Results 71 to 80 of about 20,153 (223)

Immobilization of purified pectinase from Aspergillus nidulans on chitosan and alginate beads for biotechnological applications

Microbial Cell Factories
Background Because the process is cost-effective, microbial pectinase is used in juice clearing. The isolation, immobilization, and characterization of pectinase from Aspergillus nidulans (Eidam) G. Winter (AUMC No.
Hamed M. El-Shora, Sabah A. Abo-Elmaaty, Gharieb S. El-Sayyad, Widad M. Al-Bishri, Ahmed I. El-Batal, Mervat G. Hassan   +5 more
doaj   +1 more source

Properties of Enzyme Pretreated Wikstroemia sikokiana and Broussonetia papyrifera Bast Fiber Pulps

BioResources, 2015
Xylanase, pectinase complex, and BL11 pectinase were employed for the pretreatment of gampi and paper mulberry bast fiber pulps prior to chlorine dioxide bleaching.
Lang-Dong Lin, Fang-Chih Chang, Chun-Han Ko, C.-Y. Wang, Ya-Nan Wang   +4 more
doaj   +1 more source

Succession of physiological stages hallmarks the transcriptomic response of the fungus Aspergillus niger to lignocellulose. [PDF]

, 2020
BackgroundUnderstanding how fungi degrade lignocellulose is a cornerstone of improving renewables-based biotechnology, in particular for the production of hydrolytic enzymes.
Archer, David B, Arvas, Mikko, Barry, Kerrie W, Blythe, Martin J, Chan, Leanne Jade G, Daly, Paul, Delmas, Stéphane, Gaddipati, Sanyasi, Grigoriev, Igor V, Ibbett, Roger, Kokolski, Matt, Lindquist, Erika, Lipzen, Anna, Ngan, Chew Yee, Petzold, Christopher J, Pullan, Steven T, Raulo, Roxane, Simmons, Blake A, Singan, Vasanth R, Tucker, Gregory A, van Munster, Jolanda M   +20 more
core  

Comparative Analysis of Fungal Communities and the Key “Golden‐Flower” Fungi in Fu Brick Tea From Seven Chinese Regions and Their Effects on the Quality of Summer‐Autumn Tea

Food Frontiers, Volume 7, Issue 2, March 2026.
This study systematically investigated 52 Fu brick tea (FBT) samples collected from seven representative regions in China. High‐through put sequencing revealed that Aspergillus, Wallemia, and Candida were the predominant fungal genera across the samples.
Lisha Ran, Jinqi Zhao, Mengyao Ma, Yiqiao Zhao, Shiyu Guo, Yu Xiao, Zhonghua Liu, Jianan Huang, Kunbo Wang, Mingzhi Zhu   +9 more
wiley   +1 more source

Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice

Czech Journal of Food Sciences, 2014
The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to ascorbic acid and l-cysteine. A further comparison of different filter-aid pretreatments, such as whey protein isolates (WPI), pectinase and
Jianhua YI, Yong DING
doaj   +1 more source

The Muscadine Experience: Adding Value to Enhance Profits [PDF]

, 2007
The University of Arkansas Division of Agriculture received a grant from the National Research Initiative (NRI), CSREES USDA. The purpose was to help small- and medium-sized farmers and entrepreneurs enhance the viability of their farms through the ...
Brady, Pamela L., Morris, Justin R.
core   +2 more sources

Innovative Non‐Releasing Polyphenol Systems as a New Strategy Against Rosé Wine Oxidation

Food Frontiers, Volume 7, Issue 2, March 2026.
An innovative system was developed to covalently immobilize polyphenols from grape must on chitosan beads. The resulting beads, containing stable and non‐releasing polyphenols, were applied to rosé wine under oxidative stress. This strategy enhanced rosé wine color stability and oxidation, offering a valuable alternative to sulfur dioxide.
Lucia Parafati, Ilaria Proetto, Maria Cristina Mazzaglia, Aldo Todaro, Fabiola Pesce, Biagio Fallico, Rosa Palmeri   +6 more
wiley   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, Volume 7, Issue 2, March 2026.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Plant‐Derived Oleosomes: Biotechnological Advancements on the Composition, Membrane Proteins, and Food and Pharmaceutical Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
Plant‐derived oleosome; structural morphology, extraction, oleosome‐membrane proteins extraction, fabrication techniques, and cutting‐edge food and pharmaceutical applications. ABSTRACT Oleosomes are spherical subcellular organelles comprising triacylglycerols and sterol esters (lipid core) surrounded by a specialized monolayer membrane, composed of ...
Zafarullah Muhammad, Abdullah, Buntora Pasaribu, Shahzad Farooq, Sohail Khan, Rabia Ramzan, Warda Mustfa, Francis Padi Lamptey   +7 more
wiley   +1 more source

Halophilic Pectinase-Producing Bacteria from Arthrocnemum macrostachyum Rhizosphere: Potential for Fruit–Vegetable Juice Processing

Microorganisms
This study aimed to isolate salt-tolerant pectinolytic bacteria from the rhizosphere of a salt marsh plant and utilize their pectinases for the clarification of detox juice preparation.
Amal S. Alswat, Ohud Muslat Alharthy, Seham Saeed Alzahrani, Seham Sater Alhelaify   +3 more
doaj   +1 more source