fermentation of sweet sorghum juice

... material and preparation of sweet potato leaf extract Fresh sweet potatoes (Ipomoea batatas (L) Lam) leaves were collected after the classification made by Department of Botany, Vietnam National ... Development of HFD-fed and STZ-induced type 2 diabetic mice After 6 weeks of dietary manipulation, a subset of the mice from each dietary group was injected intraperitoneally (i.p) STZ with dose of ... by method of Brandstrup [7,8]. Statistical analysis. All values are expressed as mean ± S.E.M. Statistical significance of the difference between groups was determined by analysis of variance...

Ngày tải lên: 12/02/2014, 17:20

... Temperature profiles may also be used. During the main fermentation most of the flavour compounds are formed. At the end of the main fermentation the beer is cooled down to about 4 o C and most of the ... and report code of publication VTT Publications 430 VTT-PUBS-430 Author(s) Virkajärvi, Ilkka Title Feasibility of continuous main fermentation of beer using immobilized yeast Abstract Fermentation ... in the production of beer and therefore the effective use of fermentation vessels is a crucial element in brewin g econom y . One means of increasin g the productivit y of a batch process...

Ngày tải lên: 24/03/2014, 04:20

... progress of fermentation followed by measuring the pH of the expressed juice with a Cambridge direct reading pH meter. (2) Comparison of batch and continuous fermentation and the effects of ... samples of about 5 lb. of the grated pulp were placed in beakers, half of which were ' seeded ' by treatment with I pint of 3-days-old cassava juice added to I cwt. of mash. ... Effects of temperature on fermentation Weighed quantities of grated cassava pulp were put into labelled vacuum flasks and the progress of fermentation followed by the measurement of the...

Ngày tải lên: 05/05/2014, 08:39

Ngày tải lên: 08/05/2014, 13:48

Ngày tải lên: 21/06/2014, 05:20

Ngày tải lên: 21/06/2014, 05:20

Ngày tải lên: 21/06/2014, 05:20

Ngày tải lên: 05/09/2013, 15:28

... log) of the organisms present in fruit juice. However, according to some surveys, ther- mal processing of apple juice or cider is not a popular option because of the perceived negative effects of ... O157:H7 outbreaks. Control of microbial contami- nation of fruit and fruit juice involves care at all stages of production, including preharvest practices of planting, growing of fruit, harvesting, ... 36 Orange juice 2.16 Grapefruit juice 8.34 Carrot juice 6.40 615 MPa, 15ûC, 2 min Apple juice Salmonella serovars 3.92–8.62 36 Orange juice Salmonella serovars 6.91–8.73 Grapefruit juice Salmonella...

Ngày tải lên: 25/10/2013, 21:20

... fruit juice is a global problem. Patulin produc- tion in fruit juice has been reported in several countries: 65% of 113 samples of apple juice in Australia, 50 44% of 215 samples of apple juice ... Press LLC products including juice (100% juice) , juice blends (combinations of several juices), juice drinks (not 100% juice) , and ßavored beverages in a variety of types, including fresh, refrigerated, ... associated with juice products, and recalls of fruit juice and juice products during the past decade have led to a recognition of emerging pathogens as a major threat to the safety of fruit juice and...

Ngày tải lên: 25/10/2013, 21:20

... Modelling of a fed-batch enzyme fermentation process. Master’s Thesis, University of Oulu, 2002, 93p. 23. Leiviskä, K., Kokeellinen mallintaminen. Department of Process Engineering, University of ... The outputs of the submodels are aggregated by taking a weighted average of them. The working point model defines the degree of membership of each model, which equals the weight of the submodel. ... purpose of the experiments was to model the key parameters of fed-batch enzyme fermentation. A dynamic model for the prediction of the dissolved oxygen concentration, the concentration of carbon...

Ngày tải lên: 08/03/2014, 23:20

... of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72, 248–254. 40 Laemmli UK (1970) Cleavage of structural proteins during the assembly of head of ... are members of a multifunctional superfamily of enzymes catalyzing the conjugation of glutathione (GSH) to the electrophilic groups of hydrophobic and usually cytotoxic molecules of either endogenous ... affinity of GSTU1 for this substrate. The K m values of GSTU1 and GSTU2 for CDNB are in the range of those of plant GSTs, whose values vary from 0.12 to 4.43 mm [24,29,30]. As expected on the basis of the...

Ngày tải lên: 15/03/2014, 09:20

... and properties of sorghum peroxidase [Sorghum bicolor (L) Moench]. Sorghum is the fifth most important cereal crop in the world after wheat, rice, maize, and barley. Properties of a crude sorghum peroxidase ... sequence of SPC4 matched with the predic- ted tryptic peptides of gene indice TC102191 of sorghum chromosome 1, indicating that TC102191 codes for the N-terminal part of the sequence of SPC4, ... 816 a MS, mass spectrometry analysis of the two glycoforms I and II; b HPAEC, high performance anion exchange chromatography analysis of both glycoforms; c SPC4, sorghum cationic peroxidase (the...

Ngày tải lên: 16/03/2014, 13:20

... beautiful body of water, the source of so much happiness, has seen its share of tragedy down through the decades. In the fine print in the back of Barry’s book can be found the sad story of Sylvester Sheire, ... pissed off at it. My displeasure with the Church was part of the dense ball of cynicism I carried around for a long time. Benedict of Nursia would have recognized it as “an evil zeal of bitterness ... far-reaching works they do in the name of God, makes it more difficult, less necessary to stay pissed off. Speaking of pissed off, here come the Fighting Scots…all forty of them. As the Macalester players...

Ngày tải lên: 24/03/2014, 02:21

... 1988). The length of fermentation of cassava roots, the type of gari flour and the source of the flour affected the levels of HCN detected (Ukhun & Nkwocha, 1989). During the fermentation of melon ... samples of fermented dough. Cooking reduced the number of contaminated samples to 10 of unfermented and 6 of fermented dough, but after 6 h of storage, 45 of unfermented compared to 22 of fermented ... amounts of starter for initiating the fermentation process. A study was made on the effect of fermentation on the growth of Escherichia coli - strain NG7C in slurries made from whole grain flours of...

Ngày tải lên: 24/03/2014, 04:20

... combination of molecular biology, reverse genetics and plant physiol- ogy may help to identify the biological function of each transporter. For example, loss- or gain -of- func- tion mutants of auxin ... (Fig. 2C). Thus, the SbPGP family in sorghum has undergone tandem duplication at two different times. Before the divergence of sorghum and rice, the ancestors of the three gene pairs (SbPGP5–7, SbPGP19–20 ... expression of SbPIN, SbLAX and SbPGP genes in sorghum To determine the expression level of each SbPIN, SbLAX and SbPGP gene in different organs, real-time PCR was performed with total RNA from sorghum leaf,...

Ngày tải lên: 29/03/2014, 09:20

... levels of alkaline and thermotolerant pectinase by solid state fermentation. Production of this enzyme was affected by nature of solid substrate, level of moisture content, presence or absence of ... final concentration of 1% (w/v) in solid media. They were dissolved to required concentrations in 15 ml of distilled water, which was used as moistening agent per 5 g of solid substrate. Effect of nitrogen ... Physiochemical comparison between pectinase producing mutants of Aspergillus niger adapted either to solid-state fermentation or submerged fermentation. Enzyme Microb. Tech- nol. 21, 25–31. Pandey,...

Ngày tải lên: 01/04/2014, 00:21

... effect of the simultaneous application of heat and ultrasonic waves under pressure (manothermosonication, MTS) on the survival of a strain of Cronobacter sakazakii was studie d in apple juice. ... the survival of a strain of Staphylococcus aureus. Journal of Dairy Research, 54,61e67. Pagán, R., Mañas, P., Palop, A., & Sala, F. J. (1999). Resistance of heat-shocked cells of Listeria ... 1 st ,2 nd ,3 rd ,or4 th log cycle of inactivation. The magnitude of the synergism observed for the different levels of inactivation and at each treatment temperature is represented in Fig. 2. As can be seen, for all levels of...

Ngày tải lên: 05/05/2014, 08:43