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Effects of ultrasound on the enzymatic degradation of pectin

Autor: Lena Rebecca Larsen, Judith van der Weem, Rita Caspers-Weiffenbach, Andreas Schieber, Fabian Weber

Publikováno v: Ultrasonics Sonochemistry, Vol 72, Iss , Pp 105465- (2021)

Ultrasound-assisted enzymatic maceration (UAEM) has gained considerable interest in the fruit juice industry, owing to its potential to increase juice yield and content of polyphenols while simultaneously saving time and energy. In this study, the ef

Externí odkaz: https://doaj.org/article/bd52a52f8d224913aaa6257c20d45fae

Optimization of Pumpkin Oil Recovery by Using Aqueous Enzymatic Extraction and Comparison of the Quality of the Obtained Oil with the Quality of Cold-Pressed Oil

Autor: Iwona Konopka, Beata Roszkowska, Sylwester Czaplicki, Małgorzata Tańska

Publikováno v: Food Technology and Biotechnology, Vol 54, Iss 4, Pp 413-420 (2016)

The study was carried out to optimize pumpkin oil recovery in the process of aqueous extraction preceded by enzymatic maceration of seeds, as well as to compare the quality of the obtained oil to the quality of cold-pressed pumpkin seed oil. Hydrated

Externí odkaz: https://doaj.org/article/cc7d83d22db04fb0a3635ec02fb7aa40

Efecto del tratamiento enzimático en la pulpa de cacao del clon CCN-51: características fisicoquímicas, contenido de polifenoles y actividad antioxidante

Autor: Oliveira, Bruno Felipe de, Nascimento, Candido Pereira do, Dantas, Carlos Eduardo Alves, Lima, Ingrid Vitória Sousa, Sarmento, Diogenes Abrantes, Silva, Mayara Salgado, Farias, Virna Luiza de

Publikováno v: Research, Society and Development; Vol. 9 No. 7; e142973999
Research, Society and Development; Vol. 9 Núm. 7; e142973999
Research, Society and Development; v. 9 n. 7; e142973999
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The objective of the present work was to evaluate the influence of enzymatic maceration with pectinases on CCN-51 clone cocoa pulp, by means of yield, physicochemical aspects, polyphenol content, and antioxidant activity of diluted cocoa pulp (PCD).

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::54bcfa9bfd5321c1d3942b277c1dc00c
https://rsdjournal.org/index.php/rsd/article/view/3999

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