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	Provedor de dados CIGR Journal (1) BABT (1) Autor Danial,Enas N. (1) Gajera, Ramesh R. (1) Hamza,Amal H. (1) Joshi, D. C. (1) Mahmoud,Rasha H. (1) Palavra-chave Storage stability (2) Agricultural Engineering (1) Agril. Process and Food Engg. Blend juice (1) Immobilization (1) Kinetic (1) Microbiological (1) Physicochemical (1) Reusability (1) Thermal processing (1) Urease (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2015 (1) 2014 (1) País Brazil (1) China (1) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Characteristics of Immobilized Urease on Grafted Alginate Bead Systems BABT Danial,Enas N.; Hamza,Amal H.; Mahmoud,Rasha H.. This study evaluated the biological importance of immobilized urease enzyme over the free urease. The support material used for urease immobilization was alginate. Generally, the immobilization of urease in alginate gel showed a marked increase in Km and Vmax. However, the immobilized urease showed higher thermal stability than that of free enzyme. The rate of thermal inactivation of the immobilized enzyme decreased due to entrapment in gel matrix. Also, the activity of the immobilized urease was more stable in retention than that of the free enzyme during the storage in solution, although the activity of the immobilized enzyme was lower in comparison with the free enzyme. A stable immobilized system and long storage life are convenient for applications... Tipo: Info:eu-repo/semantics/article Palavras-chave: Urease; Immobilization; Kinetic; Reusability; Storage stability. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132015000200147 Processing and storage stability of bottle gourd (L. siceraria) CIGR Journal Gajera, Ramesh R.; Joshi, D. C.. Abstract: Bottle gourd (Langenariasiceraria), Aonla (EmblicaofficinalisGaertn.), Lemon (Citrus x limon) and Ginger (Zingiberofficinale) juice was blended in the proportion of 87.90: 23.40: 5.70: 6.00 mL, respectively.  Prepared blend juice was hot filled in glass bottles and thermally processed over a temperature range over 80-950C for 5-30 min.  Significant difference was observed in ascorbic acid (vitamin C), total plate counts and, yeast and mould counts (P<0.05), while no significant difference was in pH and TSS (P>0.05).  The best thermal process was found at 85°C hot filling and processing at 85°C for 5 min.  At this temperature-time combination, 3.52 pH, 5.17 oBrix TSS, 38.32 mg per 100 mL ascorbic acid,      35 cfu mL-1 total plate counts, 2... Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural Engineering; Agril. Process and Food Engg. Blend juice; Thermal processing; Storage stability; Physicochemical; Microbiological. Ano: 2014 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2783 Registros recuperados: 2 Primeira ... 1 ... Última

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