Le nutcracker syndrome

Magdy, Mohamed; Semlali, S.; Chaouir, S.; Jira, H; Ameur, A.; Benyahia, Mohamed; Mostapha, Taberkant; Abbar, M.; Benameur, M.

doi:10.1016/j.nephro.2008.06.004

Cited by 10 publications

(13 citation statements)

References 11 publications

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“…Kodamae ohmeri produces phytase in cereals [11] and lipase [12]. Candida famata produced glucoamylase [13], as well as has lypolytic and proteolytic activity [14]. Candida krusei has lypolytic and esterase activity which contribute on the flavor of end product [15].…”

Section: Pasting Properties Of Corn Flours After 36 Hours Of Fermentamentioning

confidence: 99%

Pasting Properties of White Corn Flours of Anoman 1 and Pulut Harapan Varieties as Affected by Fementation Process

Farasara¹,

Hariyadi²,

Fardiaz³

et al. 2014

FNS

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This research was aimed to evaluate the pasting properties of white corn flour made from Anoman 1 and Pulut Harapan varieties as affected by the fermentation process of the corn grits. The fermentation process studied were 1) spontaneous fermentation (SF); 2) fermentation with the addition of a complete starter culture at 0 hour (CC fermentation) and 3) fermentation of (CC) with additional inoculation of starter culture containing amylolytic microorganisms at 16 hours (AC fermentation). The evaluation of pasting properties was done on the flour made from corn grits fermented for 0, 36, 48, and 72 hours. Our results showed that pasting properties of corn flour of Anoman 1 and Pulut Harapan varieties were affected by fermentation process. Addition of starter culture in the fermentation showed more complex effect on the pasting properties and was a function of the fermentation time. Fermentation process of corn grits affected the pasting properties of the resulted flour, both for Anoman I and Pulut Harapan corn varieties. The differences in the effect of fermentation process on the pasting properties were due to the different amylose/amylopectin content. AC fermentation of corn grits could increase the stability of paste for flour containing higher amylose content but decrease the stability of paste for flour containing high amylopectin. Specifically, CC fermentation caused significant increase in the peak viscosity value especially for corn flour of Pulut Harapan. Fermentation for up to 48 h had resulted in corn flour of Pulut Harapan variety having a higher PV value, but it did not affect the tendency to retrograde.

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Section: Pasting Properties Of Corn Flours After 36 Hours Of Fermentamentioning

confidence: 99%

Pasting Properties of White Corn Flours of Anoman 1 and Pulut Harapan Varieties as Affected by Fementation Process

Farasara¹,

Hariyadi²,

Fardiaz³

et al. 2014

FNS

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“…This enzyme can be produced by fermentation of yeast cells in media containing corn starch or agricultural biomass resources [1][2][3][4]. Although plants, fungi, and bacteria produce more enzymes, yeast produced enzymes are more advantageous than their equivalents from other microorganism, animal or vegetable sources.…”

Section: Introductionmentioning

confidence: 99%

Purification and Characterization of Amyloglucosidase Enzyme from the Thermophilic Endomycopsis fibuligera Using Sago Starch as a Substrate

Ahmad

Karim²

2018

Indones. J. Chem.

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“…In Addition to costly and consuming a lot of time in drilling number of boreholes, the engineering properties of soil exhibit varied and uncertain behavior due to the complex and imprecise physical processes associated with the information of these materials The technique is known as Artificial Neural Networks (ANNs) and is well suited to model complex problems where the relationship between the model variables is unknown (3) .…”

Section: Introductionmentioning

confidence: 99%

Developing of Prediction Models for Soil Profile and Its Parameters Using Artificial Neural Networks

Elarabi¹

2014

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Abstract:Artificial neural networks (ANNs) are a form of artificial intelligence (AI), which in their architecture attempt to simulate the biological structure of the human brain and nervous system. In this report, back-propagation neural networks are used to predict soil classification and soil parameters of Khartoum State. The study was based on the available data collected from specified areas in Khartoum, and then the results were compared with data brought from actual boreholes to check the ANN model validity. The results indicate that artificial neural networks are a promising method in predicting soil classification and soil parameters of Khartoum State.

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Le nutcracker syndrome

Cited by 10 publications

References 11 publications

Pasting Properties of White Corn Flours of <i>Anoman</i> 1 and <i>Pulut Harapan</i> Varieties as Affected by Fementation Process

Pasting Properties of White Corn Flours of <i>Anoman</i> 1 and <i>Pulut Harapan</i> Varieties as Affected by Fementation Process

Purification and Characterization of Amyloglucosidase Enzyme from the Thermophilic <i>Endomycopsis fibuligera</i> Using Sago Starch as a Substrate

Developing of Prediction Models for Soil Profile and Its Parameters Using Artificial Neural Networks

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Le nutcracker syndrome

Cited by 10 publications

References 11 publications

Pasting Properties of White Corn Flours of &lt;i&gt;Anoman&lt;/i&gt; 1 and &lt;i&gt;Pulut Harapan&lt;/i&gt; Varieties as Affected by Fementation Process

Pasting Properties of White Corn Flours of &lt;i&gt;Anoman&lt;/i&gt; 1 and &lt;i&gt;Pulut Harapan&lt;/i&gt; Varieties as Affected by Fementation Process

Purification and Characterization of Amyloglucosidase Enzyme from the Thermophilic <i>Endomycopsis fibuligera</i> Using Sago Starch as a Substrate

Developing of Prediction Models for Soil Profile and Its Parameters Using Artificial Neural Networks

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Resources

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Pasting Properties of White Corn Flours of <i>Anoman</i> 1 and <i>Pulut Harapan</i> Varieties as Affected by Fementation Process

Pasting Properties of White Corn Flours of <i>Anoman</i> 1 and <i>Pulut Harapan</i> Varieties as Affected by Fementation Process