Results 111 to 120 of about 2,348,462 (272)
Comparison between conventional and alternative peeling methods on peeling efficiencies of Malaysian 'Chok Anan' mango (Mangifera indica L.) fruit [PDF]
, 2017 Fruit industries require convenient peeling method, especially during puree processing to prevent deterioration of fruit quality and product loss. Therefore, manual, chemical (sodium hydroxide/NaOH) and enzymatic (Pectinex Ultra SP-L) peeling methods ...
Hussain, Norhayati +3 more
core +1 more source
Food Science &Nutrition, Volume 14, Issue 5, May 2026.Herbal‐extract‐enriched beverages are emerging as promising functional foods that combine sensory appeal with health‐promoting bioactives. This review summarizes their formulation in hot and cold beverages, focusing on processing challenges, physicochemical stability, sensory quality, encapsulation strategies, health benefits, safety, and regulatory ...
Farhang Hameed Awlqadr +6 more
wiley +1 more source
Journal of Radiation Research and Applied Sciences, 2016 Agro-industrial residues are primarily composed of complex polysaccharides that strengthen microbial growth for the production of industrially important enzymes.
Ishtiaq Ahmed +5 more
doaj +1 more source
The influence of tannins on the degradation of pectin by pectinase enzymes [PDF]
Biochemical Journal, 1958 D E, HATHWAY, J W, SEAKINS
openaire +2 more sources
Food Science &Nutrition, Volume 14, Issue 5, May 2026.GLE fractions were prepared from Ganoderma lingzhi using gradient ethanol elution and evaluated for their biological activities. Among the fractions, GLE70 exhibited the strongest antioxidant and hepatoprotective effects. Integrated chemical characterization, network pharmacology, molecular docking, and in vivo validation suggested that GLE70 may exert
Yanjun Chen +7 more
wiley +1 more source
Plant Protection Science, 2014 In digestion, the red palm weevil, Rhynchophorus ferrugineus, has been adapted to overcome the plant cell wall barrier, specially lignocellulosic and pectic compounds, by producing cellulase and pectinase enzymes. Partial biochemical characterisations of
Mohammad VATANPARAST +3 more
doaj +1 more source
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
core +1 more source
Enzymes and wine – the enhanced quality and yield [PDF]
, 2015 Enzymes are a natural and fundamental element of the winemaking process. These enzymes originate from the grape, yeasts and other microbes associated with vineyards and wine cellars.
Andronikov, Darko +4 more
core +1 more source
Packaging Technology and Science, Volume 39, Issue 5, Page 533-572, May 2026.Active packaging offers an effective approach to extending food shelf life. This review summarizes the past decade of progress in metal‐organic framework (MOF)‐based active food packaging, highlighting material selection, characterization, challenges, and future prospects.
Belladini Lovely +4 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Liberoid coffee (Coffea liberica group), comprising varieties of Liberica and Excelsa coffee types, is gaining attention for its unique chemical composition and sensory potential. However, its quality remains under‐optimized due to limited understanding of genotype‐specific traits and processing responses.
Noor Ariefandie Febrianto, Fan Zhu
wiley +1 more source