Pear Juice Clarification Using Polygalacturonase from <i>Beauveria bassiana</i>: Effects on Rheological, Antioxidant and Quality Properties
Author:
Publisher
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Subject
Nutrition and Dietetics,Food Science
Link
http://journal.pan.olsztyn.pl/pdf-145704-72376
Reference58 articles.
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2. 2. Adedeji, O.E., Ezekiel, O.O. (2020). Chemical composition and physicochemical properties of mango juice extracted using polygalacturonase produced by Aspergillus awamori CICC 2040 on pretreated orange peel. LWT - Food Science and Technology, 132, art. no. 109891. https://doi.org/10.1016/j.lwt.2020.109891
3. 3. Ahmed, A., Sohail, M. (2020). Characterization of pectinase from Geotrichum candidum AA15 and its potential application in orange juice clarification. Journal of King Saud University-Science, 32(1), 955-961. https://doi.org/10.1016/j.jksus.2019.07.002
4. 4. Al-juhaimi, F., Ghafoor, K., Özcan, M.M., Jahurul, M., Babiker, E.E., Jinap, S., Sahena, F., Sharifudin, M., Zaidul, I. (2018). Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables. Journal of Food Science and Technology, 55(10), 3872-3880. https://doi.org/10.1007/s13197-018-3370-0
5. 5. Amin, F., Bhatti, H.N., Bilal, M., Asgher, M. (2017). Multiple parameter optimizations for enhanced biosynthesis of exo-polygalacturonase enzyme and its application in fruit juice clarification. International Journal of Food Engineering, 13(2), art. no. 20160256. https://doi.org/10.1515/ijfe-2016-0256
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