Enzyme immobilization is a well-known method for the improvement of enzyme reusability
and stability. To achieve very high effectiveness of the enzyme immobilization, not only does …

Covering: 2015 up to July 2021 The market for cosmetics is consumer driven and the desire
for green, sustainable and natural ingredients is increasing. The use of isolated enzymes …

Enzymes are readily inactivated in harsh micro-environment due to changes in pH,
temperature, and ionic strength. Developing suitable and feasible techniques for stabilizing …

Microbial enzymes have gained interest for their widespread use in various industries and
medicine due to their stability, ease of production, and optimization. Endophytic fungi in …

The retail meat industry produces a significant amount of waste, containing proteins, lipids,
and other elements that could serve as the basis for other products. This work presents the …

Chitin and chitosan are natural and abundant polymers with extensive structural possibilities
for physical and chemical modification. The well-known inherent astringency of chitin and …

Fermented foods have gained global attention for their unique flavor and immense health
benefits. These flavor compounds and nutrients result from the metabolic activities of …

Fat depots or triglycerides are hydrolysed by the action of lipases in fish to be used for
energy and/or for growth and reproduction. In herbivores fishes, de novo synthesis of lipids …

Capillary electrophoresis (CE) is a powerful technique continuously expanding into new
application fields. One of these applications involves the study of enzymes, their catalytic …

Abstract Glucan 1, 4-alpha-maltohydrolase (3.2. 1.133, GMH) is an important biocatalyst in
the baking industry, which could delay the retrogradation of bread and improve its cold …