Improvement of prebiotic activity of guava purée by-products through cellulase treatment-Reference-Cited by-同舟云学术

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Improvement of prebiotic activity of guava purée by-products through cellulase treatment

Published:2022-01-02 Issue:1 Volume:36 Page:38-57
ISSN:0890-5436
Container-title:Food Biotechnology
language:en
Short-container-title:Food Biotechnology

Author:

Chang Ying Ping¹,Wee Wei Yik²,Wan Kah Wai²,Loh Kah Mun²,Lee Kok Chang³

Affiliation:

1. Department of Agricultural and Food Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar, Malaysia

2. Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar, Malaysia

3. Department of Biological Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar, Malaysia

Funder

Universiti Tunku Abdul Rahman Research Fund

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/08905436.2021.2006063

Reference39 articles.

1. Changes in chemical and structural composition of sugarcane bagasse caused by alkaline pretreatments [Ca(OH)2 and NaOH] modify the amount of endoglucanase and β-glucosidase produced by Aspergillus niger in solid-state fermentation

2. The correlation between the enzymatic saccharification and the multidimensional structure of cellulose changed by different pretreatments

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enhancing yogurt overall quality with enzymatically hydrolyzed cantaloupe rind powder: Effects of the supplement ratio on texture, rheology, stability, phenolic content, and antioxidant activity;AIMS Agriculture and Food;2024

2. Cellulase-Xylanase-Treated Guava Purée by-Products as Prebiotics Ingredients in Yogurt;Plant Foods for Human Nutrition;2022-06

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