I've developed innovative techniques of food preservation. One of the main problems of minimally processed food is incomplete inactivation of tissue enzymes (polyphenol oxidase, peroxidase, pectinesterase, poligalacturonase).
Now I am looking for collaborators with experience and appropriate laboratory facilities for the study of the structure of enzymes (eg. Folding - unfolding or any other method), and changes under the influence of different factors.
Dear Marszałek,
Greetings to you. I would like to tell you that I have a good background and expertise regarding food-relating enzymes. I have some published articles on thermal inactivation of quality-related enzymes in fruits and vegetables.
http://link.springer.com/article/10.1007%2Fs00217-010-1391-7
These enzymes includes: Peroxidase, Polyphenol oxidase, Lipoxygenase, Ascorbic acid oxidase, Pectin methylesterase and Polygalacturonase.
Best Regards,
Dr. Ahmed M. M. Rayan
Food Technology Department
Faculty of Agriculture
Suez Canal University
Ismailia, Post Code: 41522
Egypt
Mobile: 002-01225878673
or 002-01099968554
Thank you for your answer. Would you give me your e-mail address for better communication?
Best regards,
Krystian Marszałek
Dear Krystian,
we are working on the influence of structure on crystallization processes. This is within the food area. So it would be interesting to check changes in structure. We need water soluble samples.
As I am partly in Warsaw, it could also make sense to meet some time.
Best regards,
Johannes
Thank you very much for your answer. I sent you message with details.
Best regards,
Krystian
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