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1
المؤلفون: Sajjad, Anila, Zia, Muhammad, Xiao, Xiong, Olsson, Richard, Capezza, Antonio Jose, Rasheed, Faiza
المصدر: Polymer testing. 118
مصطلحات موضوعية: Wheat gluten hydrolysates, Silver nanoparticles, Wheat gluten films, Wound healing, Water absorption capacity
وصف الملف: print
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2Academic Journal
المؤلفون: Huirong Yang, Teodora Emilia Coldea, Yingjie Zeng, Haifeng Zhao
المصدر: Bioresources and Bioprocessing, Vol 8, Iss 1, Pp 1-10 (2021)
مصطلحات موضوعية: Wheat gluten hydrolysates, Brewer’s yeast, Very high-gravity worts fermentation, Fermentation performance, Physiological parameter, Technology, Chemical technology, TP1-1185, Biotechnology, TP248.13-248.65
وصف الملف: electronic resource
Relation: https://doaj.org/toc/2197-4365
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3Academic Journal
المؤلفون: Homa Torabizadeh, Asieh Mahmoudi
المصدر: Biotechnology Reports, Vol 17, Iss C, Pp 97-103 (2018)
مصطلحات موضوعية: Inulin hydrolysis, Inulinase immobilization, Magnetic nanoparticles, Wheat gluten hydrolysates, High fructose syrup, Biotechnology, TP248.13-248.65
وصف الملف: electronic resource
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4
المؤلفون: Haifeng Zhao, Yingjie Zeng, Huirong Yang, Teodora Emilia Coldea
المصدر: Bioresources and Bioprocessing, Vol 8, Iss 1, Pp 1-10 (2021)
مصطلحات موضوعية: 0106 biological sciences, 0301 basic medicine, Brewer’s yeast, lcsh:Biotechnology, Biomedical Engineering, Biomass, lcsh:Chemical technology, 01 natural sciences, lcsh:Technology, Hydrolysate, 03 medical and health sciences, chemistry.chemical_compound, Very high-gravity worts fermentation, 010608 biotechnology, lcsh:TP248.13-248.65, Glycerol, lcsh:TP1-1185, Food science, Wheat gluten hydrolysates, Fermentation performance, Ethanol, Renewable Energy, Sustainability and the Environment, lcsh:T, food and beverages, Trehalose, Yeast, 030104 developmental biology, chemistry, Physiological parameter, Fermentation, Industrial and production engineering, Food Science, Biotechnology
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5
المؤلفون: Schmidt, Lars-Oliver Paul
مصطلحات موضوعية: taste active glutamyl peptides, Massenspektrometrie, Dewey Decimal Classification::500 | Naturwissenschaften::540 | Chemie, Weizengluten-Hydrolysat, preparative HPLC, sensorische Analyse, size exclusion chromatography, Größenausschluss-Chromatografie, umami, sensory analysis, präparative HPLC, ddc:540, wheat gluten hydrolysates, geschmacksaktive glutamyl-Peptide, fractionation, Fraktionierung, mass spectrometry