Isoamylacetate production by entrapped and covalently bound Candida rugosa and porcine pancreatic lipases
- Author
- OZYILMAZ, Gul1 ; YAGIZ, Esra1
[1] University of Mustafa Kemal, Faculty of Arts & Sciences, Department of Chemistry, 31040 Hatay, Turkey - Source
Food chemistry. 2012, Vol 135, Num 4, pp 2326-2332, 7 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Calcium alginate Candida rugosa lipase Chitosan Immobilisation Isoamyl acetate Porcine pancreatic lipase
- Keyword (fr)
- Acétate Alginate Calcium Chitosane Liaison covalente Production Triacylglycerol lipase Additif alimentaire Carboxylic ester hydrolases Elément minéral Enzyme Esterases Gélifiant Hydrolases
- Keyword (en)
- Acetate Alginates Calcium Chitosan Covalent bond Production Triacylglycerol lipase Food additive Carboxylic ester hydrolases Inorganic element Enzyme Esterases Gelling agent Hydrolases
- Keyword (es)
- Acetato Alginato Calcio Quitosano Enlace covalente Producción Triacylglycerol lipase Aditivo alimentario Carboxylic ester hydrolases Elemento inorgánico Enzima Esterases Gelificante Hydrolases
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26385099
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2012.07.062 
https://dx.doi.org/10.1016/j.foodchem.2012.07.062
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