The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2594-8
Abstract: Abstract This study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-β-xylanase), cellulase, lipase, and the combination of phospholipase and hemicellulase (phospholipase + hemicellulase) on the extensographic properties of dough… read more here.
Keywords: hemicellulase; rheology; wheat meal; quality characteristics ... See more keywords
Ensiling as pretreatment of rice straw: The effect of hemicellulase and Lactobacillus plantarum on hemicellulose degradation and cellulose conversion.
Sign Up to like & getrecommendations! Published in 2018 at "Bioresource technology"
DOI: 10.1016/j.biortech.2018.06.058
Abstract: The fermentation characteristics, structural carbohydrate degradation and enzymatic hydrolysis of rice straw ensiled with hemicellulase and Lactobacillus plantarum were examined. Fresh rice straw was ensiled in 1-L laboratory silos with no additive control (CK), L.… read more here.
Keywords: degradation; rice straw; plantarum; hemicellulase ... See more keywords