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Emmanuel Jong Nso

Bio: Emmanuel Jong Nso is an academic researcher from University of Ngaoundéré. The author has contributed to research in topics: Pectinase & Mashing. The author has an hindex of 7, co-authored 15 publications receiving 170 citations.

Papers
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Journal ArticleDOI
TL;DR: Using numerical optimization, the optimum conditions for the enzymatic extraction of banana juice were estimated and results showed reduction of AIS and viscosity with reaction time and pectinase concentration and reduction of polyphenol and protein concentration with temperature.

61 citations

Journal ArticleDOI
TL;DR: The stems of Abrus precatorius were used to extract a beta-amylase enriched fraction using a three phase partitioning method and a Doehlert design with 3 variables and a significant stabilization of the beta-Amylase was observed up to 65°C.

45 citations

Journal ArticleDOI
TL;DR: In this article, the depectinization kinetics reveal allosteric behavior and is modeled using the Hill Equation, which shows an increase in the degree of hydrolysis with time for each enzyme concentration.

27 citations

Journal ArticleDOI
TL;DR: Banana juice was clarified by cross flow ultrafiltration using a hollow fiber module under total recycle mode in this paper, and the quality of clarified juice was evaluated in terms of viscosity, clarity, color, alcohol insoluble solids, total soluble sugar, pH, protein, and polyphenol content.
Abstract: Banana juice was clarified by cross flow ultrafiltration using a hollow fiber module under total recycle mode. Three surface-modified polysulfone-based membrane cartridges with molecular weight cut-offs 10, 27, and 44 kDa were used to identify the most suitable membrane. The effects of operating conditions—namely, transmembrane pressure drop and cross flow rate on the permeate flux and permeate quality, have been investigated. The quality of the clarified juice was evaluated in terms of viscosity, clarity, color, alcohol insoluble solids, total soluble sugar, pH, protein, and polyphenol content. The results showed that the membrane of molecular weight cut-off 27 kDa was suitable. The permeate flux depended strongly on the transmembrane pressure drop, but its variation on cross flow rate was insignificant. The clarified juice had high clarity and no pectineous materials (in terms of alcohol insoluble solids). It contained significant amount of polyphenol and protein. The storage study indicated that the juice could be successfully stored for 1 month without any additive and preservative, keeping its natural nutritional qualities, taste, and flavor intact.

23 citations

Journal ArticleDOI
TL;DR: In this paper, the pectinase treatment at room temperature was used to extract banana juice and the resultant juice was clarified by two methods, namely, centrifugation and micro-filtration.
Abstract: Banana is a much appreciated tropical fruit due to its unique aroma, flavor, and also for its nutritional and energetic components. In this work, banana juice was extracted by pectinase treatment at room temperature. The resultant juice was clarified by two methods, namely, centrifugation and microfiltration. A comparative study was performed between these two primary clarification methods. Response surface methodology was used to optimize the parameters of centrifugation (speed and time) as well as microfiltration (transmembrane pressure and cross flow rate). The juice was characterized in terms of viscosity, clarity, alcohol insoluble solids (AIS), polyphenol, and protein content. Centrifuged juice contained high concentration of total polyphenol and protein. Juice obtained from microfiltration had lower viscosity, AIS, and higher clarity. Also, the energy consumption of the centrifuge is much higher than that of microfiltration.

16 citations


Cited by
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01 Jan 1978
TL;DR: This ebook is the first authorized digital version of Kernighan and Ritchie's 1988 classic, The C Programming Language (2nd Ed.), and is a "must-have" reference for every serious programmer's digital library.
Abstract: This ebook is the first authorized digital version of Kernighan and Ritchie's 1988 classic, The C Programming Language (2nd Ed.). One of the best-selling programming books published in the last fifty years, "K&R" has been called everything from the "bible" to "a landmark in computer science" and it has influenced generations of programmers. Available now for all leading ebook platforms, this concise and beautifully written text is a "must-have" reference for every serious programmers digital library. As modestly described by the authors in the Preface to the First Edition, this "is not an introductory programming manual; it assumes some familiarity with basic programming concepts like variables, assignment statements, loops, and functions. Nonetheless, a novice programmer should be able to read along and pick up the language, although access to a more knowledgeable colleague will help."

2,120 citations

Journal ArticleDOI
01 Jan 2017-Foods
TL;DR: The study indicated clearly that the recovered α-amylase is a potential candidate for future applications in the bread-making industry and in other food biotechnology applications.
Abstract: A new thermostable α-amylase from Rhizopus oryzae FSIS4 was purified for first time and recovered in a single step using a three-phase partitioning (TPP) system. The fungal α-amylase, at a concentration of 1.936 U per kg of flour, was used in bread-making and compared to the commercial enzyme. The results showed a significant effect of the recovered α-amylase in the prepared bread and allowed us to improve the quality of the bread. The study indicated clearly that the recovered α-amylase is a potential candidate for future applications in the bread-making industry and in other food biotechnology applications.

148 citations

Journal ArticleDOI
TL;DR: Research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing is reviewed.
Abstract: In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value-added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

129 citations

Journal ArticleDOI
TL;DR: A novel technique to directly immobilize the in-house crude enzyme extracts from P. ostreatus onto the functionalized TiO 2 nanoparticle surface and the resultant biocatalytic nanoparticles had comparable performance to the immobilized purified commercial enzymes.

117 citations

Journal ArticleDOI
24 Mar 2018
TL;DR: This review focuses on the recent developments in SSF processes utilizing agro-industrial residues for polygalacturonase and pectin methylesterase production, their various assay methods and applications in fruit juice industries.
Abstract: A plethora of solid substrates, cultivation conditions and enzyme assay methods have been used for efficient production and estimation of polygalacturonase and pectin methylesterase enzymes. Recent developments in industrial biotechnology offer several opportunities for the utilization of low cost agro-industrial waste in Solid State Fermentation (SSF) for the pectinolytic enzyme production using fungi. Fruit waste mainly citrus fruit waste alone and along with other agro-industrial waste has been explored in SSF for enzyme production. Agro-industrial waste, due to the economic advantage of low procuring cost has been employed in SSF bioreactors for pectinolytic enzyme production. Acidic pectinases produced by fungi are utilized especially in food industries for clarification of fruit juices. This review focuses on the recent developments in SSF processes utilizing agro-industrial residues for polygalacturonase and pectin methylesterase production, their various assay methods and applications in fruit juice industries.

70 citations