Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures

Innovative Food Science and Emerging Technologies

Volumn 18, Issue , 2013, Pages 83-88

  Tribst, Alline A L ^a   Augusto, Pedro E D ^a   Cristianini, Marcelo ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Dynamic high pressure; Enzyme activity; Homogenization in consecutive cycles; Multiple homogenization; Non thermal technology; Ultra high pressure homogenization

Indexed keywords

DYNAMIC HIGH PRESSURE; HOMOGENIZATION IN CONSECUTIVE CYCLES; MULTIPLE HOMOGENIZATION; NON-THERMAL TECHNOLOGY; ULTRA-HIGH PRESSURE HOMOGENIZATIONS;

ENZYME ACTIVITY; GLUCOSE SENSORS; HIGH PRESSURE EFFECTS;

GLUCOSE OXIDASE;

EID: 84876735781     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.01.002     Document Type: Article

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