AZ INVERTCUKOR OLDATOK ES SZOERPOEK HOEALLOSAGAROL. = STABILITE THERMIQUE DE SOLUTIONS DE SUCRE INVERTI ET DE SIROPSVUKOV K; PATKAI G; MONSZPARTNE SENYI J et al.1981; KERTESZETIEGYETEM KOEZLEMENYEI; ISSN 0368-5217; HUN; DA. 1981 PUBL. 1982; VOL. 45; PP. 209-214; 4P.; ABS. ENG/RUS; BIBL. 10 REF.; 2 TABL.Article

PROBA ZASTOSOWANIA SYROPOW SKROBIOWYCH O ROZNYM STOPNIU SCUKRZENIA DO PRODUKCJI ZZELOWANYCH PRZETWOROW OWOCOWYCH. = UTILISATION DES SIROPS D'AMIDONS A DIFFERENTS DEGRES DE SACCHARIFICATION POUR LA PREPARATION DES PRODUITS GELIFIES A BASE DE FRUITS.SEWER LEWANDOWSKA B; ZDZIENNICKA D.1980; PRACE INSTYTUTOW I LABORATORIOW BADAWCZYCK PRZEMYSLU SPOZYWCZEGO.; ISSN 0554-9043; POL; DA. 1980; VOL. 33; PP. 5-23; ABS. ENG/RUS; BIBL. 38 REF.; 2 FIG./4 TABL.Article

POLITICAL AND ECONOMIC ASPECTS OF THE STARCH HYDROLYSATES MARKET = ASPECTS POLITIQUES ET ECONOMIQUES DU MARCHE DES HYDROLYSATS D'AMIDONDENYER E.1983; CHEMISTRY AND INDUSTRY (LONDON); ISSN 0009-3068; GBR; DA. 1983; NO 3; PP. 99-101; 1 FIG./2 TABL.Conference Paper

LES DERIVES DE L'AMIDON EN NUTRITION HUMAINE.BOUQUELET S.1983; INFORMATION DIETETIQUE; ISSN 0020-0034; FRA; DA. 1983; VOL. 34; NO 1; PP. 29-35; 6 FIG./3 TABL.Conference Paper

EFFECT OF ADDED SUGARS DURING LIQUEFACTION AND SACCHARIFICATION ON THE PERCENT HYDROLYSIS AND THE CHEMICAL COMPOSITION OF ENZYME HYDROLYZATEMORSI MKS; MOHSIN SM; HUSSEIN AA et al.1981; EGYPT. J. FOOD SCI.; ISSN 0301-8571; EGY; DA. 1981; VOL. 6; NO 1-2; PP. 1-12; ABS. ARA; BIBL. 12 REF.Article

PREPARATION DU SIROP DE SUCRE POUR LES EAUX-DE-VIE DE TYPE COGNACLESNON PP; FERTMAN GI.1981; VINODEL. VINOGRAD. SSSR; ISSN 0042-6318; SUN; DA. 1981; NO 5; PP. 33-34Article

THE PRODUCTION AND PROPERTIES OF GLUCOSE SYRUPS. II: PHYSIOLOGICAL PROPERTIES OF GLUCOSE SYRUPSKEARSLEY MW; BIRCH GG; TABIRI JN et al.1980; STARCH; DEU; DA. 1980; VOL. 32; NO 6; PP. 205-209; ABS. GER; BIBL. 16 REF.Article

Titrable acidity in corn syrup : collaborative study = Acidité titrable du sirop de maïs : étude interlaboratoiresBERNETTI, R; OWEN, R.Journal - Association of official analytical chemists. 1983, Vol 66, Num 6, pp 1395-1399, issn 0004-5756Article

HIRSE UND BRUCHREIS ALS BASISMATERIAL FUER DIE GLUCOSEGEWINNUNG = LE SORGHO ET LES BRISURES DE RIZ, MATIERES PREMIERES POUR L'OBTENTION DE GLUCOSETEGGE G; RICHTER G.1982; STAERKE; ISSN 0038-9056; DEU; DA. 1982; VOL. 34; NO 11; PP. 386-390; ABS. ENG; BIBL. 7 REF.Article

FORMATION OF OLIGOSACCHARIDES DURING LACTOSE HYDROLYSIS WITH BETA -GALACTOSIDASE IN CHEESE-WHEY PERMEATES. = FORMATION D'OLIGOSIDES AU COURS DE L'HYDROLYSE DU LACTOSE PAR LA BETA -GALACTOSIDASE DANS DES PERMEATS DE LACTOSERUM DE FROMAGERIE.GIEC A; GRUCHALA L; WASOWICZ E et al.1981; ACTA ALIMENTARIA POLONICA; ISSN 0137-1495; POL; DA. 1981 PUBL. 1982; VOL. 7; NO 3-4; PP. 199-208; ABS. POL; BIBL. 17 REF.; 2 FIG./3 TABL.Article

SYRUP: A NEW DIESEL FUELHANSEN O; MADSEN RF; NIELSEN WK et al.1982; INTERNATIONAL ALCOHOL FUEL TECHNOLOGY SYMPOSIUM. 5/1982-05-13/AUCKLAND; NZL; DUNEDIN: IMPR. J. MCINDOE; DA. 1982; PP. 2.278-2.284Conference Paper

FACTORS IMPROVING THE STEEPING PROCESS OF CORN GRAINS. II. EFFECT OF ENZYME ADDITIONROUSHDI M; GHALI Y; HASSANEAN A et al.1981; STAERKE; ISSN 0038-9056; DEU; DA. 1981; VOL. 33; NO 1; PP. 7-9; ABS. GER; BIBL. 4 REF.Article

PROCESS FOR FRUCTOSE ENRICHMENT FROM FRUCTOSE BEARING SOLUTIONSKELLER HW; REENTS AC; LARAWAY JW et al.1981; STAERKE; ISSN 0038-9056; DEU; DA. 1981; VOL. 33; NO 2; PP. 55-57; ABS. GER; BIBL. 10 REF.Article

BIOTECHNICAL PROBLEMS OF ISOGLUCOSE PRODUCTION. IV: PRODUCTION AND CHARACTERIZATION OF IMMOBILIZED GLUCOAMYLASEHOLLO J; LASZLO E; HOSCHKE A et al.1981; STAERKE; ISSN 0038-9056; DEU; DA. 1981; VOL. 33; NO 2; PP. 52-55; ABS. GER; BIBL. 18 REF.Article

ENZYMATIC APPROACHES TO PRODUCTION OF SUCROSE FROM STARCHKELLEY SJ; BUTLER LG.1980; BIOTECHNOL. AND BIOENGNG; USA; DA. 1980; VOL. 22; NO 7; PP. 1501-1507; BIBL. 19 REF.Article

EFFECT OF OSMOTIC AGENTS AND CONCENTRATION ON FRUIT QUALITY = EFFET DES AGENTS OSMOTIQUES ET DE LEUR CONCENTRATION SUR LA QUALITE DES FRUITSBOLIN HR; HUXOLL CC; JACKSON R et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 1; PP. 202-205; BIBL. 11 REF.; 3 FIG./3 TABL.Article

SWEETENED MANGO PUREES PRESERVED BY CANNING AND FREEZING = LES PUREES SUCREES DE MANGUE, CONSERVEES PAR APPERTISATION ET PAR SURGELATIONAVENA RJ; LUH BS.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 406-410; BIBL. 23 REF.; 1 FIG./9 TABL.Conference Paper

ENZYMATISCHE VERZUCKERUNG VON STAERKEREICHEN RESTMATERIALIEN DER BACKERWARENINDUSTRIE. 1. TEIL : GRUNDLAGEN DES ENZYMATISCHEN ABBAUES VON STAERKE IN STAERKEREICHEN BACKRUECKSTANDEN. = SACCHARIFICATION ENZYMATIQUE DE DECHETS RICHES EN AMIDON DE L'INDUSTRIE DE LA BOULANGERIE. 1. BASES THEORIQUES DE LA DEGRADATION DE L'AMIDON DES SOUS-PRODUITS DE PANIFICATION, RICHES EN AMIDON.TEGGE G; RICHTER G; RICHTER G et al.RICHTER G; RICHTER G et al.1983; GETREIDE MEHL UND BROT (1972).; ISSN 0367-4177; DEU; DA. 1983; VOL. 37; NO 1; PP. 17-20; BIBL. 14 REF.; 2 FIG./4 TABL.Article

GROWTH STUDIES OF YEAST IN REFINED SYRUPS AT VARIOUS LEVELS OF SOLIDS AND NUTRIENTS = ETUDES DE LA CROISSANCE DE LEVURES DANS DES SIROPS RAFFINES A DES TENEURS DIVERSES EN MATIERE SECHE ET EN NUTRIMENTSBOLINDER M.1982; JOURNAL OF THE AMERICAN SOCIETY OF SUGAR BEET TECHNOLOGISTS; ISSN 0003-1216; USA; DA. 1982; VOL. 21; NO 4; PP. 345-350; BIBL. 4 REF.; 5 TABL.Article

HTST-(HIGH-TEMPERATURE-SHORT-TIME-) EXTRUDER ALS BIOCHEMISCHER REAKTOR. = EXTRUDEUR HTST (HAUTE-TEMPERATURE-COURTE DUREE) EN TANT QUE REACTEUR BIOCHIMIQUE.LINKO P.1982; GETREIDE MEHL UND BROT (1972).; ISSN 0367-4177; DEU; DA. 1982; VOL. 36; NO 12; PP. 326-332; BIBL. 29 REF.; 11 FIG.Article

PRODUCTION OF FRUCTOSE-CONTAINING SYRUP WITH ENZYMESHELWIIG NIELSEN B.1981; INT. SUGAR J.; ISSN 0020-8841; GBR; DA. 1981; VOL. 83; NO 992; PP. 227-231; ABS. FRE/GER/SPAArticle

BREVET. PROCESSES FOR PRODUCTION OF WAXY BARLEY PRODUCTS AND PRODUCTS RESULTING THEREFROM1981; ; EUR; DA. 1981-01-21; EP-A1/0 022 619; DEP.80301928-0/1980-06-09; PR. US/47855/1979-06-12; 35 P.Patent

REFRACTIVE INDEX-DRY SUBSTANCE RELATIONSHIPS FOR COMMERCIAL HIGH-FRUCTOSE CORN SYRUPS AND BLENDSWARTMAN AM; BRIDGES AJ; ELIASON MA et al.1980; J. CHEM. ENG. DATA; ISSN 0021-9568; USA; DA. 1980; VOL. 25; NO 3; PP. 277-282; BIBL. 9 REF.Article

HIGH FRUCTOSE CORN SWEETNERS. ECONOMIC ASPECTS OF A SUGAR SUBSTITUTECARMAN HF; THOR PK.1979; UNIV. CALIFORNIA, DIV. AGRIC. SCI., BULL.; USA; DA. 1979; NO 1894; 69 P.; BIBL. 3 P.Serial Issue

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