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Articles

Enzymatic added extraction and clarification of fruit juices–A review

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Joanne Yi Hui Toy, Yuyun Lu, Dejian Huang, Keisuke Matsumura & Shao-Quan Liu. (2022) Enzymatic treatment, unfermented and fermented fruit-based products: current state of knowledge. Critical Reviews in Food Science and Nutrition 62:7, pages 1890-1911.
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Asghar Taheri-Kafrani, Sara Kharazmi, Mahmoud Nasrollahzadeh, Asieh Soozanipour, Fatemeh Ejeian, Parisa Etedali, Hajar-Alsadat Mansouri-Tehrani, Amir Razmjou, Samaneh Mahmoudi-Gom Yek & Rajender S. Varma. (2021) Recent developments in enzyme immobilization technology for high-throughput processing in food industries. Critical Reviews in Food Science and Nutrition 61:19, pages 3160-3196.
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Girijesh Panda, Kambhampati Vivek, Sabyasachi Mishra & Rama Chandra Pradhan. (2021) Characterization and Optimization of Process Parameters for Enzyme Assisted Extraction of Kendu (Diospyros Melanoxylon Roxb.) Fruit Juice. International Journal of Fruit Science 21:1, pages 299-311.
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Liang Yin, Jiayin Ye, Sibi Kuang, Yanqing Guan & Rong You. (2017) Induction, purification, and characterization of a thermo and pH stable laccase from Abortiporus biennis J2 and its application on the clarification of litchi juice. Bioscience, Biotechnology, and Biochemistry 81:5, pages 1033-1040.
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Articles from other publishers (123)

Peihuan Luo, Jian Ai, Yuxin Wang, Songen Wang, Henk A. Schols, Hauke Smidt, Maurizio Battino, Weibin Bai & Lingmin Tian. (2024) Effects of enzymatic treatment on the in vitro digestion and fermentation patterns of mulberry fruit juice: A focus on carbohydrates. Food Hydrocolloids 146, pages 109223.
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Xingmiao Lu, Chengying Zhao, Dan Liu, Mengxiao Hu, Jiefen Cui, Fengzhang Wang, Liang Zeng & Jinkai Zheng. (2024) A novel prebiotic enzymatic hydrolysate of citrus pectin during juice processing. Food Hydrocolloids 146, pages 109198.
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Sabah Mounir, Hassan Siliha, Mohamed Ragab, Atef Ghandour, K.V. Sunooj & Eman Farid. 2024. Extraction Processes in the Food Industry. Extraction Processes in the Food Industry 197 245 .
Swapna S. Dowerah, Arpita Das, Mohit Singla & Nandan Sit. (2023) Comparison of yield and properties of banana juice extracted by hot water extraction method and different enzymes and preparation of wine from the extracted juices. Food Bioengineering.
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Luis David Sierra-López, Fabian Hernandez-Tenorio, Luz Deisy Marín-Palacio & Catalina Giraldo-Estrada. (2023) Coffee mucilage clarification: A promising raw material for the food industry. Food and Humanity 1, pages 689-695.
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Rishab Dhar & Snehasis Chakraborty. (2023) Pasteurization of bael fruit (Aegle marmelos) juice using high-intensity pulsed light treatment. Food Control 152, pages 109826.
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Analese Roman-Benn, Carolina A. Contador, Man-Wah Li, Hon-Ming Lam, Kong Ah-Hen, Pilar E. Ulloa & María Cristina Ravanal. (2023) Pectin: An overview of sources, extraction and applications in food products, biomedical, pharmaceutical and environmental issues. Food Chemistry Advances 2, pages 100192.
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Bhaskar Jyoti Kalita & Nandan Sit. (2023) Characterization of cellulase immobilized by different methods of entrapment and its application for carrot juice extraction. Food Science and Biotechnology.
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Fatma Kallel, Zeinab Chaibi, Mohamed Neifar & Semia Ellouz Chaabouni. (2023) Effect of enzymatic treatments and microfiltration on the physicochemical properties and antioxidant activities of two Tunisian prickly pear juices. Process Biochemistry 132, pages 140-151.
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Bindu Naik, Vijay Kumar, S.K. Goyal, Abhisek Dutt Tripati, Javed Masood Khan, Mohammad Irfan, Saurav Chandra Bhatt, Arun Kumar Gupta & Sarvesh Rustagi. (2023) Production, characterization, and application of novel fungal pullulanase for fruit juice processing. International Journal of Biological Macromolecules 248, pages 125936.
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Fariba Heidarizadeh, Maryam Kolahi & Marziye Akhond. (2023) Enhancing the qualitative and nutritional properties of strawberry juice through chitosan treatment. International Journal of Food Science & Technology.
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Marija Pavlović, Marinela Šokarda Slavić, Marina Ristović, Sanja Stojanović, Aleksandra Margetić, Miloš Momčilović & Zoran Vujčić. (2023) Optimization of solid-state fermentation for enhanced production of pectinolytic complex by Aspergillus tubingensis FAT43 and its application in fruit juice processing . Letters in Applied Microbiology 76:8.
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Bindu Naik, Vijay Kumar, S. K. Goyal, Abhishek Dutt Tripathi, Sadhna Mishra, Per Erik Joakim Saris, Akhilesh Kumar, Sheikh Rizwanuddin, Vivek Kumar & Sarvesh Rustagi. (2023) Pullulanase: unleashing the power of enzyme with a promising future in the food industry. Frontiers in Bioengineering and Biotechnology 11.
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Osamu Mizutani, Dararat Kakizono, Toru Takahashi, Nobuhiko Mukai, Hisashi Fukuda & Osamu Yamada. (2023) The effect of Aspergillus luchuensis pectin methylesterase genes pmeA and pmeB on methanol production in sweet potato shochu . Bioscience, Biotechnology, and Biochemistry 87:7, pages 777-785.
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Zhaosen Xie, Teng Fei, Charles F. Forney, Youmei Li & Bo Li. (2023) Improved maceration techniques to study the fruit vascular anatomy of grape. Horticultural Plant Journal 9:3, pages 481-495.
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Aneh Phillins Aneh, Pride Ndasi Ngwasiri, Wilson Agwanande Ambindei, Makebe Calister Wingang, Ngwa Martin Ngwabie & Martin Benoit Ngassoum. (2023) Enzyme assisted juice extraction from Dacryodes macrophylla as a potential bio-resource for wine production. Heliyon 9:6, pages e16443.
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Tian Lan, Jiaqi Wang, Shihan Bao, Qinyu Zhao, Xiangyu Sun, Yulin Fang, Tingting Ma & Shuwen Liu. (2023) Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice. Food Research International 168, pages 112784.
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Danúbia Paula Cadore Favaretto, Alan Rempel, Julia Roberta Lanzini, Ana Carolina Mattana Silva, Tauane Lazzari, Luiza Desengrini Barbizan, Vandré Barbosa Brião, Luciane Maria Colla & Helen Treichel. (2023) Fruit residues as biomass for bioethanol production using enzymatic hydrolysis as pretreatment. World Journal of Microbiology and Biotechnology 39:6.
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Ge Zhang, Fan Wang, Shuaijun Deng, Guoqiang Chen, Haobao Liu & Haibo Zhang. (2023) A pH-stable alkaline pectate lyase produced by the newly identified strain Bacillus altitudinis CAS-WZS-08. Journal of King Saud University - Science 35:4, pages 102649.
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Damanjeet Kaur, Varruchi Sharma, Amit Joshi, Navneet Batra, Seema Ramniwas & Anil K Sharma. (2023) Pectinases as promising green biocatalysts having broad‐spectrum applications: Recent trends, scope, and relevance. Biotechnology and Applied Biochemistry.
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Xiaobin Ma, Donghong Liu & Furong Hou. (2023) Sono‐activation of food enzymes: From principles to practice. Comprehensive Reviews in Food Science and Food Safety 22:2, pages 1184-1225.
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Curro Polo-Castellano, Rosa María Mateos, Francisco Visiedo, Miguel Palma, Gerardo F. Barbero & Marta Ferreiro-González. (2023) Optimizing an Enzymatic Extraction Method for the Flavonoids in Moringa (Moringa oleifera Lam.) Leaves Based on Experimental Designs Methodologies. Antioxidants 12:2, pages 369.
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Lisa Marie Borghoff, Carola Strassner & Christian Herzig. (2023) Organic Juice Processing Quality from the Processors’ Perspective: A Qualitative Study. Foods 12:2, pages 377.
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Xiaowei Chen, Yujuan Xu, Jijun Wu, Yuanshan Yu, Bo Zou & Lu Li. (2023) Effects of Pectinase Pre-Treatment on the Physicochemical Properties, Bioactive Compounds, and Volatile Components of Juices from Different Cultivars of Guava. Foods 12:2, pages 330.
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Siting Wang, Zhiqing Liu, Shuang Zhao, Lin Zhang, Congfa Li & Sixin Liu. (2023) Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice. Ultrasonics Sonochemistry 92, pages 106231.
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Songen Wang, Xuan Zhang, Jian Ai, Zhewen Yue, Ying Wang, Bin Bao, Lingmin Tian & Weibin Bai. (2023) Interaction between black mulberry pectin-rich fractions and cyanidin-3-O-glucoside under in vitro digestion. Food Hydrocolloids 134, pages 108110.
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Melek Acar & Yagmur Unver. (2022) Constitutive and extracellular expression of pectin methylesterase from Pectobacterium chrysanthemi in Pichia pastoris. 3 Biotech 12:9.
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Pawankumar Rai, Srishti Mehrotra & Sandeep K. Sharma. (2022) Challenges in assessing the quality of fruit juices: Intervening role of biosensors. Food Chemistry 386, pages 132825.
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Lihua Zhang, Mengmeng Zha, Shunfeng Li & Wei Zong. (2022) Changes on some quality characteristics of jujube juice with enzymatic hydrolysis prior to Lactobacillus plantarum fermentation. Journal of Food Measurement and Characterization 16:4, pages 3196-3207.
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