Immobilization of naringinase from Aspergillus niger CECT 2088 in poly(vinyl alcohol) cryogels for the debittering of juices

Food Chemistry

Volumn 104, Issue 3, 2007, Pages 1177-1182

  Busto, M D ^a   Meza, V ^a   Ortega, N ^a   Perez Mateos, M ^a  

^a UNIVERSITY OF BURGOS   (Spain)

Author keywords

Aspergillus niger; Debittering; Enzyme immobilization; Naringin; Naringinase; Poly(vinyl alcohol) cryogel

Indexed keywords

FUNGAL ENZYME; NARINGINASE ENZYME; POLYVINYL ALCOHOL; UNCLASSIFIED DRUG;

ARTICLE; ASPERGILLUS NIGER; BITTER TASTE; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME IMMOBILIZATION; ENZYME KINETICS; ENZYME STABILITY; FOOD PROCESSING; GEL; NONHUMAN; PH MEASUREMENT; STORAGE; TEMPERATURE MEASUREMENT;

ASPERGILLUS NIGER;

EID: 34248590733     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.01.033     Document Type: Article

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