Use of Enzymes in Food Industry - Food industry utilizes a variety of enzymes for processing of various foods‚ e.g.‚ production of various types of syrups from starch or sucrose (a- and β- amylases‚ glucamylase‚ pullulanase‚ invertase‚ and glucose isomerase)‚ meat/protein processing using proteases‚ removal of glucose and or molecular oxygen (O2) using glucose oxidase and catalase‚ use of lactase in dairy industry and use of enzymes in fruit juice and brewing industries. Glucose oxides are obtained
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FOOD AND INDUSTRIAL MICROBIOLOGY Food spoilage‚ food infections and intoxications caused by microorganisms and methods for their detection Dr. Neeraj Dilbaghi Reader‚ Department of Bio & Nano Technology Guru Jambheshwar University of Science and Technology Hisar- 125001 and Dr (Mrs.) S. Sharma Professor‚ Department of Microbiology‚ CCS Haryana Agricultural University‚ Hisar- 125001 (Revised 25-Sep-2007) CONTENTS Introduction Food Spoilage and General Principles Underlying Spoilage of Food Intrinsic
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prepared or homemade diet formulated without the use of any grains. Examples of grains include wheat‚ barley‚ rice‚ oatmeal‚ and cornmeal. Although grains are carbohydrates‚ a grain free diet does not translate to a carbohydrate free diet‚ as most grain free diets contain the same amount of carbohydrates as normal foods. The carbohydrates in grain free diets are from different sources‚ such as potatoes‚ sweet potatoes‚ tapioca‚ or dried chicory root. Grain free diets are marketed to the owners of
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Mangifera indica‚ Annona muricata‚ and Citrofortunella microcarpa fruits ferment fastest. Three treatments were made: 200 mL. of Mangifera indica fruit juice fermented with 20 yeast cells; 200 mL. of Annona muricata fruit juice fermented with 20 yeast cells; and 200 mL. of Citrofortunella microcarpa fruit juice fermented with 20 yeast cells. The start date of fermentation was recorded as well as the original specific gravity of each treatments. The end of fermentation of each treatment were watched for
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Biol 385: Biotech. and Gen. Eng. Name ___________________________ Exam #2 - 100pts 06 April 2012 G # _____________________ ======================================================================= If necessary‚ use the back of the exam pages for the rest of your answers. Do not use other sheets of paper. Please write legibly; if I cannot read your answer‚ I will count it wrong. * BY TAKING THIS EXAM‚ YOU HAVE AGREED TO ABIDE BY THE SPIRIT AND THE
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http://www.unaab.edu.ng COURSE CODE: ANN 502 COURSE TITLE: Nigerian Feeds and Feedstuffs NUMBER OF UNITS: 2 Units COURSE DURATION: 2 Hours COURSE DETAILS: COURSE DETAILS: Course Coordinator: Email: Office Location: Other Lecturers: Dr. Richard Abayomi Sobayo rasobayo@yahoo.com Department of Animal Nutrition Prof. Daisy Eruvbetine‚ Dr. Abimbola Oladele Oso Dr. Adebayo Olusoji Oni COURSE CONTENT: Survey of Nigerian feeds and feedstuffs. Classification of feeds
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various bacteria and fungi (yeasts and molds): Rhizopus‚ Aspergillus‚ Mucor‚ Amylomyces‚ Endomycopsis‚ Saccharomyces‚ Hansenula anomala‚ Lactobacillus‚ Acetobacter‚ etc. Tempe is a traditional food in Indonesia. It is made from soy beans which is fermented that resulting it to in a cake form‚ where soy beans are bounded together by thick mycelium of new growth of fungi. Tapai is traditional fermented food found in East and South-east Asia. It is made from carbohydrate source like rice‚ glutinous
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Abstract Yeast is a fungus that exist almost everywhere in nature and it is also alive! For many years people baked bread‚ using yeast as an ingredient‚ without knowing just why it made bread dough bubble and rise. When you smell bread you mostly smell the scent of the yeast. This project looks how different conditions will cause the yeast to be most active during fermentation. We put a different mixture in each bottle along with 1/3 cup of water. My hypothesis was that when yeast is mixed with
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1993. Cloning‚ sequencing‚ and expression in Escherichia coli of the gene coding for malate dehydrogenase of the extremely halophilic archaeabacterium. Haloarcula marismortui. Dan‚ N.P.‚ Visvanathan‚ C.‚ Basu‚ B.‚ 2003. Comparative evaluation of yeast and bacterial treatment of high salinity wastewater based on biokinetic coefficients. Bioresour. Technol. 87‚ 51–56. Ede‚ S.M.‚ Hafner‚ L.M.‚ Fredericks‚ P.M.‚ 2004. Structural changes in the cells of some bacteria during population growth: a Fourier
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inhibition the inhibitor increases during the same period. There are two types of reversible inhibition namely competitive and non-competitive inhibition. A competitive inhibitor binds to the active site of the enzyme and thus competes with the substrate for the active site. They are able to do this because they have a similar structure to that of the enzyme. Once the enzyme is bound to the enzyme know further reaction can take place until it dissociates from the molecule hence it is often termed
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