsd-v10i15.23224.

Pełny tekst źródła
Streszczenie:
Due to the large number of people with lactose maldigestion, the dairy industries have increased production and diversity of low lactose and lactose-free foods. Consequently, the need to control the lactose hydrolysis process has also risen. This study aimed to correlate freezing point depression (cryoscopy) and lactose concentration, quantified by high-performance liquid chromatography (HPLC), in UHT milk. To accomplish this, UHT milk samples were subjected to seven lactose hydrolysis treatments, using lactase enzyme, resulting in different lactose concentrations. All samples were subjected t
Style APA, Harvard, Vancouver, ISO itp.
6

Buller, H. A., A. G. Van Wassenaer, S. Raghavan, R. K. Montgomery, M. A. Sybicki, and R. J. Grand. "New insights into lactase and glycosylceramidase activities of rat lactase-phlorizin hydrolase." American Journal of Physiology-Gastrointestinal and Liver Physiology 257, no. 4 (October 1, 1989): G616—G623. http://dx.doi.org/10.1152/ajpgi.1989.257.4.g616.

Pełny tekst źródła
Streszczenie:
Lactase-phlorizin hydrolase, a small intestinal disaccharidase, has been considered mainly an enzyme important only for the hydrolysis of lactose. After weaning in most mammals lactase-specific activity falls markedly, and, functionally, adult mammals are considered to be lactase deficient. However, the persistence of low levels of lactase activity in adulthood has never been explained. In addition, it has been suggested that lactase-phlorizin hydrolase is associated with glycosylceramidase activity when the enzyme is prepared by column chromatography, but it is unclear whether this represents
Style APA, Harvard, Vancouver, ISO itp.
7

Høyvik, H., P. B. Gordon, T. O. Berg, P. E. Strømhaug, and P. O. Seglen. "Inhibition of autophagic-lysosomal delivery and autophagic lactolysis by asparagine." Journal of Cell Biology 113, no. 6 (June 15, 1991): 1305–12. http://dx.doi.org/10.1083/jcb.113.6.1305.

Pełny tekst źródła
Streszczenie:
Overall autophagy was measured in isolated hepatocytes as the sequestration and lysosomal hydrolysis of electroinjected [14C]lactose, using HPLC to separate the degradation product [14C]glucose from undegraded lactose. In addition, the sequestration step was measured separately as the transfer from cytosol to sedimentable cell structures of electroinjected [3H]raffinose or endogenous lactate dehydrogenase (LDH; in the presence of leupeptin to inhibit lysosomal proteolysis). Inhibitor effects at postsequestrational steps could be detected as the accumulation of autophaged lactose (which otherwi
Style APA, Harvard, Vancouver, ISO itp.
8

Hanauer, Duana Ceciliane, and Alexandre Tadeu Paulino. "Anchoring lactase in pectin-based hydrogels for lactose hydrolysis reactions." Process Biochemistry 122 (November 2022): 50–59. http://dx.doi.org/10.1016/j.procbio.2022.08.026.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
9

Renner, E. "Dietary approaches to alleviation of lactose maldigestion / Efectos de la dieta sobre la digestión de la lactosa." Food Science and Technology International 3, no. 2 (April 1997): 71–79. http://dx.doi.org/10.1177/108201329700300201.

Pełny tekst źródła
Streszczenie:
Because dairy products are a significant source of essential nutrients, elimination of all dairy foods in the diet would be nutritionally unwise and is usually not necessary in the case of lactose maldigestion. About 250 ml milk/d can generally be taken without adverse effects. If milk is taken in combination with solid foods, lactose malabsorption may be reduced by about 50%, probably due to a slower rate of colonic fermentation which may lower gastrointestinal symptoms in lactose malabsorbers. It is well established that, in lactase-deficient subjects, yoghurt is better tolerated than milk.
Style APA, Harvard, Vancouver, ISO itp.
10

Czyzewska, Katarzyna, and Anna Trusek. "Encapsulated NOLA™ Fit 5500 Lactase—An Economically Beneficial Way to Obtain Lactose-Free Milk at Low Temperature." Catalysts 11, no. 5 (April 21, 2021): 527. http://dx.doi.org/10.3390/catal11050527.

Pełny tekst źródła
Streszczenie:
The current requirements of industrial biocatalysis are related to economically beneficial and environmentally friendly processes. Such a strategy engages low-temperature reactions. The presented approach is essential, especially in food processes, where temperature affects the quality and nutritional value foodstuffs. The subject of the study is the hydrolysis of lactose with the commercial lactase NOLA™ Fit 5500 (NOLA). The complete decomposition of lactose into two monosaccharides gives a sweeter product, recommended for lactose intolerant people and those controlling a product’s caloric co
Style APA, Harvard, Vancouver, ISO itp.
Więcej źródeł

Rozprawy doktorskie na temat "Lactose hydrolysis"

1

Matak, Kristen Erica. "Lactose Hydrolysis by Fungal and Yeast Lactase: Influence on Freezing Point and Dipping Characteristics of Ice Cream." Thesis, Virginia Tech, 1999. http://hdl.handle.net/10919/30998.

Pełny tekst źródła
Streszczenie:
Two studies were conducted to examine the effects of lactose hydrolysis on freezing point and dipping characteristics of ice cream. The overall research objective was to determine changes in freezing point, texture and ease of dipping ice cream as a result of lactose hydrolysis. It was also the goal of this research to relate observations from the sensory dippability study with hardness and yield stress data to determine if the latter methods could be used as an alternative to human testing of dippability. In the first experiment, ice cream mixes were treated with lactase (EC 3.2.1.23)
Style APA, Harvard, Vancouver, ISO itp.
2

Kreft, Mary Ellen. "Lactose hydrolysis by sonicated cultures of Lactobacillus delbrueckii subsp. bulgaricus 11842." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/MQ60448.pdf.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
3

Chaudhary, Manoja Nand, of Western Sydney Hawkesbury University, of Science Technology and Agriculture Faculty, and School of Food Science and Technology. "An evaluation of nanofiltration and lactose hydrolysis of milk UF permeate for use in ice cream." THESIS_FSTA_FST_Chaudhary_M.xml, 1997. http://handle.uws.edu.au:8081/1959.7/741.

Pełny tekst źródła
Streszczenie:
This study aimed to obtain 15% total solids and reduced mineral content in milk UF permeate by nanofiltration, hydrolysing the lactose content of nano-concentrate enzymically, partially substituting sucrose in ice cream formulations with hydrolysed lactose nano-concentrate (HLNC), and investigating the effects of HLNC on the physio-chemical and sensory characteristics of ice cream. The desired 15% total solids in the nano-concentrate was achieved after three fold concentration of milk UF permeate. The colour of milk permeate changed, pH and mineral content decreased, and crude protein content,
Style APA, Harvard, Vancouver, ISO itp.
4

Bury, Dean. "Growth and disruption of Lactobacillus delbrueckii spp. bulgaricus for lactose hydrolysis applications." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0009/MQ60097.pdf.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
5

Ribeiro, Cátia Vanessa Carvalho. "Ensaios de fabrico de queijo fresco com teor reduzido de lactose." Master's thesis, ISA, 2013. http://hdl.handle.net/10400.5/6463.

Pełny tekst źródła
Streszczenie:
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>It can be stated that one third of Portugal’s population suffer of lactose intolerance. The main objective of this study was the development of a new product in our market, originated in Portugal, low lactose fresh cheese. Were tested various enzymatic hydrolysis methodologies, in order to know what is the enzyme’s actuation time on milk or cheese required to hydrolyze the biggest lactose content. The enzyme was added 3 and 18 hours at 6C and 1 hour at 30C, before the beginning of manufacture, and, added at the time of ad
Style APA, Harvard, Vancouver, ISO itp.
6

Trevisan, Ana Paula. "INFLUÊNCIA DE DIFERENTES CONCENTRAÇÕES DE ENZIMAS LACTASE E TEMPERATURAS SOBRE A HIDRÓLISE DA LACTOSE EM LEITE PASTEURIZADO." Universidade Federal de Santa Maria, 2008. http://repositorio.ufsm.br/handle/1/5654.

Pełny tekst źródła
Streszczenie:
The intolerance to lactose is the most common intolerance to carbohydrates among people of all ages and it affects about 70% of the adult population worldwide. Due to the prevalence of this condition on the world population, the commercial interest on milk and derivatives with reduced amount of lactose has increased. Such product can be obtained through lactose hydrolysis, mainly through the enzymatic method, using lactase enzyme. The level of lactose hydrolysis depends on the dosage of J-galactosidase in milk, as well as on its processing conditions and, for this reason, it is extremely impor
Style APA, Harvard, Vancouver, ISO itp.
7

Freitas, Maria de FÃtima Matos de. "ProduÃÃo de β-galactosidase por Kluyveromyces lactis NRRL Y1564 em soro de leite e imobilizaÃÃo em quitosana." Universidade Federal do CearÃ, 2013. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=9396.

Pełny tekst źródła
Streszczenie:
CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior<br>Neste trabalho, a enzima &#946;-galactosidase, que catalisa a hidrÃlise da lactose em glicose e galactose, foi produzida pelo cultivo do micro-organismo Kluyveromyces lactis NRRL Y1564 em soro de leite suplementado com extrato de levedura. A enzima à um metabÃlito intracelular, sendo a liberaÃÃo da enzima para o meio uma condiÃÃo essencial, por isso estudaram-se diferentes mÃtodos quÃmicos e mecÃnicos de extraÃÃo como, agitaÃÃo com pÃrolas de vidro, ruptura em ultrassom com pÃrolas de vidro, adiÃÃo de etanol e tolueno, observando t
Style APA, Harvard, Vancouver, ISO itp.
8

Davidson, Richard H. "Culture enumeration, lactose hydrolysis and sensory changes in stored frozen yogurt fermented with two culture systems." Thesis, Virginia Tech, 1995. http://hdl.handle.net/10919/45071.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
9

Mioro, Miriam Kanyua. "Designing a Two Component System for Enzyme Immobilization Using a Modified Chitosan Support." Youngstown State University / OhioLINK, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=ysu15946615388307.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
10

West, Christopher Michael. "Bioreaction and separation in preparative batch chromatographic columns : the hydrolysis of lactose to yield glucose, galactose and oligosaccharides." Thesis, Aston University, 1997. http://publications.aston.ac.uk/9614/.

Pełny tekst źródła
Streszczenie:
The initial aim of this project was to improve the performance of a chromatographic bioreactor-separator (CBRS). In such a system, a dilute enzyme solution is pumped continuously through a preparative chromatographic column, while pulses of substrate are periodically injected on to the column. Enzymic reaction and separation are therefore performed in a single unit operation. The chromatographic columns used were jacketed glass columns ranging from 1 to 2 metres long with an internal diameter of 1.5 cm. Linking these columns allowed 1, 2, 3 and 4 metre long CBRS systems to be constructed. The
Style APA, Harvard, Vancouver, ISO itp.
Więcej źródeł

Części książek na temat "Lactose hydrolysis"

1

Zadow, J. Greig. "Lactose Hydrolysis." In Whey and Lactose Processing, 361–408. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2894-0_10.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
2

Hayes, J. F., I. Mitchell, M. Free, and J. G. Zadov. "Lactose Hydrolysis of Dairy Products." In MILK the vital force, 221. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_180.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
3

Mello, Ariane Fátima Murawski de, Luciana Porto de Souza Vandenberghe, Clara Matte Borges Machado, Agnes de Paula Scheer, Aline B. Argenta, Gilberto Vinicius de Melo Pereira, Alexander da Silva Vale, and Carlos Ricardo Soccol. "Enzymes for Lactose Hydrolysis and Transformation." In Microbial Enzymes in Production of Functional Foods and Nutraceuticals, 173–94. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003311164-12.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
4

Plou, Francisco J., Julio Polaina, Julia Sanz-Aparicio, and María Fernández-Lobato. "β-Galactosidases for Lactose Hydrolysis and Galactooligosaccharide Synthesis." In Microbial Enzyme Technology in Food Applications, 121–44. Boca Raton, FL : CRC Press, [2016] | Series: Food biology series | “A science publishers book.”: CRC Press, 2017. http://dx.doi.org/10.1201/9781315368405-9.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
5

Splechtna, Barbara, Inge Petzelbauer, Bernhard Kuhn, Klaus D. Kulbe, and Bernd Nidetzky. "Hydrolysis of Lactose by ß-Glycosidase CelB from Hyperthermophilic Archaeon Pyrococcus Furiosus." In Biotechnology for Fuels and Chemicals, 473–88. Totowa, NJ: Humana Press, 2002. http://dx.doi.org/10.1007/978-1-4612-0119-9_39.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
6

Harju, M. "Hydrolysis of Lactulose and Lactitol with β-Galactosidases." In MILK the vital force, 232. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_191.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
7

Teiber, John F., and Dragomir I. Draganov. "High-Performance Liquid Chromatography Analysis of N-Acyl Homoserine Lactone Hydrolysis by Paraoxonases." In Methods in Molecular Biology, 291–98. Totowa, NJ: Humana Press, 2010. http://dx.doi.org/10.1007/978-1-60761-971-0_21.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
8

Nakayama, Atsuyoshi, Ioannis Arvanitoyannis, Norioki Kawasaki, Kazuko Hayashi, and Noboru Yamamoto. "Hydrolytic Degradation of Poly(L-Lactide-co-ε-Caprolactone)S." In Advanced Biomaterials in Biomedical Engineering and Drug Delivery Systems, 241–42. Tokyo: Springer Japan, 1996. http://dx.doi.org/10.1007/978-4-431-65883-2_57.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
9

Liu, Jin Fang, Satoshi Hayakawa, Kanji Tsuru, Jian Zhong Jiang, and Akiyoshi Osaka. "Preparation of Hydroxyapatite / Titania Double Layer Coating on Poly-I-lactide due to Hydrolysis of Titanium Tetrachloride." In Key Engineering Materials, 687–90. Stafa: Trans Tech Publications Ltd., 2007. http://dx.doi.org/10.4028/0-87849-422-7.687.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
10

Hassan, Mohammad K., Jeffrey S. Wiggins, Robson F. Storey, and Kenneth A. Mauritz. "Broadband Dielectric Spectroscopic Characterization of the Hydrolytic Degradation of Hydroxyl-Terminated Poly(D,L-lactide) Materials." In ACS Symposium Series, 153–69. Washington, DC: American Chemical Society, 2008. http://dx.doi.org/10.1021/bk-2008-0977.ch009.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.

Streszczenia konferencji na temat "Lactose hydrolysis"

1

Verner, A. V., and O. V. Chugunova. "TECHNOLOGICAL ASPECTS OF PRODUCTION AND ASSORTMENT OF LACTOSE-FREE DAIRY PRODUCTS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-21.

Pełny tekst źródła
Streszczenie:
The features of technologies for the production of lactose-free and low-lactose dairy products, which provide for special operations for the hydrolysis of lactose or its removal using ultra- or nanofiltration followed by hydrolysis of the residual amount, are considered. The range of dairy products produced using these technologies in Russia at leading enterprises in this field of production is presented.
Style APA, Harvard, Vancouver, ISO itp.
2

Zolnere, Kristine, and Inga Ciprovica. "Lactose hydrolysis in different solids content whey and milk permeates." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology,, 2019. http://dx.doi.org/10.22616/foodbalt.2019.011.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
3

Cavalcante Fai Buarque de Gusmão, Ana Elizabeth, Haroldo Yukio Kawaguti, Isabela Thomazelli, and Glaucia Maria Pastore. "Comparison of galactooligosaccharides synthesis during lactose hydrolysis by immobilized Aspergillus oryzae beta-galactosidase systems." In Simpósio Nacional de Bioprocessos e Simpósio de Hidrólise Enzimática de Biomassa. Campinas - SP, Brazil: Galoá, 2015. http://dx.doi.org/10.17648/sinaferm-2015-33686.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
4

Abu-Reesh, Ibrahim M. "Application of third-order polynomial approximate solution to enzymatic glucose isomerization and lactose hydrolysis reactions." In 2011 Fourth International Conference on Modeling, Simulation and Applied Optimization (ICMSAO). IEEE, 2011. http://dx.doi.org/10.1109/icmsao.2011.5775507.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
5

Wilson, James H., Wilson, Edward J., Matak, Kristen E., Duncan, Susan E., Sumner Susan, and Hackney C. R. "The Influence of Lactose Hydrolysis on the Strength and Sensory Characteristics of Vanilla Ice Cream." In 2003, Las Vegas, NV July 27-30, 2003. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2003. http://dx.doi.org/10.13031/2013.13907.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
6

Michael Arlante Teruel, Atma Bhawuk, Daniel McKewn Jenkins, and José I Reyes de Corcuera. "Modeling and Validation of an Unusual Kinetic Phenomenon During the Enzymatic Hydrolysis of Lactose to Glucose." In 2007 Minneapolis, Minnesota, June 17-20, 2007. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.23399.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
7

Kopsahelis, Nikolaos, Iliada Lappa, Anthi Stamatiou, Fani Sereti, Aikaterini Papadaki, Vassiliki Kachrimanidou та Effimia Eriotou. "Expanding the Valorization Routes of Cheese Whey: Lactose Hydrolysis Using A. awamori-derived β-Galactosidase for the Subsequent Production of Bacterial Cellulose". У 1st International Electronic Conference on Catalysis Sciences. Basel, Switzerland: MDPI, 2020. http://dx.doi.org/10.3390/eccs2020-07780.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
8

Theiner, Rick, Christine Dunstan, and Leon Zheng. "Cc variances as a result of sophorolipid lactone/lactonic acid ratios." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/kkku2300.

Pełny tekst źródła
Streszczenie:
It has been established that the so-called characteristic curvature (Cc) of a surfactant is helpful to formulators of various industries in optimizing systems for wetting, emulsifying, and so forth. Determination of surfactant Cc has been well explored and methods of determination of that characteristic value abound. Sophorolipids present a specific problem, however, as these biosurfactants may take one of two structures and usually a combination of both. The first structure is the ring-like lactone structure, which is nonionic. The second structure, the more linear lactonic acid, is formed wh
Style APA, Harvard, Vancouver, ISO itp.
9

Ma, Na, Ping Liu, Chao Chen, Aili Zhang, and Lisa X. Xu. "Thermal Environmental Effect on Breast Tumor Growth." In ASME 2009 Summer Bioengineering Conference. American Society of Mechanical Engineers, 2009. http://dx.doi.org/10.1115/sbc2009-206229.

Pełny tekst źródła
Streszczenie:
Tissue hypoxia is a common and important feature of rapidly growing malignant tumors and their metastases. Tumor cells mainly depend on energy production thru anaerobic glycolysis rather than aerobic oxidative phosphorylation in mitochondria [1]. Intervening the tumor metabolic process via thermal energy infusion is worthy attempting. And hyperthermia, mildly elevated local temperature above the body temperature, is one of such kind. Previously, after being heated for a short period of time, tumor glucose and lactate level increased and ATP level decreased, which suggested energy metabolism wa
Style APA, Harvard, Vancouver, ISO itp.
Możesz być także zainteresowany rozszerzonymi bibliografiami na temat „Lactose hydrolysis” dla poszczególnych typów źródeł:
Artykuły w czasopismach Rozprawy doktorskie
Oferujemy zniżki na wszystkie plany premium dla autorów, których prace zostały uwzględnione w tematycznych zestawieniach literatury. Skontaktuj się z nami, aby uzyskać unikalny kod promocyjny!

Do bibliografii