Mostrando 10 resultados de: 21
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Biotechnology and Bioengineering(3)
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Tecnología alimentaria(10)
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scopus(21)
Continuous in situ water activity control for organic phase biocatalysis in a packed bed hollow fiber reactor
ArticleAbstract: Packed bed hollow fiber membrane reactors were used to carry out organic phase biocatalysis at constPalabras claves:Biocatalysis, esterification, lipase, organic phase biocatalysis, water activityAutores:Cristina M. Rosell, Halling P.J., Vaidya A.M.Fuentes:scopusAqueous extracts characteristics obtained by ultrasound-assisted extraction from Ascophyllum nodosum seaweeds: effect of operation conditions
ArticleAbstract: Aqueous extracts from Ascophyllum nodosum brown edible seaweeds were obtained after continuous ultraPalabras claves:antioxidant, Box-Behnken design, Carbohydrates, extraction, Phaeophyceae, Polyphenols, Sonication, Uronic acidsAutores:Barcala M., Cristina M. Rosell, Gisbert M., Moreira R., Sineiro J.Fuentes:scopusDesign of novel biocatalysts by 'bioimprinting' during unfolding-refolding of fully dispersed covalently immobilized enzymes
Conference ObjectAbstract:Palabras claves:Autores:Blanco R.M., Cristina M. Rosell, Fernandez‐Lafuente R., Guisan J.M., Soler G.Fuentes:scopusFormation of homopolymers and heteropolymers between wheat flour and several protein sources by transglutaminase-catalyzed cross-linking
ArticleAbstract: The effect of different protein sources (soy flour, lupin flour, egg albumin, gelatin powder, proteiPalabras claves:Autores:Bonet A., Błaszczak W., Cristina M. RosellFuentes:scopusFunctionality of rice flour modified with a microbial transglutaminase
ArticleAbstract: Rice flour is one of the most valuable cereal flours from a nutritional viewpoint. However, its usePalabras claves:bread, Dynamic rheology, Protein cross-linking, Rice proteins, TransglutaminaseAutores:Cristina M. Rosell, Gujral H.S.Fuentes:scopusFungal phytase as a potential breadmaking additive
ArticleAbstract: Phytase is a natural occurring enzyme in cereal flours and derived products that catalyzes the hydroPalabras claves:Bread quality, Breadmaking, phytase, PhytateAutores:Benedito C., Cristina M. Rosell, Haros M.Fuentes:scopusFacile synthesis of artificial enzyme nano-environments via solid-phase chemistry of immobilized derivatives: Dramatic stabilization of penicillin acylase versus organic solvents
ArticleAbstract: A method to generate a highly hydrophilic nano-environment surrounding immobilized enzymes [penicillPalabras claves:Artificial nano-environments, Dextrans, Enzymes in organic media, Immobilized enzymes, Solid-phase modification of proteins, Stabilization of enzymesAutores:Caanan-Haden L., Cristina M. Rosell, Fernandez‐Lafuente R., Guisan J.M., Rodes L.Fuentes:scopusEnzymatic modifications of pea protein and its application in protein-cassava and corn starch gels
ArticleAbstract: The interactions between starch and proteins during processing influence pasting and rheological proPalabras claves:Cassava starch, corn starch, Enzymes, Gels, Pea proteinsAutores:Colombo A., Cristina M. Rosell, Ribotta P.D.Fuentes:scopusEnzyme reaction engineering: Synthesis of antibiotics catalysed by stabilized penicillin G acylase in the presence of organic cosolvents
ArticleAbstract: By using very active and very stable penicillin G acylase (PGA)-agarose derivatives we have studiedPalabras claves:antibiotic synthesis by penicillin G acylase, design of thermodynamically controlled synthesis, enzymes in organic solvents, Enzymes in organic synthesisAutores:Cristina M. Rosell, Fernandez‐Lafuente R., Guisan J.M.Fuentes:scopusEnzymes as additives or processing aids in food biotechnology
OtherAbstract:Palabras claves:Autores:Cristina M. Rosell, Pandey A., Porta R.Fuentes:scopus