The Arrhenius equation has been widely used as a model of the temperature effect on the
rate of chemical reactions and biological processes in foods. Since the model requires that …

Pectinases are a big group of enzymes that break down pectic polysaccharides of plant
tissues into simpler molecules like galacturonic acids. It has long been used to increase …

This work is a contribution to give value addition to second grade dates (with hard texture)
by the production of enzymatically treated syrup with high commercial value. It was observed …

The physicochemical properties of blackberry cell walls under air drying with and without
contact ultrasonication were analysed, and their ability to bind soluble phenolics was …

An extracellular exo-polygalacturonase (exo-PG) from Penicillium notatum was immobilized
in sodium-alginate matrix through two different protocols, viz. covalent bonding and …

Tannase from Aspergillus ficuum was immobilized by two different techniques for
comparison of kinetic and thermodynamic parameters. Tannase was either entrapped in …

Abstract Exo-polygalacturonase (Exo-PG), an extracellular pectinolytic enzyme with great
potential in the food industry, was produced from Penicillium janczewskii under solid-state …

The kinetics and thermodynamics of Aspergillus aculeatus pectinase, either free or
immobilized in alginate beads, were investigated. Pectinase immobilization ensured an …

A thermostable acid protease from M. indicus leaves was purified 10-fold using a 4-step
protocol. We were able to isolate a purified protease fraction with a molecular weight of 50 …

This study reports the proteases production by Aspergillus niger LBA02 under solid state
fermentation using different agroindustrial wastes and the variation of the biochemical …