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Stability of Enzyme Activity Immobilized on Glycosylated Egg White Beads and Some General Carriers in a Flow System
immobilized enzyme egg white glycosylation
2009/7/8
Ttypsin and α-amylase were immobilized on glycosylated egg white-beads by simple incubation of the beads in a solution of an enzyme for 24 h at 30°C. This process included no artificial chemical modif...
Flow Mechanism for Fluidity of Silkworm（Bombyx mori）Blood in a Capillary
silkworm blood flow property
2009/6/18
Flow property and dispersal state of silkworm (Bombyx mori) blood in a capillary were studied using various bore-sizes of a low shear capillary viscometer combined with photomicroscopy. The viscosity ...
Flow Cytometry for Rapid Determination of Number of Microbial Cells Grown on Fish
flow cytometry microbial cell bacteria
2009/6/17
Application of the flow cytometry (FCM) technique for rapid determination of the total number of microbial cells grown on yellow-fin horse mackerel was described. An ultrasonic treatment was used to r...
Inactivation of L. fructivorans in Sake Using a Continuous Flow System for High-Pressure Carbonation
high-pressure carbonation inactivation kinetics of lactic acid bacteria sake, L. fructivorans
2009/5/20
The inactivation kinetics of lactic acid bacteria, Lactobacillus fructivorans, which is responsible for the deterioration of sake (Japanese rice wine) quality, was investigated using a continuous flow...
Nucleic Acid Lateral Flow Immunoassay for the Detection of Pathogenic Bacteria from Food
L. monocytogenes Nucleic acid lateral flow immunoassay DNA
2014/3/10
Nucleic acid lateral flow immunoassay (NALFIA) is a method combining molecular biological principle of detection with immunochemical principle of visualisation. Following isolation of DNA from the sam...
Desalinization of Soy Sauce Waste by an Upward Flow of Water through the Column
soy sauce waste desalinization apparatus eluted extract
2010/11/24
The present study examines a method of improving the desalinization efficiency of the column-type desalinization process for soy sauce waste by feeding the water upward through the column. Four small-...
Effect of Yolk/White Ratio on Flow Property and Droplet Size in Fish Meat Emulsion
yolk/white ratio flow property droplet size
2010/11/24
Fish meat emulsion was prepared from very-low-lipid sardine minced meat obtained through grinding or suspending in weak alkaline solution, and the effect of the yolk/white ratio in a blended emulsifie...
Relationship between Change in Flow Property and Coalescence of Oil Droplets in Fish Meat Emulsion with Addition of Egg-White
fish meat emulsion egg-white flow property coalescence
2010/11/22
Fish meat emulsion was prepared from egg-white, very low lipid sardine meat, salad oil, and vinegar. Its flow property was investigated in relation to coalescence. The peak stresses at 0, about 10, an...