Optimisation of freeze drying conditions for purified serine protease from mango (Mangifera indica Cv. Chokanan) peel

Food Chemistry

Volumn 128, Issue 1, 2011, Pages 158-164

  Mehrnoush, Amid ^a   Tan, Chin Ping ^a   Hamed, Mirhosseini ^a   Aziz, Norashikin Ab ^a   Ling, Tau Chuan ^b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b UNIVERSITY OF MALAYA   (Malaysia)

Author keywords

Encapsulation; Freeze drying; Mango peel; Optimisation; Serine protease

Indexed keywords

ACTIVITY LOSS; ARABIC GUMS; COATING AGENTS; ENZYMATIC PROPERTIES; FREEZE DRYING; INTERACTION EFFECT; MALTODEXTRINS; MANGIFERA INDICA; MANGO PEEL; OPTIMISATIONS; SERINE PROTEASE;

CALCIUM; CALCIUM CHLORIDE; COATINGS; CURING; DRIERS (MATERIALS); DRYING; HYDROLASES; OPTIMIZATION;

AMINO ACIDS;

CALCIUM CHLORIDE; GUM ARABIC; MALTODEXTRIN; SERINE PROTEINASE;

ARTICLE; ENCAPSULATION; ENZYME ACTIVITY; ENZYME STABILITY; FOOD STORAGE; FREEZE DRYING; MANGO; NONHUMAN; PH; RESPONSE SURFACE METHOD; SCANNING ELECTRON MICROSCOPY;

MANGIFERA INDICA;

EID: 79954414841     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.012     Document Type: Article

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