- About
-
The Global ETD Search service is a free service for researchers
to find electronic theses and dissertations. This service is
provided by the
Networked Digital Library of Theses and Dissertations.
Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
Search results
Showing 1 to 10 of 22 (0.068 seconds)Spelling suggestions: "subject:"brewery waste."" "subject:"drewery waste.""
| 1 |
Particle size fractionation and evaluation of fractions of brewers’ spent grainDavidis, Anthimos E. January 1993 (has links)
No description available.
|
| 2 |
Disposal of a brewery waste with special reference to the whirlpool separatorChapman, J. January 1976 (has links)
No description available.
|
| 3 |
Process optimization and properties of protein concentrates from brewers' spent grainDiptee, Rosemarie January 1989 (has links)
No description available.
|
| 4 |
Identification and characterisation of mannoprotein emulsifier from Baker's yeastCameron, David R. (David Robert) January 1992 (has links)
The mannoprotein of Saccharomyces cerevisiae, baker's yeast, is an emulsifying agent which could be used in foods and cosmetics. This glycoprotein emulsifier can be extracted simply with very good yield by autoclaving yeast cells in neutral buffer. The spent yeast from the beer and wine industries is a suitable raw material for its production. Protein detected by binding of Coomassie blue dye was essential for emulsifying activity. Components of the heat extracted material with greatest emulsifying activity included a high molecular weight fraction ($>$200 kDa) which provided viscous and durable emulsions, and a low molecular weight fraction ($<$14 kDA) which was very surface active and readily generated nonviscous emulsions. Mannoprotein and the small molecule surfactants lecithin and cetyltrimethylammonium bromide interacted synergistically to increase emulsifying activity at a weight ratio of 100:1 mannoprotein to surfactant. A correction was made to the formula for the Emulsifying Activity Index (Pearce, K. N. and J. E. Kinsella. 1978. J. Agric. Food Chem. 26:716-723), a measure commonly used for comparing protein emulsifiers.
|
| 5 |
Process optimization and properties of protein concentrates from brewers' spent grainDiptee, Rosemarie January 1989 (has links)
No description available.
|
| 6 |
Identification and characterisation of mannoprotein emulsifier from Baker's yeastCameron, David R. (David Robert) January 1992 (has links)
No description available.
|
| 7 |
Brewers spent grains and their breadmaking characteristicsDreese, Patrick Carl January 2011 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
|
| 8 |
Studies on the nitrogenous constituents of brewers spent grainCrowe, Nancy (Nancy Lynn) January 1983 (has links)
No description available.
|
| 9 |
Studies on the nitrogenous constituents of brewers spent grainCrowe, Nancy (Nancy Lynn) January 1983 (has links)
No description available.
|
| 10 |
Composition and physical properties of brewer's condensed solubles : pellet binding use in formula feedsSebree, Bruce Randall January 2011 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
|
Page generated in 0.0754 seconds