|
|
Volumn 60, Issue 1-2, 2009, Pages 57-63
|
|
Enzymatic synthesis of fruit flavor esters by immobilized lipase from Rhizopus oligosporus optimized with response surface methodology
a
a
a
a
|
|
Author keywords
Fruit flavor ester; n butyl acetate; n propyl acetate; Response surface methodology; Rhizopus oligosporus; Silica immobilized lipase
|
|
Indexed keywords
ALIPHATIC ESTERS;
CENTRAL COMPOSITE DESIGNS;
ENZYMATIC SYNTHESIS;
ENZYME CONCENTRATIONS;
FLAVOR ESTERS;
ICE CREAMS;
IMMOBILIZED LIPASE;
MOLAR CONVERSION;
N-BUTANOL;
N-BUTYL ACETATE;
N-PROPANOL;
N-PROPYL;
N-PROPYL ACETATE;
PROCESS PARAMETERS;
REACTION MIXTURE;
REACTION TIME;
RESPONSE SURFACE METHODOLOGY;
RHIZOPUS OLIGOSPORUS;
SHAKING SPEED;
SOLVENT-FREE SYSTEM;
THREE-LEVEL;
VINYL ACETATES;
CHARGE COUPLED DEVICES;
ENZYMES;
ESTERIFICATION;
FLAVORS;
FRUIT JUICES;
FRUITS;
GELATION;
OXIDES;
PROPANOL;
SILICA;
SILICA GEL;
SURFACE PROPERTIES;
SYNTHESIS (CHEMICAL);
ESTERS;
BUTYL ACETATE;
ESTER DERIVATIVE;
PROPYLACETATE;
TRIACYLGLYCEROL LIPASE;
UNCLASSIFIED DRUG;
ARTICLE;
CROSS LINKING;
ENZYME IMMOBILIZATION;
ENZYME SYNTHESIS;
FLAVOR;
RHIZOPUS;
RHIZOPUS OLIGOSPORUS;
TRANSESTERIFICATION;
HYLOCEREUS TRIGONUS;
MALUS X DOMESTICA;
RHIZOPUS MICROSPORUS VAR. OLIGOSPORUS;
|
|
EID: 67349160199
PISSN: 13811177
EISSN: None
Source Type: Journal
DOI: 10.1016/j.molcatb.2009.03.010 Document Type: Article |
|
Times cited : (87)
|
|
References (32)
|
