Results 61 to 70 of about 1,969,969 (271)
Journal of the Science of Food and Agriculture, EarlyView.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
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
Pectinase: Substrate, Production and their Biotechnological Applications [PDF]
, 2017 Pectinolytic enzymes can be applied in various industrial sectors wherever the degradation of pectin is required for a particular process. Several microorganisms have been used to produce different types of pectinolytic enzymes.
Oumer, O. J. (Oliyad)
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Packaging Technology and Science, EarlyView.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
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
Purifikasi Dan Karakterisasi Enzim Pektinase Dari Aspergillus Ustus Bl5 [Purification and Characterization of Pectinase From Aspergillus Ustus Bl5] [PDF]
, 2013 Pectinase is an enzyme that could hydrolyze pectin into galacturonic acid. Natural pectinase was produced by microbes such as bacteria, yeast, fungi and Actinomycetes. Application of pectinase in industry were mainly in juice industry, textile, pulp, tea,
Andriani, A. (Ade) +4 more
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Hybridity of mainly asexually propagating duckweeds in genus Lemna – dead end or breakthrough?
New Phytologist, EarlyView.Summary The cosmopolitan, mainly vegetatively propagating, organ‐reduced monocotyledonous aquatic duckweeds are the smallest and fastest growing angiosperms, distributed world‐wide and flower rarely in nature. Recently, we reported intra‐ and interspecific hybrids and ploidy variants in the genus Lemna.
Yuri Lee +10 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
Optimization of pectinase extraction from mango (Mangifera indica cv. Chokanan) peel using response surface methodology [PDF]
, 2013 Today pectinases (EC 3.2.1.15) have become an integral part of the food and feed industry and plant peel could be a potential source of pectinase. Thus, the main objective of the study was the optimization of pectinase extraction from mango (Mangifera ...
Abd. Manap, Mohd. Yazid, Mehrnoush, Amid
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