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Laits et enzymes végétales

Laits et enzymes végétales

          
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About the Book

L'auteur s'intéresse aux laits humain et du zébu (Bos indicus) et aux enzymes végétales. Il a déterminé les compositions physicochimiques des deux laits: lactose, matière grasse et fractions azotées. Le Service de la Répression des Fraudes est interpellé pour la qualité du lait (Biradam) de zébu. Les laits fermentés locaux (Pendidam et Kindirmou) sont appréciés par les populations mais leur technologie de fabrication (ingrédients, emballages conservation) et leurs qualités microbiennes doivent être améliorées. Une étude faisabilité d'une unité de production des fromages et du lactosérum aromatisé est abordée. Les extraits des écorces de l'Ongokea gore ne sont pas toxiques et permettent de coaguler le lait et de fabriquer des fromages; les dégustateurs les ont appréciés malgré leur arrière goût amer. Le prélèvement des écorces d'arbre conduit à la dégradation du couvert végétal et à ses nombreuses conséquences. Ainsi les extraits des fruits de Balanites aegyptiaca ont donné de bons résultats pour coaguler le lait. La rubisco est une enzyme impliquée dans la fixation du CO2.par les plantes vertes. Les bases moléculaires de sa gélification en présence des ions sont proposées.


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Product Details
  • ISBN-13: 9786131510724
  • Publisher: Omniscriptum
  • Publisher Imprint: Omniscriptum
  • Height: 229 mm
  • No of Pages: 184
  • Series Title: Omn.Univ.Europ.
  • Weight: 281 gr
  • ISBN-10: 6131510725
  • Publisher Date: 28 Feb 2018
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Spine Width: 11 mm
  • Width: 152 mm


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