Amylase for apple juice processing , effects of pH, heat, and Ca2+ Ions

Amylase for apple juice processing , effects of pH, heat, and Ca2+ Ions

El objetivo de este artc̕ulo es evaluar los efectos del pH, el calor y los iones Ca2+ sobre las actividades de la amilasa en una enzima comercial amilolt̕ica (Tyazyme L300), empleada en el procesamiento de jugo de manzana. Se estudi ̤la cinťica de la inactivacin̤ třmica en soluciones amortiguadora...

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Altri autori:	Ceci Liliana Noem̕, Lozano Jorge E., Faculty of Food Technology and Biotechnology, University of Zagreb
Natura:	Libro
Lingua:	inglese
Soggetti:	Biotecnologa̕ de alimentos Calor Control de la temperatura Frutas Temperatura Food biotechnology Heat Temperature control Fruits Temperature Amilasa Jugo de manzana Hidrl̤isis de almidn̤ Amylase Apple juice Starch hydrolysis
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