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Sonolysis, enzyme.....
Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients
Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate
Starch digestion capacity of poultry
Dietary protein and amino acids Consideration of the undigestible fraction
Specific Activities of Some Diagnostic Enzymes in Selected Tissues of Turkey (Meleagris gallopavo)
of liver, kidney, heart, brain, lung, proventriculus, duodenum, and breast muscle breast were collected from freshly killed adult male turkeys. The present study results reveal the presence of all five enzymes activities in studied tissues, although...
Chemical modification of biocatalyst for function in supercritical CO2: in silico redesign of stable lipase
In spite of excellent properties of supercritical CO2 in enzyme catalyzed reactions, destabilizing effects of CO2 molecules on the enzyme structure limits the industrial applications of this green solvent in the field of biocatalysis...
Decolorization of dye solutions by tyrosinase in enzymatic membrane reactors
BACKGROUND: Themain aim of this study was to investigate the decolorization performance of enzymaticmembrane reactors
(EMRs) using tyrosinase, including direct contact membrane reactor (DCMR) and immobilized enzyme membrane reactor...
Enzyme in Halal food production
Enzymes play a vital function in the regulation and performance of living cells. They speed up reactions and catalyze specific reactions while producing few byproducts.
The food industry has taken advantage of these properties to produce...
EFFECT OF EMULSIFIERS AND FUNGAL a-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD
monitored. Fungal a-amylase was also incorporated into the flour at 5–20 g/100 kg flour basis alone and in combination with the emulsifier. The force required to tear the fresh bread was decreased with emulsifier and enzyme addition; however, E472 addition...