Utilisation of a yeast pectinase in olive oil extraction and red wine making processes
- 1 January 1992
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 58 (2), 253-260
- https://doi.org/10.1002/jsfa.2740580214
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Extracellular Enzyme Production in Species of the Genus PenicilliumMycologia, 1988
- Development of a recycle procedure for the utilization of vegetation waters in the olive-oil extraction processBiotechnology Letters, 1988
- Pectic enzyme production by Cryptococcus albidus var. albidus on olive vegetation waters enriched with sunflower calathide mealBiological Wastes, 1987
- Determination of the oxidative stability of fats and oils: Comparison between the active oxygen method (AOCS Cd 12‐57) and the rancimat methodJournal of Oil & Fat Industries, 1986
- An investigation into the pectolytic activity of the yeast Saccharomycopsis fibuligerEnzyme and Microbial Technology, 1984
- Extracellular Enzymatic Activities in Aureobasidium pullulansMycologia, 1982
- Clarification of apple juices by pectin lyase from Penicillium paxilliBiotechnology Letters, 1982
- Red wine aroma: Identification of headspace constituentsJournal of the Science of Food and Agriculture, 1976
- Wine quality: Correlations with colour density and anthocyanin equilibria in a group of young red winesJournal of the Science of Food and Agriculture, 1974
- Concentration of the headspace volatiles above wine for direct chromatographic analysisJournal of the Science of Food and Agriculture, 1974