Viticultura y Enologia (GIRVITEN)
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Universidad de Burgos
Burgos, EspañaUniversidad de Burgos-ko ikertzaileekin lankidetzan egindako argitalpenak (5)
2008
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Pectin hydrolysis in a free enzyme membrane reactor: An approach to the wine and juice clarification
Food Chemistry, Vol. 107, Núm. 1, pp. 112-119
2007
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Experimental design and response surface modeling applied for the optimisation of pectin hydrolysis by enzymes from A. niger CECT 2088
Food Chemistry, Vol. 101, Núm. 2, pp. 634-642
2005
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Operational stability and kinetic study of a membrane reactor with pectinases from Aspergillus niger
Journal of Food Science, Vol. 70, Núm. 2
2004
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Application of experimental design to the formulation of glucose oxidase encapsulation by liposomes
Journal of Chemical Technology and Biotechnology, Vol. 79, Núm. 7, pp. 700-705
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Kinetic behaviour and thermal inactivation of pectinlyase used in food processing
International Journal of Food Science and Technology, Vol. 39, Núm. 6, pp. 631-639