Banana flavor: insights into isoamyl acetate production by different novel methods
Publish Year: 1395
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
NCFOODI24_237
تاریخ نمایه سازی: 6 اردیبهشت 1396
Abstract:
The present work illustrates the incorporation of microwave and its improved impact in the lipase catalyzed esterification. The best result related to the microwave heating. The activities of a number ofcommercially available lipases such as Novozyme 435 and Lipozyme RMIM were evaluated. Novozyme 435 was found to be the most active. The different pathways of synthesis of isoamyl aceate such as esterification, transesterification, and acylation were evaluated, amongst acylation was found to be the best pathway
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Authors
Mahdieh Zare
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
Mohammad-Taghi Golmakani
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran;
Mehrdad Niakousari
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
Alireza Sardarian
Department of Chemistry, School of Sciences, Shiraz University, Iran
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