A novel technique to improve the biodegradation efficiency of dextranase enzyme using the synergistic effects of ultrasound combined with microwave shock

Innovative Food Science & Emerging Technologies - Tập 35 - Trang 125-132 - 2016
Mohanad Bashari1,2,3,4, Zhengyu Jin1,5,6, Jinpeng Wang1,5,6, Xiaobei Zhan4
1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
2A'Sharqiah University, College of Applied Science, Dept. of Food Science and Human Nutrition, P.O. Box 42, 400 Ibra, Oman
3Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, P. O. Box 20, Wad Madani, Sudan
4Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China
5School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
6Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China

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Innovative Food Science & Emerging Technologies

Tập 35

125-132

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