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Toplam kayıt 4, listelenen: 1-4
Xanthan Gum Production of Xanthomonas spp. Isolated from Different Plants
(Korean Society Food Science & Technology-Kosfost, 2010)
Xanthan gum were produced from the following Xanthomonas strains; standard strain Xanthomonas campestris NRRL B-1459 and isolated strains Xanthomonas arbicola pv. juglandis, Xanthomonas axonopodis pv. vesicatoria, Xanthomonas ...
Xanthan Gum Production under Different Operational Conditions by Xanthomonas axonopodis pv vesicatoria Isolated from Pepper Plant
(Korean Society Food Science & Technology-Kosfost, 2011)
The influence of operational conditions (pH, stirrer speed, and temperature) used in the process of xanthan production by Xanthomonas axonopodis pv vesicatoria (XCVA3-1) isolated from pepper plant were evaluated through ...
Waste Bread as a Biomass Source: Optimization of Enzymatic Hydrolysis and Relation between Rheological Behavior and Glucose Yield
(Springer, 2017)
Amongst the many forms of food waste, bread is a major contributor to the problem. Two aims of this research investigate waste breads potential of being a bioresource for the production of fermentable sugars which are ...
Fate of aflatoxins during bread making
(Assoc Food Scient Techn India, 2009)
Fate of aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) during dough fermentation and baking stages of wheat bread making process was studied. Bread dough samples were spiked with aflatoxins under controlled ...