Results 41 to 50 of about 2,683 (180)

Optimizing conditions for enzymatic extraction of sunflower oil

Grasas y Aceites, 1992
Sunflower seed oil was extracted with an enzymatic processes using different hydrolytic enzymes: cellulase, hemicellulase, animal proteinase, acid proteinase, pectinase and pectinex, as compared to enzyme - free aqueous extraction.
F. H. Badr, M. Z. Sitohy
doaj   +1 more source

Biopolymer composites from agri‐food wastes and by‐products: valorization, fabrication, and food related applications

Food Biomacromolecules, EarlyView.
Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye, Blessing Rachael Adeyeye   +1 more
wiley   +1 more source

Lycopene‐rich food biomolecules from tomato processing waste: Green recovery, biopolymer‐based stabilisation, functional food applications and health relevance

Food Biomacromolecules, EarlyView.
Abstract Tomato processing waste, particularly peel and pomace, is a sustainable and low‐cost source of lycopene‐rich food biomolecules. Lycopene, a lipophilic carotenoid with an extended conjugated structure, provides intense red colour, antioxidant potential and functional value to tomato‐derived ingredients.
Chandan Kumar Sahu, Mrinmoy Roy
wiley   +1 more source

Optimization of bioactive compounds extraction from Rosa canina L. pseudofruit through the action of two hydrolytic enzyme preparations

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKROUND The pseudo‐fruit of Rosa canina L. is a rich source of bioactive compounds with antioxidant, anti‐inflammatory, anti‐cancer, anti‐diabetic, anti‐aging, and antimicrobial activities. The aim of the present study is the optimization of a green process based on the action of two hydrolytic enzyme preparations, namely Pectinex® Ultra ...
Zafeiria Lemoni, Styliani Kalantzi, Theopisti Lymperopoulou, Andromachi Tzani, Georgios Stavropoulos, Anastasia Detsi, Diomi Mamma   +6 more
wiley   +1 more source

Cell:cell adhesion in sweet cherry fruit primarily due to pectins

Frontiers in Plant Science
Rain cracking limits the production of sweet cherries wherever they are grown. Cracking occurs by the separation of neighboring cells along their cell walls (by cell:cell separation).
Elsa Culemann, Christine Schumann, Andreas Winkler, Simon Sitzenstock, Moritz Knoche   +4 more
doaj   +1 more source

Effects of mixed microbial fermentation on the quality and metabolite profile of cassava leaf feed based on untargeted metabolomics

JSFA reports, EarlyView.
Abstract Background Cassava leaves are a major byproduct of cassava processing and have a low utilization rate. In this study, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis were used for solid‐state fermentation of cassava leaves to improve their feed quality. Results After 48 h of fermentation, the feed pH decreased to
Mengjun Zhou, Dongxiu Wang, jie Zhang, Jian Chen, Xuding Wen   +4 more
wiley   +1 more source

Biodegradation of ramie stalk by Flammulina velutipes: mushroom production and substrate utilization

AMB Express, 2017
In the textile industry, ramie stalk is byproducts with a low economic value. The potential use of this leftover as a substrate ingredient for Flammulina velutipes (F. velutipe) cultivation was evaluated. The degradation and utilization of ramie stalk by
Chunliang Xie, Wenbing Gong, Li Yan, Zuohua Zhu, Zhenxiu Hu, Yuande Peng   +5 more
doaj   +1 more source

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source

Disruption of alpha-tubulin releases carbon catabolite repression and enhances enzyme production in Trichoderma reesei even in the presence of glucose

Biotechnology for Biofuels, 2021
Background Trichoderma reesei is a filamentous fungus that is important as an industrial producer of cellulases and hemicellulases due to its high secretion of these enzymes and outstanding performance in industrial fermenters.
Nozomu Shibata, Hiroshi Kakeshita, Kazuaki Igarashi, Yasushi Takimura, Yosuke Shida, Wataru Ogasawara, Tohru Koda, Tomohisa Hasunuma, Akihiko Kondo   +8 more
doaj   +1 more source

Simultaneous Overexpression of FERULOYL‐CoA 6′‐HYDROXYLASE 1 and COUMARIN SYNTHASE Leads to Coumarin‐Enriched Lignin and Improved Saccharification in Greenhouse‐ and Field‐Grown Poplar

Plant Biotechnology Journal, EarlyView.
ABSTRACT The urgent need for renewable resources has increased the interest in woody biomass to manufacture bio‐based products. However, lignin recalcitrance limits the enzymatic conversion of wood into fermentable sugars, posing a major challenge for biomass deconstruction.
Nette De Ridder, Lennart Hoengenaert, Jan Van Doorsselaere, Wim De Clercq, Geert Goeminne, Sarah Liu, Fachuang Lu, John Ralph, Ruben Vanholme, Wout Boerjan   +9 more
wiley   +1 more source