Results 61 to 70 of about 2,348,462 (272)
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
Modification of Cell Wall Degrading Enzymes from Soursop (Annona muricata) Fruit Deterioration for Improved Commercial Development of Clarified Soursop Juice (A Review [PDF]
, 2015 The soursop fruit and the entire soursop plant is associated with a lot of health benefits which includes the killing of cancer cells in cancer patients.
Ajayi, A. A. +2 more
core +1 more source
BioMed Research International, 2015 A novel aqueous two-phase system composed of a surfactant and sorbitol was employed for the first time to purify pectinase from Psidium guajava. The influences of different parameters, including the type and concentration of the surfactant and the ...
M. Amid +3 more
semanticscholar +1 more source
Food Chemistry International, EarlyView.Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy +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
Isolation, Production and Characterization of Pectinase Enzyme from Fungal Sources: A Review
Journal of Advanced Zoology, 2023 Pectin, a plant cell wall polysaccharide, is broken down by the de-esterification, hydrolysis and trans-elimination procedure using the pectinase enzyme. They are also known as pectic enzymes and include the commercial pectinases pectolyase, polygalacturonase, and pectozyme, which have all undergone extensive research.
null Sweata Dey +2 more
openaire +1 more source
Food Biomacromolecules, EarlyView.Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan +3 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
core