نتایج جستجو برای: reducing sugars

تعداد نتایج: 260779  

Journal: :Bioresource technology 2010
Ziyu Wang Deepak R Keshwani Arthur P Redding Jay J Cheng

Coastal Bermuda grass was pretreated with NaOH at concentrations from 0.5% to 3% (w/v) for a residence time from 15 to 90min at 121 degrees C. The pretreatments were evaluated based on total lignin removal and production of total reducing sugars, glucose and xylose from enzymatic hydrolysis of the pretreated biomass. Up to 86% lignin removal was observed. The optimal NaOH pretreatment condition...

Journal: :Bioscience, biotechnology, and biochemistry 2006
Chie Matsuura-Endo Akiko Ohara-Takada Yoshihiro Chuda Hiroshi Ono Hiroshi Yada Mitsuru Yoshida Akira Kobayashi Shogo Tsuda Shigenobu Takigawa Takahiro Noda Hiroaki Yamauchi Motoyuki Mori

To clarify the effects of storage temperature on potato components and acrylamide in chips, tubers from five cultivars were stored at various temperatures (2, 6, 8, 10, and 18 degrees C) for 18 weeks, and the contents of sugars, free amino acids in tubers, and acrylamide in chips after frying were analyzed. At temperatures lower than 8 degrees C, the contents of reducing sugars increased marked...

2011
Naoko Fujimoto Tomoyuki Kosaka Toshihiko Nakao Mamoru Yamada

Screening of bovine rumen contents for heat-resistant and micro-aerophilic cellulose-degrading microorganisms was performed on carboxymethyl cellulose (CMC) plates at 37 °C-45 °C, and many isolates were found to produce reducing sugars under a static condition. Of those isolates, R8 and R15, which efficiently produced reducing sugars from CMC at a high temperature, were further examined. Taxono...

Journal: :Journal of Industrial & Engineering Chemistry 1921

Journal: :Journal of bacteriology 1949
C F Sprague W D Bellamy

Methods for the determination of galactose in the presence of other sugars by differential fermentation with yeast have been used since 1914. Kluyver (1914) observed that certain strains of yeast ferment galactose and developed a method of measuring fermentable sugars by carbon dioxide evolution. Hopkins, Peterson, and Fred (1930) employed a modification in which they measured residual reducing...

دخانی, شهرام , ربیعی مطمئن, لادن ,

Physicochemical characteristics of potato (Solanum tuberosum L.) are very important for storage and processing qualities. The amount of reducing sugars (glucose and fructose) and organic acids at harvest, during and after storage is the most important factor. In this study, three potato cultivars (Moran, Marfona and Agria) were collected, dry cleaned and graded into three sizes. They were analy...

Journal: :Journal of the American Chemical Society 1896

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