A method for the decrease of phenolic content in commercial canola meal using an enzyme preparation secreted by the white-rot fungus Trametes versicolor

Biotechnology and Bioengineering

Volumn 62, Issue 4, 1999, Pages 422-433

  Lacki, K ^a   Duvnjak, Z ^a  

^a UNIVERSITY OF OTTAWA   (Canada)

Author keywords

Canola meal; Enzymatic processes; Polyphenol oxidase; Sinapic acid esters; Sinapine; Trametes versicolor

Indexed keywords

BIOTECHNOLOGY; ENZYMES; ESTERS; EXTRACTION; FUNGI; PARTICLE SIZE ANALYSIS; THERMODYNAMIC STABILITY;

CANOLA MEAL; POLYPHENOL OXIDASE; SINAPIC ACID ESTERS;

FOOD PRODUCTS;

OIL;

ARTICLE; BRASSICA; ENZYME ACTIVITY; ENZYME STABILITY; FOOD PROCESSING; FOOD QUALITY; FUNGUS; NONHUMAN; PH; THERMOSTABILITY;

BRASSICA; BRASSICA NAPUS VAR. NAPUS; FUNGI; SINAPIS ARVENSIS; TRAMETES VERSICOLOR;

EID: 0033585878     PISSN: 00063592     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0290(19990220)62:4<422::AID-BIT5>3.0.CO;2-N     Document Type: Article

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