The stability of almond ß-glucosidase during combined high pressure-thermal processing: a kinetic study. | Appl Microbiol Biotechnol;97(7): 2917-28, 2013 Apr. | MEDLINE

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The stability of almond ß-glucosidase during combined high pressure-thermal processing: a kinetic study.

Terefe, Netsanet Shiferaw; Sheean, Paul; Fernando, Susil; Versteeg, Cornelis.

Affiliation

Terefe NS; CSIRO Food and nutritional Sciences, 671 Sneydes Road, Melbourne, VIC, 3030, Australia, netsanet.shiferawterefe@csiro.au.

Appl Microbiol Biotechnol ; 97(7): 2917-28, 2013 Apr.

Article in En | MEDLINE | ID: mdl-22644526

Subject(s)

Hydrostatic Pressure; Prunus/enzymology; beta-Glucosidase/chemistry; Enzyme Stability; Hot Temperature; Time Factors

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Beta-Glucosidase / Prunus / Hydrostatic Pressure Type of study: Prognostic_studies Language: En Journal: Appl Microbiol Biotechnol Year: 2013 Document type: Article Country of publication: Germany

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Beta-Glucosidase / Prunus / Hydrostatic Pressure Type of study: Prognostic_studies Language: En Journal: Appl Microbiol Biotechnol Year: 2013 Document type: Article Country of publication: Germany