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15.596  Articles
1 of 1.561 pages  |  10  records  |  more records»
Subcritical water is one method of hydrolysis that can convert coconut husk to produce reducing sugars. However, this method has the disadvantage of producing derivative products such as furfural and phenolic compounds that act as inhibitors. One effectiv... see more

One of the significant crops in Mediterrenean countries is olive (Olea europaea) and an important amount of this fruit are manufactured for direct human consumption. In this study, table olives were produced from Gemlik type of green and black cultivars t... see more

The present paper aims to determine the reducing sugar and non-reducing sugar content in potatoes (cvs. Atlantic, Asterix, Innovator and Shepody), grown in different doses (0, 120, 360 and 1,080 kg K2O ha-1) and sources of potassium (KCl and K2SO4), and s... see more

Perlakuan pendahulan biomassa merupakan tahapan terpenting dalam memproduksi produk-produk berbasis bio (bio-based products) secara biologis. Pada penelitian ini, energi gelombang mikro (microwave) digunakan selama perlakuan pendahuluan untuk meningkatkan... see more

The objective of this research was to study the production of sugar from coconut husk using immobilized crude and commercial cellulose, including temperature and mixing speed during immobilization. The enzyme from Aspergillus Niger was immobilized on chit... see more

In this study, acid hydrolysis of cassava solid waste under ultrasound irradiation for reducing sugar production was studied. A series of experiments was carried out under a 40 kHz ultrasound irradiation, with the main purpose to examine the effect of pHs... see more

Three lignocelluloses substrates have been used, as following: Mischantus, Maize stalk and Wheat bran, in order to obtain fermentescible sugars, which will be transformed into bioethanol. The substrates were hydrolysed using commercial enzymes: MethaPlus ... see more

Sugar reduction is one of the essential macronutrients used as energy sources. High levels of sugar reduction in food can increase the sweet taste of these foodstuffs. However, the consumption of high sugar food can cause diabetes mellitus. The purpose of... see more

Sugar reduction is one of the essential macronutrients used as energy sources. High levels of sugar reduction in food can increase the sweet taste of these foodstuffs. However, the consumption of high sugar food can cause diabetes mellitus. The purpose of... see more

1 of 1.561 pages  |  10  records  |  more records»