Results 91 to 100 of about 1,969,969 (271)
The MicrobePectinase is a commercially important enzyme that is extensively utilized in the food, textile, and paper industries; yet, its large-scale production poses a hurdle due to high cost of pectin for its production.
S.A. Abdulmumini +4 more
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International Journal of Microbiology, 2010 The use of enzyme could facilitate pathogen penetration into plant host. Here the combination of cellulase and pectinase was ascertained on the pathogenicity of F. compactum (1.4×106 propagules ml−1) on broomrape tubercles. F.
Olubukola O. Babalola
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The Muscadine Experience: Adding Value to Enhance Profits [PDF]
, 2007 The University of Arkansas Division of Agriculture received a grant from the National Research Initiative (NRI), CSREES USDA. The purpose was to help small- and medium-sized farmers and entrepreneurs enhance the viability of their farms through the ...
Brady, Pamela L., Morris, Justin R.
core +2 more sources
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.This review provides a comprehensive overvgabiew of pulsgre protein processing, highlighting innovations at each step: pretreatments, extraction, precipitation, separation, and post‐production. We emphasize advancements in less‐discussed methods such as fermentation‐assisted techniques, reverse micellar extraction, and post‐fraction washing and drying.
Nikitha Modupalli +2 more
wiley +1 more source
Tạp chí Khoa học Đại học Cần Thơ, 2018 Nghiên cứu quá trình trích ly dịch quả được thực hiện trên trái thanh trà (Bouea macrophylla Griffith) ở thị xã Bình Minh, tỉnh Vĩnh Long. Ảnh hưởng của điều kiện trích ly, bao gồm: loại enzyme (pectinase và hemicellulase), nồng độ enzyme (0,03¸0,05%) và
Nguyễn Thị Huỳnh Như +2 more
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Amobilisasi Pektinase Dari Bacillus Subtilis Menggunakan Matriks Pasir Laut Yang Diaktivasi Naoh [PDF]
, 2013 Pektinase hasil isolasi dari Bacillus subtilis mempunyai sifat termofilik. Pektinase perlu diamobilisasi agar dapat digunakan secara berulang. Amobilisasi pektinase dilakukan dengan metode adsorpsi fisik pada matriks pasir laut yang diaktivasi NaOH 0 ...
Mufida, F. (Fadillah) +2 more
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International Journal of Molecular SciencesGrape pomace, the solid residue from winemaking, is a rich source of polyphenolic compounds with significant antioxidant properties. However, the efficient extraction of these valuable compounds remains a challenge.
Natalia Stanek-Wandzel +6 more
semanticscholar +1 more source
Optimization of CRISPR/Cas9‐mediated CtPDS knockout in guar protoplasts
The Plant Genome, Volume 19, Issue 1, March 2026.Abstract Guar (Cyamopsis tetragonoloba L. Taub.) is a climate‐resilient legume with industrial and agricultural applications. Recently, gene editing has emerged as a key genetic tool for crop improvement. Despite its recent increasing value as a commodity for various uses, there is no documented report of gene editing work in guar to date.
Protik Kumar Ghosh +5 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT The utilization of plant‐based ingredients, such as legumes, is gaining popularity because of consumer demand for sustainably sourced, high‐protein foods, and an increased number of consumers reluctant to consume animal‐based products. Legumes are often cultivated for their protein but are also rich in starch and fiber.
Mathias Johansson +5 more
wiley +1 more source
Journal of Genetic Engineering and Biotechnology, 2016 The production of a notable, safe and highly active pectinase by the local fungal strain Trichoderma viride EF-8 utilizing the abundant pigmented Egyptian onion (Allium cepa L.) skins (6.5%, w/v) was achieved in 4 days submerged fermentation (SMF ...
Abdel-Mohsen S. Ismail +2 more
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