l-Asparaginase from Aspergillus spp.: production based on kinetics, thermal stability and biochemical characterization
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Title
l-Asparaginase from Aspergillus spp.: production based on kinetics, thermal stability and biochemical characterization
Authors
Keywords
<em class="EmphasisTypeItalic ">Aspergillus oryzae</em>, <em class="EmphasisTypeItalic ">Aspergillus niger</em>, Characterization, <span class="EmphasisTypeSmallCaps ">l
Journal
3 Biotech
Volume 9, Issue 7, Pages -
Publisher
Springer Science and Business Media LLC
Online
2019-06-28
DOI
10.1007/s13205-019-1814-5
References
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Note: Only part of the references are listed.- Characterization of L-asparaginase from marine-derived Aspergillus niger AKV-MKBU, its antiproliferative activity and bench scale production using industrial waste
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- The use of asparaginase to reduce acrylamide levels in cooked food
- (2016) Fei Xu et al. FOOD CHEMISTRY
- A Comprehensive Review on l-Asparaginase and Its Applications
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- Recent research progress on microbial l-asparaginases
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- Reduction of Acrylamide Formation in Sweet Bread with l-Asparaginase Treatment
- (2013) N. S. Mohan Kumar et al. Food and Bioprocess Technology
- Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching
- (2011) Franco Pedreschi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Purification and characterization of glutaminase-free l-asparaginase from Pectobacterium carotovorum MTCC 1428
- (2010) Sanjay Kumar et al. BIORESOURCE TECHNOLOGY
- Evaluating the Potential for Enzymatic Acrylamide Mitigation in a Range of Food Products Using an Asparaginase from Aspergillus oryzae
- (2009) Hanne V. Hendriksen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Acrylamide in cereal products: A review
- (2007) Achim Claus et al. JOURNAL OF CEREAL SCIENCE
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