4.4 Article

Optimization of enzymatic hydrolysis parameters for sapodilla fruit (Manikara achras L.) juice extraction

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Optimization of banana juice extraction using combination of enzymes

Jyotishman Handique et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

Article Food Science & Technology

Optimization and evaluation of multigrain gluten-enriched instant noodles

Savita Rani et al.

APPLIED BIOLOGICAL CHEMISTRY (2018)

Article Food Science & Technology

Production and Application of Pectinases from Aspergillus niger Obtained in Solid State Cultivation

Ivana Greice Sandri et al.

BEVERAGES (2018)

Review Biochemistry & Molecular Biology

Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects

Francesca Taranto et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2017)

Review Plant Sciences

Postharvest biology and technology of sapota: a concise review

Mohammed Wasim Siddiqui et al.

ACTA PHYSIOLOGIAE PLANTARUM (2014)

Article Chemistry, Applied

Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil

Larissa Morais Ribeiro da Silva et al.

FOOD CHEMISTRY (2014)

Article Chemistry, Applied

Influence of pectin modification on water binding properties

Ulrike Einhorn-Stoll et al.

FOOD HYDROCOLLOIDS (2012)

Review Food Science & Technology

Enzymes in juice processing: a review

Daniele S. Ribeiro et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)

Article Food Science & Technology

Optimisation of fermentation conditions for mango (Mangifera indica L.) wine production by employing response surface methodology

Yannam Sudheer Kumar et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)

Article Food Science & Technology

Effect of apple cultivar and enzyme treatment on phenolic compounds content during clear apple juice production

Jaroslaw Markowski et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)

Article Biochemistry & Molecular Biology

Optimization of Enzymatic Clarification of Sapodilla Juice: A Statistical Perspective

Nicemol Jacob et al.

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2008)

Article Food Science & Technology

Effect of pectinolytic juice production on the extractability and fate of bilberry and black currant anthocyanins

Jani M. Koponen et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)

Article Food Science & Technology

Comparative study of juice production by pulsed electric field treatment and enzymatic maceration of apple mash

Susanne Schilling et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)

Article Engineering, Chemical

Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme

A. G. Liew Abdullah et al.

JOURNAL OF FOOD ENGINEERING (2007)

Article Biochemistry & Molecular Biology

Chemical composition and antioxidant activity of sapota (Achras sapota Linn.) fruit

Anand P. Kulkarni et al.

JOURNAL OF FOOD BIOCHEMISTRY (2007)

Review Agronomy

Postharvest physiology and technology of sapote mamey fruit (Pouteria sapota (Jacq.) HE Moore & Stearn)

I. Alia-Tejacal et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2007)

Article Engineering, Chemical

Optimization of hot water extraction for sapodilla juice using response surface methodology

HN Sin et al.

JOURNAL OF FOOD ENGINEERING (2006)

Article Engineering, Chemical

Optimization of enzymatic clarification of sapodilla juice using response surface methodology

HN Sin et al.

JOURNAL OF FOOD ENGINEERING (2006)

Article Agriculture, Multidisciplinary

Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices

J Buchert et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)

Article Agriculture, Multidisciplinary

Effect of mash maceration on the polyphenolic content and visual quality attributes of cloudy apple juice

K Mihalev et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Food Science & Technology

Effects of different enzymatic pre-press maceration treatments on the release of phenols into blackcurrant juice

R Bagger-Jórgensen et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2004)

Article Food Science & Technology

The influence of enzymatic treatment of mash on the analytical composition of apple juice

F Will et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2002)

Review Agricultural Engineering

Applications of pectinases in the commercial sector: a review

DR Kashyap et al.

BIORESOURCE TECHNOLOGY (2001)

Review Biotechnology & Applied Microbiology

Cellulases and related enzymes in biotechnology

MK Bhat

BIOTECHNOLOGY ADVANCES (2000)