Enzymatic treatments on pigeon pea for better milling characteristics: Milling of pigeon pea
8 Angebote vergleichen
| Preise | 2013 | 2014 | 2015 | 2019 |
|---|---|---|---|---|
| Schnitt | Fr. 60.58 (€ 61.95)¹ | Fr. 73.34 (€ 75.00)¹ | Fr. 80.70 (€ 82.52)¹ | Fr. 65.36 (€ 66.84)¹ |
| Nachfrage |
1
Symbolbild
Enzymatic Treatments on Pigeon Pea for Better Milling Characteristics
DE PB NWISBN: 9783659403996 bzw. 3659403997, in Deutsch, LAP LAMBERT Academic Publishing, Taschenbuch, neu.
Von Händler/Antiquariat, BuySomeBooks [52360437], Las Vegas, NV, U.S.A.
Paperback. 160 pages. Dimensions: 8.7in. x 5.9in. x 0.4in.Pre-milling treatments for pigeon pea are generally employed to loosen the seed coat to remove husk without losing any edible portion. The effect of four enzymatic hydrolysis parameters viz. , enzyme concentration (2060 mg 100 g dry matter), incubation time (3-15 h), incubation temperature (40-60 0C) and tempering water pH (4. 0-6. 0) on hulling efficiency, protein content and cooking time were optimized using response surface methodology. Three enzymes, i. e. , xylanase, pectinase, and cellulase were used in combination for enzymatic pre-treatment. It predicted a maximum dehulling efficiency 88. 37 , protein content 21. 57 and cooking time 21. 91 min at enzyme concentration; 37. 80 mg100 g dry matter, incubation time, 8. 69 min, incubation temperature, 48. 5 0C and tempering water pH, 5. 49. Dehulling efficiency, protein content and cooking time at optimum condition was observed to be 88. 12 , 21. 81 and 21. 50 min, respectively. The predicted values of hulling efficiency, protein content and cooking time showed 0. 28, 1. 10 and 2. 19 deviation from the experimental values, respectively. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN.
Paperback. 160 pages. Dimensions: 8.7in. x 5.9in. x 0.4in.Pre-milling treatments for pigeon pea are generally employed to loosen the seed coat to remove husk without losing any edible portion. The effect of four enzymatic hydrolysis parameters viz. , enzyme concentration (2060 mg 100 g dry matter), incubation time (3-15 h), incubation temperature (40-60 0C) and tempering water pH (4. 0-6. 0) on hulling efficiency, protein content and cooking time were optimized using response surface methodology. Three enzymes, i. e. , xylanase, pectinase, and cellulase were used in combination for enzymatic pre-treatment. It predicted a maximum dehulling efficiency 88. 37 , protein content 21. 57 and cooking time 21. 91 min at enzyme concentration; 37. 80 mg100 g dry matter, incubation time, 8. 69 min, incubation temperature, 48. 5 0C and tempering water pH, 5. 49. Dehulling efficiency, protein content and cooking time at optimum condition was observed to be 88. 12 , 21. 81 and 21. 50 min, respectively. The predicted values of hulling efficiency, protein content and cooking time showed 0. 28, 1. 10 and 2. 19 deviation from the experimental values, respectively. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN.
2
Symbolbild
Enzymatic Treatments on Pigeon Pea for Better Milling Characteristics (Paperback) (2013)
DE PB NW RPISBN: 9783659403996 bzw. 3659403997, in Deutsch, LAP Lambert Academic Publishing, United States, Taschenbuch, neu, Nachdruck.
Lieferung aus: Deutschland, Versandkostenfrei.
Von Händler/Antiquariat, The Book Depository EURO [60485773], Slough, United Kingdom.
Language: English Brand New Book ***** Print on Demand *****.Pre-milling treatments for pigeon pea are generally employed to loosen the seed coat to remove husk without losing any edible portion. The effect of four enzymatic hydrolysis parameters viz., enzyme concentration (20-60 mg/ 100 g dry matter), incubation time (3-15 h), incubation temperature (40-60 0C) and tempering water pH (4.0-6.0) on hulling efficiency, protein content and cooking time were optimized using response surface methodology. Three enzymes, i.e., xylanase, pectinase, and cellulase were used in combination for enzymatic pre-treatment. It predicted a maximum dehulling efficiency 88.37 , protein content 21.57 and cooking time 21.91 min at enzyme concentration; 37.80 mg/100 g dry matter, incubation time, 8.69 min, incubation temperature, 48.5 0C and tempering water pH, 5.49. Dehulling efficiency, protein content and cooking time at optimum condition was observed to be 88.12 , 21.81 and 21.50 min, respectively. The predicted values of hulling efficiency, protein content and cooking time showed 0.28, 1.10 and 2.19 deviation from the experimental values, respectively.
Von Händler/Antiquariat, The Book Depository EURO [60485773], Slough, United Kingdom.
Language: English Brand New Book ***** Print on Demand *****.Pre-milling treatments for pigeon pea are generally employed to loosen the seed coat to remove husk without losing any edible portion. The effect of four enzymatic hydrolysis parameters viz., enzyme concentration (20-60 mg/ 100 g dry matter), incubation time (3-15 h), incubation temperature (40-60 0C) and tempering water pH (4.0-6.0) on hulling efficiency, protein content and cooking time were optimized using response surface methodology. Three enzymes, i.e., xylanase, pectinase, and cellulase were used in combination for enzymatic pre-treatment. It predicted a maximum dehulling efficiency 88.37 , protein content 21.57 and cooking time 21.91 min at enzyme concentration; 37.80 mg/100 g dry matter, incubation time, 8.69 min, incubation temperature, 48.5 0C and tempering water pH, 5.49. Dehulling efficiency, protein content and cooking time at optimum condition was observed to be 88.12 , 21.81 and 21.50 min, respectively. The predicted values of hulling efficiency, protein content and cooking time showed 0.28, 1.10 and 2.19 deviation from the experimental values, respectively.
3
Symbolbild
Enzymatic treatments on pigeon pea for better milling characteristics: Milling of pigeon pea
DE PB NWISBN: 9783659403996 bzw. 3659403997, in Deutsch, Taschenbuch, neu.
Von Händler/Antiquariat, BuySomeBooks [52360437], Las Vegas, NV, U.S.A.
This item is printed on demand. Paperback. Pre-milling treatments for pigeon pea are generally employed to loosen the seed coat to remove husk without losing any edible portion. The effect of four enzymatic hydrolysis parameters viz. , enzyme concentration (2060 mg 100 g dry matter), incubation time (3-15 h), incubation temperature (40-60 0C) and tempering water pH (4. 0-6. 0) on hulling efficiency, protein content and cooking time were optimized using response surface methodology. Three enzymes, i. e. , xylanase, pectinase, and cellulase were used in combination for enzymatic pre-treatment. It predicted a maximum dehulling efficiency 88. 37 , protein content 21. 57 and cooking time 21. 91 min at enzyme concentration; 37. 80 mg100 g dry matter, incubation time, 8. 69 min, incubation temperature, 48. 5 0C and tempering water pH, 5. 49. Dehulling efficiency, protein content and cooking time at optimum condition was observed to be 88. 12 , 21. 81 and 21. 50 min, respectively. The predicted values of hulling efficiency, protein content and cooking time showed 0. 28, 1. 10 and 2. 19 deviation from the experimental values, respectively. This item ships from La Vergne,TN.
This item is printed on demand. Paperback. Pre-milling treatments for pigeon pea are generally employed to loosen the seed coat to remove husk without losing any edible portion. The effect of four enzymatic hydrolysis parameters viz. , enzyme concentration (2060 mg 100 g dry matter), incubation time (3-15 h), incubation temperature (40-60 0C) and tempering water pH (4. 0-6. 0) on hulling efficiency, protein content and cooking time were optimized using response surface methodology. Three enzymes, i. e. , xylanase, pectinase, and cellulase were used in combination for enzymatic pre-treatment. It predicted a maximum dehulling efficiency 88. 37 , protein content 21. 57 and cooking time 21. 91 min at enzyme concentration; 37. 80 mg100 g dry matter, incubation time, 8. 69 min, incubation temperature, 48. 5 0C and tempering water pH, 5. 49. Dehulling efficiency, protein content and cooking time at optimum condition was observed to be 88. 12 , 21. 81 and 21. 50 min, respectively. The predicted values of hulling efficiency, protein content and cooking time showed 0. 28, 1. 10 and 2. 19 deviation from the experimental values, respectively. This item ships from La Vergne,TN.
4
Symbolbild
Enzymatic treatments on pigeon pea for better milling characteristics (2013)
DE PB NW RPISBN: 9783659403996 bzw. 3659403997, in Deutsch, Lap Lambert Academic Publishing Jun 2013, Taschenbuch, neu, Nachdruck.
Von Händler/Antiquariat, AHA-BUCH GmbH [51283250], Einbeck, Germany.
This item is printed on demand - Print on Demand Titel. - Pre-milling treatments for pigeon pea are generally employed to loosen the seed coat to remove husk without losing any edible portion. The effect of four enzymatic hydrolysis parameters viz., enzyme concentration (20 60 mg/ 100 g dry matter), incubation time (3-15 h), incubation temperature (40-60 0C) and tempering water pH (4.0-6.0) on hulling efficiency, protein content and cooking time were optimized using response surface methodology. Three enzymes, i.e., xylanase, pectinase, and cellulase were used in combination for enzymatic pre-treatment. It predicted a maximum dehulling efficiency 88.37 %, protein content 21.57 % and cooking time 21.91 min at enzyme concentration; 37.80 mg/100 g dry matter, incubation time, 8.69 min, incubation temperature, 48.5 0C and tempering water pH, 5.49. Dehulling efficiency, protein content and cooking time at optimum condition was observed to be 88.12 %, 21.81% and 21.50 min, respectively. The predicted values of hulling efficiency, protein content and cooking time showed 0.28, 1.10 and 2.19 % deviation from the experimental values, respectively. 160 pp. Englisch.
This item is printed on demand - Print on Demand Titel. - Pre-milling treatments for pigeon pea are generally employed to loosen the seed coat to remove husk without losing any edible portion. The effect of four enzymatic hydrolysis parameters viz., enzyme concentration (20 60 mg/ 100 g dry matter), incubation time (3-15 h), incubation temperature (40-60 0C) and tempering water pH (4.0-6.0) on hulling efficiency, protein content and cooking time were optimized using response surface methodology. Three enzymes, i.e., xylanase, pectinase, and cellulase were used in combination for enzymatic pre-treatment. It predicted a maximum dehulling efficiency 88.37 %, protein content 21.57 % and cooking time 21.91 min at enzyme concentration; 37.80 mg/100 g dry matter, incubation time, 8.69 min, incubation temperature, 48.5 0C and tempering water pH, 5.49. Dehulling efficiency, protein content and cooking time at optimum condition was observed to be 88.12 %, 21.81% and 21.50 min, respectively. The predicted values of hulling efficiency, protein content and cooking time showed 0.28, 1.10 and 2.19 % deviation from the experimental values, respectively. 160 pp. Englisch.
5
Enzymatic treatments on pigeon pea for better milling characteristics
~EN NW ABISBN: 9783659403996 bzw. 3659403997, vermutlich in Englisch, neu, Hörbuch.
Lieferung aus: Niederlande, Lieferzeit: 5 Tage, zzgl. Versandkosten.
Pre-milling treatments for pigeon pea are generally employed to loosen the seed coat to remove husk without losing any edible portion. The effect of four enzymatic hydrolysis parameters viz., enzyme concentration (20-60 mg/ 100 g dry matter), incubation time (3-15 h), incubation temperature (40-60 0C) and tempering water pH (4.0-6.0) on hulling efficiency, protein content and cooking time were optimized using response surface methodology. Three enzymes, i.e., xylanase, pectinase, and cellulase were used in combination for enzymatic pre-treatment. It predicted a maximum dehulling efficiency 88.37 %, protein content 21.57 % and cooking time 21.91 min at enzyme concentration, 37.80 mg/100 g dry matter, incubation time, 8.69 min, incubation temperature, 48.5 0C and tempering water pH, 5.49. Dehulling efficiency, protein content and cooking time at optimum condition was observed to be 88.12 %, 21.81% and 21.50 min, respectively. The predicted values of hulling efficiency, protein content and cooking time showed 0.28, 1.10 and 2.19 % deviation from the experimental values, respectively.
Pre-milling treatments for pigeon pea are generally employed to loosen the seed coat to remove husk without losing any edible portion. The effect of four enzymatic hydrolysis parameters viz., enzyme concentration (20-60 mg/ 100 g dry matter), incubation time (3-15 h), incubation temperature (40-60 0C) and tempering water pH (4.0-6.0) on hulling efficiency, protein content and cooking time were optimized using response surface methodology. Three enzymes, i.e., xylanase, pectinase, and cellulase were used in combination for enzymatic pre-treatment. It predicted a maximum dehulling efficiency 88.37 %, protein content 21.57 % and cooking time 21.91 min at enzyme concentration, 37.80 mg/100 g dry matter, incubation time, 8.69 min, incubation temperature, 48.5 0C and tempering water pH, 5.49. Dehulling efficiency, protein content and cooking time at optimum condition was observed to be 88.12 %, 21.81% and 21.50 min, respectively. The predicted values of hulling efficiency, protein content and cooking time showed 0.28, 1.10 and 2.19 % deviation from the experimental values, respectively.
6
Enzymatic treatments on pigeon pea for better milling characteristics - Milling of pigeon pea
~EN PB NWISBN: 9783659403996 bzw. 3659403997, vermutlich in Englisch, LAP Lambert Academic Publishing, Taschenbuch, neu.
Lieferung aus: Deutschland, Versandkostenfrei.
Enzymatic treatments on pigeon pea for better milling characteristics: Pre-milling treatments for pigeon pea are generally employed to loosen the seed coat to remove husk without losing any edible portion. The effect of four enzymatic hydrolysis parameters viz., enzyme concentration (20-60 mg/ 100 g dry matter), incubation time (3-15 h), incubation temperature (40-60 0C) and tempering water pH (4.0-6.0) on hulling efficiency, protein content and cooking time were optimized using response surface methodology. Three enzymes, i.e., xylanase, pectinase, and cellulase were used in combination for enzymatic pre-treatment. It predicted a maximum dehulling efficiency 88.37 %, protein content 21.57 % and cooking time 21.91 min at enzyme concentration 37.80 mg/100 g dry matter, incubation time, 8.69 min, incubation temperature, 48.5 0C and tempering water pH, 5.49. Dehulling efficiency, protein content and cooking time at optimum condition was observed to be 88.12 %, 21.81% and 21.50 min, respectively. The predicted values of hulling efficiency, protein content and cooking time showed 0.28, 1.10 and 2.19 % deviation from the experimental values, respectively. Englisch, Taschenbuch.
Enzymatic treatments on pigeon pea for better milling characteristics: Pre-milling treatments for pigeon pea are generally employed to loosen the seed coat to remove husk without losing any edible portion. The effect of four enzymatic hydrolysis parameters viz., enzyme concentration (20-60 mg/ 100 g dry matter), incubation time (3-15 h), incubation temperature (40-60 0C) and tempering water pH (4.0-6.0) on hulling efficiency, protein content and cooking time were optimized using response surface methodology. Three enzymes, i.e., xylanase, pectinase, and cellulase were used in combination for enzymatic pre-treatment. It predicted a maximum dehulling efficiency 88.37 %, protein content 21.57 % and cooking time 21.91 min at enzyme concentration 37.80 mg/100 g dry matter, incubation time, 8.69 min, incubation temperature, 48.5 0C and tempering water pH, 5.49. Dehulling efficiency, protein content and cooking time at optimum condition was observed to be 88.12 %, 21.81% and 21.50 min, respectively. The predicted values of hulling efficiency, protein content and cooking time showed 0.28, 1.10 and 2.19 % deviation from the experimental values, respectively. Englisch, Taschenbuch.
8
Enzymatic treatments on pigeon pea for better mi
~EN PB NWISBN: 9783659403996 bzw. 3659403997, vermutlich in Englisch, Taschenbuch, neu.
Lieferung aus: Deutschland, Next Day, Versandkostenfrei.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Lade…