Concepedia

Temperature Optimization Of Pectinases

Temperature Optimization of Pectinases is a methodological process that identifies the optimal thermal conditions for maximizing the catalytic activity and stability of pectinolytic enzymes in food processing applications.

48

Publications

1.7K

Citations

211

Authors

66

Institutions

Publications per year

2017–2026

23

Parents

Publications

48

Discovery of Pectin-degrading Enzymes and Directed Evolution of a Novel Pectate Lyase for Processing Cotton Fabric

Arne Solbak, Toby H. Richardson, Ryan T. Mccann et al. · Journal of Biological Chemistry · 2004 · 123 citations · Full text

, , +14

Improving Production of Bioethanol from Duckweed (Landoltia punctata) by Pectinase Pretreatment

Qian Chen, Yanling Jin, Fang Yang et al. · Energies · 2012 · 119 citations · Full text

, , +16

Modeling and optimization of pectinase-assisted low-temperature extraction of cashew apple juice using artificial neural network coupled with genetic algorithm

S. Abdullah, Rama Chandra Pradhan, Dileswar Pradhan et al. · Food Chemistry · 2020 · 110 citations

, , +15

Optimising growth conditions for the pectinolytic activity of Kluyveromyces wickerhamii by using response surface methodology

Sikhulile Moyo, B.A. Gashe, Ernest K. Collison et al. · International Journal of Food Microbiology · 2002 · 97 citations

, , +16

Optimisation of downstream processing parameters for the recovery of pectinase from the fermented bran of Aspergillus carbonarius

Sridevi Annapurna Singh, M. Ramakrishna, A. G. Appu Rao · Process Biochemistry · 1999 · 88 citations

, , +16

1–5 of 48

Authors

211

  1. RC
    Rama Chandra Pradhan

    National Institute of Technology Rourkela, India

    3 publications · 76 citations

    3

    h-index

  2. SM
    Sabyasachi Mishra

    National Institute of Technology Rourkela, India

    2 publications · 133 citations

    2

    h-index

  3. PY
    Ping Yu

    Zhejiang Gongshang University, China

    2 publications · 74 citations

    2

    h-index

  4. SA
    S. Abdullah

    National Institute of Technology Rourkela, India

    2 publications · 135 citations

    2

    h-index

  5. DP
    Dileswar Pradhan

    Technological University Dublin, Ireland

    2 publications · 135 citations

    2

    h-index

1–5 of 211

Institutions

66

  1. National Institute of Technology Rourkela

    Rourkela, India

    4 h-index

    13 publications

    668 citations

  2. National Research Centre

    Giza, Egypt

    2 h-index

    7 publications

    122 citations

  3. Zhejiang Gongshang University

    Hangzhou, China

    2 h-index

    5 publications

    181 citations

  4. Universiti Putra Malaysia

    Seri Kembangan, Malaysia

    2 h-index

    6 publications

    142 citations

  5. Brazilian Agricultural Research Corporation

    Brasília, Brazil

    2 h-index

    7 publications

    151 citations

  6. Chinese Academy of Sciences

    Beijing, China

    2 h-index

    11 publications

    974 citations

  7. Ege University

    Izmir, Türkiye

    1 h-index

    1 publications

    68 citations

  8. Jiangnan University

    Wuxi, China

    1 h-index

    9 publications

    360 citations

1–8 of 66

Venues

  1. Process Biochemistry

    3 publications · 170 citations

    3

    h-index

  2. Food Chemistry

    3 publications · 209 citations

    3

    h-index

  3. Journal of Food Processing and Preservation

    3 publications · 59 citations

    3

    h-index

  4. Journal of Food Science

    JFS · 3 publications · 45 citations

    3

    h-index

  5. International Journal of Fruit Science

    2 publications · 53 citations

    2

    h-index

1–5