Results 111 to 120 of about 815,583 (214)
BioResources, 2008 Orange bagasse comprising pulp tissues, rind, and seeds, constitutes a major industrial food waste arising from processing oranges for juice, and represents a fermentation feedstock for the production of enzymes.
Ellen C. Giese +2 more
doaj
Optimising clarification of carrot juice by bacterial crude pectinase
, 2015 This study was undertaken to search for potential use of crude bacterial pectinase enzyme produced from Bacillus subtilis grown on hazelnut shell hydrolysate in clarification of carrot juice and to optimize the enzyme load, pH and time using the Box ...
Uzuner, Sibel +3 more
core +1 more source
Production of pectinase enzyme from Aspergillus sojae in batch and fed-batch systems
, 2008 Thesis (Master)--Izmir Institute of Technology, Biotechnology, Izmir ...
openaire +3 more sources
BioResourcesA total of five pectin-rich banana peels, including those of two Musa paradisiaca cultivars (nendran and kadali) and three Musa acuminata varieties (matti, palayankodan, and robusta), were used for pectinase production by Aspergillus flavus via solid ...
Thankappan Sarasam Rejiniemon +3 more
doaj
Production, Characterization of Pectinase from Bacillus inaquosorum and its applications [PDF]
The study focuses on isolating, screening, and characterizing extracellular polysaccharide-degrading enzymes, with particular emphasis on pectinase production, which has vast applications across industries such as pharmaceuticals, food, dairy, textiles ...
Dhvani Patel, Hardik Shah
core +1 more source
The role of phosphorus in the biosynthesis of Penicillium cyclopium 2-11 pectinase enzymes
BULLETIN OF THE L.N. GUMILYOV EURASIAN NATIONAL UNIVERSITY. BIOSCIENCE SERIES, 2019 A significant influence on the formation of pectinase enzymes has a source of nitrogen nutrition. The most effective, providing high synthesis of pectinase enzymes, are inorganic nitrogen compounds and primarily physiologically acidic nitrogen sources. We have found that for the active synthesis of P.
openaire +2 more sources
Effect of selective preservatives on shelf-life of guava juice extracted using pectinase enzyme. [PDF]
HeliyonZahan I +5 more
europepmc +1 more source
, 2018 Effects of varying enzyme proportions coupled with different incubation periods on the levels and antioxidant capacity of lemon peels carotenoids obtained through dual-enzyme-assited extraction significantly improved the recovery of total carotenoids in ...
Maxino, Errel E. +2 more
core
Pectinase Immobilization on Porous Polyamide Microparticles: Characterization, Operational Stability and Application in Wine Clarification. [PDF]
MoleculesOliveira SC, Dencheva NV, Denchev ZZ.
europepmc +1 more source