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Microbial succession in a fermenting of wild forest noni (Morinda coreia Ham) fruit plus molasses and its role in producing a liquid fertilizer Electron. J. Biotechnol.
Kantachote,Duangporn; Kowpong,Kanjana; Charernjiratrakul,Wilawan; Pengnoo,Ashara.
The numbers of lactic acid bacteria (LAB) and yeasts that were present during a wild forest noni (Morinda coreia Ham) fermentation, the changes in its physico-chemical properties and levels of plant nutrients were investigated. LAB increased rapidly during the first 7 days and were the dominant population until after day 21 when the LAB were declining and the yeasts began to dominate. Identification of the LAB and yeasts to species level showed that the dominant LAB throughout was Lactobacillus plantarum while Lactobacillus pentosus was found but only at day 21. Saccharomyces cerevisiae was the most dominant species of yeast throughout but was slowly replaced by Pichia membranifaciens and then Pichia anomala. Rhodotolura mucilaginosa, an aerobic yeast, was...
Tipo: Journal article Palavras-chave: Lactobacillus plantarum; Morinda coreia Ham; Physicochemical property; Pichia spp.; Plant nutrients; Wild forest noni fermentation.
Ano: 2009 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582009000300009
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酢酸化分級馬鈴薯澱粉の物理化学特性 OAK
安田, 久美; 石橋, 憲一; 弘中, 和憲; 小疇, 浩; 山本, 和夫; Yasuda, Kumi; Ishibashi, Kenichi; Hironaka, Kazunori; Koaze, Hiroshi; Yamamoto, Kazuo.
無水酢酸を用いた酢酸化分級馬鈴薯澱粉の物理化学特性を調べた.1)無水酢酸添加量の増加にしたがい,酢酸化分級馬鈴薯澱粉の物理化学特性は次のように変化した.(1)アセチル基含量が増加した.(2)蒸留水中のRVA特性値(糊化開始温度,最高粘度およびブレークダウン),DSC特性値(糊化開始温度,糊化最高温度,糊化終了温度および糊化エンタルピー)が低下し,溶解度,膨潤度が増加した.(3)蒸留水中で調製した澱粉糊液の動的粘弾性(貯蔵弾性率および損失弾性率)が減少し,周波数依存性が認められた.各ずり速度における澱粉糊液のずり応力は低下し,チキソトロピー性が小さくなった.(4)0.1 M食塩水中で調製した4%澱粉糊液の離水率は,著しく減少した.2)酢酸化分級馬鈴薯澱粉間(大,中および小粒子)の物理化学特性には次のような差異が認められた.(1)小粒子のアセチル基含量は,中粒子および大粒子よりも高かった.(2)蒸留水中で測定したRVA最高粘度の低下は,粒径の減少にともなって大きくなった.また,蒸留水中における溶解度および膨潤度は,粒径が大きいほど高かった.(3)0.1 M食塩水中では,小粒子および中粒子の,澱粉糊液のRVA最高粘度が無水酢酸添加量の増加にともなって高くなり,その粘度の増加程度は粒径が小さいほど大きかった.(4)蒸留水中では,溶解度および膨潤度は,粒径が大きいほど高かった.0.1 M食塩水中では,粒径が大きいほど,溶解度が低くなり,膨潤度は高くなった.3)0.1 M食塩水の影響に関して,RVA最高粘度,溶解度・膨潤度が,蒸留水中に比べ,顕著に低下した. Physicochemical properties of acetylated fractionated potato starchesï¼ prepared...
Palavras-chave: Acetylated fractionated potato starch; Physicochemical property; Granule size.
Ano: 2009 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2769
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