Functional Applications of Lignocellulolytic Enzymes in the Fruit and Vegetable Processing Industries-Reference-Cited by-同舟云学术

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Functional Applications of Lignocellulolytic Enzymes in the Fruit and Vegetable Processing Industries

Published:2017-02-02 Issue:3 Volume:82 Page:585-593
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Toushik Sazzad Hossen¹,Lee Kyung-Tai²,Lee Jin-Sung³,Kim Keun-Sung¹

Affiliation:

1. Dept. of Food Science and Technology; Chung-Ang Univ.; Ansung 456-756 South Korea

2. Animal Genomics and Bioinformatics Div., Natl. Inst. of Animal Science; Rural Development Administration; Wanju 565-851 South Korea

3. Dept. of Biological Sciences; Kyonggi Univ.; Suwon 442-760 South Korea

Funder

Rural Development Administration

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13636/fullpdf

Reference106 articles.

1. Production, characterization and application of a xylanase from Streptomyces sp. AOA40 in fruit juice and bakery industries;Adigüzel;Food Biotechnol,2016

2. Industrial applications of pectic enzymes: a review;Alkorta;Process Biochem,1998

3. Effect of tomato pomace extracts on the shelf-life of modified atmosphere-packaged lamb meat;Andres;J Food Process Pres,2016

4. Pectinolytic activity of Rhizopus sp. and Trichoderma viride;Anisa;Int J Res Pure App Microbiol,2014

5. Influence of fibre addition on the rheological properties of peach juice;Augusto;Int J Food Sci Tech,2011

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