ArticleCurrent research in food science2020
Computational modelling approach for the optimization of apple juice clarification using immobilized pectinase and xylanase enzymes.
Article in Current research in food science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 26 citations in OpenAlex.
- Article
- Recent Advances and Perspectives on Food-Grade Immobilisation Systems for Enzymes.Foods (Basel, Switzerland) · 2024Review
- Fungal pectinases: an insight into production, innovations and applications.World journal of microbiology & biotechnology · 2023Review
- The difference of the cell wall metabolism between 'Fuyan' and 'Dongbi' longans and its relationship with the pulp breakdown.Current research in food science · 2023Article
- Distribution and Stability of Polyphenols in Juices Made from Traditional Apple Cultivars Grown in Bosnia and Herzegovina.Molecules (Basel, Switzerland) · 2022Article
- Characterization of lemon peel powder and its application as a source of pectin degrading enzyme in clarification of cloudy apple juice.Journal of food science and technology · 2022Article
- Continuous Clarification of Barberry Juice with Pectinase Immobilised by Oxidized Polysaccharides.Food technology and biotechnology · 2021Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Apple juice is typically marketed as a clear juice, and hence enzymatic treatments are common practices in juice industry. However, enzymatic treatments have been shown to face some challenges when process efficiency, and cost effectiveness are concerned. Therefore, it is necessary to optimize the enzymatic treatment process to maximize efficiency, and reuse enzymes to minimize the overall cost via immobilization. In this context, the present work features the immobilization of pectinase and xylanase from
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Registered trials
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