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Effect of Bovine Globin and Globin-sugar Complexes on Rheological Properties of Dough and Bread
breadmaking dough qualities globin
2009/5/20
Globin (Gb), a rich source of essential amino acids, and Gbs glycated with sugars (glucose, fructose and psicose) by the Maillard reaction were applied to breadmaking, and their effects on the rheolog...
Transcriptional Control of Phosphate-regulated Genes in Yeast: the Role of Specific Transcription Factors and Chromatin Remodeling Complexes in vivo
transcriptional regulation chromatin PHO5 PHO8
2009/3/23
Gene specific regulation of transcription is of fundamental importance to cell survival. When the yeast, Saccharomyces cerevisiae is challenged by growth under conditions of nutrient limitation the ce...
Formation of δ-Tocopherol-cyclodextrin Complexes by the Action of Cyclodextrin Glucanotransferase
cyclodextrins δ-tocopherol complex cyclodextrin glucanotransferase fast atom bombardment mass spectrometry
2008/4/20
Formation of δ-tocopherol (δ-Toc) and cyclodextrin (CDs) complexes were studied by two kinds of methods. The first was a method (the CD wrap method) newly developed by the author, in which the mixture...
Analysis of Amylose Chain Lengths Forming Complexes with Lysophosphatidylcholines
amylose complex amylose-chain length lysophosphatidylcholine
2008/4/20
The formation of amylose complexes with eight lysophosphatidylcholines; 1-capryl lysophosphatidylcholine (LPC-C 10 : 0), 1-lauroyl LPC (LPC-C 12 : 0), 1-myristoyl LPC (LPC-C 14 : 0), 1-palmitoyl LPC (...