Obtaining lipases from byproducts of orange juice processing

Food Chemistry

Volumn 163, Issue , 2014, Pages 103-107

  Okino Delgado, Clarissa Hamaio ^a   Fleuri, Luciana Francisco ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Byproducts; Core; Frit; Lipase; Orange; Peel

Indexed keywords

FRUIT JUICES; LIPASES; PEELING;

CORE; CRUDE EXTRACT; FRIT; LIPASE ACTIVITY; OPTIMAL TEMPERATURE; ORANGE; ORANGE JUICE; WIDE PH RANGE;

BYPRODUCTS;

BUTYRIC ACID; GUM ARABIC; LAURIC ACID; PALMITIC ACID; TRIACYLGLYCEROL LIPASE;

ARTICLE; ENZYME ACTIVITY; FOOD PROCESSING; LIPOLYSIS; ORANGE JUICE; PH; TEMPERATURE; THERMOSTABILITY; BEVERAGE; ENZYMOLOGY; FOOD HANDLING; METABOLISM; SWEET ORANGE;

BEVERAGES; CITRUS SINENSIS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; LIPASE; TEMPERATURE;

EID: 84901002564     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.090     Document Type: Article

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