Abstract In the case of fruit syrups, consumers prefer thicker, deep-coloured ones because they remind them good old homemade ones. Physical properties – as viscosity, colour, refractive index, soluble solid content (SSC), and electrical impedance - syrups flavoured with raspberry or orange juice were determined. The change measured physical was determined in three different experiments: 1. eva...

Glucoamylases are inverting exo-acting starch hydrolases releasing beta-glucose from the non-reducing ends of starch and related substrates. The majority of glucoamylases are multidomain enzymes consisting of a catalytic domain connected to a starch-binding domain by an O-glycosylated linker region. Three-dimensional structures have been determined of free and inhibitor complexed glucoamylases ...

BACKGROUND Addition of sugar syrups to the basic wort is a popular technique to achieve higher gravity in beer fermentations, but it results in dilution of the free amino nitrogen (FAN) content in the medium. The multicomponent protease enzyme Flavourzyme has beneficial effect on the brewer's yeast fermentation performance during high gravity fermentations as it increases the initial FAN value ...

Abstract There is an increasing demand for natural and healthy food products that play a multifunctional role in human diet. Pine cone syrup has long been known used its medicinal purposes. As part of the research, was developed from green pine cones, which can be not only cases colds, but also everyday life. The aim research to evaluate different syrups produced by brown white sugar analyse th...

Sweet sorghum represents a readily available renewable carbohydrate feedstock for biofuel production. Generally, the sweet growing season and window processing is short it often desirable to store sugar-rich material future processing. Therefore, we investigated possibility of storing three different sugar syrups under layer soybean oil; then subsequent yeast bioethanol fermentation. A oil on s...

Background: Inulinase is widely found in microorganisms and higher plants. It catalyzes the reaction of hydrolysis inulin, which present tubers roots many plants, to fructose a small amount glucose.
 Inulin one several plant-based polysaccharides that contain glucose or fructose. used as substrate industrial fermentation processes food industry due its relatively cheap abundant source for ...