Effects of cellulase and pectinase concentrations on the colour yield of enzyme extracted plant carotenoids-Reference-Cited by-同舟云学术

Effects of cellulase and pectinase concentrations on the colour yield of enzyme extracted plant carotenoids

Published:2005-02 Issue:2 Volume:40 Page:945-949
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Çinar İnci

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference17 articles.

1. Bauernfeind, JC, editor. Carotenoids as food colorants and vitamin A precursors: technological and nutritional applications. New York: Academic Press; 1981.

2. Utilization of orange by-products—orange peel carotenoids;Aravantinos-Zafiris;J. Sci. Food Agric,1992

3. Integrated utilization of orange peel;Cervera;Biosource Technol,1993

4. Britton G, Liaaen-Jensen S, Pfander H. Carotenoids. Basel, Boston: Birkhauser Verlag; 1995.

5. Enzymatic treatment to enhance carotenoid content in dehydrated marigold flower meal;Delgado Vargas;Plant Foods Human Nutr,1997

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