Modification of enzymes by use of high-pressure homogenization.

Dos Santos Aguilar, Jessika Gonçalves; Cristianini, Marcelo; Sato, Helia Harumi

Dos Santos Aguilar, Jessika Gonçalves; Cristianini, Marcelo; Sato, Helia Harumi.

Afiliación

Dos Santos Aguilar JG; Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP, Brazil. Electronic address: jessgsantos@gmail.com.
Cristianini M; Department of Food Technology, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP, Brazil.
Sato HH; Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP, Brazil.

Food Res Int ; 109: 120-125, 2018 07.

Article en En | MEDLINE | ID: mdl-29803433

Asunto(s)

Biotecnología; Enzimas; Tecnología de Alimentos; Presión; Estabilidad de Enzimas; Enzimas/análisis; Enzimas/química; Enzimas/metabolismo

Palabras clave

Dynamic high-pressure; Enzymatic activity; Food; Homogenization; Modification

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Base de datos: MEDLINE Asunto principal: Presión / Biotecnología / Enzimas / Tecnología de Alimentos Idioma: En Revista: Food Res Int Año: 2018 Tipo del documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google