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Biochemical Properties of Soluble and Bound Peroxidases from Artichoke Heads and Leaves
soluble and bound peroxidases characterization thermostability
2009/6/24
Soluble (SP), ionically bound (IBP) and covalently bound (CBP) peroxidases (POD) from artichoke leaves and heads have been characterized for the main biochemical parameters. The three PODs, in both le...
Fermentation of Jerusalem Artichoke with or without Lactic Acid Bacteria Starter Cultures
Leuconostoc mesenteroides Lactobacillus casei lactic acid bacteria
2009/5/31
The present study investigated the fermentation of Jerusalem artichoke with or without the addition of Leuconostoc mesenteroides, Lactobacillus casei, or Lactococcus lactis as a starter. Seasoning bri...
A Shortcut to the Production of High Ethanol Concentration from Jerusalem Artichoke Tubers
Aspergillus niger ethanol inulinase
2009/3/16
Aspergillus niger SL-09, a newly isolated exoinulinase-hyperproducing strain, and Saccharomyces cerevisiae Z-06, with high ethanol tolerance, were used in a fed-batch process for simultaneous sacchari...
Thermostability of Soluble and Bound Peroxidases from Artichoke and a Mathematical Model of Its Inactivation Kinetics
artichoke peroxidase blanching
2009/2/26
Soluble peroxidases (SP), and ionically (IBP) and covalently (CBP) bound peroxidases were extracted from leaves and edible part of artichoke heads (heart). The peroxidase (POD) forms showed a characte...