Characteristics of immobilised β-glucosidase and its effect on bound volatile compounds in orange juice

International Journal of Food Science and Technology

Volumn 46, Issue 11, 2011, Pages 2312-2320

  Fan, Gang ^a   Xu, Yongxia ^a   Zhang, Xiaomin ^a   Lei, Shengjiao ^a   Yang, Shuzhen ^a   Pan, Siyi ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

glucosidase; Bound volatile compounds; Immobilisation; Orange juice

Indexed keywords

AMBERLITE XAD-2; CROSSLINKING TIME; GLUCOSIDASE; GLUTARALDEHYDES; HYDROXY ESTERS; IMMOBILISATION; OPTIMAL CONDITIONS; OPTIMISATIONS; OPTIMUM PH; OPTIMUM TEMPERATURE; ORANGE JUICE; SODIUM ALGINATES; VOLATILE COMPOUNDS;

ALDEHYDES; CALCIUM CHLORIDE; FRUIT JUICES; HYDROLYSIS; OLEFINS; OPTIMIZATION; SODIUM;

VOLATILE ORGANIC COMPOUNDS;

EID: 80054714210     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02751.x     Document Type: Article

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