Emmanuel Jong Nso

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.

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.

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.

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.

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.