Results 51 to 60 of about 15,230 (273)
Foods, 2023 In this study, the physicochemical properties, antioxidant capacity, and volatile compounds of the juices of different guava cultivars before and after pectinase treatment were evaluated. The results showed that the guava juice of the small fragrant (SF)
Xiaowei Chen +5 more
doaj +1 more source
INDUCTION OF PECTINASES IN ACROCYLINDRIUM
The Journal of General and Applied Microbiology, 1974 Galacturonic acid, and oligo- and poly-galacturonic acids induced the synthesis of endopolygalacturonase, exopolygalacturonase, pectinesterase, and enzymes responsible for galacturonic acid metabolism in astrain of Acrocylindrium. These enzymes had similar characteristics for inducer specificity, time curves of induction, and catabolite repression.
KIMURA, HITOSHI, MIZUSHIMA, SHOJI
openaire +2 more sources
Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 more
wiley +1 more source
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
core +2 more sources
International Journal of Food SciencePectinases hydrolyze pectin in plant biomass and are commonly used in the fruit juice industry. In this study, pectinase produced by a mutant yeast strain, Geotrichum candidum AHC1, was characterized and used to clarify the orange juice.
Uroosa Ejaz +7 more
doaj +1 more source
Extraction, structural characterization, and antioxidant of pectin from pomelo peel
Food Biomacromolecules, EarlyView.Abstract Pomelo peel is a significant agro‐industrial by‐product that offers a promising source of pectin. The extraction conditions are crucial in determining both the yield and functional properties of this pectin for high‐value applications. This study investigates the effects of extraction pH, temperature, and time on the yield, structural ...
Jingteng Deng +8 more
wiley +1 more source
Journal of Tropical Life Science, 2017 Three wood decomposing bacteria isolated from the Lagos lagoon, Bacillus megaterium, Bacillus bataviensis and Paenibacillus sp. were screened for their pectinase producing abilities using pectin as substrate under submerged fermentation (SMF) conditions.
Busayo Tosin Akinyemi +3 more
doaj +1 more source
Customized Hemp Pulp Extraction via Laccase-Pectinase Pretreatment for Improved Waste Pulp Papermaking. [PDF]
ACS OmegaDong X +5 more
europepmc +3 more sources
Food Safety and Health, EarlyView.Citrus essential oils combine sustainable extraction, AI‐assisted authentication, multi‐omics profiling, antimicrobial activity, and regulatory safety to enhance food quality, detect adulteration, and promote consumer health, and support intelligent, sustainable food systems through innovative industrial applications and circular bioeconomy strategies.
Md. Hassan Bin Nabi +7 more
wiley +1 more source
Caracterização e aplicação de enzimas de forma combinada na biopreparação de tecidos felpudos de algodão [PDF]
, 2013 Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-graduação em Engenharia Química, Florianópolis, 2013No presente trabalho investigou-se a viabilidade da utilização do pool enzimático celulase (E.C.
Furlan, Franciele Regina
core