Kinetics of Lipase-mediated Synthesis of Butyl Butyrate in n -hexane

Autor: F. Xavier Malcata, Ana L. Paiva, Diman van Rossum

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

This paper reports experimental and modeling work concerning alcoholysis reactions between butanol and ethyl butanoate, catalyzed by Lipozyme™ in n -hexane, using a batch stirred system at 60°C. Description of the reaction kinetics was based on a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eaab0620c38c41b202f8cfa5c78de0d2
https://doi.org/10.1080/10242420210151

Nodulation of groundnut byBradyrhizobium: a simple infection process by crack entry

Autor: Fred C. Boogerd, Diman van Rossum

Publikováno v: FEMS Microbiology Reviews. 21:5-27

Infection of legumes by rhizobia may occur by immediate intercellular penetration of root cells (crack entry) as an alternative mode to the more elaborate infection through infection threads. The intercellular spreading mode of infection is exemplifi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::da69231623347df996268f0f10ca6e2f
https://doi.org/10.1111/j.1574-6976.1997.tb00342.x

Lipase-catalyzed synthesis of butyl butyrate by alcoholysis in an integrated liquid-vapor system

Autor: F. Xavier Malcata, Diman van Rossum, Ana L. Paiva

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

This paper reports experimental work pertaining to alcoholysis between butanol and ethyl butanoate, catalyzed by an immobilized lipase in a liquid-vapor system where chemical reaction and physical separation are simultaneously carried out. The proces

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::caa46bb46ebfbfb3d39242539e5abbb9

Phenetic and genetic analyses of bacterial populations in fermented food and environmental samples

Autor: Fred C. Boogerd, Martin Braster, Stef van Dijck, Wilfred F. M. Röling, Anniet M. Laverman, Diman van Rossum, Henk W. van Verseveld

Publikováno v: van Verseveld, H W, Roling, W F M, van Rossum, D, Laverman, AM, van Dijck, S, Braster, M & Boogerd, F C 1997, Phenetic and genetic analyses of bacterial populations in fermented food and environmental samples. in H Insam & A Rangger (eds), Microbial communities. Functional versus structural approaches. . Springer Verlag Berlin, pp. 19-36 .
Microbial Communities ISBN: 9783642645112
Vrije Universiteit Amsterdam

Lactic acid bacterium Tetragenococcus halophila is present in both Chinese and Japanese-type fermented soy sauces in Indonesia. Populations found in the Japanese-type soy sauce were more heterogeneous than found in Chinese type regarding substrate ut

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fda2f07b5c5fd86ed00d3fa12bc4ac60
https://research.vu.nl/en/publications/c41f3474-a10e-4b0c-b6d7-b5929864e937