Novel debittering process of green table olives: application ofβ-glucosidase bound onto superparamagnetic nanoparticles-Reference-Cited by-同舟云学术

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Novel debittering process of green table olives: application ofβ-glucosidase bound onto superparamagnetic nanoparticles

Published:2018-01 Issue:1 Volume:16 Page:840-847
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Savas Elif¹,Kaya Mihrap Yaşar²,Karaagac Oznur³,Onat Serhat⁴,Kockar Hakan³,Yavas Hakan⁵,Kockar Feray⁴

Affiliation:

1. Department of Food Engineering, Engineering Faculty, Balikesir University, Balikesir, Turkey

2. Department of Biology, Faculty of Art and Science, Balikesir University, Balikesir, Turkey

3. Department of Physics, Faculty of Art and Science, Balikesir University, Balikesir, Turkey

4. Department of Molecular Biology and Genetics, Faculty of Art and Science, Balikesir University, Balikesir, Turkey

5. The Republic of Turkey Ministry of Food, Agriculture and Livestock, Central Research Institute of Food and Feed Control, Bursa, Turkey

Funder

Scientific Research Projects Unit of Balıkesir University

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2018.1469545

Reference51 articles.

1. IMMOBILIZATION OF CELLULASES ON AMINE AND ALDEHYDE FUNCTIONALIZED Fe2O3MAGNETIC NANOPARTICLES

2. Optimisation, characterisation and quantification of phenolic compounds in olive cake

3. Lipids and phenols in table olives

4. Immobilization of Aspergillus beta-glucosidase on chitosan

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1. Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques;Food Research International;2024-05

2. An updated review of functional properties, debittering methods, and applications of soybean functional peptides;Critical Reviews in Food Science and Nutrition;2022-04-28

3. Increasing Antioxidant Activity in Food Waste Extracts by β-Glucosidase;Food Technology and Biotechnology;2022

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