Penyaringan enzim pektinase dan glukose isomerase daripada mikroorganisma termopilus dan alkalopilus ... [et al.] / [mikrofilem]

Penyaringan enzim pektinase dan glukose isomerase daripada mikroorganisma termopilus dan alkalopilus ... [et al.] / [mikrofilem]

Kertas Projek (Sarjana Muda Kejuruteraan Kimia (Bioproses)) - Universiti Teknologi Malaysia, 1999

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριοι συγγραφείς:	Ahmad Nazien Anuar, Alimah Durajak, Anida Mat Isa, Azleen Abdul Aziz, Charles Anand Martin
Μορφή:
Γλώσσα:	may
Έκδοση:	Skudai : Universiti Teknologi Malaysia, 1999
Θέματα:	Enzymes Microbiological synthesis Glucose Pectin Pectinase Amino acids Proteins Soy sauce Soybean Spray drying Proteins in animal nutrition Feeds Palm products

Παρόμοια τεκμήρια

Penyaringan enzim pektinase dan glukose isomerase daripada mikroorganisma termopilus dan alkalopilus /
ανά: 191748 Ahmad Nazien Anuar
Έκδοση: (1999)

Permodelan berangka bagi tindakbalas enzim pectinase /
ανά: Roslina Rashid
Έκδοση: (2000)

Permodelan berangka bagi tindakbalas enzim pectinase [electronic resource] /
ανά: Roslina Rashid
Έκδοση: (2000)

Modeling dan simulasi bagi tindak balas enzim pectinase : pectin lyase dan pectin esterase /
ανά: 193055 Loh, Han Bu
Έκδοση: (1998)

Enzim pektinase di dalam industri atau pemprosesan buah-buahan dan makanan /
ανά: 191977 Mohamad Rizal Nizamudeen
Έκδοση: (1999)

An optimization of mixing process parameters for soy sauce production /
ανά: Noorilyana Abu Bakar, 1984-, author, κ.ά.
Έκδοση: (2015)

An optimization of mixing process parameters for soy sauce production [electronic resource] /
ανά: Noorilyana Abu Bakar, 1984-, author
Έκδοση: (2015)

Soya sauce
ανά: 982 SIRIM

Production of soy sauce powder : an aroma retention study /
ανά: 490689 Liza Md. Salleh
Έκδοση: (2001)

Relation between denaturation and some functional properties of soybean protein /
ανά: 429072 Katsugi Shiga, κ.ά.

Memperbaiki sifat higroskopik bagi serbuk kicap yang dihasilkan melalui pengering sembur /
ανά: 466047 Tan, Tiong Seng
Έκδοση: (1999)

Penghasilan serbuk kicap yang mudah larut menggunakan kaedah pengeringan sembur /
ανά: 191697 Azleen Abdul Aziz
Έκδοση: (1999)

Application of soy sauce electrodialysis brine in the koji-making of soy sauce
ανά: MIAO Chunlei, ZHU Yayuan, HUANG Zhuoquan, ZHU Xingui
Έκδοση: (2024-11-01)

Kajian perbandingan bagi mekanisma tindakbalas dan rekabentuk reaktor bagi tindakan enzim pektinase /
ανά: 381948 Wan Mohd. Hafizuddin Wan Yussof
Έκδοση: (1999)

Continuous production of soy sauce by a bioreactor system /
ανά: Takashi, Hamada

Beating the protein crunch /
ανά: 272846 Eckett, Alison

Production of soy sauce powder by spray drying method : a study of product flavor retention /
ανά: 192105 Lau, Kok Wai
Έκδοση: (1999)

Process enhancement of a fermented soy sauce system using ultrasound-assisted technology
ανά: Goh, Kok Ming
Έκδοση: (2016)

Dried soy tofu powder effects on frankfurters and pork sausage patties /
ανά: 204138 Ho, Kai-Lai G., κ.ά.

A bibliometric analysis of current research, development status, and future development trends of soy and whey proteins
ανά: Meng-jie Li, κ.ά.
Έκδοση: (2025-03-01)

The kikkoman chronicles : a global company with a Japanese Soul /
ανά: 211715 Yates, Ronald E.
Έκδοση: (1998)

Pilot scale production of instant soy sauce powder using a spray dryer /
ανά: Mohamad Roji Sarmidi 342774
Έκδοση: (2003)

Chemical profiles, sensory attributes and effect of marinating time on the formation of heterocyclic amines of four types of soy sauce in roasted chicken
ανά: Alam Shah, Nur Syifaa
Έκδοση: (2016)

Soy sauce and its umami taste: a link from the past to current situation.
ανά: Lioe, Hanifah Nuryani, κ.ά.
Έκδοση: (2010)

Neuroprotective and antioxidant activities of bamboo salt soy sauce against H2O2-induced oxidative stress in rat cortical neurons
ανά: Noh, Min‑Young, κ.ά.
Έκδοση: (2016)

Utilization of Soy Protein Isolates in the Production of Chocolates and Chocolate Beverage Powders
ανά: Hussin, Norma
Έκδοση: (1997)

Effects of soluble soybean polysaccharides on the formation of gel formation of soybean protein isolate
ανά: GE Yuhong, κ.ά.
Έκδοση: (2024-09-01)

Improving the quality of soy sauce with mixed fermentation by Aspergillus oryzae
ανά: HONG Qinhui
Έκδοση: (2024-12-01)

Soy proteins and products for food use.
ανά: Asbi, Ali, κ.ά.
Έκδοση: (1990)

Development of Acid-Hydrolysed and Enzyme-Hydrolysed Winged Bean and Soybean Proteins
ανά: Choo, Wee Sim
Έκδοση: (2004)

Technical note: Improvement of juice recovery from pineapple pulp/residue using cellulases and pectinases/
ανά: 243147 Sreenath, Hassan K., κ.ά.

METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM
ανά: Irina M. Chernukha, κ.ά.
Έκδοση: (2019-10-01)

Effects of Dietary Soy Sauce Dregs and Cassava Peel Meal on the Performance of Production and Reproduction of Grower Quails (Cortunix cortunix Japonica)
ανά: Muhammad Misbahul Ummah, κ.ά.
Έκδοση: (2024-04-01)

Permodelan berangka bagi tindakbalas enzim pectinase /
ανά: Roslina Rashid, 1968-, κ.ά.
Έκδοση: (2006)

Pengesanan mikroorganisma penghasil beta cylomaltodextrin glucanotransferase (B-CGT ase) daripada mikroorganisma jenis alkalopilus /
ανά: 191425 Norlela Pardi
Έκδοση: (1999)

Plant-Based Milks: Soy
ανά: Jessica Goldberg, κ.ά.
Έκδοση: (2021-01-01)

Characterization of oyster mushroom-soy protein meat analog using single-screw extruder with extrusion variables
ανά: Mohamad Mazlan, Mazween
Έκδοση: (2021)

Plant-Based Milks: Soy
ανά: Jessica Goldberg, κ.ά.
Έκδοση: (2021-01-01)

Differential Enzymatic Hydrolysis: A Study on Its Impact on Soy Protein Structure, Function, and Soy Milk Powder Properties
ανά: Qian Li, κ.ά.
Έκδοση: (2025-03-01)

Research progress of umami substances in soy sauce and their detection methods
ανά: WANG Zhen, CHEN Chao, JI Xiaomeng, REN Nan, ZHAO Wentao, WANG Jiangyue, LIU Xinyi, GUO Wenping
Έκδοση: (2024-08-01)