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江西农业大学食品学院吴国强博士课题组在工程技术顶级期刊《Chemical Engineering Journal》上发表油脂加工研究论文
江西农业大学食品学院 吴国强 博士 课题组 工程技术 顶级期刊 Chemical Engineering Journal 油脂加工 研究论文
2019/10/31
食品科学与工程学院粮油加工方向吴国强博士课题组在Elsevier出版集团旗下的顶级期刊《Chemical Engineering Journal》（影响因子：8.355，JCR一区Top期刊）在线发表了题名为“Transesterification of rice bran oil to biodiesel using mesoporous NaBeta zeolite-supported mol...
Engineering Properties of Three Varieties of Melon Seeds as Potentials for Development of Melon Processing Machines
Axial dimension engineering properties melon moisture content
2010/9/29
To develop appropriate technologies for processing agricultural products, it is pertinent to have the full knowledge of the engineering properties of the biomaterial. The engineering properties of mel...
Advances in Consumer-Oriented Product Design Engineering of Foods
cognitive science gemba kansei engineering
2009/6/17
This text reviews briefly the main methodologies of consumer-oriented design engineering used by the Food Industry. The most relevant implications of the recent developments in cognitive and neuro-sci...
Engineering rice based medium for production of lovastatin with Monascus species
medium engineering Monascus sp. angkak lovastatin
2014/3/7
Angkak (red mold rice, red yeast rice, Chinese red rice), a traditional Chinese functional food is produced by solid-state fermentation of cooked non-glutinous rice with Monascus species. The secondar...
Some Engineering Properties of Soybean Grains
Soybeangrains engineering properties moisture content physical mechanical properties
2008/10/29
The some engineering properties of soybean grains were determined as a function of moisture content in the range of 10.62-27.06% dry basis (d.b.). The average length, width and thickness were 7.795, 7...
Developing and Engineering Enzymes for Manufacturing Amylose
amylose glucose polymer α-glucan phosphorylase glycogen debranching enzyme protein engineering
2008/4/20
Amylose is a functional biomaterial and is expected to be used for various industries. However at present, manufacturing of amylose is not done, since the purification of amylose from starch is very d...
Engineering Thermus Maltogenic Amylase with Improved Thermostability: Probing the Role of the Conserved Calcium Binding Site in Cyclodextrin-degrading Enzymes
calcium binding site cyclodextrin-degrading enzymes mutagenesis thermostability Thermus maltogenic amylase
2008/4/20
Thermus maltogenic amylase (ThMA), one of the cyclodextrin (CD)-degrading enzymes, is expected to have a calcium-binding site (Ca2 site) based on multiple sequence alignments. In spite of the presumpt...
The some engineering properties of soybean grains were determined as a function of moisture content in the range of 10.62-27.06% dry basis (d.b.). The average length, width and thickness were 7.795, 7...
The availability, speed and affordability of personal computers (PCs) enable new possibilities in the education and training of Food Engineers. The use of PCs enables students to grasp complex concept...