Results 51 to 60 of about 2,330,172 (232)
Plant Biotechnology Journal, EarlyView.ABSTRACT Belamcanda chinensis is a non‐leguminous medicinal plant rich in bioactive isoflavones; however, the lack of a high‐quality reference genome has limited elucidation of its isoflavone biosynthetic and modification network. Here, we present the first near telomere‐to‐telomere genome assembly of B.
Yuan‐Yuan Wang +10 more
wiley +1 more source
Immobilization of Pectinolytic Enzymes on Nylon 6/6 Carriers
Applied Sciences, 2021 Pectinolytic enzymes are an important tool for sustainable food production, with a wide range of applications in food processing technologies as well as the extraction of bioactive compounds from pectin-rich raw materials.
Sana Ben-Othman, Toonika Rinken
doaj +1 more source
Production and characterization of pectinase enzyme from Penicillium chrysogenum
Indian Journal of Science and Technology, 2010 Ten moulds isolated from municipal waste soil sample were screened for pectinolytic enzyme production when grown on pectin containing (YPSS) solid media. Penicillium chrysogenum was selected based on clearance zones and pectinase enzyme production was carried out in submerged fermentation.
openaire +2 more sources
Analytical Science Advances, Volume 7, Issue 1, June 2026.Fruit bioactive compounds offer antioxidant, anti‐inflammatory, and preventive benefits, yet extraction is hindered by poor solubility and conventional methods using toxic solvents and high energy. This review evaluates traditional and advanced eco‐friendly technologies, highlighting efficiency, selectivity, and sustainability.
Abadi Gebreyesus Hndeya +2 more
wiley +1 more source
The effect of citrus pulp type on pectinase production in solid-state fermentation: Process evaluation and optimization by Taguchi design of experimental (DOE) methodology [PDF]
Journal of BioScience and Biotechnology, 2014 Pectinase is an important enzyme that finds application in many food processing industries and solid state fermentation (SSF) is an attractive technology for enzyme production.
Masumeh Anvari , Gholam Khayati
doaj
Journal of the Science of Food and Agriculture, Volume 106, Issue 6, Page 3773-3785, April 2026.Abstract BACKGROUND Phenolic extracts are recognized for their health‐promoting properties, although some physicochemical characteristics limit their food applications. The present study aimed to valorize orange juice by‐products through enzymatic and hydroalcoholic extraction to obtain flavonoid ingredients and to evaluate their application in pectin ...
Bárbara Morandi Lepaus +7 more
wiley +1 more source
Screening of yeasts obtained from different fermented foods for their ability to produce pectinase
European Journal of Biological Research, 2020 In the present study, Citrus pectin was used for the production of pectinase enzyme by yeast isolates using submerged fermentation. Fifty yeasts were isolated from different fermented foods and screened for their producing ability. Candida sp.
Folake Titilayo Afolabi, Yusuf O. Shitta
doaj
BMC Biotechnology, 2018 Background Pectinase enzymes present a high priced category of microbial enzymes with many potential applications in various food and oil industries and an estimated market share of $ 41.4 billion by 2020.
Hesham A. El Enshasy +4 more
doaj +1 more source
MicrobiologyOpen, Volume 15, Issue 2, April 2026.Seagrass Posidonia oceanica seeds host diverse bacterial and fungal endophytes with plant‐growth–promoting traits, including nitrogen fixation and hormone production. These microbes may be vertically transmitted and support seedling establishment, offering insights for marine plant conservation and biotechnological applications.
Dalila Crucitti +7 more
wiley +1 more source
BMC Biotechnology, 2019 Background Tobacco stalk (TS), a major agricultural waste abundant in pectin, has resulted in concerns about the need for its reuse. The nicotine in TS is considered a chemical that is to\xic and hazardous to the environment.
Ge Zhang +9 more
doaj +1 more source