Aroma enhancement in wines using co-immobilized aspergillus Niger glycosidases

Food Chemistry

Volumn 143, Issue , 2014, Pages 185-191

  González Pombo, Paula ^a   Fariña, Laura ^a   Carrau, Francisco ^a   Batista Viera, Francisco ^a   Brena, Beatriz M ^a  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

Author keywords

Aroma enhancement; Co immobilization; Enzyme immobilization; Glycosidases; Wine

Indexed keywords

AROMATIZATION; ASPERGILLUS; BIOCATALYSTS; ENZYME IMMOBILIZATION; MONOTERPENES; ODORS; WINE;

AROMATIC PRECURSORS; ASPERGILLUS NIGER; COIMMOBILIZATION; DEVELOPMENT AND APPLICATIONS; GLYCOSIDASES; IMMOBILIZED BIOCATALYSTS; REACTION PROGRESS; SENSORIAL PROPERTIES;

ENZYMES;

ACRYLIC ACID; BICINCHONINIC ACID; ESTERASE; GERANIOL; GLYCOSIDASE; NORISOPRENOID; PROTEIN; TERPENE; TRITERPENE DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; ASPERGILLUS NIGER; BIOCATALYST; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME ASSAY; ENZYME IMMOBILIZATION; ENZYME ISOLATION; FLAVOR; FLOWER; FRUIT; IMMOBILIZATION; MASS FRAGMENTOGRAPHY; NONHUMAN; PH; PROTEIN DETERMINATION; WINE;

ASPERGILLUS NIGER;

EID: 84881500436     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.107     Document Type: Article

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