Optimization of Solid-State Enzymatic Hydrolysis of Chestnut Using Mixtures of α-Amylase and Glucoamylase-Reference-Cited by-同舟云学术

Optimization of Solid-State Enzymatic Hydrolysis of Chestnut Using Mixtures of α-Amylase and Glucoamylase

Published:2005-01-20 Issue:4 Volume:53 Page:989-995
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

López Cristina¹,Torrado Ana¹,Guerra Nelson P.¹,Pastrana Lorenzo¹

Affiliation:

1. Department of Biochemistry, Genetics and Immunology, University of Vigo, 32004 Ourense, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049179d

Reference29 articles.

1. Oates, C. G.; Wang, W. J.; Powell, A. D. Hydrolysis of sago starch: Do you need to know the processing history? InProceedings of the 2nd Symposium on Trends in Biotechnology:Meeting the Challenges of the 21st Century; Ghazali, H. M., Salleh, N. M., Rashid, N. A. A., Eds.; University Pertanian Malaysia (UPM): Selangor, Malaysia, 1994; pp 33−36.

2. Enzymatic Hydrolysis of Chestnut Purée: Process Optimization Using Mixtures of α-Amylase and Glucoamylase

3. New developments in solid state fermentation: I-bioprocesses and products

4. GLUCOAMYLASES: MICROBIAL SOURCES, INDUSTRIAL APPLICATIONS AND MOLECULAR BIOLOGY ? A REVIEW

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