نتایج جستجو برای: chitosan beads

تعداد نتایج: 29367  

Journal: :International Journal of Pharmaceutical Investigation 2015

Journal: :Catalysts 2022

Heterogeneous photo-electro-Fenton process is an attractive technology for the removal of recalcitrant pollutants. To better exploit presence irradiation source, a bifunctional catalyst with TiO2 nanoparticles embedded into iron–chitosan matrix was developed. The catalytic activity improved by optimization loaded content. prepared composite catalysts based on TiO2, Fe3O4 and chitosan were calle...

Journal: :International Journal of Biological Macromolecules 2021

Chitosan/bentonite (CSBt) composites beads were prepared by dropwise of a solution containing chitosan and bentonite to an alkaline NaOH solution. Fourier Transform Infrared Spectroscopy, X-ray diffraction analysis, photoelectron spectroscopy, XPS Brunauer-Emmett-Teller BET analysis have been used provide new insights on the composition morphology CSBt surface. In this study, inverse gas chroma...

Journal: :journal of food biosciences and technology 0
s. naga sivudu department of biochemistry, sri venkateswara university, tirupati - 517 502, india. b. ramesh department of biochemistry, sri venkateswara university, tirupati - 517 502, india. k. umamahesh department of biochemistry, sri venkateswara university, tirupati - 517 502, india. o. vijaya sarathi reddy department of biochemistry, sri venkateswara university, tirupati - 517 502, india.

abstract: this study was aimed at probiotication of tomato and carrot juices using lactobacillus plantarum, lb. fermentum, lb. casei, lysinibacillus sphaericus and saccharomyces boulardii. to enhance the stability, the probiotic cultures were micro-encapsulated using alginate coated chitosan beads. tomato and carrot juice samples were pasteurized for 20 min at 63 °c. lb. fermentum, lb. plantara...

B. Ramesh K. Umamahesh O. Vijaya Sarathi Reddy S. Naga Sivudu

ABSTRACT: This study was aimed at probiotication of tomato and carrot juices using Lactobacillus plantarum, Lb. fermentum, Lb. casei, Lysinibacillus sphaericus and Saccharomyces boulardii. To enhance the stability, the probiotic cultures were micro-encapsulated using alginate coated chitosan beads. Tomato and carrot juice samples were pasteurized for 20 min at 63 °C. Lb. fermentum, Lb. plantara...

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