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Extraction of phenolic compounds from agro-industrial wastes and evaluation of their antioxidative potential
(Skopje, Macedonia : Consulting and Training Center - KEY, 2021)
Constant world population growth imposes the need for the production of more food, and as a consequence, has an increase in the organic-rich wastes. These agro-industrial wastes represent problem from the environmental ...
Enzymatic treatment of soy protein concentrate: Influence on the potential techno-functional and antioxidant properties
(Journal of Hygienic Engineering and Design, 2020)
In recent years, there has been an unprecedented de-mand by both consumers and industry, for inexpensive plant-derived protein hydrolysates as potential dietary sources of antioxidants. This is a particular refers to the ...
Optimization of submerged fermentation conditions for gluten-degrading enzyme production using Bacillus subtilis isolate
(Consulting and Training Center - KEY, 2021)
In modern times wheat gluten has drawn attention to many research groups. Wheat gluten represents one of the most widely used proteins in the food industry. It is a byproduct of the starch industry and has a higher percentage ...