Chemical composition and physicochemical properties of mango juice extracted using polygalacturonase produced by Aspergillus awamori CICC 2040 on pretreated orange peel-Reference-Cited by-同舟云学术

Chemical composition and physicochemical properties of mango juice extracted using polygalacturonase produced by Aspergillus awamori CICC 2040 on pretreated orange peel

Published:2020-10 Issue: Volume:132 Page:109891
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Adedeji Olajide Emmanuel,Ezekiel Olufunke Oluseyi

Funder

Tertiary Education Trust Fund of the Federal Republic of Nigeria

Publisher

Elsevier BV

Subject

Food Science

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4. Pretreatment of selected peels for polygalacturonase production by Aspergillus awamori CICC 2040: Purification and application in mango juice extraction;Adedeji;Bioresource Technology Reports,2019

5. Purification and characterization of a thermostable endo-beta-1,4 mannanase from Weissella viridescens LB37 and its application in fruit juice clarification;Adiguzel;European Food Researh and Technology,2016

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1. Sustainable Valorization of Waste from Mango Processing Sector;World Sustainability Series;2023-11-29

2. Heterologous Expression and Characterization of a Novel Exo-Polygalacturonase from Aspergillus fumigatus Af293 and Its Application in Juice Extraction;Journal of Microbiology and Biotechnology;2022-12-30

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4. Pear Juice Clarification Using Polygalacturonase from <i>Beauveria bassiana</i>: Effects on Rheological, Antioxidant and Quality Properties;Polish Journal of Food and Nutrition Sciences;2022-02-03

5. Effect of process parameters and microparticle addition on polygalacturonase activity and fungal morphology of Aspergillus sojae;Biomass Conversion and Biorefinery;2021-11-23