Dextransucrase stability in cashew apple juice

Food and Bioprocess Technology

Volumn 3, Issue 1, 2010, Pages 105-110

  Honorato, Talita L ^a   Rodrigues, Sueli ^b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Agriculture substrates; Enzyme stability; Fermentation; Glycosyltransferase

Indexed keywords

BIOTECHNOLOGICAL PROCESS; CASHEW APPLE JUICE; CASHEW APPLES; CASHEW NUT; CRUDE ENZYMES; DEXTRANSUCRASE; ENZYME PURIFICATION; ENZYME STABILITY; FERMENTATION MEDIUM; GLYCOSYL TRANSFERASE; HIGH STABILITY; INDUSTRIAL USE; LOW COSTS; NEGATIVE IMPACTS; PRODUCTION COST; PURIFIED ENZYME; REDUCING PROCESS; ROOM TEMPERATURE;

AGRICULTURAL WASTES; BIOTECHNOLOGY; COST REDUCTION; CULTIVATION; ENZYMES; FERMENTATION; FRUIT JUICES; FRUITS; INDUSTRIAL APPLICATIONS; PURIFICATION; STABILITY; WASTE DISPOSAL;

SUBSTRATES;

ANACARDIUM OCCIDENTALE; MALUS X DOMESTICA;

EID: 72549090319     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0053-2     Document Type: Article

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