Zobrazeno 1 - 10
of 9 137
pro vyhledávání: '"Pectinase."'
Publikováno v:
Open Chemistry, Vol 22, Iss 1, Pp 533-47 (2024)
The effects of hydrolysis of muskmelon pomace on fruit juice recovery efficiency, transmittance, total phenolic content, total ascorbic acid content, total flavonoid content, and total carotenoid content have been studied. The aim of this study was t
Externí odkaz:
https://doaj.org/article/731865cf6a2f41b8bca55b090325d8d3
Publikováno v:
Journal of King Saud University: Science, Vol 36, Iss 10, Pp 103454- (2024)
Objectives: The present investigation highlights the process parameters influencing the pectinase fermentation by a newly isolated Aspergillus terreus using valorised agro-wastes and determination of the efficacy of the pectinase in grape juice clari
Externí odkaz:
https://doaj.org/article/71779ee4d02347f2ab086494da15dbaa
Autor:
Ziqi ZHAO, Yeyu LIU, Shuang YU, Xuemei CHI, Shuhan JIN, Ligong CHEN, Qingfang ZHANG, Xiaohui WANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 133-140 (2024)
Objective: To select novel strains that could degrade pectin at low temperature from marine sediment samples and discover pectinase with potential industrial value. Methods: Take pectin as the only carbon source, screening a high-yielding pectinase s
Externí odkaz:
https://doaj.org/article/af0097a19e38405a9ec19a9bc663d50f
Akademický článek
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Publikováno v:
Heliyon, Vol 10, Iss 18, Pp e37596- (2024)
The study investigated the feasibility of enzymatic extraction for guava juice and evaluated the effects of various preservatives on its shelf life. The crushed guava puree was undergone different pectinase enzyme concentrations over three incubation
Externí odkaz:
https://doaj.org/article/fcfa44c0c49442918ee7a49b3e19aa0c
Autor:
Luo, Peihuan a, Ai, Jian a, Wang, Qiongyao a, Lou, Yihang a, Liao, Zhiwei a, Giampieri, Francesca b, c, Battino, Maurizio b, c, Sieniawska, Elwira d, Bai, Weibin a, ⁎, Tian, Lingmin a, ⁎
Publikováno v:
In Food Chemistry 30 March 2025 469
Autor:
Tianhao LI, Shaowen WEI, Weijian MAO, Xiulan JIANG, Yanhua XUE, Hongfa DING, Lingyun GAI, Fansheng CHENG, Haizhong XU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 7, Pp 86-92 (2024)
In order to compare the effects of different enzyme pretreatments on the quality of fruit fermented Jiaosu. Bananas were used as raw materials in this paper. Cellulase, pectinase and papain were used to pretreat bananas, and the effects of different
Externí odkaz:
https://doaj.org/article/6733e59513c74c409ee6b00e5923b445
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 3, Pp 179-186 (2024)
To reduce the negative effects of pectin and hemicellulose in the cell wall of feijoa fruit on fruit juice quality, and improve the juice yield, the effects of the enzyme ratio (hemicellulose and pectinase), the enzyme amount, temperature, and time o
Externí odkaz:
https://doaj.org/article/cb551ad0647e4512a56823cd8a3faa73
Autor:
Zahan, Imroze a, Khan, Md Momin b, ⁎, Rana, Md Suman c, Sahabuddin, Md d, Rasik, Md Rezwan a, Uddin, M. Burhan a
Publikováno v:
In Heliyon 30 September 2024 10(18)
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 12, Pp 54-57 (2023)
为了提高芝麻蛋白的纯度，以脱脂芝麻粕为原料，采用超声波辅助碱提法耦合碱性纤维素酶和碱性果胶酶酶解技术制备芝麻蛋白。以芝麻蛋白纯度为指标，通过单因素实验对芝麻蛋白的提取
Externí odkaz:
https://doaj.org/article/fba2aaa6f7eb4706b5b09e9a8971bba9