Mostrando 10 resultados de: 59
Filtros aplicados
Publisher
Enzyme and Microbial Technology(9)
Carbohydrate Polymers(5)
Biotechnology and Bioengineering(3)
Biotechnology Letters(2)
Cereal Chemistry(2)
Área temáticas
Bioquímica(19)
Tecnología alimentaria(19)
Ingeniería química(18)
Química analítica(14)
Química orgánica(9)
Área de conocimiento
Bioquímica(41)
Ciencia de los alimentos(11)
Biotecnología(10)
Ciencia de materiales(10)
Enzima(8)
A criterion for the selection of monophasic solvents for enzymatic synthesis
ArticleAbstract: Penicillin acylase can be used for the production of β-lactamic antibiotics which have a wide rangePalabras claves:Antibiotic, Enzyme stability, Equilibrium-controlled synthesis, Organic solvent selection, Penicillin acylaseAutores:Cristina M. Rosell, Fernandez‐Lafuente R., Guisan J.M., Terreni M.Fuentes:scopusComparison of porous starches obtained from different enzyme types and levels
ArticleAbstract: The objective was to compare the action of different hydrolases for producing porous corn starches.Palabras claves:Amyloglucosidase, Branching enzyme, CGtase, Microstructure, porous starch, α-amylaseAutores:Benavent-Gil Y., Cristina M. RosellFuentes:scopusBakeries and confectioneries
Book PartAbstract: Currently, there is awareness about global pollution together with rising production costs and sometPalabras claves:Autores:Collar C., Cristina M. RosellFuentes:scopusContinuous 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:scopusAdditional stabilization of penicillin G acylase-agarose derivatives by controlled chemical modification with formaldehyde
ArticleAbstract: We have tested the effect of chemical modifications with formaldehyde on the activity/stability of iPalabras claves:chemical modification of proteins, Enzyme stabilization, formaldehyde treatment of enzymes, immobilization-stabilization of enzymesAutores:Alvaro G., Cristina M. Rosell, Fernandez‐Lafuente R., Guisan J.M.Fuentes:scopusEffect of Steeping Corn with Lactic Acid on Starch Properties
ArticleAbstract: Pasting and thermal properties of starch from corn steeped in the presence of lactic acid and at difPalabras claves:Autores:Cristina M. Rosell, Haros M., Perez O.E.Fuentes:scopusEffect of baking in different ovens on the quality and structural characteristics of saltine crackers
ArticleAbstract: The aim of the study was to evaluate the physical and microstructural characteristics of crackers baPalabras claves:Cyclotherm oven, hybrid oven, indirect convection oven, industrial tunnel oven, MicrostructureAutores:Abbasi S., Amini M., Cristina M. Rosell, Kouhsari F., Saberi F.Fuentes:scopusDynamic reaction design of enzymic biotransformations in organic media: Equilibrium-controlled synthesis of antibiotics by penicillin G acylase
ArticleAbstract: Parameters relevant to the thermodynamically controlled synthesis of cephalothin utilizing highly acPalabras claves:Autores:Cristina M. Rosell, Fernandez‐Lafuente R., Guisan J.M.Fuentes:scopusEffect of the amount of steam during baking on bread crust features and water diffusion
ArticleAbstract: Surface mechanical properties in fresh bread and during storage are greatly affected by the water plPalabras claves:Baking, bread, Crust, Microstructure, MicrotomographyAutores:Altamirano-Fortoul R., Chevallier S., Cristina M. Rosell, Le-Bail 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:scopus