Immobilisation of pectinases into PVA gel for fruit juice application-Reference-Cited by-同舟云学术

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Immobilisation of pectinases into PVA gel for fruit juice application

Published:2017-01-10 Issue:2 Volume:52 Page:531-539
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Cerreti Martina¹,Markošová Kristína²,Esti Marco¹,Rosenberg Michal²,Rebroš Martin²

Affiliation:

1. Department for Innovation in Biological; Agro-Food and Forest Systems; University of Tuscia; San Camillo de Lellis snc Viterbo 01100 Italy

2. Institute of Biotechnology; Faculty of Chemical and Food Technology; Slovak University of Technology; Radlinského 9 Bratislava 812 37 Slovakia

Funder

Ministerstvo školstva, vedy, výskumu a športu Slovenskej republiky

Development Operational Programme

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13309/fullpdf

Reference41 articles.

1. Partially purified polygalacturonase from Aspergillus niger (SA6);Buga;African Journal of Biotechnology,2010

2. Preparation and properties of an immobilized pectinlyase for the treatment of fruit juices;Busto;Bioresource Technology,2006

3. Immobilization of commercial pectinase (Polygalacturonase) on celite and its application in juice clarification;Chauhan;Journal of Food Processing and Preservation,2015

4. New effective entrapment of polyelectrolyte-enzyme-complexes in LentiKats;Czichocki;Biotechnology Letters,2001

5. The use of commercial pectinase in fruit juice industry: immobilized pectinase for mash treatment;Demir;Journal of Food Engineering,2001

Cited by 36 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. Development of a sustainable immobilization system using polyvinyl alcohol-alginate for pectinase from Aspergillus cervinus ARS2 strain for Carica papaya juice clarification;Food Bioscience;2024-10

2. Efficient and easible biocatalysts: Strategies for enzyme improvement. A review;International Journal of Biological Macromolecules;2024-09

3. Enhancing Acid Resistance of Aspergillus niger Pectin Lyase through Surface Charge Design for Improved Application in Juice Clarification;Journal of Agricultural and Food Chemistry;2024-05-13

4. Production and immobilization of pectinases from Penicillium crustosum in magnetic core-shell nanostructures for juice clarification;International Journal of Biological Macromolecules;2024-04

5. Revolutionizing fruit juice: exploring encapsulation techniques for bioactive compounds and their impact on nutrition, flavour and shelf life;Food Production, Processing and Nutrition;2024-02-05

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