Evaluation of process conditions for ultrasonic spray freeze drying of transglutaminase
In this study, a commercial transglutaminase enzyme was dried using an ultrasonic spray freeze drying method and the effects of the process conditions were optimized to maximize the final transglutaminase activity. Accordingly, process parameters affecting enzyme activity were selected, such as nozz...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001116160 |
|---|---|
| Matična publikacija: |
Food technology and biotechnology (Online) 58 (2020), 1 ; str. 38-48 |
| Glavni autori: | Isleroglu, Hilal (Author), Turker, Izzet |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.58.01.20.6544 Food technology and biotechnology (Online) Hrčak |
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https://doi.org/10.17113/ftb.58.01.20.6544Food technology and biotechnology (Online)
Hrčak