Results 61 to 70 of about 815,546 (171)
Enzymatic production of cassava flour using pectinase [PDF]
, 2014 This paper presents the studies of enzymatic activity of pectinase enzyme in liberation of starch from cassava (Manihot esculenta), especially in cassava flour.
Prakash, Nagasvara Ravo
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International Journal of Microbiology, 2010 The use of enzyme could facilitate pathogen penetration into plant host. Here the combination of cellulase and pectinase was ascertained on the pathogenicity of F. compactum (1.4×106 propagules ml−1) on broomrape tubercles. F.
Olubukola O. Babalola
doaj +1 more source
Native biocrust microbes modulate salinity‐driven recruitment filters in coastal wetlands
Restoration Ecology, EarlyView.Abstract Introduction Mediterranean coastal wetlands are biodiversity hotspots increasingly threatened by climate change, particularly by salinization, which strongly constrains plant recruitment during early life stages. Native soil microbiota may provide nature‐based solutions (NbS) to enhance plant establishment under saline conditions.
Silvia Macis +6 more
wiley +1 more source
Food Frontiers, Volume 7, Issue 6, November 2026.Plant‐derived probiotics from fermented foods exert anti‐respiratory virus effects via immune regulation, antiviral metabolites, and gut–lung axis, highlighting their advantages, key technologies, and application prospects. ABSTRACT Respiratory viral infections represent a major global public health threat, causing widespread morbidity, mortality, and ...
Yinghao Xing +6 more
wiley +1 more source
Optimization Of Papaya (Carica Papaya) Juice Quality Through Acidified Blanching Water And Pectinase Enzyme Pre-treatments [PDF]
, 2021 Papaya (Carica papaya) is a highly perishable fruit, it could be processed into papaya juice to prolong its shelf life. However, high pectin content in papaya causes juice extraction difficulty, resulting in low yield.
Ong, Wen Le
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The MicrobePectinase is a commercially important enzyme that is extensively utilized in the food, textile, and paper industries; yet, its large-scale production poses a hurdle due to high cost of pectin for its production.
S.A. Abdulmumini +4 more
doaj +1 more source
Packaging Technology and Science, Volume 39, Issue 11, Page 1377-1396, November 2026.Microalgae‐derived bioactive compounds exhibit strong antioxidant and antimicrobial properties and can be incorporated into edible coatings to enhance food quality and shelf life. These materials offer sustainable, biodegradable alternatives to conventional packaging, with promising potential for future scalable food applications.
Madhu Gaidher +9 more
wiley +1 more source
Pectinase enzyme from Streptomyces coelicoflavus GIAL86 isolated from Meyghan Salt Lake, Arak, Iran [PDF]
, 2019 Aquatic saline ecosystems are suitable environments for isolation of microorganisms with high diversity and widely used biotechnology features. The pectinase enzyme is one of the most important commercial enzymes with high potential in food and ...
Nasrollahzadeh, Zohre +3 more
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.ABSTRACT Legumes are increasingly used as functional ingredients in plant‐based foods. However, their compact endogenous structure restricts techno‐functional properties. Conventional fractionation methods that isolate proteins further impair these properties and generate co‐products.
Deepak Subramani +5 more
wiley +1 more source
Pectinase enzyme producing Microorganisms 1
, 2014 - Pectinase producing microorganisms were isolated from pectin rich sites using selective isolation technique. These studies deal with screening the pectinase enzyme producing microorganisms.
Sashi V, Priya V
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