Wood Decay and Its Preservation
نویسندگان
چکیده
منابع مشابه
Studies in Wood Decay
Circumstantial evidence is presented which indicates that Polyporus volvatus is parasitic. Cultures of Polyporus volvatus and Fomes igniarius may be obtained from the young sporophores by the tissue method. In Polyporus volvatus the presence of the following enzymes was demonstrated: esterase, maltase, lactase, sucrase, raffinase, diastase, inulase, cellulase, hemicellulase, glucosidase, rennet...
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In spite of the technologies developed during the last decade, the level of food loss is still high and is reported in many countries. According to the United Nations, more than 30 per cent of the mortality rate world-wide is caused by alimentary diseases. The desire of most countries to make food safer for consumption requires better food preservation and production techniques. In this regard,...
متن کاملIrradiation’ and its Potential to Food Preservation
In spite of the technologies developed during the last decade, the level of food loss is still high and is reported in many countries. According to the United Nations, more than 30 per cent of the mortality rate world-wide is caused by alimentary diseases. The desire of most countries to make food safer for consumption requires better food preservation and production techniques. In this regard,...
متن کاملBiochemical Approaches to Wood Preservation
Much progress has been made in the past several years concerning the biochemistry and molecular genetics of fungal wood decay. Aspects of this knowledge were obtained with the intent of using the fungi and their enzymes for selective and beneficial purposes; e.g., in biopulping and biobleaching of wood fiber, in bioremediation of pollutants, and in biomass conversions for fuel and chemical feed...
متن کاملIrradiation’ and its Potential to Food Preservation
In spite of the technologies developed during the last decade, the level of food loss is still high and is reported in many countries. According to the United Nations, more than 30 per cent of the mortality rate world-wide is caused by alimentary diseases. The desire of most countries to make food safer for consumption requires better food preservation and production techniques. In this regard,...
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ژورنال
عنوان ژورنال: CORROSION ENGINEERING
سال: 1990
ISSN: 0010-9355,1884-1155
DOI: 10.3323/jcorr1974.39.1_26