Zobrazeno 1 - 10
of 19
pro vyhledávání: '"enzyme pectinolytique"'
Autor:
Jean-François Maingonnat, Albert Ribas-Agustí, Barbara Gouble, Sylvie Bureau, Catherine M.G.C. Renard, Jean-Marc Audergon
Publikováno v:
Food and Bioprocess Technology
Food and Bioprocess Technology, Springer, 2017, 10 (4), pp.1-12. ⟨10.1007/s11947-016-1850-7⟩
Food and Bioprocess Technology, Springer, 2017, pp.1-12. ⟨10.1007/s11947-016-1850-7⟩
Food and Bioprocess Technology, Springer, 2017, 10 (4), pp.1-12. ⟨10.1007/s11947-016-1850-7⟩
Food and Bioprocess Technology, Springer, 2017, pp.1-12. ⟨10.1007/s11947-016-1850-7⟩
titre précédent : softening of pasteurized apricots : towards the use of biochemical indicators in the raw fruit for improved texture; Quality of canned apricots is seriously compromised by the loss of their flesh firmness during pasteurization. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1071bb2bc12ef14cb974a3c11bc3123c
https://hal.archives-ouvertes.fr/hal-01424786
https://hal.archives-ouvertes.fr/hal-01424786
Autor:
Christopher Augur, Gerardo Díaz-Godínez, Ernesto Favela-Torres, Sergio de Jesus Rómero-Gomez, Cristóbal N. Aguilar, Gustavo Viniegra-González
Publikováno v:
Biochemical Engineering Journal. 13:157-167
The present paper attempts to explain why enzyme production in solid-state fermentation (SSF) is higher than in submerged fermentation (SmF). Recent work done in our laboratory [Biotechnol. Lett. 22 (2000) 1255; J. Ind. Microbiol. Biotechnol. 26 (5)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3bec1a64aa6c58ceff89bd1ce0855816
https://doi.org/10.1016/s1369-703x(02)00128-6
https://doi.org/10.1016/s1369-703x(02)00128-6
Autor:
Nicole Benhamou, Michel Nicole
Publikováno v:
Canadian Journal of Botany. 71:370-378
Aplysia gonad lectin, which binds polygalacturonic acid, was complexed to colloidal gold and used for localizing molecules that contain polygalacturonic acid in rubber tree roots infected with the white-rot root fungus Rigidoporus lignosus. Colonizat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb2fe3987a5a50181a4702197d27100f
https://doi.org/10.1139/b93-041
https://doi.org/10.1139/b93-041
Publikováno v:
Biotechnology Advances. 11:429-440
The aim of this paper is to review and study a new approach for improving strains of Aspergillus niger specially adapted to produce pectinases by Solid State Fermentation (SSF) with materials having low levels of water activity (a w ), i.e., coffee p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ebb13da7b31eac367ec936342d6ee2a
https://doi.org/10.1016/0734-9750(93)90012-c
https://doi.org/10.1016/0734-9750(93)90012-c
Publikováno v:
Advances in Solid State Fermentation ISBN: 9789048149049
Pectinases, the enzymes of wide application in food and food processing, are produced by fungi in solid state or submerged fermentations. A screening of 248 strains resulted in selection of a hyper-producer for solid state fermentation (SSF) of coffe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38d9934ab80c29fb23815d3f6b7ce3d8
http://www.documentation.ird.fr/hor/fdi:010012596
http://www.documentation.ird.fr/hor/fdi:010012596
Autor:
Gerardo Saucedo-Castañeda, Paramasamy Gunasekaran, Gustavo Viniegra-González, Ernesto Favela-Torres, Mariano Gutiérrez-Rojas, Sevastianos Roussos, S. Solis-Pereyra
Publikováno v:
Scopus-Elsevier
Exopectinase (exo-p) and endopectinase (endo-p) production by Aspergillus niger CH4 in solid state culture was studied at initial glucose concentrations of 100, 250, 350 and 450 g/l. The highest activity of exo-p (35 U/g) was produced at 72 and 120 h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6334f76baf0b7ab07095c823b0132162
http://www.documentation.ird.fr/hor/fdi:010056394
http://www.documentation.ird.fr/hor/fdi:010056394