Detection and assay of (1-4)-β-D-glucanase,(1-3)-β-D-glucanase, (1-3)(1-4)-β-D-glucanase, and xylanase based on complex formation of substrate with Congo red = Détection et analyse de la (1-4)-β-D-glucanase, de la (1-3)-β-D-glucanase, de la (1-3)(1-4)-β-D-glucanase et de la xylanase, basée sur la formation d'un complexe avec le substrat en présence de rouge CongoWOOD, P. J; WEISZ, J.Cereal chemistry. 1987, Vol 64, Num 1, pp 8-15, issn 0009-0352Article

Sur le projet d'arrêté relatif à l'emploi de préparations enzymatiques dans la fabrication de certaines denrées et boissons destinées à l'alimentation humaine = Regulation project for use of enzymic preparation for selected food and beverage manufactureRAOUL, Y.Bulletin de l'Académie nationale de médecine. 1987, Vol 171, Num 9, pp 1143-1145, issn 0001-4079Article

The enzyme maze = Le labyrinthe des enzymesWEST, S.Food technology (Chicago). 1988, Vol 42, Num 4, pp 98-102, issn 0015-6639Article

Kinetics of the enzymatic maceration of applesTANTCHEV, S. S; MÄLKI, Y; RAEV, N et al.Flüssiges Obst. 1993, Vol 60, Num 7, pp 259-261, issn 0015-4539Article

Einige Ergebnisse der Auftrennung eines Handels-Pectinenzympräparates in diskrete Enzyme. I. Isolierung, Reinigung und Charakterisierung einer exo-oligogalacturonase = Quelques résultats de la séparation des enzymes considérées individuellement, à partir d'une préparation pectique commercialisée. I. Isolement, purification et caractérisation d'une exo-oligogalacturonase = Some results of the isolation of discrete enzymes (exo-polygalacturonase and pectinesterase) from a commercial pectic enzyme preparation. I. Isolation, purification and characterisation of an exo-polygalacturonase (exo-PG)OMRAN, H; DORREICH, K; GIERSCHNER, K et al.Lebensmittel - Wissenschaft + Technologie. 1986, Vol 19, Num 6, pp 457-463, issn 0023-6438Article

Einige Ergebnisse der Auftrennung eines Handels-Pectinenzympräparates in diskrete Enzyme. II. Isolierung, Reinigung und Charakterisierung der Pectinesterase = Quelques résultats de la séparation des enzymes, considérées individuellement, à partir d'une préparation pectique commercialisée. II. Isolement, purification et caractérisation de la pectinestérase = Some results of the isolation of discrete enzymes (exo-polygalacturonase and pectinesterase) from a commercial pectic enzyme preparation. II. Isolation, purification and characterisation of a pectinesterase (PE)DORREICH, K; OMRAN, H; GIERSCHNER, K et al.Lebensmittel - Wissenschaft + Technologie. 1986, Vol 19, Num 6, pp 464-468, issn 0023-6438Article

Evaluation of Two Food Grade Proliposomes To Encapsulate an Extract of a Commercial Enzyme Preparation by MicrofluidizationNONGONIERMA, Alice B; ABRLOVA, Magdalena; FENELON, Mark A et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 8, pp 3291-3297, issn 0021-8561, 7 p.Article

Influence of carboxylic acids on wheat carboxypeptidase ; their inhibition modes and effect of citric acid on stabilization in spray drying = Influence des acides carboxyliques sur les carboxypeptidases du blé ; leur mode d'inhibition et l'effet de l'acide citrique sur la stabilisation lors du séchage par atomisationUMETSU, H; ICHISHIMA, E.Nippon Shokuhin Kogyo Gakkai-Shi. 1989, Vol 36, Num 8, pp 671-675, issn 0029-0394Article

Measurement of β-amylase in cereal flours and commercial enzyme preparations = Evaluation de la β-amylase dans les farines de céréales et les préparations industrielles d'enzymeMCCLEARY, B. V; CODD, R.Journal of cereal science (Print). 1989, Vol 9, Num 1, pp 17-33, issn 0733-5210Article

The bread improving effect of fungal α-amylase = Effet d'une α-amylase fongique sur l'amélioration de la qualité du painCAUVAIN, S. P; CHAMBERLAIN, N.Journal of cereal science (Print). 1988, Vol 8, Num 3, pp 239-248, issn 0733-5210Conference Paper

Eficacia de la formulacion enzymatica «Röhament O» en la tecnologia del aceite de oliva. Composicion y valoracion organoleptica de los aceites obtenidos = Efficacité de la préparation enzymatique «Röhament O» en technologie de l'huile d'olive. Composition et propriétés organoleptiques des huiles obtenues = Efficacy of the enzymatic formulation «Röhament O» in the technology of the olive oil. Composition and organoleptic valuation of the oil procuredALBA MENDOZA, J; RUIZ GOMEZ, M. A; PRIETO GONZALEZ, M. C et al.Grasas y aceites (Sevilla). 1987, Vol 38, Num 5, pp 271-277, issn 0017-3495Conference Paper

Enzymes : Making things happenPSZCZOLA, D. E.Food technology (Chicago). 1999, Vol 53, Num 2, pp 74-80, issn 0015-6639, 6 p.Article

Effects of selected commercial enzymes on cookie spread and cookie dough consistency = Effet de certaines préparations enzymatiques sur la consistance de la pâte à biscuits et le diamètre des biscuitsGAINES, C. S; FINNEY, P. L.Cereal chemistry. 1989, Vol 66, Num 2, pp 73-78, issn 0009-0352Article

Preparation of fermented soymilk curd with commercial proteinases = Préparation de caillé de lait de soja fermenté avec des protéases industriellesMURATA, K; KOBAYASHI, H; KUSAKABE, I et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1989, Vol 36, Num 5, pp 417-423, issn 0029-0394Article

Synergistic action of enzyme preparations towards recalcitrant corn silage polysaccharidesNEUMÜLLER, Klaus G; STREEKSTRA, Hugo; SCHOLS, Henk A et al.Biomass & bioenergy. 2014, Vol 60, pp 88-97, issn 0961-9534, 10 p.Article

Milk clotting and proteolytic activity of an enzyme preparation from Bromelia hieronymi fruitsBRUNO, Mariela A; LAZZA, Cristian M; ERRASTI, Maria E et al.Lebensmittel - Wissenschaft + Technologie. 2010, Vol 43, Num 4, pp 695-701, issn 0023-6438, 7 p.Article

Enzyme additions as a tool to assess the potential bioavailability of organicallv bound nutrientsBÜNEMANN, E. K.Soil biology & biochemistry. 2008, Vol 40, Num 9, pp 2116-2129, issn 0038-0717, 14 p.Conference Paper

Reduction of pectinesterase activity in a commercial enzyme preparation by pulsed electric fields: comparison of inactivation kinetic modelsGINER, Joaquin; GROUBERMAN, Pascal; GIMENO, Vicente et al.Journal of the science of food and agriculture. 2005, Vol 85, Num 10, pp 1613-1621, issn 0022-5142, 9 p.Article

Winemaking biochemistry and microbiology : Current knowledge and future trendsVICTORIA MORENO-ARRIBAS, M; CARMEN POLO, M.Critical reviews in food science and nutrition. 2005, Vol 45, Num 4, pp 265-286, issn 1040-8398, 22 p.Article

Characterization of three chitosanase isozymes isolated from a commercial crude porcine pepsin preparationFU, Ju-Yueh; WU, Sheng-Ming; CHANG, Chen-Tien et al.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 4, pp 1042-1048, issn 0021-8561, 7 p.Article

Effect of endo-xylanase-containing enzyme preparations and laccase on the solubility of rye bran arabinoxylanANDERSSON, Roger; ELIASSON, Christina; SELENARE, Mangala et al.Journal of the science of food and agriculture. 2003, Vol 83, Num 7, pp 617-623, issn 0022-5142, 7 p.Article

Identification of carboxylesterase activities of commercial triacylglycerol hydrolase (lipase) preparations = Identification des activités carboxylestérase de préparations commerciales de triacylglycérol hydrolase (lipase)BJURLIN, Marc A; BLOOMER, Scott; HAAS, Michael J et al.European journal of lipid science and technology (Print). 2002, Vol 104, Num 3, pp 143-155, issn 1438-7697Article

Influence of some physico-chemical characteristics of commercial rennet caseins on the performance of the casein in Mozzarella cheese analogue manufactureO'SULLIVAN, Michele M; MULVIHILL, Daniel M.International dairy journal. 2001, Vol 11, Num 3, pp 153-163, issn 0958-6946Article

Rennet caseins manufactured from seasonal milks : composition, hydration behaviour and functional performance in pilot-scale manufacture of mozzarella cheese analoguesENNIS, Michael P; MULVIHILL, Daniel M.International journal of dairy technology. 2001, Vol 54, Num 1, pp 23-28, issn 1364-727XArticle

Extraction et purification de l'exo-P-(1-3)-glucanase du suc digestif d'escargot (Helix pomatia). Étude de la protoplastisation sur Saccharomyces cerevisiae = Extraction and purification of exo-β-(1,3)-glucanase from snail (Helix pomatia) digestive juice. Protoplastization of Saccharomyces cerevisiaeKHOUFACHE, K; BENALLAOUA, S; IDRES, N et al.Annales de l'Institut national agronomique El Harrach. 2001, Vol 22, Num 1-2, pp 61-77, issn 1111-5432, 17 p.Article