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Enantioselective recognition of the phenacetyl moiety in the Pen G acylase catalysed hydrolysis of phenylacetate esters
ArticleAbstract: Penicillin G acylase from E. coli (B.C. 3.5.1.11) immobilized on Eupergit C enantioselectively recogPalabras claves:Hydrolysis, Kinetic resolution, Penicillin acylase, β-Lactams.Autores:Cristina M. Rosell, Fuganti C., Servi S., Tagliani A., Terreni M.Fuentes:scopusEnhanced organic-phase enzymatic esterification with continuous water removal in a controlled air-bleed evacuated-headspace reactor
ArticleAbstract: The yield of organic-phase enzymatic esterification reactions can be improved by continuous removalPalabras claves:Autores:Cristina M. Rosell, Halling P.J., Lacerda H.M., Napier P.E., Vaidya A.M., Valivety R.H.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: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:scopusFrozen dough and partially baked bread: An update
ArticleAbstract: The bakery market is growing due to the development of new technologies related in freezing. In thisPalabras claves:Breadmaking, Frozen dough, Partially baked bread, PROCESS, Quality, Raw materialsAutores:Cristina M. Rosell, Gómez M.Fuentes:scopusFunctionality of enzymatically treated corn starches above gelatinization temperature
Conference ObjectAbstract: Starch is the major component in the human diet and has also unique functionality that has permittedPalabras claves:corn starch, Enzymatic modification, Hydrothermal properties, SemAutores:Błaszczak W., Calviño A., Cristina M. Rosell, Dura A.Fuentes:scopusFunctionality of porous starch obtained by amylase or amyloglucosidase treatments
ArticleAbstract: Porous starch is attracting very much attention for its absorption and shielding ability in many fooPalabras claves:corn starch, dsc, Enzymatic modification, Hydration properties, Hydrolysis kinetics, SemAutores:Błaszczak W., Cristina M. Rosell, Dura A.Fuentes:scopusEstimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model
ArticleAbstract: Viscosity is an important rheological property, which may have impact on the glycemic response of stPalabras claves:In vitro digestibility, Microstructure, modelling, Starch contentAutores:Cristina M. Rosell, Garzón R., Moreira R., Santamaría M.Fuentes:scopusCereals for developing gluten-free products and analytical tools for gluten detection
ReviewAbstract: Recently, gluten free foods have attracted much research interest motivated by the increasing marketPalabras claves:Analytical tools, Breeding, Gluten free cereals, ProlaminsAutores:Barro F., Cristina M. Rosell, Mena M., Sousa C.Fuentes:scopus