Recent developments in enzyme immobilization technology for high-throughput processing in food industries-Reference-Cited by-同舟云学术

Recent developments in enzyme immobilization technology for high-throughput processing in food industries

Published:2020-07-25 Issue:19 Volume:61 Page:3160-3196
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Taheri-Kafrani Asghar¹,Kharazmi Sara¹,Nasrollahzadeh Mahmoud²,Soozanipour Asieh¹,Ejeian Fatemeh¹,Etedali Parisa¹,Mansouri-Tehrani Hajar-Alsadat¹,Razmjou Amir¹,Yek Samaneh Mahmoudi-Gom²³,Varma Rajender S.⁴

Affiliation:

1. Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran

2. Department of Chemistry, Faculty of Science, University of Qom, Qom, Iran

3. Department of Chemistry, Bu-Ali Sina University, Hamedan, Iran

4. Regional Centre of Advanced Technologies and Materials, Palacky University, Olomouc, Czech Republic

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1793726

Reference288 articles.

1. Influence of Glutaraldehyde Cross-Linking Modes on the Recyclability of Immobilized Lipase B from Candida antarctica for Transesterification of Soy Bean Oil

2. Application of Microbial Enzymes in the Dairy Industry

3. Physiological and biochemical responses of soybean (Glycine max L.) to cysteine application under sea salt stress

4. Immobilization of pectinase from Leucoagaricus gongylophorus on magnetic particles

5. Purification and characterization of a thermostable endo-beta-1,4 mannanase from Weissella viridescens LB37 and its application in fruit juice clarification

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