[RETRACTED ARTICLE] Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC)

Autor: Flávio de Souza Neves CARDOSO, Lucia Maria Jaeger de CARVALHO, Gisela Maria Dellamora ORTIZ, Maria Gabriela Bello KOBLITZ

Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Cagaita (Eugenia dysenterica DC) is a Brazilian cerrado fruit with great economic potential. It can be consumed in natura or as processed products like juices and pulps. The search for products with lower nutritional and sensorial changes led to the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54611d5fd0767a25f66261c94bc1d032
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100756

Study of the parameters used in the encapsulation of commercial pectinase in calcium alginate and its effect on its catalytic activity

Autor: Flávio de Souza Neves Cardoso, Gisela Maria Dellamora Ortiz, José Luiz Viana de Carvalho, Maria Gabriela Bello Koblitz, Lucia Maria Jaeger de Carvalho

Publikováno v: Food Science and Technology, Iss 0 (2019)
Food Science and Technology, Volume: 39, Issue: 1, Pages: 247-252, Published: 31 JAN 2019
Food Science and Technology v.39 n.1 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Despite the high catalytic properties of pectinases, the utilization of free enzymes always presents some hindrances such as low stability, a difficulty for product recovery and the impossibility of continuous use. Enzyme encapsulation is one of the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fba00af784b7c97f785004831202b198
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005001113&lng=en&tlng=en