In recent years, food manufacturers are increasingly utilizing enzymes in the production of
fruit-based (unfermented and fermented) products to increase yield and maximize product …

The heterogeneous lignocellulosic contents of oil palm empty fruit bunch (OPEFB) fiber
requires the use of chemical or biological pre-treatment for further value-added applications …

The existing technology for the purification of diffusion juice and its hardware design has not
fundamentally changed over the past four decades. The lack of the necessary theoretical …

The aim of this paper is to develop a synthetic model reproducing more realistically the
conditions of grape juice to study browning caused by laccase from Botrytis cinerea. The …

As there is scarce information on the characterization and application of bacterial laccases
in fruit juice processing, this work was envisaged to purify and characterize an extracellular …

The juice is a healthy drink extracted from fruits and vegetables and is a highly popular drink
due to its nutritious constituents. Generally, juices are produced through a three-step …

Mar WW, Rohman A, Muwafiqi NH, Laras GA, Agustina D, Asmarani O, Puspaningsih NNT.
2020. Short Communication: Preliminary phylogenetic analysis of bacteria producing …

The ultimate goal for developing enzymes for the food industry is to ensure their efficacy and
safety for the production of foods and beverages. The previous chapters dealt with the …

This study evaluated the potential of fungal isolates for laccase production. Fungi cultures
were screened for laccase production on plate assay using 2'2'–azinobis-(-3-ethyl …

Enzymes: Novel Biotechnological Approaches for the Food Industry provides an in-depth
background of the most up-to-date scientific research and information related to food …