Advances in Food Research, Vol. 26 by C.O. Chichesters, E.M. Mrak, G.F. Stewart (Eds.)

By C.O. Chichesters, E.M. Mrak, G.F. Stewart (Eds.)

Show description

Read Online or Download Advances in Food Research, Vol. 26 PDF

Best nonfiction_2 books

Understanding the Millennial Mind: A Menace or Amazing?

Even their very own mom and dad frequently do not comprehend Millennials! notice the genuine purposes they act, imagine and paintings like they're on a special wavelength than any earlier new release, why they query totally every thing and the way they're the most important source which may propel your organization into better productiveness, gains and innovation.

The Time Bender

The 1st ebook within the sequence that follows Lafayette O'Leary's travels to exchange Earths.

Additional info for Advances in Food Research, Vol. 26

Sample text

And Chao, K. C. 1973. Ammonia extraction of unicellular microorganisms. S. Patent 3,775,393. Akin, C . , and Chao, K. C. 1974. Process for reducing the nucleic acid content of single cell protein affording microorganisms. S. Patent 3,784,536. , and Tannenbaum, S. R. 1973. The influence of environmental condition on the macromolecular composition of Cundidu utilis. Biotech. Bioengr. 15, 239-256. Anderson, C . , and Solomons, G. L. 1975. The growth of microfungi on carbohydrates. In “Single-Cell Protein, 11” (S.

R. 1971. Reduction of nucleic acid content in Candida yeast cells by bovine pancreatic ribonuclease A treatment. Appl. Microhiol. 22, 422427. Chao, K . C. 1975. Process for texturizing microbial broken cell material having reduced nucleic acid content by a deep oil frying technique. S. Patent 3,903,314. Chen, S. , and Peppler, H. J. 1978. Single cell proteins in food applications. In “Developments in Industrial Microbiology,” Vol. 19, pp. 79-94. Michigan State University, East Lansing, Michigan.

15. The viscosity-concentration profile is relatively flat at a cell concentration below 20%. 5 0 0 20 LO Time FIG. 13. 80 60 100 120 (hours) Water uptake at room temperature by dried C. urilis (Amoco Foods). 31 SINGLE-CELL PROTEIN 350 300 z V 250 2. ; 200 a 150 I - ;/ 120 I I I I I I I I I I - FIG. 14. Effect of pH on hydration of C. ufilis (Amoco Foods) at room temperature Concentration (%) FIG. 15. Effect of concentration on viscosity of aqueous slurries of C . utilis, corn starch, and carboxyl-methyl cellulose.

Download PDF sample

Rated 4.38 of 5 – based on 10 votes