Results 101 to 110 of about 15,230 (273)

Parametric optimizations for pectinase production by Aspergillus awamori

, 2020
The present research work is about the production and process optimization of pectinase enzyme using substrate Ficus religiosa leaves by Aspergillus awamori in solid state fermentation. Pectinase having various applications in food industry such as fruit
Praveen Kumar Dasari
core   +1 more source

Enzymatic properties of oyster mushroom (Pleurotus florida) exudate

The Indian Journal of Agricultural Sciences, 2014
Pleurotus florida Mont. exudate, appearing as reddish- brown droplets of fluid was characterized for enzymatic properties. Oyster mushroom exudate grown on mango peel residue and wheat straw in 10:1 ratio at 25±1°C possessed high antioxidant value (920 ...
NEELIMA GARG, KAUSHLESH K YADAV, SANJAY KUMAR, M MUTHUKUMAR   +3 more
doaj   +1 more source

Sustainable Palm Oil Extraction and Trends in the Use of Green Technologies: State‐of‐the‐Art and Future Directions

Journal of the American Oil Chemists' Society, Volume 103, Issue 9, Page 987-1003, September 2026.
ABSTRACT Palm oil, which is extracted from the mesocarp of the fruit of the Elaeis guineensis Jacq. palm tree, is the most widely produced vegetable oil in the world. The extraction of this substance typically utilizes the conventional pressing method, a technique that is advantageous due to its low operating cost and simplified process.
Constantino Lucas Queta, Alessandra Lopes de Oliveira, Aline Silva Mello Cesar   +2 more
wiley   +1 more source

The Olive Oil Mill as Circular Hub

European Journal of Lipid Science and Technology, Volume 128, Issue 9, September 2026.
Olive oil production generates large amounts of by‐products at every stage of the production process. The olive mill can be considered a circular hub, where such by‐products are valorized through a cascade approach that first recovers valuable compounds and then converts the remaining biomass into renewable energy.
Sofia Zantedeschi, Ilaria Grigoletto, Matilde Tura, Alessandra Bendini, Enrico Valli, Alessandro Paglianti, Federico Alberini, Giuseppina Montante, Fabrizio Cavani, Tommaso Tabanelli, Mirko Maraldi, Francesca Valenti, Irene Maggiore, Leonardo Setti, Sara El Yamani, Andrea Contin, Tullia Gallina Toschi   +16 more
wiley   +1 more source

Optimization of pectinase production by Aspergillus niger using central composite design [PDF]

, 2018
Pectinases are a group of enzymes that catalyze the breakdown of pectin. Pectinase producing Aspergillus niger was obtained from a five-day old Eba (Cassava flakes).
Onibokun, A.E., Salubi, A.E., Ajayi, A.A., Ajayi, O.M., Ogunleye, T.A., Lawal, B   +5 more
core   +1 more source

Monosaccharides and Ethanol Production from Superfine Ground Sugarcane Bagasse Using Enzyme Cocktail

BioResources, 2014
In this work, the effect of particle size on the enzymatic hydrolysis of milled and sieved sugarcane bagasse (SCB) was studied. The enzymatic hydrolysis and fermentability of superfine ground SCB (SGP400) using an enzyme cocktail strategy were also ...
Jingbo Li, Pengfei Zhou, Hongmei Liu, Jianghai Lin, Yingxue Gong, Wenjuan Xiao, Zehuan Liu   +6 more
doaj   +1 more source

Activity of Pectinases in Conidia and Germlings of Blumeria graminis and the Expression of Genes Encoding Pectinases.

Japanese Journal of Phytopathology, 1999
The production of pectinases and the expression of genes encoding pectinases by conidia and germlings of Blumeria graminis f. sp. tritici were investigated. By pectate plate assay, the activity of polygalacturonase was detected in homogenates from ungerminated conidia and germlings grown on an artificial substratum.
SUZUKI, Shunji, KOMIYA, Yukiko, MITSUI, Tomohiro, TSUYUMU, Shinji, KUNOH, Hitoshi   +4 more
openaire   +2 more sources

Enhancing the nutritional profile of de‐oiled rice bran through solid‐state fermentation with Aspergillus oryzae

Food Biomacromolecules, Volume 3, Issue 3, Page 435-443, September 2026.
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, Narottam Prasad Sahu, Sarvendra Kumar, Ashutosh Dharmendra Deo   +3 more
wiley   +1 more source

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

Food Biomacromolecules, Volume 3, Issue 3, Page 554-583, September 2026.
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

Bioactive compounds in insects—Composition, extraction, functionality, food applications, and safety concerns

Food Biomacromolecules, Volume 3, Issue 3, Page 620-645, September 2026.
This review synthesizes 94 studies (2000–2025) exploring edible insects as sustainable sources of peptides, lipids, and chitin. Utilizing “green” extraction, these bioactives offer antioxidant and antimicrobial benefits for functional foods. However, addressing safety concerns like allergenicity and heavy metals through standardized frameworks remains ...
Blessing Rachael Adeyeye, Samuel Ayofemi Olalekan Adeyeye   +1 more
wiley   +1 more source