Optimization of pineapple flavour synthesis by esterification catalysed by immobilized lipase from Rhizomucor miehei-Reference-Cited by-同舟云学术

Optimization of pineapple flavour synthesis by esterification catalysed by immobilized lipase from Rhizomucor miehei

Published:2012-02-20 Issue:2 Volume:27 Page:196-200
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

Lorenzoni André S. G.¹,Graebin Natália G.¹,Martins Andréa B.¹,Fernandez-Lafuente Roberto²,Záchia Ayub Marco A.³,Rodrigues Rafael C.¹

Affiliation:

1. Biocatalysis and Enzyme Technology Lab, Institute of Food Science and Technology; Federal University of Rio Grande do Sul; Av. Bento Gonçalves, 9500, P.O. Box 15090, ZC; 91501-970; Porto Alegre; RS; Brazil

2. Department of Biocatalysis, ICP-CSIC; Campus UAM-CSIC; Cantoblanco; ZC; 28049; Madrid; Spain

3. Biochemical Engineering Lab (BiotecLab), Institute of Food Science and Technology; Federal University of Rio Grande do Sul; Av. Bento Gonçalves, 9500, P.O. Box 15090, ZC; 91501-970; Porto Alegre; RS; Brazil

Publisher

Wiley

Subject

General Chemistry,Food Science

Reference30 articles.

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2. Cold active microbial lipases: Some hot issues and recent developments

3. Industrial applications of microbial lipases

4. Lipase catalyzed ester synthesis for food processing industries

5. Lipases for biotechnology

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