Results 51 to 60 of about 28,917 (261)
Pectins, Pectinases and Plant-Microbe Interactions [PDF]
Biotechnology and Genetic Engineering Reviews, 1999 (1999). Pectins, Pectinases and Plant-Microbe Interactions. Biotechnology and Genetic Engineering Reviews: Vol. 16, No. 1, pp. 361-392.
R A, Prade +3 more
openaire +2 more sources
Efficacy of Aspergillus fumigatus R6 Pectinase in Enzymatic Retting of Kenaf
BioResources, 2016 Enzyme retting can be a viable alternative to water retting, which is the currently utilised method for extracting fibres from kenaf. The advantages of enzyme retting are its greater environmental friendliness, shorter retting time, and more controllable
Li Yin Wong +3 more
doaj +1 more source
Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: a review [PDF]
, 2014 Regulatory, safety, and environmental issues have prompted the development of aqueousenzymatic extraction (AEE) for extracting components from oil-bearing materials.
Gordon, Mike +2 more
core +1 more source
, 2021 Pectinases, like other industrial enzymes are usually expensive. The use of pineapple peel pectin as substrate is triggered by the large tones of pineapple waste generated in Nigeria.
A. Ajayi +5 more
semanticscholar +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
Studies in preparation of banana wine (fruit wine) [PDF]
, 2011 Banana is a tropical fruit, which is grown abundantly in India. It is mainly composed of soluble sugars, starch and other polysaccharides. The juice was extracted from the normal ripe fruits with the help of pectinase enzyme.
Lambert Rodrigues +2 more
core +2 more sources
Pectinase hydrolysis of guava pulp: effect on the physicochemical characteristics of its juice
Heliyon, 2021 The objective of this research is to assess the effect of enzymatic treatment of guava puree on the physicochemical parameters of the juice. Pectinases from Aspergillus niger were applied to the puree at 43 ± 3 °C under constant stirring.
Kombélé Aimé Ninga +3 more
semanticscholar +1 more source
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Agro‐industrial by‐products can be used as valuable nutrient sources for the sustainable production of high‐value‐added compounds. The goal of this study was utilize raw citrus industrial by‐product (RCB) as a carbon source for the simultaneous production of red colorants and enzymes by the filamentous fungus Talaromyces amestolkiae under lab ...
Caio de Azevedo Lima +8 more
wiley +1 more source
Food Chemistry International, EarlyView.Lychee starch coatings enriched with procyanidins showed strong antifungal activity and effectively preserved strawberry quality postharvest, reducing weight loss, decay, and senescence. This highlights their potential as a sustainable natural alternative for shelf‐life extension and fungal control in fresh produce.
Guillermo Castillo‐Olvera +7 more
wiley +1 more source
Ultrafiltration Fibers like Bioreactors [PDF]
, 2001 A polysulfone ultrafiltration membrane with pectinase physically immobilized on it by a dynamic formation method was used to examine the potential of these reactive membranes in applications involving solutions containing pectin.
Carrin, Maria Elena +2 more
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