標(biāo)題: Titlebook: Enzymes in Food Processing; G. A. Tucker (Reader in Applied Biochemistry),L. F Book 1995Latest edition Chapman & Hall 1995 enzyme.enzymes. [打印本頁(yè)] 作者: sustained 時(shí)間: 2025-3-21 17:17
書目名稱Enzymes in Food Processing影響因子(影響力)
書目名稱Enzymes in Food Processing影響因子(影響力)學(xué)科排名
書目名稱Enzymes in Food Processing網(wǎng)絡(luò)公開度
書目名稱Enzymes in Food Processing網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Enzymes in Food Processing被引頻次
書目名稱Enzymes in Food Processing被引頻次學(xué)科排名
書目名稱Enzymes in Food Processing年度引用
書目名稱Enzymes in Food Processing年度引用學(xué)科排名
書目名稱Enzymes in Food Processing讀者反饋
書目名稱Enzymes in Food Processing讀者反饋學(xué)科排名
作者: Thyroxine 時(shí)間: 2025-3-21 21:49 作者: 分開如此和諧 時(shí)間: 2025-3-22 04:00
Aggregation in Large-Scale Optimizationat resting animals prior to slaughter ensures that sufficient glycogen is present in the muscle to act as a substrate for enzymes .. The role of . glycolysis and natural muscle proteases in the conversion of muscle to meat is also understood and has led to attempts to improve further the process, an作者: BLAZE 時(shí)間: 2025-3-22 06:05 作者: 出血 時(shí)間: 2025-3-22 10:52
https://doi.org/10.1007/978-1-4615-5883-5 highly inefficient unless the processes were controlled and maintained by a vast array of enzymes working in harmony with other components of the overall system including endocrinological agents, receptors and ionic constituents.作者: Albumin 時(shí)間: 2025-3-22 14:35 作者: Albumin 時(shí)間: 2025-3-22 20:05 作者: Collected 時(shí)間: 2025-3-23 00:40
Enzymes in the meat industry,rcass after slaughter can produce meat that is unattractive or tough and unacceptable to the consumer. Furthermore, meat that is sold too soon after slaughter will also be of an inferior quality as the carcass needs sufficient hanging time under good storage conditions to develop full tenderness and作者: reptile 時(shí)間: 2025-3-23 04:41 作者: Abrupt 時(shí)間: 2025-3-23 06:24
Book 1995Latest edition publication of the first edition of thisbook manynew products have been commercially produced and thecorrespondingnumber of published papers has swollen. This .secondedition. has beenfully revised and updated to cover changes in thelast five years. Itcontinues to provide food technologists,chemists作者: rheumatology 時(shí)間: 2025-3-23 10:59
ved. Since publication of the first edition of thisbook manynew products have been commercially produced and thecorrespondingnumber of published papers has swollen. This .secondedition. has beenfully revised and updated to cover changes in thelast five years. Itcontinues to provide food technologist作者: seduce 時(shí)間: 2025-3-23 17:25 作者: Mortar 時(shí)間: 2025-3-23 21:28
,Abschliessende Diskussion und Resümee,The size and shape of starch granules varies according to the source of the starch. Commercial sources of starch are usually the storage organs of plants such as the seeds of cereal grains (rice, corn, wheat and sorghum), roots (tapioca) and tubers (potato).作者: 憂傷 時(shí)間: 2025-3-23 22:39 作者: Anticoagulants 時(shí)間: 2025-3-24 05:36 作者: 頌揚(yáng)本人 時(shí)間: 2025-3-24 10:28
Enzymes in milk and cheese production,e volume of enzyme use in the dairy sector is low, yet there are many opportunities for specialised applications in product ripening, quality control, preservation and genetic improvements to fermentation cultures.作者: 終端 時(shí)間: 2025-3-24 14:06
Enzymes in the production of beverages and fruit juices,e brewing and fruit juice industries. Some of these enzymes and their uses are shown in Table 7.1. In this chapter we shall examine these various activities on a commodity basis. The coverage is selective, rather than exhaustive, aiming to give a general description of the use of enzymes in beverage processing.作者: 弄皺 時(shí)間: 2025-3-24 18:55 作者: ethereal 時(shí)間: 2025-3-24 19:08
Book 1995Latest editionlen. This .secondedition. has beenfully revised and updated to cover changes in thelast five years. Itcontinues to provide food technologists,chemists, biochemists andmicrobiologists with an authoritative,practical and detailed reviewof the subject.作者: 可能性 時(shí)間: 2025-3-25 00:44
s has swollen. This .secondedition. has beenfully revised and updated to cover changes in thelast five years. Itcontinues to provide food technologists,chemists, biochemists andmicrobiologists with an authoritative,practical and detailed reviewof the subject.978-1-4613-5897-8978-1-4615-2147-1作者: 凹處 時(shí)間: 2025-3-25 04:43 作者: Nefarious 時(shí)間: 2025-3-25 08:55 作者: Hot-Flash 時(shí)間: 2025-3-25 13:33 作者: placebo-effect 時(shí)間: 2025-3-25 15:57
Enzymes in milk and cheese production,nt of enzymes in determining the quality of milk and milk products that, when the role of the enzyme is properly understood, could be used by the industry to improve the profitability, quality and safety of milk production, and product manufacture. Compared with sectors such as starch hydrolysis, th作者: 無(wú)思維能力 時(shí)間: 2025-3-25 21:47 作者: ostrish 時(shí)間: 2025-3-26 03:41
Enzymes in the production of beverages and fruit juices,nstance in the production of tea and cocoa, through to the highly controlled action of added commercial enzymes with defined specificities found in the brewing and fruit juice industries. Some of these enzymes and their uses are shown in Table 7.1. In this chapter we shall examine these various acti作者: CHARM 時(shí)間: 2025-3-26 06:13 作者: floaters 時(shí)間: 2025-3-26 10:34
Enzymes in the processing of fats and oils,s of the diets of all animals, as well as saprophytic fungi and bacteria. It is not surprising, therefore, that all these species produce enzymes that are specialised for their breakdown as part of the digestive battery. Lipases (EC 3.1.1.3) occur everywhere from the mammalian gut (where they are pr作者: MELON 時(shí)間: 2025-3-26 16:37
Enzymes as diagnostic tools,over the years in many areas of food processing such as yoghurt preparation, beer fermentation and pickling purposes. The full potential of these remarkable reagents has not yet been realised and, even at present, new uses are found for the existing enzymes and other enzymes from a variety of matric作者: nascent 時(shí)間: 2025-3-26 19:23 作者: 木質(zhì) 時(shí)間: 2025-3-26 21:47
Aggregation, Efficiency, and MeasurementBiotechnology is synonymous to ‘high-tech’. It is therefore surprising for many people to discover that it includes such an old trade as baking. The baking industry has made use of yeasts and enzymes for hundreds of years to manufacture a wide range of high-quality products.作者: hallow 時(shí)間: 2025-3-27 04:13
Food enzymes and the new technology,When trying to manipulate enzyme behaviour it is possible to make use of delivery systems comprising microscopic carriers. The versatility and effectiveness of biocatalysis can be improved in this way without any other chemical or genetic modification of the enzyme (.).作者: AWRY 時(shí)間: 2025-3-27 08:08
Enzymes in the baking industry,Biotechnology is synonymous to ‘high-tech’. It is therefore surprising for many people to discover that it includes such an old trade as baking. The baking industry has made use of yeasts and enzymes for hundreds of years to manufacture a wide range of high-quality products.作者: 欄桿 時(shí)間: 2025-3-27 13:22 作者: Exaggerate 時(shí)間: 2025-3-27 13:42
Aggregation in Large-Scale Optimization enzyme activity at various stages of manufacture. In brewing, the malting of grain develops amylase and protease activities, which then act on the starch and protein reserves of the grain during mashing to produce fermentable sugars and other nutrients on which yeast can grow. By a process of trial作者: 女上癮 時(shí)間: 2025-3-27 18:54
,“Klassische Aggregationsl?sungen,nt of enzymes in determining the quality of milk and milk products that, when the role of the enzyme is properly understood, could be used by the industry to improve the profitability, quality and safety of milk production, and product manufacture. Compared with sectors such as starch hydrolysis, th作者: 人類 時(shí)間: 2025-3-27 23:07 作者: Odyssey 時(shí)間: 2025-3-28 05:46 作者: Forage飼料 時(shí)間: 2025-3-28 07:19
,Abschliessende Diskussion und Resümee, the first) and is found in a granular form. These granules are deposited as a reserve food supply to be used during dormancy, growth or germination. The size and shape of starch granules varies according to the source of the starch. Commercial sources of starch are usually the storage organs of pla作者: 結(jié)束 時(shí)間: 2025-3-28 13:11 作者: 閃光東本 時(shí)間: 2025-3-28 16:02
https://doi.org/10.1007/978-1-4615-5883-5over the years in many areas of food processing such as yoghurt preparation, beer fermentation and pickling purposes. The full potential of these remarkable reagents has not yet been realised and, even at present, new uses are found for the existing enzymes and other enzymes from a variety of matric作者: Jacket 時(shí)間: 2025-3-28 18:45
http://image.papertrans.cn/e/image/313116.jpg作者: 無(wú)表情 時(shí)間: 2025-3-29 01:31 作者: 寒冷 時(shí)間: 2025-3-29 06:57 作者: Affluence 時(shí)間: 2025-3-29 07:52 作者: erythema 時(shí)間: 2025-3-29 12:48
https://doi.org/10.1007/978-3-642-03429-9algebra; distributed specifications; graph theory; linear time; minimum spanning tree; molecular automata作者: 古代 時(shí)間: 2025-3-29 17:01
Cholestase,webes zu beschreiben, die in praktisch gleicher Weise bei einer St?rung des Galleabflusses wie bei St?rungen der Gallebildung beobachtbar sind [121]. Aus klinischer Sicht lassen sich die Cholestasen einteilen:
