Pectin hydrolysis in a free enzyme membrane reactor: An approach to the wine and juice clarification

Food Chemistry

Volumn 107, Issue 1, 2008, Pages 112-119

  Rodriguez Nogales, José M ^a   Ortega, Natividad ^b   Perez Mateos, Manuel ^b   Busto, María D ^b  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

^b UNIVERSITY OF BURGOS   (Spain)

Author keywords

Apple pomace; Aspergillus niger; Free enzyme membrane reactor; Induction; Pectin hydrolysis; Pectinases

Indexed keywords

PECTIN; PECTIN LYASE; POLYGALACTURONASE;

APPLE; ARTICLE; ASPERGILLUS NIGER; BACTERIUM CULTURE; BIOCATALYST; COST BENEFIT ANALYSIS; ENZYME ACTIVITY; ENZYME MEMBRANE BIOREACTOR; HYDROLYSIS; MOLECULAR WEIGHT; NONHUMAN; ULTRAFILTRATION; VISCOSITY; WINE;

ASPERGILLUS NIGER; MALUS X DOMESTICA;

EID: 35448970084     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.07.057     Document Type: Article

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