Food Biotechnology, Volume 15, Issue 2 (2001)

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Food Biotechnology, Volume 15, Issue 2 (2001)

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Original Articles

Article
AN EMPIRICAL KINETIC EXPRESSION FOR MODELLING THE VISCOMETRIC DATA OF ENZYMATIC PECTIN DEGRADATION AND MEASUREMENT OF ENZYME ACTIVITY
Ch. Aymard & C. Mouquet
Pages: 69-78
Published online: 06 Feb 2007
AbstractforAN EMPIRICAL KINETIC EXPRESSION FOR MODELLING THE VISCOMETRIC DATA OF ENZYMATIC PECTIN DEGRADATION AND MEASUREMENT OF ENZYME ACTIVITY | Full Text | References | PDF (153.6 KB)
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Article
OPTIMIZATION OF GALACTOOLIGO-SACCHARIDE PRODUCTION FROM LACTOSE USING β-GLYCOSIDASES FROM HYPERTHERMOPHILES
Therese Hansson & Patrick Adlercreutz
Pages: 79-97
Published online: 06 Feb 2007
AbstractforOPTIMIZATION OF GALACTOOLIGO-SACCHARIDE PRODUCTION FROM LACTOSE USING β-GLYCOSIDASES FROM HYPERTHERMOPHILES | Full Text | References | PDF (255.3 KB)
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Article
PARTIAL PURIFICATION OF A BASIC GUAIACIOL PEROXIDASE FROM FAVA BEAN (VICIA FABA L.): CHARACTERIZATION OF ENZYME STABILITY FOLLOWING ELICITOR TREATMENT
Rudiger Kaspera, Patrick McCue & Kalidas Shetty
Pages: 99-111
Published online: 06 Feb 2007
AbstractforPARTIAL PURIFICATION OF A BASIC GUAIACIOL PEROXIDASE FROM FAVA BEAN (VICIA FABA L.): CHARACTERIZATION OF ENZYME STABILITY FOLLOWING ELICITOR TREATMENT | Full Text | References | PDF (630.7 KB)
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Article
ENZYMATIC MACERATION OF APPLE PARENCHYMA TISSUE. I. MODELLING OF THE KINETICS OF HYDROLYSIS
C. Ella Missang, A. Baron & J.-F. Drilleau
Pages: 113-133
Published online: 06 Feb 2007
AbstractforENZYMATIC MACERATION OF APPLE PARENCHYMA TISSUE. I. MODELLING OF THE KINETICS OF HYDROLYSIS | Full Text | References | PDF (234.9 KB)
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Article
ENZYMATIC MACERATION OF APPLE PARENCHYMA TISSUE. II. EFFECT OF THE DEGREE OF RIPENESS ON THE KINETIC BEHAVIOUR
C. Ella Missang, A. Baron & J.-F. Drilleau
Pages: 135-145
Published online: 06 Feb 2007
AbstractforENZYMATIC MACERATION OF APPLE PARENCHYMA TISSUE. II. EFFECT OF THE DEGREE OF RIPENESS ON THE KINETIC BEHAVIOUR | Full Text | References | PDF (138.4 KB)
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