Production of persimmon- and kiwifruit-wine using immobilized cells.
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چکیده
منابع مشابه
Removal of Chromium from Chromium(VI) Solutions by Adsorption and Reduction Using Immobilized Persimmon Gel
The removal of chromium(VI) from an aqueous solution using persimmon gel was examined. The amount of chromium(VI) removed was strongly affected by the pH of the solution, with all chromium(VI) being removed at pH 2 or lower. However, in a solution containing, 15 mg dry weight of immobilized persimmon gel, the amount of removed chromium(VI) decreased as the pH increased. A part of chromium(VI) w...
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Aroma is a remarkable factor of quality and consumer preference in wine, representing a distinctive feature of the product. Most aromatic compounds in varietals are in the form of glycosidic precursors, which are constituted by a volatile aglycone moiety linked to a glucose residue by an O-glycosidic bond; glucose is often linked to another sugar (arabinose, rhamnose or apiose). The use of solu...
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15 صفحه اولEffect of 1-methylcyclopropene (1-MCP) on softening of fresh-cut kiwifruit, mango and persimmon slices
Ethylene production is enhanced by wounding during fresh-cut processing and the accumulation of this gas within the packages of fresh-cut ruit can be detrimental to their quality and shelf-life. The effect of 1-methylcyclopropene (1-MCP), an ethylene action blocker, applied before r after processing, on the quality of fresh-cut kiwifruit, mangoes and persimmons was evaluated during storage at 5...
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introduction: proteolytic enzymes, specially collagenase, are used to digest extracellular matrix, cells isolation and primary culture. it is important to find new sources of plant or animal protease instead of bacterial or tissue collagenase. in the present research, actinidin, a plentiful protease in kiwifriut, was used to isolate human umbilical vein endothelial cells. materials and methods:...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1989
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.36.11_903