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Cristiane Reinaldo Lisboa,Luciana de Simoni Martinez,Renata Aguirre Trindade,Fátima Aparecida de Almeida Costa,Janaína Fernandes de Medeiros Burkert,Carlos André Veiga Burkert 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.6
In this study, a strategy was proposed for making galacto-oligossaccharides (GOS), a high valueadded product, from a byproduct of the dairy industry,cheese whey, using a commercial β-galactosidase from Kluyveromyces lactis (Lactozym® 3000L). The effects of the substrate concentration, temperature, and enzyme dosage were statistically studied and their optimum combinations were determined using response surface methodology. The increase in lactose concentration, temperature, and enzyme concentration favored a transgalactosylation reaction. The maximum values for GOS concentration (119.8 mg/mL)and yield (29.9%) in a 4 h process were obtained in the reaction system, composed of 400 mg/mL of lactose and 10 U/mL of enzyme at 40°C. Under these conditions, the lactose conversion was 68.7%. The maximum value for lactose conversion (87.8%) was observed at the same temperature and enzyme concentration, although the lactose level was 20%.
Mariano Michelon,Thais de Matos de Borba,Ruan da Silva Rafael,Carlos André Veiga Burkert,Janaína Fernandes de Medeiros Burkert 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.1
The yeast Phaffia rhodozyma is known for producing carotenogenic pigments, commonly used in aquaculture feed formulation as well as in cosmetic,pharmaceutical, and food industries. Despite the high production of carotenoids from microorganisms by biotechnology, their use has limitation due to the cell wall resistance, which constitutes a barrier to the bioavailability of carotenoids. Therefore, there is a need to improve carotenoids recovering technique from microorganisms for the application of food industries. This study aimed to compare mechanical, chemical, and enzymatic techniques of cell disruption for extracting carotenoids produced by P. rhodozyma NRRL Y-17268. Among the techniques studied, the highest specific concentration of carotenoids (190.35 μg/g) resulted from the combined techniques of frozen biomass maceration using diatomaceous earth and enzymatic lysis at pH of the reaction medium of 4.5 at 55oC, with initial activity of β-1,3 glucanase of 0.6 U/mL for 30 min.
THE EFFECT OF SCENT MARKETING ON THE EMOTIONS AND PREFERENCES OF GENERATION X
Jakub Berčík,Jana Gá lová,Johana Paluchová,Katarí na Neomá niová 글로벌지식마케팅경영학회 2020 Global Marketing Conference Vol.2020 No.11
The study compares the effect of chosen aroma compounds for restaurants on the emotional feedback of millennials, and also the explicit evaluation of this effect on food choices. The explicit and implicit effect of scents on perception is examined and innovative approaches of scent evaluation and their implementation shown.
Han, Jung-Wook,An, Jong-Deok,Jana, R.N.,Jung, Kyung-Na,Do, Jung-Hwan,Pyo, Seung-Moon,Im, Chan The Polymer Society of Korea 2009 Macromolecular Research Vol.17 No.11
This study examined the charge carrier photogeneration and hole transport properties of blends of poly (9-vinylcarbazole) (PVK), $\pi$-conjugated polymer, with different weight proportions (0~29.4 wt%) of (PEA)$VOPO_4{\cdot}H_2O$ (PEA: phenethylammonium cation), a novel organic-inorganic hybrid material, using IR, UV-Vis, and energy dispersive spectroscopy (EDS), thermogravimetric analysis (TGA), steady state photocurrent (SSPC) measurement, and atomic force microscopy (AFM). The SSPC measurements showed that the photocurrent of PVK was reduced by approximately three orders of magnitude by the incorporation of a small amount (~12.5 wt%) of (PEA) $VOPO_4{\cdot}H_2O$, suggesting that hole transport occurred through the PVK carbazole groups, whereas a reverse trend was observed at high proportions (>12.5 wt%) of (PEA)$VOPO_4{\cdot}H_2O$, suggesting that transport occurred via (PEA)$VOPO_4{\cdot}H_2O$ molecules. The transition to a trap-controlled hopping mechanism was explained by the difference in ionization potential and electron affinity of the two compounds as well as the formation of charge percolation threshold pathways.