Heat stability of endo-polygalacturonases of Mucoraceous spoilage fungi in relation to canned fruits
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference29 articles.
1. Texture changes in canned apricots following infection of the fresh fruit withRhizopus stolonifer
2. Texture changes in canned apricots. II. Study of infection withRhizopus stolonifer under commercial conditions
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2. Review: Enzyme inactivation during heat processing of food-stuffs;International Journal of Food Science & Technology;2007-06-28
3. Moulds in food spoilage;International Journal of Food Microbiology;1996-11
4. Continuous Determination of Endopolygalacturonase Activity by Means of Rotational Viscosimeters;Analytical Biochemistry;1994-08
5. Partial characterization ofAspergillus fumigatus polygalacturonases for the degumming of natural fibers;Journal of Industrial Microbiology;1993-05
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