- oligosaccharides.
Cellulose is
first hydrolyzed to
cellobiose by
cellulase and then
cellobiose is
further hydrolyzed to
glucose by beta-glucosidase. Ruminants...
- moist. It may also be
referred to as
hydrolyzed collagen,
collagen hydrolysate,
gelatine hydrolysate,
hydrolyzed gelatine, and
collagen peptides after...
- red
blood cells, and
arginine from gelatin.
Common hydrolyzed products used in food are
hydrolyzed vegetable protein and
yeast extract,
which are used...
-
between acid-
hydrolyzed vegetable protein (aHVP),
enzymatically produced HVP, and
other seasonings, e.g.,
fermented soy sauce.
Hydrolyzed vegetable protein...
-
sucrose has been
hydrolyzed into
glucose and fructose.
Holding a
sucrose solution at
temperatures of 50–60 °C (122–140 °F)
hydrolyzes no more than about...
- Chinese-style take-out food
typically use a
hydrolyzed vegetable protein formula. Some higher-priced
hydrolyzed vegetable protein products with no added...
- same as
nutritional yeast,
which are made from
intact cells not
directly hydrolyzed and
consequently have a
lighter flavor.
Yeast extracts in
general are...
-
Hydrolyzed jojoba esters are the
hydrolysate of
jojoba esters derived by acid,
enzyme or
other method of hydrolysis.
Hydrolyzed jojoba esters are commonly...
-
example is
yeast extract.
Hydrolyzed protein contains free
amino acids, such as glutamate, at
levels of 5% to 20%.
Hydrolyzed protein is used in the same...
- milk-based lactose-free
formulas nor
specialized non-milk
protein formulas or
hydrolyzed protein formulas for
infants with milk
protein sensitivity.
Lactose is...
