Prevention of β-glucosidase inhibition by high molecular mass compounds during enzymatic wine aroma enhancement using a hollow fiber reactor.

Fil: Cid, Alicia Graciela. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Salta. Instituto de Investigacion Para la Industria Quimica (i); Argentina

• Publication year

  2014

• Venue

  Food Technology and Biotechnology

• Publication date

  Unknown publication date

• Fields of study

  Agricultural And Food Sciences, Chemistry

• Identifiers

  No identifiers available.

• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• The Effect of Endozym β-split, a Commercial Enzyme Preparation Used for Aroma Release, on Tannat Wine Glycosides

  2016cited by this paper
• Influence of low and high molecular weight compounds on the permeate flux decline in nanofiltration of red grape must

  2013cited by this paper
• Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation.

  2012cited by this paper
• Enhancing the functional properties of thermophilic enzymes by chemical modification and immobilization.

  2011cited by this paper
• A novel extracellular β-glucosidase from Issatchenkia terricola: Isolation, immobilization and application for aroma enhancement of white Muscat wine

  2011cited by this paper
• Potential of Different Enzyme Immobilization Strategies to Improve Enzyme Performance

  2011cited by this paper
• Isolation and basic characterization of a β‐glucosidase from a strain of Lactobacillus brevis isolated from a malolactic starter culture

  2010cited by this paper
• Stabilization of multimeric enzymes: Strategies to prevent subunit dissociation

  2009cited by this paper
• Chemometric analysis of triglycerides hydrolysis in an enzyme membrane reactor

  2009cited by this paper
• Determination of Activity Profiles of the Main Commercial Enzyme Preparations Used in Winemaking

  2009cited by this paper
• Inhibition and inactivation evaluation of exogenous glycosidases in wines using p‐nitrophenylglycosides

  2009cited by this paper
• Pectin hydrolysis in a free enzyme membrane reactor: An approach to the wine and juice clarification

  2008cited by this paper
• β-Glucosidase activity in wine yeasts: Application in enology

  2007cited by this paper
• Improvement of enzyme activity, stability and selectivity via immobilization techniques

  2007cited by this paper
• Flavour enhancement through the enzymatic hydrolysis of glycosidic aroma precursors in juices and wine beverages: a review

  2007cited by this paper
• Hydrolysis of whey protein isolate in a tangential flow filter membrane reactor II. Characterisation for the fate of the enzyme by multivariate data analysis

  2006cited by this paper
• A rapid method for quantifying aroma precursors: Application to grape extract, musts and wines made from several varieties

  2006cited by this paper
• A new innovative process to produce lactose-reduced skim milk.

  2005cited by this paper
• Plant and microbial glycoside hydrolases: Volatile release from glycosidic aroma precursors

  2004cited by this paper
• Laboratory tests on glycosidase preparations in wine

  2004cited by this paper
• Beta-glucosidase from the grape native yeast Debaryomyces vanrijiae: purification, characterization, and its effect on monoterpene content of a Muscat grape juice.

  2003cited by this paper
• Wine flavor enhancement through the use of exogenous fungal glycosidases

  2003cited by this paper
• A review of membrane bioreactors and their potential application in the treatment of agricultural wastewater

  2003cited by this paper
• Flavor Enhancement in Fruit Juices and Derived Beverages by Exogenous Glycosidases and Consequences of the Use of Enzyme Preparations

  2002cited by this paper
• A novel chitosan derivative to immobilize alpha-L-rhamnopyranosidase from Aspergillus niger for application in beverage technologies.

  2001cited by this paper
• Stabilization of a β-glucosidase from Aspergillus niger by binding to an amine agarose gel

  2000cited by this paper
• Immobilized β-glucosidase for the winemaking industry: study of biocatalyst operational stability in laboratory-scale continuous reactors

  1999cited by this paper
• Purification and some properties of an Aspergillus niger beta-apiosidase from an enzyme preparation hydrolyzing aroma precursors.

  1999cited by this paper
• Extraction and immobilization in one step of two β-glucosidases released from a yeast strain of Debaryomyces hansenii

  1999cited by this paper
• Immobilization of the glycosidases: α-l-arabinofuranosidase and β-d-glucopyranosidase from Aspergillus niger on a chitosan derivative to increase the aroma of wine. Part II

  1998cited by this paper
• Immobilization of α-l-arabinofuranosidase on chitin and chitosan

  1998cited by this paper
• Purification and Characterization of Two β-d-Glucosidases from an Aspergillus Niger Enzyme Preparation: Affinity and Specificity Toward Glucosylated Compounds Characteristic of the Processing of Fruits

  1998cited by this paper
• Enhancement of aromatic quality of Muscat wine by the use of immobilized β-glucosidase

  1997cited by this paper
• Immobilization of β-glucosidase from a commercial preparation. Part 1. A comparative study of natural supports

  1996cited by this paper
• Quantification of glycosides in grapes, juices, and wines through a determination of glycosyl glucose

  1995cited by this paper
• Kinetic and immobilization studies on fungal glycosidases for aroma enhancement in wine

  1994cited by this paper
• Interaction of grape seed procyanidins with various proteins in relation to wine fining

  1991cited by this paper
• Sequential enzymic hydrolysis of potentially aromatic glycosides from grape

  1988cited by this paper
• Alpha-galactosidase production and use in a hollow-fiber reactor

  1976cited by this paper
• Kinetics studies in a continuous steady state hollow fiber membrane enzyme reactor

  1974cited by this paper

• No citing papers are available for this paper.