17 results for “Pectin”

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Research ArticleOpen accessIn the abstractFeasibility of Non-destructive and Portable Determination for Carrot Quality based on Acoustic SignalsWangyou Zhang, Mingjin Cai, Qiwei Guo et al.To discuss the feasibility of non-destructive determination method for carrot quality based on the acoustic signal, Pearson correlations between the acoustic eigenvalues and the main compositions of carrot were performed. It indicated that the water content, polysaccharide content and pectin content of carrot were all significantly (P …American Journal of Biochemistry and Biotechnology, Vol. 17, Issue 2 · 25 May 2021 · 6,344 accessesView PDF Cite

Research ArticleOpen accessIn the abstractDevelopment of Set and Drinking Sesame Yoghurt from Decorticated Sesame SeedIbrahim Abdullah AfanehSesame yoghurt developed from sesame seed fortified with different fortifiers resulted in yoghurt that lacks the typical yogurt texture. This study aimed to develop set and drinking yoghurt from sesame milk. Gums were used to develop sesame set yoghurt and sesame yoghurt drink. The best set yoghurt was produced from the sesame milk fortified with 2% Cheese Dried Whey (CDW) … …American Journal of Applied Sciences, Vol. 10, Issue 11 · 24 Sep 2013 · 7,418 accessesView PDF Cite

Research ArticleOpen accessIn the abstractNovel Postharvest Treatment Reduces Ascorbic Acid Losses in Mango (Mangifera indica L.) Var. KentMaria A. Islas-Osuna, Norma A. Stephens-Camacho, Carmen A. Contreras-Vergara et al.Problem statement: Mango is a tropical fruit that ripens very quickly; for this reason, there has been a continuous effort to develop postharvest technologies to extend its shelf life and quality. Among them, 1-Methylcyclopropene (1-MCP) is widely used because it inhibits the action of ethylene receptors. Approach: Changes in physicochemical parameters, bioactive compounds and cell wall degrading activities were evaluated … …American Journal of Agricultural and Biological Sciences, Vol. 5, Issue 3 · 30 Sep 2010 · 9,127 accessesView PDF Cite

Research ArticleOpen accessIn the abstractEffect of Maturity Stage of Papaya Maradol on Physiological and Biochemical ParametersLaura E. Gayosso-García Sancho, Elhadi M. Yahia, Miguel Angel Martínez-Téllez, Gustavo Adolfo González-AguilarProblem statement: Nowadays, the worldwide increase in diseases has motivated consumers to increase the intake of fruits and vegetables, in response to various research reports indicating that fruits and vegetables can help prevent certain types of illnesses, due to their potentially high antioxidant properties. We evaluated the effect of the stage of ripeness of papaya fruit (Carica papaya L.) on … …American Journal of Agricultural and Biological Sciences, Vol. 5, Issue 2 · 30 Jun 2010 · 11,266 accessesView PDF Cite

Research ArticleOpen accessIn the abstractAn Overview of the Antimicrobial Activity of Some Microbial EnzymesAkram N. Salah, Hayam Atallah AlwabsiEnzymes are substances produced by living organisms that are used to catalyze some biological and biochemical reactions as they either catalyze some types of polysaccharides and proteins or lyse complex materials such as polymers and lipids. Microbial enzymes are defined as the enzymes that can be extracted and purified from bacterial strains such as Bacillus spp., Pseudomonas spp., Streptomyces, or … …American Journal of Biochemistry and Biotechnology, Vol. 20, Issue 2 · 11 Jun 2024 · 6,081 accessesView PDF Cite

Research ArticleOpen accessIn the abstractISOLATION AND CHARACTERIZATION OF RHIZOBIA AND PLANT GROWTH-PROMOTING RHIZOBACTERIA AND THEIR EFFECTS ON GROWTH OF RICE SEEDLINGSK. Z. Tan, O. Radziah, M. S. Halimi et al.Biofertilizer is a relatively safer, environmentally friendly and cost-effective approach as an alternative to reduce chemical fertilizer usage. The selection of bacterial strains with multiple beneficial characteristics are important to maximize the effectiveness on the host plant. Due to aforementioned interest, several Plant Growth-Promoting Rhizobacterial (PGPR) and rhizobial strains were isolated from rice and legume roots, respectively, at four locations … …American Journal of Agricultural and Biological Sciences, Vol. 9, Issue 3 · 15 Apr 2014 · 10,904 accessesView PDF Cite

Research ArticleOpen accessIn the abstractPerspectives of Solid State Fermentation for Production of Food EnzymesCristobal Noe Aguilar, Gerardo Gutiérrez-Sánchez, PLilia A. rado-Barragán et al.Food industry represents one of the economic sectors where microbial metabolites have found a wide variety of applications. This is the case of some enzymes, such as amylases, cellulases, pectinases and proteases which have played a very important role as food additives. Most of these enzymes have been produced by submerged cultures at industrial level. Many works in the literature … …American Journal of Biochemistry and Biotechnology, Vol. 4, Issue 4 · 31 Dec 2008 · 10,654 accessesView PDF Cite