Results 161 to 170 of about 815,583 (214)

Comparative Insights into Enzymatic and High-Temperature Steam Treatment of <i>Glycyrrhiza uralensis</i> Fisch. Stems: Structural Remodeling, Flavonoid Transformation and Antioxidant Enhancement. [PDF]

Foods
Zhou M, Mu Q, Liu N, Sun Y, An X, Qi J.
europepmc   +1 more source

The Methyltransferase CcKmt3 Regulates Cell Wall Degradation Enzymes Activity to Enhance the Infection Process in Cytospora chrysosperma. [PDF]

Mol Plant Pathol
Song W, Li Y, Li W, Wang Y.
europepmc   +1 more source

Studies on the Pectic Enzymes I. Action of Pectinase

Studies on the Pectic Enzymes I. Action of Pectinase
openaire   +1 more source

Effects of Matched Compound Enzyme on Nutrient Utilization and Physiological Responses in Growing Pigs Fed a Corn-Soybean Meal or Diversified Diet. [PDF]

Animals (Basel)
Dong S, Zhang N, Peng S, Wang Q, Gu L, Yao Q, Ma Y.   +6 more
europepmc   +1 more source

Bio-Based Surfactant-Mediated Interfacial Regulation of a Dual-Responsive Nanopesticide to Enhance Foliar Deposition and Bidirectional Transport for Rice Sheath Blight Control. [PDF]

Small Methods
Zhang H, Li N, Ma S, Zheng X, Wang B, Wang K, Zhao F, Li Y, Jing X, Han J.   +9 more
europepmc   +1 more source

Screening of <i>Aeromonas hydrophila</i> W-02 with High Polysaccharide Hydrolases Activity and Its Application in Alginate Preparation. [PDF]

Microorganisms
Wang L, Wang C, Deng W, Guo Q, Du G, Li R.   +5 more
europepmc   +1 more source

Impact of green tea powder on the flavor and functional properties of fermented glutinous rice sweet wine. [PDF]

Food Chem X
Yang D, Shi D, Deng X, Song L, Dong X, Zhao Y, Xu S.   +6 more
europepmc   +1 more source

Enzyme-Assisted Ultrasonic Extraction of a Polysaccharide-Rich Extract from <i>Abelmoschus manihot</i> (L.) Root and Preliminary Evaluation of Hair Care-Related Properties. [PDF]

Molecules
Wang J, Liu X, Zhuang D, Ren Z, Chen W, Guo M, Xu Z, Wang Q.   +7 more
europepmc   +1 more source

Quality of soursop juice after pectinase enzyme treatment

Food Chemistry, 1994
Abstract A pectinase enzyme was used at 0-0.1% concentrations to help in the extraction of soursop juice. The incubation times were from 1–3 h. The juices obtained were evaluated for yield, titratable acidity, pH, ascorbic acid, total soluble solids, viscosity, turbidity and sugar contents.
Yusof, Saimah, lbrahim, Nurzarina
openaire   +2 more sources