Decolorization of brown pigments in foods by immobilized mycelia of Coriolus versicolor IFO 30340 and Paecilomyces canadensis NC-1

Journal of Food Science

Volumn 65, Issue 5, 2000, Pages 870-875

  Terasawa, Naoko ^b   Murata, M ^a   Homma, S ^a  

^a OCHANOMIZU UNIVERSITY   (Japan)

^b KANAZAWA UNIVERSITY   (Japan)

Author keywords

Brown pigment; Browning; Immobilized mycelia; Maillard reaction; Microbial decolorization

Indexed keywords

BROWN; DECOLORIZATION; GENETIC STRAIN; MIXED CELL CULTURE; MYCELIUM; PIGMENT; REACTION MECHANISM;

CORIOLUS VERSICOLOR; PAECILOMYCES CANADENSIS; STREPTOMYCES WERRAENSIS;

EID: 0033823493     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb13602.x     Document Type: Article

References (15)

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5. Palatinose production by immobilized α-glucosyl-transferase
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13. Decolorization of molasses by using immobilized growing basidiomycete cells
14. Isolation of a fungus to decolorize coffee
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