Phenolic colorants obtained by enzymatic synthesis using a fungal laccase in a hydro-organic biphasic system

Food Research International

Volumn 38, Issue 8-9, 2005, Pages 995-1000

  Mustafa, R ^a,b   Muniglia, L ^a   Rovel, B ^a   Girardin, M ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b University of Al Baath   (Syrian Arab Republic)

Author keywords

Color; Enzymatic oxidation; Ferulic acid; HPLC; Laccase

Indexed keywords

CARBOXYLIC ACIDS; ENZYMES; FUNGI; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ORGANIC SOLVENTS; PHENOLS; REACTION KINETICS; SOLUBILITY; SYNTHESIS (CHEMICAL);

ENZYMATIC ACTIVITY; ENZYMATIC SYNTHESIS; FUNGAL LACCASE; PHENOLIC COLORANTS;

COLORING;

CORYNASCUS HETEROTHALLICUS;

EID: 23144443713     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.02.019     Document Type: Conference Paper

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