hydrolysed

The proposed regulations will also require that the list of ingredients identify the specific sources of hydrolysed plant proteins, starches and modified starches, and lecithins.

New Food Labeling Requirements Proposed in Canada Steve Carper 2008

Even though there are, apart from cow's milk, several other kinds of milk for parents to choose from, such as goat's milk, soya bean milk and hypoallergenic formulas based on partially or extensively hydrolysed protein, there are still more than 2,000 infants [born in Thailand] annually who are allergic to these kinds of milk. ...

Chicken Milk? No, Really, Chicken Milk? Steve Carper 2008

When milk proteins are broken down (hydrolysed) into smaller fragments - as happens in the production of eHF's - their ability to provoke an allergic reaction is reduced.

Archive 2007-09-01 Steve Carper 2007

When milk proteins are broken down (hydrolysed) into smaller fragments - as happens in the production of eHF's - their ability to provoke an allergic reaction is reduced.

UK Sets Standards for Allergy Formulas Steve Carper 2007

Some seconds later the GTP, bound to the alpha-subunit, is hydrolysed to GDP.

Signal Transduction 1994

The many and varied raw materials for bioethanol production can be conveniently classified into three types: (a) sugar from sugarcane, sugar beet and fruit, which may be converted to ethanol directly; (b) starches from grain and root crops, which must first be hydrolysed to fermentable sugars by the action of enzymes; and (c) cellulose from wood, agricultural wastes etc., which must be converted to sugars using either acid or enzymatic hydrolysis.

Chapter 7 1993

The main carbohydrate in Jerusalem artichoke is inulin, which is easily hydrolysed to fructose; in corn the carbohydrate is starch that has first to be converted to glucose and then fructose; in beet it is sucrose, that has to be hydrolysed first to glucose and fructose, the glucose then being converted to fructose.

Chapter 20 1987

The hydrolysed juice is then neutralised with lime and the precipitate of calcium fructose derivative filtered off and treated with carbon dioxide to give fructose; average yield from fresh tubers is about 6 per cent by weight.

Chapter 20 1987

Fructose - has been prepared commercially by crushing the tubers to extract inulin and starch, which are hydrolysed with acid to fructose or glucose, respectively, in the ratio of about 75: 25 (the ratio varies with the cultivar, the maturity of the tubers and the period of storage after harvesting, the fructose portion decreasing with age and length of storage).

Chapter 20 1987

Shoti starch is readily hydrolysed by acids and possesses a high viscosity similar to potato starch.

Chapter 28 1987