Immobilized microbial lipases in the food industry: a systematic literature review-Reference-Cited by-同舟云学术

Immobilized microbial lipases in the food industry: a systematic literature review

Published:2020-05-19 Issue:10 Volume:61 Page:1689-1703
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:

Coelho Ana Letícia Silva¹²^ORCID,Orlandelli Ravely Casarotti¹³^ORCID

Affiliation:

1. Specialization course in Biotechnology and Bioprocesses, Graduate Program in Environmental Biotechnology, Universidade Estadual de Maringá, Maringá, PR, Brazil;

2. Department of Chemical Engineering and Food Engineering, Universidade Federal de Santa Catarina, Florianópolis, SC, Brazil;

3. Center of Humanities and Education Sciences, College of Biological Sciences, Universidade Estadual do Paraná, Paranavaí, PR, Brazil

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1764489

Reference78 articles.

1. Selective concentration of EPA and DHA using Thermomyces lanuginosus lipase is due to fatty acid selectivity and not regioselectivity

2. Lipase-catalysed incorporation of EPA into emu oil: Formation and characterisation of new structured lipids

3. Easy stabilization of interfacially activated lipases using heterofunctional divinyl sulfone activated-octyl agarose beads. Modulation of the immobilized enzymes by altering their nanoenvironment

4. Immobilization of lipase on biocompatible co-polymer of polyvinyl alcohol and chitosan for synthesis of laurate compounds in supercritical carbon dioxide using response surface methodology

5. Microbial biosurfactants production, applications and future potential

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