Zobrazeno 1 - 10
of 256
pro vyhledávání: '"Selim Kermasha"'
Autor:
Christelle Bou-Mitri, Selim Kermasha
Publikováno v:
AMB Express, Vol 8, Iss 1, Pp 1-11 (2018)
Abstract The development of stable lyophilized laccase, obtained from Coriolus hirsutus, using a wide range of temperature treatments and storage conditions, was investigated. Using selected lyoprotectants, including, dextran 6 kDa, sucrose and a mix
Externí odkaz:
https://doaj.org/article/d8d30e2edb5d462b9bcd74e776a4c39c
Publikováno v:
Journal of Functional Foods, Vol 5, Iss 1, Pp 424-433 (2013)
The biosynthesis of structured lipids (SLs) was carried out by the interesterification of flaxseed oil (FO) and tricaprylin (TC) in an organic solvent medium (OSM), using selected commercial lipases, including Amano DF, Novozym 435, Lipozyme TL-IM an
Externí odkaz:
https://doaj.org/article/bfd44a74f7d443c3962e205371547f12
Publikováno v:
International Journal of Food Science, Vol 2015 (2015)
Commercial lipases, from porcine pancreas (PPL), Candida rugosa (CRL), and Thermomyces lanuginosus (Lipozyme TL IM), were investigated in terms of their efficiency for the hydrolysis of safflower oil (SO) for the liberation of free linoleic acid (LA)
Externí odkaz:
https://doaj.org/article/310b82f54c54492a957eb9b91e5a3299
Autor:
Jagpreet K. Gill, Selim Kermasha
With the common idea that enzymes are expensive, sensitive to their environment and work only in aqueous medium, there are certainly limitations to their uses in industrial applications. These limitations are due to the effects of the environment on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4a1ef27918f97257391146111a5f68c
https://doi.org/10.1016/b978-0-12-800217-9.00007-1
https://doi.org/10.1016/b978-0-12-800217-9.00007-1
Autor:
Yusuf Chisti, Michael N.A. Eskin, Liuping Fan, Jagpreet K. Gill, Selim Kermasha, Sunil K. Khare, Sumit Kumar, Gregory S. Ladics, Vincent J. Sewalt, Armin Spök, Henry-Eric Spinnler
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46736d76b4ea367b80356eeb368ec6de
https://doi.org/10.1016/b978-0-12-800217-9.00013-7
https://doi.org/10.1016/b978-0-12-800217-9.00013-7
Autor:
Michael N. A. Eskin, Selim Kermasha
The ultimate goal for developing enzymes for the food industry is to ensure their efficacy and safety for the production of foods and beverages. The previous chapters dealt with the nature of enzymes and their kinetic properties. This was followed by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f04c008d27f59a0b627ef2ee8890111f
https://doi.org/10.1016/b978-0-12-800217-9.00009-5
https://doi.org/10.1016/b978-0-12-800217-9.00009-5
Autor:
Jagpreet K. Gill, Selim Kermasha
Although enzymes are becoming increasingly important tools in biotechnological applications, their use is limited. This limitation is due to their sensitivity to the environment of the bioprocesses that could affect their enzymatic activity and kinet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ae528f6ce1b330fc60d997d57cdf9c9
https://doi.org/10.1016/b978-0-12-800217-9.00006-x
https://doi.org/10.1016/b978-0-12-800217-9.00006-x