ENZYMATIC MACERATION OF APPLE PARENCHYMA TISSUE. I. MODELLING OF THE KINETICS OF HYDROLYSIS-Reference-Cited by-同舟云学术

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ENZYMATIC MACERATION OF APPLE PARENCHYMA TISSUE. I. MODELLING OF THE KINETICS OF HYDROLYSIS

Published:2001-09-30 Issue:2 Volume:15 Page:113-133
ISSN:0890-5436
Container-title:Food Biotechnology
language:en
Short-container-title:Food Biotechnology

Author:

Missang C. Ella,Baron A.,Drilleau J.-F.

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1081/FBT-100106832

Reference13 articles.

1. Siliha, H. A. 1985.Studies on the Cloud Stability of Apricot Nectar104Wageningen, The Netherlands: Doctoral thesis.

2. External and internal diffusion in heterogeneous enzymes systems

3. Feng, B. 1989.Optimisation du Procédé d'hydrolyse Enzymatique des Racines Végétales133Massy, France: Thèse de doctorat, ENSIA.

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Two micro-mechanical techniques for studying the enzymatic maceration kinetics of apple parenchyma;Journal of Food Engineering;2014-02

2. Plant Cell Walls and Food Quality;Comprehensive Reviews in Food Science and Food Safety;2003-10

3. ENZYMATIC MACERATION OF APPLE PARENCHYMA TISSUE. II. EFFECT OF THE DEGREE OF RIPENESS ON THE KINETIC BEHAVIOUR;Food Biotechnology;2001-09-30

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