Tangerine: Converting Residues into Antioxidant Food, Rich in Fiber and with Sensorial Acceptance
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چکیده
منابع مشابه
study of dna interaction with ethylenediaminetetraacetic acid and sesamol food additives
برهمکنش dnaتیموس گاوی طبیعی (ct-dna) با اتیلن دی آمین تترااستات (edta)در بافرtris-hcl با 8/7 ph ( دراین ph،edta به نمک دی سدیم تبدیل می شود) وسسامول در بافر tris-hcl با4/7 ph مورد بررسی قرار گرفته است. edta و سسامول استفاده فراوانی در تکنولوژی غذایی و صنعت شیمیایی دارند. مدل اتصال dna مربوط بهedta بوسیله اسپکتروفتومتری جذب، دورنگ نمایی حلقوی(cd)، ویسکومتری وژل الکتروفورز بررسی شده است. طیفuv ...
15 صفحه اولHow Bacteria Turn Fiber into Food
Most people think of fiber as being the part of our food we can’t digest—but with the help of symbiotic bacteria in our guts, we can actually get some nutrition from the complex carbohydrates such as cellulose, hemicellulose, and pectin that make up plants’ cell walls. The bacteria produce an arsenal of enzymes that break down these carbs into simple sugars, which are then in turn fermented to ...
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ژورنال
عنوان ژورنال: Nutrition & Food Science International Journal
سال: 2018
ISSN: 2474-767X
DOI: 10.19080/nfsij.2018.05.555656