Results 81 to 90 of about 28,917 (261)
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 +9 more
wiley +1 more source
HeliyonPectinolytic enzymes are among the important group of industrial enzymes that have wide applications in different food industries. In this study, pectinase-based silica nanocarriers were synthesized using co-precipitation and cross-linking techniques ...
Tayyaba Behram +14 more
doaj +1 more source
Investigations on alternative substances for control of apple scab - results from sanitation trials [PDF]
, 2004 The intention of this research project, which was supported within the "Bundesprogramm Ökologischer Landbau", was to look for alternatives in organic fruit growing to control apple scab, Venturia inaequalis. One important part of the investigations was
A., Kollar +5 more
core
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 +6 more
wiley +1 more source
Production and Characterization of Bacillus firmus pectinase
Journal of Pure and Applied Chemistry Research, 2013 Pectinase is enzyme which functions to hydrolyze pectin become D-galacturonic acid unit. This enzyme is potential in various industries, especially in fruit juice industry.
Anna Roosdiana +3 more
doaj
Screening of yeasts obtained from different fermented foods for their ability to produce pectinase
European Journal of Biological Research, 2020 In the present study, Citrus pectin was used for the production of pectinase enzyme by yeast isolates using submerged fermentation. Fifty yeasts were isolated from different fermented foods and screened for their producing ability. Candida sp.
Folake Titilayo Afolabi, Yusuf O. Shitta
doaj
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 +6 more
wiley +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 +4 more
doaj +1 more source
ACS Omega, 2020 Pectinase is an industrially important enzyme widely used in juice production, food processing, and other fields. The use of immobilized enzyme systems that allow several reuses of pectinase is beneficial to these fields.
Danping Qi +3 more
semanticscholar +1 more source
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 +7 more
wiley +1 more source