Production of low methoxyl pectin using immobilized pectinesterase bioreactors-Reference-Cited by-同舟云学术

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Production of low methoxyl pectin using immobilized pectinesterase bioreactors

Published:1995-01 Issue:4 Volume:80 Page:346-349
ISSN:0922-338X
Container-title:Journal of Fermentation and Bioengineering
language:en
Short-container-title:Journal of Fermentation and Bioengineering

Author:

Nighojkar Anand,Srivastava Sadhana,Kumar Anil

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biotechnology

Reference20 articles.

1. Determining the setting temperature of high-methoxyl pectin gels;Barfod;Food Technol.,1990

2. Determining the setting temperature of high-methoxyl pectin gels;Barfod;Food Technol.,1990

3. Jams, jellies and preserves;Pilgrim,1991

4. Other pectin food products;Hoeffer,1991

5. Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange;Versteeg;J. Food Sci.,1980

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1. Inulinase from Rhodotorula mucilaginosa: immobilization and application in the production of fructooligosaccharides;Food Science and Biotechnology;2021-06-16

2. Exogenous Enzymes;Food biopolymers: Structural, functional and nutraceutical properties;2021

3. Greener production of low methoxyl pectin via recyclable enzymatic de-esterification using pectin methylesterase cross-linked enzyme aggregates captured from citrus peels;Food Hydrocolloids;2020-11

4. Pectinases: Production and Applications for Fruit Juice Beverages;Processing and Sustainability of Beverages;2019

5. Production, characterization, and immobilization of inulinase produced by Pseudozyma sp. (CCMB 306);Chemical Engineering Communications;2018-03-26

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