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Inactivation kinetics of invertase in honey and honey-glucose syrup formulations: effects of temperature and water activity.
Sramek, Martin; Woerz, Benjamin; Horn, Helmut; Weiss, Jochen; Kohlus, Reinhard.
Afiliación
  • Sramek M; Department of Food Processing Engineering, Institute of Food Science and Biotechnology, Hohenheim University, D-70599, Stuttgart, Germany.
  • Woerz B; Department of Food Processing Engineering, Institute of Food Science and Biotechnology, Hohenheim University, D-70599, Stuttgart, Germany.
  • Horn H; Apicultural State Institute, Hohenheim University, August-v.Hartmann-Str. 13, D-70599, Stuttgart, Germany.
  • Weiss J; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, Hohenheim University, D-70599, Stuttgart, Germany.
  • Kohlus R; Department of Food Processing Engineering, Institute of Food Science and Biotechnology, Hohenheim University, D-70599, Stuttgart, Germany.
J Sci Food Agric ; 97(4): 1178-1184, 2017 Mar.
Article en En | MEDLINE | ID: mdl-27299974
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Temperatura / Agua / Beta-Fructofuranosidasa / Desecación / Proteolisis / Glucosa / Miel Idioma: En Año: 2017 Tipo del documento: Article
Texto completo
Imprimir
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PubMed Links
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Temperatura / Agua / Beta-Fructofuranosidasa / Desecación / Proteolisis / Glucosa / Miel Idioma: En Año: 2017 Tipo del documento: Article