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You searched for subject:( Protein Hydrolysis). Showing records 1 – 30 of 58 total matches.

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University of New South Wales

1. Uraipong, Chatchaporn. Investigation into the Biological Functions of Rice Bran Protein Hydrolysates.

Degree: Chemical Sciences & Engineering, 2016, University of New South Wales

 This thesis investigated the antioxidant, antidiabetic and antihypertensive activities of peptides derived from rice bran proteins. Albumin, globulin, prolamin and glutelin were sequentially extracted from… (more)

Subjects/Keywords: Bioactive peptides; Rice bran protein; Protein hydrolysis; Enzymatic hydrolysis

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APA (6th Edition):

Uraipong, C. (2016). Investigation into the Biological Functions of Rice Bran Protein Hydrolysates. (Doctoral Dissertation). University of New South Wales. Retrieved from http://handle.unsw.edu.au/1959.4/55895 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:39623/SOURCE02?view=true

Chicago Manual of Style (16th Edition):

Uraipong, Chatchaporn. “Investigation into the Biological Functions of Rice Bran Protein Hydrolysates.” 2016. Doctoral Dissertation, University of New South Wales. Accessed January 22, 2021. http://handle.unsw.edu.au/1959.4/55895 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:39623/SOURCE02?view=true.

MLA Handbook (7th Edition):

Uraipong, Chatchaporn. “Investigation into the Biological Functions of Rice Bran Protein Hydrolysates.” 2016. Web. 22 Jan 2021.

Vancouver:

Uraipong C. Investigation into the Biological Functions of Rice Bran Protein Hydrolysates. [Internet] [Doctoral dissertation]. University of New South Wales; 2016. [cited 2021 Jan 22]. Available from: http://handle.unsw.edu.au/1959.4/55895 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:39623/SOURCE02?view=true.

Council of Science Editors:

Uraipong C. Investigation into the Biological Functions of Rice Bran Protein Hydrolysates. [Doctoral Dissertation]. University of New South Wales; 2016. Available from: http://handle.unsw.edu.au/1959.4/55895 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:39623/SOURCE02?view=true

2. Mulcahy, Eve M. Preparation, characterisation and functional applications of whey protein-carbohydrate conjugates as food ingredients.

Degree: 2017, University College Cork

 The core technological hurdles limiting the use of whey protein ingredients in value-added nutritional beverages include poor solubility, heat stability and lack of clarity, particularly… (more)

Subjects/Keywords: Whey protein; Conjugation; Starch hydrolysis products; Maillard reaction; Functional properties; Whey protein hydrolysis

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APA (6th Edition):

Mulcahy, E. M. (2017). Preparation, characterisation and functional applications of whey protein-carbohydrate conjugates as food ingredients. (Thesis). University College Cork. Retrieved from http://hdl.handle.net/10468/4007

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Mulcahy, Eve M. “Preparation, characterisation and functional applications of whey protein-carbohydrate conjugates as food ingredients.” 2017. Thesis, University College Cork. Accessed January 22, 2021. http://hdl.handle.net/10468/4007.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Mulcahy, Eve M. “Preparation, characterisation and functional applications of whey protein-carbohydrate conjugates as food ingredients.” 2017. Web. 22 Jan 2021.

Vancouver:

Mulcahy EM. Preparation, characterisation and functional applications of whey protein-carbohydrate conjugates as food ingredients. [Internet] [Thesis]. University College Cork; 2017. [cited 2021 Jan 22]. Available from: http://hdl.handle.net/10468/4007.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Mulcahy EM. Preparation, characterisation and functional applications of whey protein-carbohydrate conjugates as food ingredients. [Thesis]. University College Cork; 2017. Available from: http://hdl.handle.net/10468/4007

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Minnesota

3. Walter, Jordan Kay. Hypoallergenization of soy protein using a combination of limited enzymatic hydroylsis and controlled Maillard-induced glycosylation.

Degree: MS, Food science, 2014, University of Minnesota

 Emerging interest among consumers as to the health benefits of soy and a shifting preference toward more economical sources of protein has led to the… (more)

Subjects/Keywords: enzymatic hydrolysis; Food allergy; Maillard reaction; Maillrd-induced glycosylation; Soy protein; Soy protein hydrolysis

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APA (6th Edition):

Walter, J. K. (2014). Hypoallergenization of soy protein using a combination of limited enzymatic hydroylsis and controlled Maillard-induced glycosylation. (Masters Thesis). University of Minnesota. Retrieved from http://hdl.handle.net/11299/165644

Chicago Manual of Style (16th Edition):

Walter, Jordan Kay. “Hypoallergenization of soy protein using a combination of limited enzymatic hydroylsis and controlled Maillard-induced glycosylation.” 2014. Masters Thesis, University of Minnesota. Accessed January 22, 2021. http://hdl.handle.net/11299/165644.

MLA Handbook (7th Edition):

Walter, Jordan Kay. “Hypoallergenization of soy protein using a combination of limited enzymatic hydroylsis and controlled Maillard-induced glycosylation.” 2014. Web. 22 Jan 2021.

Vancouver:

Walter JK. Hypoallergenization of soy protein using a combination of limited enzymatic hydroylsis and controlled Maillard-induced glycosylation. [Internet] [Masters thesis]. University of Minnesota; 2014. [cited 2021 Jan 22]. Available from: http://hdl.handle.net/11299/165644.

Council of Science Editors:

Walter JK. Hypoallergenization of soy protein using a combination of limited enzymatic hydroylsis and controlled Maillard-induced glycosylation. [Masters Thesis]. University of Minnesota; 2014. Available from: http://hdl.handle.net/11299/165644


Wilfrid Laurier University

4. Weston, Joseph K. Toward a functional characterization of the Acidic-domain of the chloroplast protein import receptor Toc159.

Degree: 2012, Wilfrid Laurier University

 Chloroplasts are members of a diverse class of organelles called plastids that differentiate plants from other eukaryotes, and are the site of a number of… (more)

Subjects/Keywords: Chloroplast Protein Import; GTP Hydrolysis; Protein-Protein Interactions; Intrinsically Unstructured Protein; Cell Biology

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APA (6th Edition):

Weston, J. K. (2012). Toward a functional characterization of the Acidic-domain of the chloroplast protein import receptor Toc159. (Thesis). Wilfrid Laurier University. Retrieved from https://scholars.wlu.ca/etd/838

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Weston, Joseph K. “Toward a functional characterization of the Acidic-domain of the chloroplast protein import receptor Toc159.” 2012. Thesis, Wilfrid Laurier University. Accessed January 22, 2021. https://scholars.wlu.ca/etd/838.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Weston, Joseph K. “Toward a functional characterization of the Acidic-domain of the chloroplast protein import receptor Toc159.” 2012. Web. 22 Jan 2021.

Vancouver:

Weston JK. Toward a functional characterization of the Acidic-domain of the chloroplast protein import receptor Toc159. [Internet] [Thesis]. Wilfrid Laurier University; 2012. [cited 2021 Jan 22]. Available from: https://scholars.wlu.ca/etd/838.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Weston JK. Toward a functional characterization of the Acidic-domain of the chloroplast protein import receptor Toc159. [Thesis]. Wilfrid Laurier University; 2012. Available from: https://scholars.wlu.ca/etd/838

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade do Rio Grande do Sul

5. Oliveira, Cibele Freitas de. Estudo da hidrólise da proteína de soja utilizando proteases de Chryseobacterium sp. para o uso como antioxidante em alimentos.

Degree: 2011, Universidade do Rio Grande do Sul

A demanda por antioxidantes naturais vem aumentando devido à toxicidade de alguns antioxidantes sintéticos. Estudos vêm identificando antioxidantes de origem natural, como a proteína da… (more)

Subjects/Keywords: Protein; Proteína de soja; Hidrólise; Soy; Antioxidant activity; Hydrolysis; Optimization

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APA (6th Edition):

Oliveira, C. F. d. (2011). Estudo da hidrólise da proteína de soja utilizando proteases de Chryseobacterium sp. para o uso como antioxidante em alimentos. (Thesis). Universidade do Rio Grande do Sul. Retrieved from http://hdl.handle.net/10183/61061

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Oliveira, Cibele Freitas de. “Estudo da hidrólise da proteína de soja utilizando proteases de Chryseobacterium sp. para o uso como antioxidante em alimentos.” 2011. Thesis, Universidade do Rio Grande do Sul. Accessed January 22, 2021. http://hdl.handle.net/10183/61061.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Oliveira, Cibele Freitas de. “Estudo da hidrólise da proteína de soja utilizando proteases de Chryseobacterium sp. para o uso como antioxidante em alimentos.” 2011. Web. 22 Jan 2021.

Vancouver:

Oliveira CFd. Estudo da hidrólise da proteína de soja utilizando proteases de Chryseobacterium sp. para o uso como antioxidante em alimentos. [Internet] [Thesis]. Universidade do Rio Grande do Sul; 2011. [cited 2021 Jan 22]. Available from: http://hdl.handle.net/10183/61061.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Oliveira CFd. Estudo da hidrólise da proteína de soja utilizando proteases de Chryseobacterium sp. para o uso como antioxidante em alimentos. [Thesis]. Universidade do Rio Grande do Sul; 2011. Available from: http://hdl.handle.net/10183/61061

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Saskatchewan

6. Konieczny, Dellaney Isabelle 1993-. THE IMPACT OF ENZYMATIC HYDROLYSIS ON THE NUTRITIONAL AND FUNCTIONAL PROPERITES OF AN AIR-CLASSIFIED PEA PROTEIN-ENRICHED FLOUR.

Degree: 2019, University of Saskatchewan

 The overall goal of this research was to improve the protein quality and functionality of air-classified protein-enriched flour (pea protein-enriched flour; PPEF) using different enzymes… (more)

Subjects/Keywords: Pea protein enriched flour; Savinase; Trypsin; Pepsin; Papain; Enzymatic hydrolysis

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APA (6th Edition):

Konieczny, D. I. 1. (2019). THE IMPACT OF ENZYMATIC HYDROLYSIS ON THE NUTRITIONAL AND FUNCTIONAL PROPERITES OF AN AIR-CLASSIFIED PEA PROTEIN-ENRICHED FLOUR. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/12086

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Konieczny, Dellaney Isabelle 1993-. “THE IMPACT OF ENZYMATIC HYDROLYSIS ON THE NUTRITIONAL AND FUNCTIONAL PROPERITES OF AN AIR-CLASSIFIED PEA PROTEIN-ENRICHED FLOUR.” 2019. Thesis, University of Saskatchewan. Accessed January 22, 2021. http://hdl.handle.net/10388/12086.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Konieczny, Dellaney Isabelle 1993-. “THE IMPACT OF ENZYMATIC HYDROLYSIS ON THE NUTRITIONAL AND FUNCTIONAL PROPERITES OF AN AIR-CLASSIFIED PEA PROTEIN-ENRICHED FLOUR.” 2019. Web. 22 Jan 2021.

Vancouver:

Konieczny DI1. THE IMPACT OF ENZYMATIC HYDROLYSIS ON THE NUTRITIONAL AND FUNCTIONAL PROPERITES OF AN AIR-CLASSIFIED PEA PROTEIN-ENRICHED FLOUR. [Internet] [Thesis]. University of Saskatchewan; 2019. [cited 2021 Jan 22]. Available from: http://hdl.handle.net/10388/12086.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Konieczny DI1. THE IMPACT OF ENZYMATIC HYDROLYSIS ON THE NUTRITIONAL AND FUNCTIONAL PROPERITES OF AN AIR-CLASSIFIED PEA PROTEIN-ENRICHED FLOUR. [Thesis]. University of Saskatchewan; 2019. Available from: http://hdl.handle.net/10388/12086

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


North Carolina State University

7. Seifert, Lauren Elaine. Processing Techniques for the Improvement of Peanut Meal.

Degree: MS, Food Science, 2010, North Carolina State University

 Peanut meal is characterized as the non-food grade material that remains after the extraction of oil from peanuts (Arachis hypogaea L.). Oil is extracted from… (more)

Subjects/Keywords: peanut; peanut meal; peanut protein; hydrolysis; aflatoxin; bentonite

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APA (6th Edition):

Seifert, L. E. (2010). Processing Techniques for the Improvement of Peanut Meal. (Thesis). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/6282

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Seifert, Lauren Elaine. “Processing Techniques for the Improvement of Peanut Meal.” 2010. Thesis, North Carolina State University. Accessed January 22, 2021. http://www.lib.ncsu.edu/resolver/1840.16/6282.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Seifert, Lauren Elaine. “Processing Techniques for the Improvement of Peanut Meal.” 2010. Web. 22 Jan 2021.

Vancouver:

Seifert LE. Processing Techniques for the Improvement of Peanut Meal. [Internet] [Thesis]. North Carolina State University; 2010. [cited 2021 Jan 22]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/6282.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Seifert LE. Processing Techniques for the Improvement of Peanut Meal. [Thesis]. North Carolina State University; 2010. Available from: http://www.lib.ncsu.edu/resolver/1840.16/6282

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Uppsala University

8. Tahir, Seid Hosen Seid. COMPARATIVE STUDY OF HYDROLYSIS PERFORMED WITH MODERN MICROWAVE TECHNIQUE AND THE TRADITIONAL METHOD.

Degree: Medical Biochemistry and Microbiology, 2012, Uppsala University

  Proteins are vital to all cells in the body. They consist of long chains of amino acids. To be able to study the amino… (more)

Subjects/Keywords: Hydrolysis; Amino acids; Protein; Microwave; Other Basic Medicine; Annan medicinsk grundvetenskap

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APA (6th Edition):

Tahir, S. H. S. (2012). COMPARATIVE STUDY OF HYDROLYSIS PERFORMED WITH MODERN MICROWAVE TECHNIQUE AND THE TRADITIONAL METHOD. (Thesis). Uppsala University. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-174765

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Tahir, Seid Hosen Seid. “COMPARATIVE STUDY OF HYDROLYSIS PERFORMED WITH MODERN MICROWAVE TECHNIQUE AND THE TRADITIONAL METHOD.” 2012. Thesis, Uppsala University. Accessed January 22, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-174765.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Tahir, Seid Hosen Seid. “COMPARATIVE STUDY OF HYDROLYSIS PERFORMED WITH MODERN MICROWAVE TECHNIQUE AND THE TRADITIONAL METHOD.” 2012. Web. 22 Jan 2021.

Vancouver:

Tahir SHS. COMPARATIVE STUDY OF HYDROLYSIS PERFORMED WITH MODERN MICROWAVE TECHNIQUE AND THE TRADITIONAL METHOD. [Internet] [Thesis]. Uppsala University; 2012. [cited 2021 Jan 22]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-174765.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Tahir SHS. COMPARATIVE STUDY OF HYDROLYSIS PERFORMED WITH MODERN MICROWAVE TECHNIQUE AND THE TRADITIONAL METHOD. [Thesis]. Uppsala University; 2012. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-174765

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Kansas State University

9. Xu, Shiwei. Development and characterization of peptide antioxidants from sorghum proteins.

Degree: MS, Department of Grain Science and Industry, 2018, Kansas State University

 Antioxidants are widely used in food industries to delay lipid oxidation and prevent oxidative deterioration. In recent years, growing interests in developing safe and efficient… (more)

Subjects/Keywords: Peptide antioxidant; Sorghum; Bioactive peptide; Protein; Enzymatic hydrolysis; Natural antioxidants

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APA (6th Edition):

Xu, S. (2018). Development and characterization of peptide antioxidants from sorghum proteins. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/39154

Chicago Manual of Style (16th Edition):

Xu, Shiwei. “Development and characterization of peptide antioxidants from sorghum proteins.” 2018. Masters Thesis, Kansas State University. Accessed January 22, 2021. http://hdl.handle.net/2097/39154.

MLA Handbook (7th Edition):

Xu, Shiwei. “Development and characterization of peptide antioxidants from sorghum proteins.” 2018. Web. 22 Jan 2021.

Vancouver:

Xu S. Development and characterization of peptide antioxidants from sorghum proteins. [Internet] [Masters thesis]. Kansas State University; 2018. [cited 2021 Jan 22]. Available from: http://hdl.handle.net/2097/39154.

Council of Science Editors:

Xu S. Development and characterization of peptide antioxidants from sorghum proteins. [Masters Thesis]. Kansas State University; 2018. Available from: http://hdl.handle.net/2097/39154


Kansas State University

10. Hu, Ruijia. Deriving and evaluating alternative antioxidants from corn coproduct proteins.

Degree: MS, Department of Grain Science and Industry, 2019, Kansas State University

 Corn is one of the most cultivated crops worldwide and is an important source for food, feed and biofuel in the U.S. Corn gluten meal… (more)

Subjects/Keywords: Bioactive peptide; Protein; Corn coproducts; Enzymatic hydrolysis; Natural antioxidants

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APA (6th Edition):

Hu, R. (2019). Deriving and evaluating alternative antioxidants from corn coproduct proteins. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/40087

Chicago Manual of Style (16th Edition):

Hu, Ruijia. “Deriving and evaluating alternative antioxidants from corn coproduct proteins.” 2019. Masters Thesis, Kansas State University. Accessed January 22, 2021. http://hdl.handle.net/2097/40087.

MLA Handbook (7th Edition):

Hu, Ruijia. “Deriving and evaluating alternative antioxidants from corn coproduct proteins.” 2019. Web. 22 Jan 2021.

Vancouver:

Hu R. Deriving and evaluating alternative antioxidants from corn coproduct proteins. [Internet] [Masters thesis]. Kansas State University; 2019. [cited 2021 Jan 22]. Available from: http://hdl.handle.net/2097/40087.

Council of Science Editors:

Hu R. Deriving and evaluating alternative antioxidants from corn coproduct proteins. [Masters Thesis]. Kansas State University; 2019. Available from: http://hdl.handle.net/2097/40087


University of Saskatchewan

11. Kumitch, Hayley Marie 1991-. The Effect of Solid-State Fermentation on Air-Classified Pea Protein-Enriched Flour to Improve the Digestibility and Functional Properties.

Degree: 2019, University of Saskatchewan

 The overarching goal of this research was to investigate the effect of solid-state fermentation (SSF) on pea protein-enriched flour (PPEF) to improve the digestibility and… (more)

Subjects/Keywords: Solid-state fermentation; pea protein enriched flour; functionality; degrees of hydrolysis; bioactive compounds; protein quality

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APA (6th Edition):

Kumitch, H. M. 1. (2019). The Effect of Solid-State Fermentation on Air-Classified Pea Protein-Enriched Flour to Improve the Digestibility and Functional Properties. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/12130

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Kumitch, Hayley Marie 1991-. “The Effect of Solid-State Fermentation on Air-Classified Pea Protein-Enriched Flour to Improve the Digestibility and Functional Properties.” 2019. Thesis, University of Saskatchewan. Accessed January 22, 2021. http://hdl.handle.net/10388/12130.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Kumitch, Hayley Marie 1991-. “The Effect of Solid-State Fermentation on Air-Classified Pea Protein-Enriched Flour to Improve the Digestibility and Functional Properties.” 2019. Web. 22 Jan 2021.

Vancouver:

Kumitch HM1. The Effect of Solid-State Fermentation on Air-Classified Pea Protein-Enriched Flour to Improve the Digestibility and Functional Properties. [Internet] [Thesis]. University of Saskatchewan; 2019. [cited 2021 Jan 22]. Available from: http://hdl.handle.net/10388/12130.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Kumitch HM1. The Effect of Solid-State Fermentation on Air-Classified Pea Protein-Enriched Flour to Improve the Digestibility and Functional Properties. [Thesis]. University of Saskatchewan; 2019. Available from: http://hdl.handle.net/10388/12130

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Toledo

12. Bosley, Amber L. Algae Characterization and Processing Techniques.

Degree: MSin Chemical Engineering, Chemical Engineering, 2011, University of Toledo

  The concern over the increasing depletion of our nation’s fossil fuels, high oil prices and greenhouse gas emissions, has motivated research for alternative sources… (more)

Subjects/Keywords: Alternative Energy; Chemical Engineering; soybean oil glyceride hydrolysis; free fatty acid autocatalyzed hydrolysis; hydrolysis kinetic model; algae lipid analysis; algal transesterification; algal compositional screening; protein extraction; algal processing

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APA (6th Edition):

Bosley, A. L. (2011). Algae Characterization and Processing Techniques. (Masters Thesis). University of Toledo. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=toledo1321538296

Chicago Manual of Style (16th Edition):

Bosley, Amber L. “Algae Characterization and Processing Techniques.” 2011. Masters Thesis, University of Toledo. Accessed January 22, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=toledo1321538296.

MLA Handbook (7th Edition):

Bosley, Amber L. “Algae Characterization and Processing Techniques.” 2011. Web. 22 Jan 2021.

Vancouver:

Bosley AL. Algae Characterization and Processing Techniques. [Internet] [Masters thesis]. University of Toledo; 2011. [cited 2021 Jan 22]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=toledo1321538296.

Council of Science Editors:

Bosley AL. Algae Characterization and Processing Techniques. [Masters Thesis]. University of Toledo; 2011. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=toledo1321538296


University of Arkansas

13. Espinoza, Ashley Dawn. Subcritical Water Hydrolysis of Whey Proteins.

Degree: PhD, 2011, University of Arkansas

  Hydrolyzing food by-products is a unique approach to potentially increase by-product value and reduce waste. An abundant by-product of cheese production, whey, contains all… (more)

Subjects/Keywords: Health and enviromental sciences; Social sciences; Biological sciences; Additives; Protein hydrolysis; Subcritical water; Superheated water; Water hydrolysis; Whey protein; Agriculture; Molecular, Genetic, and Biochemical Nutrition; Natural Resources and Conservation; Sustainability

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APA (6th Edition):

Espinoza, A. D. (2011). Subcritical Water Hydrolysis of Whey Proteins. (Doctoral Dissertation). University of Arkansas. Retrieved from https://scholarworks.uark.edu/etd/214

Chicago Manual of Style (16th Edition):

Espinoza, Ashley Dawn. “Subcritical Water Hydrolysis of Whey Proteins.” 2011. Doctoral Dissertation, University of Arkansas. Accessed January 22, 2021. https://scholarworks.uark.edu/etd/214.

MLA Handbook (7th Edition):

Espinoza, Ashley Dawn. “Subcritical Water Hydrolysis of Whey Proteins.” 2011. Web. 22 Jan 2021.

Vancouver:

Espinoza AD. Subcritical Water Hydrolysis of Whey Proteins. [Internet] [Doctoral dissertation]. University of Arkansas; 2011. [cited 2021 Jan 22]. Available from: https://scholarworks.uark.edu/etd/214.

Council of Science Editors:

Espinoza AD. Subcritical Water Hydrolysis of Whey Proteins. [Doctoral Dissertation]. University of Arkansas; 2011. Available from: https://scholarworks.uark.edu/etd/214


Stellenbosch University

14. Greyling, Nanette. Optimisation of enzymatic hydrolysis of monkfish heads for preparing protein hydrolysates as animal feed ingredient.

Degree: MEng, Process Engineering, 2017, Stellenbosch University

 ENGLISH SUMMARY: The monkfish Lophius vomerinus is found between the coasts of Namibia and KwaZulu-Natal in Southern Africa, and the fillet is used for human… (more)

Subjects/Keywords: Enzymatic hydrolysis; Monkfish; Animal feeding; Protein hydrolysates; Proteins in animal nutrition; UCTD

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Greyling, N. (2017). Optimisation of enzymatic hydrolysis of monkfish heads for preparing protein hydrolysates as animal feed ingredient. (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/101043

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Greyling, Nanette. “Optimisation of enzymatic hydrolysis of monkfish heads for preparing protein hydrolysates as animal feed ingredient.” 2017. Thesis, Stellenbosch University. Accessed January 22, 2021. http://hdl.handle.net/10019.1/101043.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Greyling, Nanette. “Optimisation of enzymatic hydrolysis of monkfish heads for preparing protein hydrolysates as animal feed ingredient.” 2017. Web. 22 Jan 2021.

Vancouver:

Greyling N. Optimisation of enzymatic hydrolysis of monkfish heads for preparing protein hydrolysates as animal feed ingredient. [Internet] [Thesis]. Stellenbosch University; 2017. [cited 2021 Jan 22]. Available from: http://hdl.handle.net/10019.1/101043.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Greyling N. Optimisation of enzymatic hydrolysis of monkfish heads for preparing protein hydrolysates as animal feed ingredient. [Thesis]. Stellenbosch University; 2017. Available from: http://hdl.handle.net/10019.1/101043

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Manitoba

15. Udenigwe, Chibuike Chinedu. Structure-function properties of flaxseed protein-derived multifunctional peptides.

Degree: Human Nutritional Sciences, 2010, University of Manitoba

 Food protein-derived peptides have increasingly become important sources of ingredients for the formulation of therapeutic products. The main aim of this work was to study… (more)

Subjects/Keywords: Flaxseed protein; Bioactive peptides; Antihypertensive; Antioxidants; Multifunctional; Structure-function studies; QSAR; Enzymatic hydrolysis

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APA (6th Edition):

Udenigwe, C. C. (2010). Structure-function properties of flaxseed protein-derived multifunctional peptides. (Thesis). University of Manitoba. Retrieved from http://hdl.handle.net/1993/4290

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Udenigwe, Chibuike Chinedu. “Structure-function properties of flaxseed protein-derived multifunctional peptides.” 2010. Thesis, University of Manitoba. Accessed January 22, 2021. http://hdl.handle.net/1993/4290.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Udenigwe, Chibuike Chinedu. “Structure-function properties of flaxseed protein-derived multifunctional peptides.” 2010. Web. 22 Jan 2021.

Vancouver:

Udenigwe CC. Structure-function properties of flaxseed protein-derived multifunctional peptides. [Internet] [Thesis]. University of Manitoba; 2010. [cited 2021 Jan 22]. Available from: http://hdl.handle.net/1993/4290.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Udenigwe CC. Structure-function properties of flaxseed protein-derived multifunctional peptides. [Thesis]. University of Manitoba; 2010. Available from: http://hdl.handle.net/1993/4290

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Washington

16. Richter, Florian. Computational de-novo design of ester hydrolases.

Degree: PhD, 2013, University of Washington

 Computational protein design is a relatively new technique used to devise amino acid sequences to fold into proteins having novel structures or functions. Here, we… (more)

Subjects/Keywords: catalysis; computational protein design; enzyme design; hydrolysis; synthetic biology; Biochemistry; Chemistry; Biological chemistry

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APA (6th Edition):

Richter, F. (2013). Computational de-novo design of ester hydrolases. (Doctoral Dissertation). University of Washington. Retrieved from http://hdl.handle.net/1773/21829

Chicago Manual of Style (16th Edition):

Richter, Florian. “Computational de-novo design of ester hydrolases.” 2013. Doctoral Dissertation, University of Washington. Accessed January 22, 2021. http://hdl.handle.net/1773/21829.

MLA Handbook (7th Edition):

Richter, Florian. “Computational de-novo design of ester hydrolases.” 2013. Web. 22 Jan 2021.

Vancouver:

Richter F. Computational de-novo design of ester hydrolases. [Internet] [Doctoral dissertation]. University of Washington; 2013. [cited 2021 Jan 22]. Available from: http://hdl.handle.net/1773/21829.

Council of Science Editors:

Richter F. Computational de-novo design of ester hydrolases. [Doctoral Dissertation]. University of Washington; 2013. Available from: http://hdl.handle.net/1773/21829


University of Ottawa

17. Li, Aotian. Development of Biocatalytic Nanofibrous Membranes Using Different Modification Approaches for Continuous Proteolytic Reactors .

Degree: 2020, University of Ottawa

 Biocatalytic membranes (BMs) have promising applications in a diversity of fields including food, pharmaceutical and water treatment industries. Of particular relevance, Alcalase is a commercially… (more)

Subjects/Keywords: Biocatalytic Membrane; Enzyme Immobilization; Electrospun PAN Nanofibrous Membrane; Protein Hydrolysis; Continuous Reactor

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Li, A. (2020). Development of Biocatalytic Nanofibrous Membranes Using Different Modification Approaches for Continuous Proteolytic Reactors . (Thesis). University of Ottawa. Retrieved from http://hdl.handle.net/10393/40473

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Li, Aotian. “Development of Biocatalytic Nanofibrous Membranes Using Different Modification Approaches for Continuous Proteolytic Reactors .” 2020. Thesis, University of Ottawa. Accessed January 22, 2021. http://hdl.handle.net/10393/40473.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Li, Aotian. “Development of Biocatalytic Nanofibrous Membranes Using Different Modification Approaches for Continuous Proteolytic Reactors .” 2020. Web. 22 Jan 2021.

Vancouver:

Li A. Development of Biocatalytic Nanofibrous Membranes Using Different Modification Approaches for Continuous Proteolytic Reactors . [Internet] [Thesis]. University of Ottawa; 2020. [cited 2021 Jan 22]. Available from: http://hdl.handle.net/10393/40473.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Li A. Development of Biocatalytic Nanofibrous Membranes Using Different Modification Approaches for Continuous Proteolytic Reactors . [Thesis]. University of Ottawa; 2020. Available from: http://hdl.handle.net/10393/40473

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Waterloo

18. Robinson, Mary Anna. Production, Fractionation, and Evaluation of Antioxidant Potential of Peptides Derived from Soy Protein Digests.

Degree: 2010, University of Waterloo

 Oxidation plays an important role in the basic processes of life, such as the production of energy and phagocytosis employed by the immune system. However,… (more)

Subjects/Keywords: antioxidant; soy protein; enzymatic hydrolysis; ultrafiltration

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APA (6th Edition):

Robinson, M. A. (2010). Production, Fractionation, and Evaluation of Antioxidant Potential of Peptides Derived from Soy Protein Digests. (Thesis). University of Waterloo. Retrieved from http://hdl.handle.net/10012/5257

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Robinson, Mary Anna. “Production, Fractionation, and Evaluation of Antioxidant Potential of Peptides Derived from Soy Protein Digests.” 2010. Thesis, University of Waterloo. Accessed January 22, 2021. http://hdl.handle.net/10012/5257.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Robinson, Mary Anna. “Production, Fractionation, and Evaluation of Antioxidant Potential of Peptides Derived from Soy Protein Digests.” 2010. Web. 22 Jan 2021.

Vancouver:

Robinson MA. Production, Fractionation, and Evaluation of Antioxidant Potential of Peptides Derived from Soy Protein Digests. [Internet] [Thesis]. University of Waterloo; 2010. [cited 2021 Jan 22]. Available from: http://hdl.handle.net/10012/5257.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Robinson MA. Production, Fractionation, and Evaluation of Antioxidant Potential of Peptides Derived from Soy Protein Digests. [Thesis]. University of Waterloo; 2010. Available from: http://hdl.handle.net/10012/5257

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Massey University

19. Ahmad, Noriza Binti. Beef hydrolysis by Zyactinase™ enzymes.

Degree: PhD, 2016, Massey University

Protein hydrolysis is the term that applies to all possible ways of splitting proteins to produce products with lower molecular weight. There is a continuous… (more)

Subjects/Keywords: Beef; Protein hydrolysates; Hydrolysis; Hydrolases; Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology

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APA (6th Edition):

Ahmad, N. B. (2016). Beef hydrolysis by Zyactinase™ enzymes. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/13151

Chicago Manual of Style (16th Edition):

Ahmad, Noriza Binti. “Beef hydrolysis by Zyactinase™ enzymes.” 2016. Doctoral Dissertation, Massey University. Accessed January 22, 2021. http://hdl.handle.net/10179/13151.

MLA Handbook (7th Edition):

Ahmad, Noriza Binti. “Beef hydrolysis by Zyactinase™ enzymes.” 2016. Web. 22 Jan 2021.

Vancouver:

Ahmad NB. Beef hydrolysis by Zyactinase™ enzymes. [Internet] [Doctoral dissertation]. Massey University; 2016. [cited 2021 Jan 22]. Available from: http://hdl.handle.net/10179/13151.

Council of Science Editors:

Ahmad NB. Beef hydrolysis by Zyactinase™ enzymes. [Doctoral Dissertation]. Massey University; 2016. Available from: http://hdl.handle.net/10179/13151


AUT University

20. Liu, Yingjie. The optimum temperature and pH to hydrolyse meat proteins with an enzyme complex from kiwifruit .

Degree: 2011, AUT University

 Sarcopenia is the loss of skeletal muscle mass in elderly people. It is usually considered an inevitable part of ageing, but results from AUT University… (more)

Subjects/Keywords: Sarcopenia; Meat protein; Protein hydrolysis; Kiwifruit enzyme; Actinidin; Zyactinase; Kjeldahl; SDS-PAGE; Optimum temperature and pH

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APA (6th Edition):

Liu, Y. (2011). The optimum temperature and pH to hydrolyse meat proteins with an enzyme complex from kiwifruit . (Thesis). AUT University. Retrieved from http://hdl.handle.net/10292/1382

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Liu, Yingjie. “The optimum temperature and pH to hydrolyse meat proteins with an enzyme complex from kiwifruit .” 2011. Thesis, AUT University. Accessed January 22, 2021. http://hdl.handle.net/10292/1382.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Liu, Yingjie. “The optimum temperature and pH to hydrolyse meat proteins with an enzyme complex from kiwifruit .” 2011. Web. 22 Jan 2021.

Vancouver:

Liu Y. The optimum temperature and pH to hydrolyse meat proteins with an enzyme complex from kiwifruit . [Internet] [Thesis]. AUT University; 2011. [cited 2021 Jan 22]. Available from: http://hdl.handle.net/10292/1382.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Liu Y. The optimum temperature and pH to hydrolyse meat proteins with an enzyme complex from kiwifruit . [Thesis]. AUT University; 2011. Available from: http://hdl.handle.net/10292/1382

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Georgia

21. King, Daniel Allen. Development of novel mass spectrometric protocols for rapid protein characterization.

Degree: 2014, University of Georgia

 Mass spectrometry (MS) has found an indispensable roll in the analysis of biological molecules. In the wake of the completion of the human genome, proteomics… (more)

Subjects/Keywords: Proteolysis; on-probe; MALDI-MS; pepsin; acid hydrolysis; deuterium; amide exchange-MS; protein conformation; polygalacturonase; protein-carbohydrate interaction

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APA (6th Edition):

King, D. A. (2014). Development of novel mass spectrometric protocols for rapid protein characterization. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/29227

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

King, Daniel Allen. “Development of novel mass spectrometric protocols for rapid protein characterization.” 2014. Thesis, University of Georgia. Accessed January 22, 2021. http://hdl.handle.net/10724/29227.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

King, Daniel Allen. “Development of novel mass spectrometric protocols for rapid protein characterization.” 2014. Web. 22 Jan 2021.

Vancouver:

King DA. Development of novel mass spectrometric protocols for rapid protein characterization. [Internet] [Thesis]. University of Georgia; 2014. [cited 2021 Jan 22]. Available from: http://hdl.handle.net/10724/29227.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

King DA. Development of novel mass spectrometric protocols for rapid protein characterization. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/29227

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

22. Bragança, Idalina. Produção de óleos e fillers proteicos a partir da raspa tripa da indústria de curtumes.

Degree: 2010, Instituto Politécnico do Porto

A indústria de curtumes é fortemente geradora de resíduos sólidos e águas residuais pelo que a necessidade de criar alternativas para a sua valorização e… (more)

Subjects/Keywords: Raspa Tripa; Hidrólise; Gordura; Óleos; Hidrolisado Proteico; Gluproteicos; Fillers; Engorduramento; Recurtume; Fleshings; Hydrolysis; Fats; Oils; Protein Hydrolysates; Fatliquoring; Retannage

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APA (6th Edition):

Bragança, I. (2010). Produção de óleos e fillers proteicos a partir da raspa tripa da indústria de curtumes. (Thesis). Instituto Politécnico do Porto. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:recipp.ipp.pt:10400.22/6081

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Bragança, Idalina. “Produção de óleos e fillers proteicos a partir da raspa tripa da indústria de curtumes.” 2010. Thesis, Instituto Politécnico do Porto. Accessed January 22, 2021. http://www.rcaap.pt/detail.jsp?id=oai:recipp.ipp.pt:10400.22/6081.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Bragança, Idalina. “Produção de óleos e fillers proteicos a partir da raspa tripa da indústria de curtumes.” 2010. Web. 22 Jan 2021.

Vancouver:

Bragança I. Produção de óleos e fillers proteicos a partir da raspa tripa da indústria de curtumes. [Internet] [Thesis]. Instituto Politécnico do Porto; 2010. [cited 2021 Jan 22]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:recipp.ipp.pt:10400.22/6081.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Bragança I. Produção de óleos e fillers proteicos a partir da raspa tripa da indústria de curtumes. [Thesis]. Instituto Politécnico do Porto; 2010. Available from: http://www.rcaap.pt/detail.jsp?id=oai:recipp.ipp.pt:10400.22/6081

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

23. Moraes, Kessiane Silva de. Recuperação e utilização de proteína da carne de frango por processo de mudança de ph.

Degree: 2009, Universidade Federal do Rio Grande

Dissertação(mestrado) - Universidade Federal do Rio Grande, Programa de Pós-Graduação em Engenharia e Ciência de Alimentos, Escola de Química e Alimentos, 2009.

A região sul… (more)

Subjects/Keywords: CMS; Frango; Embutido emulsionado; Hidrólise química; Isolado protéico; Textura; Chemical hydrolysis; Chicken; Emulsionated sausage; MDM; Protein isolate; Texture

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APA (6th Edition):

Moraes, K. S. d. (2009). Recuperação e utilização de proteína da carne de frango por processo de mudança de ph. (Masters Thesis). Universidade Federal do Rio Grande. Retrieved from http://repositorio.furg.br/handle/1/2696

Chicago Manual of Style (16th Edition):

Moraes, Kessiane Silva de. “Recuperação e utilização de proteína da carne de frango por processo de mudança de ph.” 2009. Masters Thesis, Universidade Federal do Rio Grande. Accessed January 22, 2021. http://repositorio.furg.br/handle/1/2696.

MLA Handbook (7th Edition):

Moraes, Kessiane Silva de. “Recuperação e utilização de proteína da carne de frango por processo de mudança de ph.” 2009. Web. 22 Jan 2021.

Vancouver:

Moraes KSd. Recuperação e utilização de proteína da carne de frango por processo de mudança de ph. [Internet] [Masters thesis]. Universidade Federal do Rio Grande; 2009. [cited 2021 Jan 22]. Available from: http://repositorio.furg.br/handle/1/2696.

Council of Science Editors:

Moraes KSd. Recuperação e utilização de proteína da carne de frango por processo de mudança de ph. [Masters Thesis]. Universidade Federal do Rio Grande; 2009. Available from: http://repositorio.furg.br/handle/1/2696


Texas A&M University

24. Tran, Janessa Le. One-Pot Enzymatic Treatment of Lignocellulosic Biomass for Bioenergy Production.

Degree: MS, Civil Engineering, 2016, Texas A&M University

 Bioenergy is a form of energy derived from renewable resources, such as lignocellulosic biomass. Lignocellulosic biomass refers to plant material. Many lignocellulosic biomasses considered as… (more)

Subjects/Keywords: Lignocellulosic Biomass; Biofuel; Bioenergy; Cellulose; Hemicellulose; Lignin; Cellulase; Xylanase; Lignin Peroxidase; Enzymatic Hydrolysis; Recombinant Protein; Cloning

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APA (6th Edition):

Tran, J. L. (2016). One-Pot Enzymatic Treatment of Lignocellulosic Biomass for Bioenergy Production. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/174264

Chicago Manual of Style (16th Edition):

Tran, Janessa Le. “One-Pot Enzymatic Treatment of Lignocellulosic Biomass for Bioenergy Production.” 2016. Masters Thesis, Texas A&M University. Accessed January 22, 2021. http://hdl.handle.net/1969.1/174264.

MLA Handbook (7th Edition):

Tran, Janessa Le. “One-Pot Enzymatic Treatment of Lignocellulosic Biomass for Bioenergy Production.” 2016. Web. 22 Jan 2021.

Vancouver:

Tran JL. One-Pot Enzymatic Treatment of Lignocellulosic Biomass for Bioenergy Production. [Internet] [Masters thesis]. Texas A&M University; 2016. [cited 2021 Jan 22]. Available from: http://hdl.handle.net/1969.1/174264.

Council of Science Editors:

Tran JL. One-Pot Enzymatic Treatment of Lignocellulosic Biomass for Bioenergy Production. [Masters Thesis]. Texas A&M University; 2016. Available from: http://hdl.handle.net/1969.1/174264


North Carolina State University

25. Mudgal, Prashant. Aggregation Mechanisms of a Whey Protein Model System at Low PH.

Degree: PhD, Food Science, 2009, North Carolina State University

 MUDGAL, PRASHANT. Aggregation Mechanisms of a Whey Protein Model System at Low pH. (Under the direction of Dr. Christopher R. Daubert and Dr. E. Allen… (more)

Subjects/Keywords: aggregation mechanisms; whey protein; cold thickening; beta-lactoglobulin; microgels; critical concentration; ionic strength; low pH; acid hydrolysis; flexible fibrils

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APA (6th Edition):

Mudgal, P. (2009). Aggregation Mechanisms of a Whey Protein Model System at Low PH. (Doctoral Dissertation). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/3871

Chicago Manual of Style (16th Edition):

Mudgal, Prashant. “Aggregation Mechanisms of a Whey Protein Model System at Low PH.” 2009. Doctoral Dissertation, North Carolina State University. Accessed January 22, 2021. http://www.lib.ncsu.edu/resolver/1840.16/3871.

MLA Handbook (7th Edition):

Mudgal, Prashant. “Aggregation Mechanisms of a Whey Protein Model System at Low PH.” 2009. Web. 22 Jan 2021.

Vancouver:

Mudgal P. Aggregation Mechanisms of a Whey Protein Model System at Low PH. [Internet] [Doctoral dissertation]. North Carolina State University; 2009. [cited 2021 Jan 22]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/3871.

Council of Science Editors:

Mudgal P. Aggregation Mechanisms of a Whey Protein Model System at Low PH. [Doctoral Dissertation]. North Carolina State University; 2009. Available from: http://www.lib.ncsu.edu/resolver/1840.16/3871

26. SILVA, Juliett de Fátima Xavier da. Produção, caracterização e métodos de conservação de hidrolisado proteico provenientes de resíduos do processamento de Tilápia (Oreochromis niloticus) .

Degree: 2014, Universidade Federal de Pernambuco

 Carcaças e vísceras constituem um importante resíduo de processamento de peixes, podendo representar cerca de 70% do peso corporal da tilápia (Oreochromis niloticus). Esse material… (more)

Subjects/Keywords: hidrólise proteica; purificação parcial de proteases alcalinas; tratamentos de esterilização; protein hydrolysis; partial purification of alkaline proteases; sterilization treatments

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APA (6th Edition):

SILVA, J. d. F. X. d. (2014). Produção, caracterização e métodos de conservação de hidrolisado proteico provenientes de resíduos do processamento de Tilápia (Oreochromis niloticus) . (Doctoral Dissertation). Universidade Federal de Pernambuco. Retrieved from https://repositorio.ufpe.br/handle/123456789/17182

Chicago Manual of Style (16th Edition):

SILVA, Juliett de Fátima Xavier da. “Produção, caracterização e métodos de conservação de hidrolisado proteico provenientes de resíduos do processamento de Tilápia (Oreochromis niloticus) .” 2014. Doctoral Dissertation, Universidade Federal de Pernambuco. Accessed January 22, 2021. https://repositorio.ufpe.br/handle/123456789/17182.

MLA Handbook (7th Edition):

SILVA, Juliett de Fátima Xavier da. “Produção, caracterização e métodos de conservação de hidrolisado proteico provenientes de resíduos do processamento de Tilápia (Oreochromis niloticus) .” 2014. Web. 22 Jan 2021.

Vancouver:

SILVA JdFXd. Produção, caracterização e métodos de conservação de hidrolisado proteico provenientes de resíduos do processamento de Tilápia (Oreochromis niloticus) . [Internet] [Doctoral dissertation]. Universidade Federal de Pernambuco; 2014. [cited 2021 Jan 22]. Available from: https://repositorio.ufpe.br/handle/123456789/17182.

Council of Science Editors:

SILVA JdFXd. Produção, caracterização e métodos de conservação de hidrolisado proteico provenientes de resíduos do processamento de Tilápia (Oreochromis niloticus) . [Doctoral Dissertation]. Universidade Federal de Pernambuco; 2014. Available from: https://repositorio.ufpe.br/handle/123456789/17182


Univerzitet u Beogradu

27. Krunić, Tanja Ž., 1985-. Proizvodnja i primena bioaktivnih proteina i peptida surutke.

Degree: Tehnološko-metalurški fakultet, 2017, Univerzitet u Beogradu

Tehnološko inženjerstvo - Biohemijsko inženjerstvo i biotehnologija / Technological Engineering - Biotechnological Engineering and Biotechnology

Bioaktivni peptidi predstavljaju granu naučne oblasti koja se veoma brzo… (more)

Subjects/Keywords: whey protein; bioactive peptide; enzymatic hydrolysis; Proteinase K; Trypsin; Thermolysin; fermentation; probiotics; functional food; commercial ABY 6 culture

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APA (6th Edition):

Krunić, Tanja Ž., 1. (2017). Proizvodnja i primena bioaktivnih proteina i peptida surutke. (Thesis). Univerzitet u Beogradu. Retrieved from https://fedorabg.bg.ac.rs/fedora/get/o:16710/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Krunić, Tanja Ž., 1985-. “Proizvodnja i primena bioaktivnih proteina i peptida surutke.” 2017. Thesis, Univerzitet u Beogradu. Accessed January 22, 2021. https://fedorabg.bg.ac.rs/fedora/get/o:16710/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Krunić, Tanja Ž., 1985-. “Proizvodnja i primena bioaktivnih proteina i peptida surutke.” 2017. Web. 22 Jan 2021.

Vancouver:

Krunić, Tanja Ž. 1. Proizvodnja i primena bioaktivnih proteina i peptida surutke. [Internet] [Thesis]. Univerzitet u Beogradu; 2017. [cited 2021 Jan 22]. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:16710/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Krunić, Tanja Ž. 1. Proizvodnja i primena bioaktivnih proteina i peptida surutke. [Thesis]. Univerzitet u Beogradu; 2017. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:16710/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Manchester

28. Wongsirichot, Phavit. Rapeseed meal pretreatment for improved biopolymer production.

Degree: PhD, 2020, University of Manchester

 There are strong incentives for a transition of the current fossil fuel-based economy towards a bio-based one, stemming from the unsustainable nature of fossil fuels,… (more)

Subjects/Keywords: Polyhydroxyalkanoates; Biopolymer; Fermentation; Biorefining; Deep eutectic solvent; Protein Extraction; Phenolic Extraction; Rapeseed meal; Waste Valorisation; Lignocellulose hydrolysis

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Wongsirichot, P. (2020). Rapeseed meal pretreatment for improved biopolymer production. (Doctoral Dissertation). University of Manchester. Retrieved from https://www.research.manchester.ac.uk/portal/en/theses/rapeseed-meal-pretreatment-for-improved-biopolymer-production(6591b8ac-55af-43c7-b793-9c1f83719c60).html ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.820132

Chicago Manual of Style (16th Edition):

Wongsirichot, Phavit. “Rapeseed meal pretreatment for improved biopolymer production.” 2020. Doctoral Dissertation, University of Manchester. Accessed January 22, 2021. https://www.research.manchester.ac.uk/portal/en/theses/rapeseed-meal-pretreatment-for-improved-biopolymer-production(6591b8ac-55af-43c7-b793-9c1f83719c60).html ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.820132.

MLA Handbook (7th Edition):

Wongsirichot, Phavit. “Rapeseed meal pretreatment for improved biopolymer production.” 2020. Web. 22 Jan 2021.

Vancouver:

Wongsirichot P. Rapeseed meal pretreatment for improved biopolymer production. [Internet] [Doctoral dissertation]. University of Manchester; 2020. [cited 2021 Jan 22]. Available from: https://www.research.manchester.ac.uk/portal/en/theses/rapeseed-meal-pretreatment-for-improved-biopolymer-production(6591b8ac-55af-43c7-b793-9c1f83719c60).html ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.820132.

Council of Science Editors:

Wongsirichot P. Rapeseed meal pretreatment for improved biopolymer production. [Doctoral Dissertation]. University of Manchester; 2020. Available from: https://www.research.manchester.ac.uk/portal/en/theses/rapeseed-meal-pretreatment-for-improved-biopolymer-production(6591b8ac-55af-43c7-b793-9c1f83719c60).html ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.820132

29. O'Loughlin, Ian B. Enzymatic hydrolysis of heat-denatured whey proteins.

Degree: 2014, University of Limerick

peer-reviewed

The heat-treatment of whey proteins in conjunction with enzymatic hydrolysis has potential in the development of new, or modification of existing, processes for technoand… (more)

Subjects/Keywords: heat treatment; whey protein; enzymatic hydrolysis

…162 Chapter 5: Whey protein isolate polydispersity affects enzymatic hydrolysis outcomes… …174 5.4.1 Changes in the protein distribution during hydrolysis of un-heated and heat… …271 9.3.2 Laboratory enzymatic hydrolysis of whey protein isolate and enriched whey protein… …276 9.4.1 Hydrolysis of whey protein isolate and enriched protein fractions… …hydrolysis of heat-induced aggregates of whey protein isolate. Journal of Agricultural and Food… 

Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Sample image

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

O'Loughlin, I. B. (2014). Enzymatic hydrolysis of heat-denatured whey proteins. (Thesis). University of Limerick. Retrieved from http://hdl.handle.net/10344/4026

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

O'Loughlin, Ian B. “Enzymatic hydrolysis of heat-denatured whey proteins.” 2014. Thesis, University of Limerick. Accessed January 22, 2021. http://hdl.handle.net/10344/4026.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

O'Loughlin, Ian B. “Enzymatic hydrolysis of heat-denatured whey proteins.” 2014. Web. 22 Jan 2021.

Vancouver:

O'Loughlin IB. Enzymatic hydrolysis of heat-denatured whey proteins. [Internet] [Thesis]. University of Limerick; 2014. [cited 2021 Jan 22]. Available from: http://hdl.handle.net/10344/4026.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

O'Loughlin IB. Enzymatic hydrolysis of heat-denatured whey proteins. [Thesis]. University of Limerick; 2014. Available from: http://hdl.handle.net/10344/4026

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Manchester

30. Wongsirichot, Phavit. Rapeseed Meal Pretreatment for Improved Biopolymer Production.

Degree: 2020, University of Manchester

 There are strong incentives for a transition of the current fossil fuel-based economy towards a bio-based one, stemming from the unsustainable nature of fossil fuels,… (more)

Subjects/Keywords: Waste Valorisation; Rapeseed meal; Phenolic Extraction; Protein Extraction; Lignocellulose hydrolysis; Deep eutectic solvent; Fermentation; Biopolymer; Polyhydroxyalkanoates; Biorefining

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Wongsirichot, P. (2020). Rapeseed Meal Pretreatment for Improved Biopolymer Production. (Doctoral Dissertation). University of Manchester. Retrieved from http://www.manchester.ac.uk/escholar/uk-ac-man-scw:326689

Chicago Manual of Style (16th Edition):

Wongsirichot, Phavit. “Rapeseed Meal Pretreatment for Improved Biopolymer Production.” 2020. Doctoral Dissertation, University of Manchester. Accessed January 22, 2021. http://www.manchester.ac.uk/escholar/uk-ac-man-scw:326689.

MLA Handbook (7th Edition):

Wongsirichot, Phavit. “Rapeseed Meal Pretreatment for Improved Biopolymer Production.” 2020. Web. 22 Jan 2021.

Vancouver:

Wongsirichot P. Rapeseed Meal Pretreatment for Improved Biopolymer Production. [Internet] [Doctoral dissertation]. University of Manchester; 2020. [cited 2021 Jan 22]. Available from: http://www.manchester.ac.uk/escholar/uk-ac-man-scw:326689.

Council of Science Editors:

Wongsirichot P. Rapeseed Meal Pretreatment for Improved Biopolymer Production. [Doctoral Dissertation]. University of Manchester; 2020. Available from: http://www.manchester.ac.uk/escholar/uk-ac-man-scw:326689

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