Results 91 to 100 of about 815,546 (171)

Ảnh hưởng của xử lý enzyme và chế độ thanh trùng đến chất lượng sản phẩm nước ép dưa lưới

Tạp chí Khoa học Đại học Cần Thơ, 2019
Với mục tiêu chế biến nước ép dưa lưới (Cucumis melo L.) thanh trùng, nghiên cứu được thực hiện trên cơ sở khảo sát các yếu tố ảnh hưởng bao gồm: (i) nồng độ enzyme pectinase (0,1-0,5%) và thời gian thủy phân (1-4 giờ) của enzyme pectinase đến hiệu suất ...
Nguyễn Thị Thu Hồng, Trần Minh Tuấn, Nguyễn Tấn Hùng   +2 more
doaj   +1 more source

Continuous Clarification of Barberry Juice with Pectinase Immobilised by Oxidized Polysaccharides

Food Technology and Biotechnology, 2021
Research background. Barberry juice is a rich source of bioactive compounds and shows different health properties such as antioxidant and anticancer activities.
Seyed Saeid Hosseini, Faramarz Khodaiyan, Seyed Mohammad Mousavi, Seyedeh Zahra Azimi   +3 more
doaj  

Eco-Friendly approach for enhancing functionality of PET/C blended fabric with ZnO NPs

Scientific Reports
The current study explores at the viability of employing enzymatic treatments to activate fabric surfaces and enable for the long-term loading of zinc oxide nanoparticles (ZnO NPs) onto PET/C blended fabrics.
Naser Gad Al-Balakocy, Eman F. Ahmed, Sara H. Mansour   +2 more
doaj   +1 more source

Bioscouring of Cotton Fabrics using Pectinase Enzyme its Optimization and Comparison with Conventional Scouring Process

, 2011
The conventional scouring process involving the harsh environment is slowly being replaced with environment friendly approach using enzymes. These enzymes remove the non cellulosic impurities present in the fabric.
Rajapriya, P, R. Radhai, P. Rajapriya, Rajendran, R, Sundaram, S Karthik, R. Rajendran, S. Karthik Su, Radhai, R   +7 more
core   +1 more source

Purification and characterization of extracellular pectinase produced by a newly isolated strain, Aspergillus cervinus ARS2 and its potential application in Citrus sinensis juice clarification

Kuwait Journal of Science
This study investigates the purification and characterization of pectinase synthesized by a newly isolated strain, Aspergillus cervinus ARS2, using solid-state fermentation.
Anil R. Shet, Sharanappa Achappa, Shivalingsarj V. Desai   +2 more
doaj   +1 more source

Pectinase enzyme-complex production by Aspergillus spp. in solid-state fermentation: A comparative study

, 2012
A comparative evaluation of three Aspergillus species according to their pectinase production in solid-state fermentation was performed. Solid-state fermentation offers several potential advantages for enzyme production by fungal strains.
Yegin, Sirma, Fernandez-Lahore, Marcelo, Doreen Heerd, Canan Tari, Tarı, Canan, Heerd, Doreen, Tari, Canan, Sirma Yegin, Fernandez Lahore, Marcelo, Yeğin, Sırma, Marcelo Fernandez-Lahore   +10 more
core   +1 more source

Influence of Pectinase Enzyme Beisol PRO on Hemp Fibres Retting

The analysis of hemp cultivation and usage trends in the world and Europe shows that hemp cultivation and processing in Latvia has good perspectives.
Strazds, Guntis, Reihmane, Skaidrīte, Bernava, Aina   +2 more
core  

ORANGE BAGASSE AS SUBSTRATE FOR THE PRODUCTION OF PECTINASE AND LACCASE BY BOTRYOSPHAERIA RHODINA MAMB-05 IN SUBMERGED AND SOLID STATE FERMENTATION

BioResources, 2008
Orange bagasse comprising pulp tissues, rind, and seeds, constitutes a major industrial food waste arising from processing oranges for juice, and represents a fermentation feedstock for the production of enzymes.
Ellen C. Giese, Robert F. H. Dekker, Aneli M. Barbosa   +2 more
doaj  

Optimising clarification of carrot juice by bacterial crude pectinase

, 2015
This study was undertaken to search for potential use of crude bacterial pectinase enzyme produced from Bacillus subtilis grown on hazelnut shell hydrolysate in clarification of carrot juice and to optimize the enzyme load, pH and time using the Box ...
Uzuner, Sibel, Deniz Cekmecelioglu, Sibel Uzuner, Çekmecelioğlu, Deniz   +3 more
core   +1 more source

Pectin-rich Banana Peel Varieties: A Low-cost Biomass for Pectinase Production by Aspergillus flavus in Solid-state Fermentation and its Effect on the Clarification of Orange Juice

BioResources
A total of five pectin-rich banana peels, including those of two Musa paradisiaca cultivars (nendran and kadali) and three Musa acuminata varieties (matti, palayankodan, and robusta), were used for pectinase production by Aspergillus flavus via solid ...
Thankappan Sarasam Rejiniemon, Najla A. Alshaikh, Ashraf Atef Hatamleh, Selvaraj Arokiyaraj   +3 more
doaj