Production of crude xylanase from Thermoascus Aurantiacus CBMAI 756 aiming the baking process

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Oliveira, Denise S ^a   Meherb Dini, Carolina ^a   Franco, Célia M L ^a   Gomes, Eleni ^a   Da Silva, Roberto ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Amylase; Baking process; Protease; Solid state fermentation; Thermoascus aurantiacus; Xylanase

Indexed keywords

AMYLASE; ENDO 1,4 BETA XYLANASE; FOOD ADDITIVE; FUNGAL PROTEIN; GLUTEN; PEPTIDE HYDROLASE;

ARTICLE; BREAD; COMPARATIVE STUDY; ENZYME STABILITY; ENZYMOLOGY; FERMENTATION; FOOD HANDLING; HEAT; METABOLISM; PH; PHYSICAL CHEMISTRY; QUALITY CONTROL; THERMOASCUS; TIME;

ALPHA-AMYLASES; BREAD; ENDO-1,4-BETA XYLANASES; ENZYME STABILITY; FERMENTATION; FOOD ADDITIVES; FOOD TECHNOLOGY; FUNGAL PROTEINS; GLUTENS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; PEPTIDE HYDROLASES; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL; THERMOASCUS; TIME FACTORS;

THERMOASCUS; THERMOASCUS AURANTIACUS; TRITICUM AESTIVUM; ZEA MAYS;

EID: 77957219964     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01740.x     Document Type: Article

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