Effects of curing agents and the stability of a glutaminase from Debaryomyces spp.

Food Chemistry

Volumn 86, Issue 3, 2004, Pages 385-389

  Durá, M Asunción ^a   Flores, Mónica ^a   Toldrá, Fidel ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Curing agents; Debaryomyces; DTT, DL dithiothreitol; EDTA, ethylenediaminetetraacetic acid; Enzyme stability; Glutaminase; Yeast

Indexed keywords

ASCORBIC ACID; ASPARTIC ACID; DITHIOTHREITOL; EDETIC ACID; ETHYLENE GLYCOL; GLUCOSE; GLUTAMINASE; NITRATE; NITRITE; SODIUM CHLORIDE;

ARTICLE; ENZYME ACTIVITY; ENZYME STABILITY; HALF LIFE TIME; LOW TEMPERATURE; NONHUMAN; PH; TEMPERATURE DEPENDENCE; THERMOSTABILITY;

DEBARYOMYCES;

EID: 1642348586     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.09.012     Document Type: Article

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