Journal of Food Science · 1987 · 35 citations · 2 references
AgricultureBiotechnologyFood ScienceEnzymology Of FoodsFood ProcessingPulp BiologyFruit PreservationJuice ProcessingPectinases In Food ProcessingCellulase TreatmentEnzymatic Viscosity ReductionEnzyme ConcentrationLiquefactionPectate Lyase ActivityPectinase EnzymesPulp PreservationViscosity Reduction
ABSTRACT Microbial cellulases and pectinases from various sources exhibited different degrees of activity when employed to reduce the viscosity of mango pulp. Ultrazym 100 rapidly reduced mango pulp viscosity up to 82% (unfiltered) and yielded pulp juices which could be filtered or centrifuged easily. Enzymatic liquefaction of mango pulp was influenced by temperature, enzyme concentration, and time of reaction.
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Enzymes in Fruit and Vegetable Juice Technology
F.M. Rombouts, W. Pilnik · Socio-Environmental Systems Modeling · 1978 · 113 citations · Full text