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Publication
Featured researches published by Catherine Grassin.
Progress in Biotechnology | 1996
Catherine Grassin; Pierre Clément Louis Fauquembergue
Abstract Pectinases are necessary processing aids in the production of clear and concentrated fruit juices. Improving pressing and clarification, they are biochemical tools of first importance. In combination with hemicellulases and cellulases, pectinases can lead to fruits liquefaction. The improvement of our knowledge on fruits cell wall has allowed us to describe new enzyme activities to specifically degrade these substrates to optimize the performance of industrial equipments and to allow to produce juices and concentrates with a higher quality in terms of oxidization, aromas level and stability.
Archive | 1993
Catherine Grassin; Pierre Clément Louis Fauquembergue
Archive | 1992
Catherine Grassin; Pierre Clément Louis Fauquembergue
Encyclopedia of Industrial Biotechnology | 2010
Catherine Grassin; Pierre Clément Louis Fauquembergue
Enzymes in Food Technology, Second edition | 2009
Catherine Grassin; Yves Coutel
Archive | 2001
Yves Coutel; Pierre Clément Louis Fauquembergue; Catherine Grassin
Archive | 1996
Catherine Grassin; Pierre Clément Louis Fauquembergue
Archive | 2004
Andre Leonardus De Roos; Catherine Grassin; Marga Herweijer; Karsten Matthias Kragh; Charlotte Horsmans Poulsen; Jørn Borch Søe; Jens F. Sørensen; Jan Wilms
Archive | 1999
Catherine Grassin; Pierre Clément Louis Fauquembergue; François-Xavier Nolle
Archive | 1996
Catherine Grassin; Pierre Clément Louis Fauquembergue
