نتائج البحث - "Schoorl method"

1

Academic Journal

Establishment of Acid Hydrolysis by Box–Behnken Methodology as Pretreatment to Obtain Reducing Sugars from Tiger Nut Byproducts

المؤلفون: Razola Díaz, María del Carmen, Verardo, Vito, Martín-García, Beatriz, Díaz-de-Cerio, Elixabet, García Villanova Ruiz, Belén, Guerra Hernández, Eduardo Jesús

مصطلحات موضوعية: Surface response methodology, Horchata byproducts, Glucose, Xylose, Chemical hydrolysis, Schoorl method

Relation: Razola-Díaz, M. D. C., Verardo, V., Martín-García, B., Díaz-de-Cerio, E., García-Villanova, B., & Guerra-Hernández, E. J. (2020). Establishment of Acid Hydrolysis by Box–Behnken Methodology as Pretreatment to Obtain Reducing Sugars from Tiger Nut Byproducts. Agronomy, 10(4), 477. [doi:10.3390/agronomy10040477]; http://hdl.handle.net/10481/62452

الاتاحة: http://hdl.handle.net/10481/62452
https://doi.org/10.3390/agronomy10040477

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2

Academic Journal

Determination of the Sugar Content in Commercial Plant Milks by Near Infrared Spectroscopy and Luff-Schoorl Total Glucose Titration

المؤلفون: Marrubini, Giorgio, Papetti, Adele, Genorini, Emiliano, ULRICI, Alessandro

المساهمون: Marrubini, Giorgio, Papetti, Adele, Genorini, Emiliano, Ulrici, Alessandro

مصطلحات موضوعية: Glucose determination, Luff-Schoorl method, NIR spectroscopy, Plant milk, Randomization test, Variable selection, Analytical Chemistry, Food Science, Applied Microbiology and Biotechnology, Safety, Risk, Reliability and Quality, Safety Research

وصف الملف: STAMPA

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000399014600043; volume:10; issue:5; firstpage:1556; lastpage:1567; numberofpages:12; journal:FOOD ANALYTICAL METHODS; http://hdl.handle.net/11380/1128001; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84995470103; http://link.springer.com/article/10.1007/s12161-016-0713-1

الاتاحة: http://hdl.handle.net/11380/1128001
https://doi.org/10.1007/s12161-016-0713-1
http://link.springer.com/article/10.1007/s12161-016-0713-1

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3

Establishment of Acid Hydrolysis by Box–Behnken Methodology as Pretreatment to Obtain Reducing Sugars from Tiger Nut Byproducts

المؤلفون: María del Carmen Razola-Díaz, Eduardo Guerra-Hernández, Elixabet Díaz-de-Cerio, Belén García-Villanova, Vito Verardo, Beatriz Martín-García

المصدر: Agronomy, Vol 10, Iss 477, p 477 (2020)
Digibug: Repositorio Institucional de la Universidad de Granada
Universidad de Granada (UGR)
Digibug. Repositorio Institucional de la Universidad de Granada
instname
Agronomy
Volume 10
Issue 4

مصطلحات موضوعية: 0106 biological sciences, Nut, Xylose, 01 natural sciences, High-performance liquid chromatography, Chemical hydrolysis, lcsh:Agriculture, Hydrolysis, chemistry.chemical_compound, 0404 agricultural biotechnology, 010608 biotechnology, Horchata byproducts, Food science, glucose, Sugar, Schoorl method, Chemistry, digestive, oral, and skin physiology, fungi, xylose, lcsh:S, Substrate (chemistry), food and beverages, 04 agricultural and veterinary sciences, 040401 food science, Box–Behnken design, horchata byproducts, Glucose, chemical hydrolysis, nervous system, Acid hydrolysis, sense organs, Surface response methodology, Agronomy and Crop Science, surface response methodology